We are going to have a great time!

Join us!

 

Loring Pinot Party Wine Dinner at OTC

With special guests,

Brian Loring and Rachel Silkowski

 

THE DATE:        

 Thursday night, February 27th

 THE TIME: 

 7:30pm

THE COST:        

$55.00 a person, +tax and tip

THE PLACE:

OTC Restaurant Brickell

1250 South Miami Ave

  PH: 305-374-4612

 

FOR RESERVATIONS CALL OTC at 305 374 4612

(Please do not attempt to make reservations by calling Sunset Corners)

 

This promises to be a fun and extraordinary evening as we put together one of our favorite producers of California Pinot Noir with our favorite gastropub, OTC! We have limited seating as the restaurant is not big! So call right away! This dinner is next Thursday!

 

As you can see, we plan on serving 5 wines and five courses. The food will be served family style, each paired with a different wine!

 

As noted below in a Wine Spectator article, Loring Pinots have 77 times scored 90 points or above in the Spectator. Clients of Sunset Corners know Brian well, not simply for the high quality of his wines, but also for his personality. He is as outgoing and charming as his wines! Joining him at this dinner will be Loring's asst. winemaker, Rachel Silowski.

 

OTC specializes in creating a fun, social atmosphere based off Modern American Cuisine, rotating craft beers & wine. Owner Michael Sullivan and Executive Chef Jacob Anaya invite you to experience their take on the food. Linda and I eat there quite often and love it! We guarantee you'll enjoy the evening! Chef Anaya's flavors and ingredients are inspired by his travels through America, Asia and the Pacific. Prepared with French technique and modern equipment, here you will discover familiar dishes reinvented with a worldly twist!

 

THE MENU:

Calamari and variations of citrus salad

Loring Durell Chardonnay 2012

 

Duck prosciutto salad with apricots, frisee, warm croutons

Loring Central Coast Pinot Noir 2012

 

Seared duck with red beet speatzle and golden raisin reduction

Loring Russian River Pinot Noir 2012

 

Salmon served with fingerling potatoes, caramelized fennel and blistered tomato salad

Loring Cargasacchi Pinot Noir 2011    

 

Hanger steak and smashed potatoes served with green olive tapenade

Loring Keefer Ranch Pinot Noir 2012

 

Here are some excerpts from a recent article

about Brian and Loring Wines....

 

A Mind of His Own:

Brian Loring does things his way and makes the wines he loves to drink

Tim Fish

Wine Spectator

Issue: March 31, 2014

 

A hungry crowd gathers around a large table at Hitching Post II, a shrine to grilled beef in Santa Barbara wine country. A longtime favorite of winemakers, it's the sort of restaurant that practically demands a hearty bottle of red. Winemaker Brian Loring, who produces some of California's most robust Pinot Noirs, calls the group to order and brings out nearly a dozen wines from his personal cellar-all of it Champagne.

 

There are all kinds of winemakers in the world, and then there's Loring. He's a man who knows what he likes, and he likes expensive Champagne even when hamburgers are the menu. He's a connoisseur of fine food, as long as it's strictly meat and potatoes. He doesn't eat vegetables or fruit, except for lettuce, which he calls "a blue cheese dressing delivery vehicle."

 

The preferential attitude extends to the wines he makes, which are extracted, fruit-forward and not lacking in alcohol, exactly how Loring likes them. And although Loring's are widely regarded as among California's top Pinot Noirs, the vintner refuses to even taste grapes before they ferment. He shudders at the thought. "It's a texture thing. It's like biting into a little eyeball," says Loring, 52, who often jokes about his foibles.

 

Strong personalities have a way of making distinctive wines. Since Loring's debut 1999 vintage, 77 of his wines have achieved outstanding ratings of 90 or more points on Wine Spectator's 100-point scale. Just bottled at press time, several of his 18 wines from the 2012 vintage may rival his best efforts, with the single-vineyard Pinots a cut above the appellation lineup.

 

Loring was among the first high-end producers to bottle all of his wines under screw caps. He thinks it's best for the wine, prestige be damned. And while some California producers are embracing a more delicate, lower-alcohol style of Pinot Noir, Loring isn't interested.

 

In the early years, Loring had a strict rule about which vineyards he would use: "They had to be willing to sell me fruit," he says slyly. Loring admits his timing was fortuitous. Vineyards such as Garys' and Rosella's in Santa Lucia Highlands, which went on to become Pinot stars, were just getting started, and the growers were committed to quality-a coup for the plant-averse Loring. "I hate gardening. I hate houseplants," Loring says. "I can kill a cactus."

 

"We're pretty minimal. We're pretty Amish," Loring says as he tours the winery. But the description may not be completely accurate; Loring has equipped the winery with three different iPod docking stations, so music is always handy. He prefers techno.

 

Vingiello says Loring approaches winemaking like an engineer. Fermentation for each vineyard site follows a similar pattern, which is varied slightly each vintage, and most lots spend about 10 months in oak barrels. The amount of new oak differs; except for the Cargasacchi Pinot, which gets no new oak, the Pinots are aged in a mix of about 30 percent new and older oak. "We want to showcase the terroir of the wines. If they all tasted the same, what would be the point?" says Loring.

 

Alcohol levels in the 2012 Pinots range between 14.6 percent and 15.1 percent-still on the riper side but dialed back from previous vintages. "In our early years, it was all about trying to figure out what true ripeness was in California. Many of us newer winemakers kept walking up the ripeness ladder, making bigger and bigger wines," Loring says. "We probably went a bit too far, but I think we needed to find the boundary of what worked in California in general, and in each vineyard specifically."

 

The workload eased a bit in 2012 when the Lorings hired their first full-time employee, Rachel Silkowski, as assistant winemaker. Although the winery has a 30,000-case permit, there are no plans to up production. They want to keep things small and hands-on.

 

Not that Loring isn't spicing things up. He bought a 120-bottle riddling machine and neck chiller so he could make a few hundred cases of sparkling wine; the inaugural 2009 is just being released.

 

He also made his first Chardonnay in 2009, and in 2012 produced four different versions, for a total of 1,000 cases. With Chardonnay, Loring eschews the current convention of stainless-steel fermentation and little to no malolactic fermentation. "Old-school," Loring says, "which isn't hip these days, but I like some oak and a slightly buttery finish on Chards." Loring ferments the Chardonnay half in French and half in American oak, about 60 percent of it new. The wine goes through full malolactic.

 

The night of the dinner, Loring is opening bottles of Champagne as his hamburger arrives, a broad slice of beef topped with double helpings of cheese and bacon. "The only way to eat a hamburger," Loring says, pouring a glass of Pol Roger Brut Ros� 2002. When someone asks if he ever gets any fiber in his diet, he smiles. "Grapes have fiber," he replies. "That's why I drink wine."

 

 

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