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“Craft” mac ‘n cheese and Hobo wine at a Cask and Vine dinner. Photo by Andy Day.




Giving Thanks Wine Dinner

When: Thursday, Nov. 13, at 7 p.m.
Where: Cask and Vine, 1 1/2 East Broadway, Derry, 965-3454
See: caskandvine.com, facebook.com/CaskandVine
Tickets: $65. Purchase tickets through Facebook. $20 deposit needed to hold space.




Sips and tips
Wine dinner offers inspiration for your holiday meal

11/06/14
By Allie Ginwala aginwala@hippopress.com



 If you’ve ever tried to select the right wine to bring to your Thanksgiving dinner but gotten lost amongst rows and rows of choices, you are not alone. To help alleviate the stress of achieving the perfect pairing for your holiday feast, Cask and Vine presents Giving Thanks Wine Dinner on Thursday, Nov. 13, at 7 p.m. 

“People go to a wine shop and want to pick the perfect bottle but don’t know where to start,” said Andy Day, owner of Cask and Vine in Derry. 
The wine pairing dinner will feature four courses and five drinks to inspire guests and help them bring something new to their holiday parties. 
“We try and make things very approachable,” Day said. 
Choosing a wine can be intimidating, he said, so Cask and Vine hosts dinners to introduce people to boutique wines. You don’t have to be a “snob about wine” to enjoy a glass at the end of the day, he said.
Four Esser Vineyards wines from California will be featured on the menu at Giving Thanks, with a dry sparkling cider from Eden Ice Cider in Vermont to round off the final course.
“We tend to deal with the smaller [wine] brokers,” Day said, noting that Cask and Vine procures its wine through Crush Distributors, based in Laconia and Portland, Maine. “That’s special for us because it allows us to have a relationship with these winemakers and talk about those things with our patrons.”
A broker from Crush Distributors will take part in the festivities and be available to explain details about the wines and answer questions for guests. Day said it adds to the “casual but informative, small and intimate” feel for the evening.
The night begins with Esser Sauvignon Blanc, served as the welcoming beverage for guests to enjoy while they chat and mill about before the dinner. 
“The acidity in it makes your palate moisten and get into it,” Day said. 
All of the food is prepared by the chef at Cask and Vine and has an essence of Thanksgiving, though it’s not a traditional meal. The first course is cornbread sausage “stuffing” stuffed mushrooms, paired with pinot noir and the second a butternut squash and apple soup paired with chardonnay. The main course of roast quail will be paired with cabernet sauvignon. The dining concludes with pumpkin pie creme brulee paired with Eden Sparkling Dry Cider, the course that Day is most looking forward to. 
“I’ve always been partial to creme brulee, particularly the pumpkin,” he said. “Every pumpkin right now is very spicy, with nutmeg and allspice, and this has got some fleshiness to it; it’s a very pleasant dessert and I think it’s going to go fantastic with the dry cider.” 
Each dinner typically has a mixture of returning patrons and new faces, Day said. 
“We’ve got our own little family that exists at Cask and Vine,” he said.
While you can’t purchase a bottle to take home directly from the dinner, down the street at The Drinkery (a craft beer and boutique wine shop also owned by Day) all of the Esser wines and Eden cider will be available for purchase, with an additional discount for Giving Thanks attendees. 
 
As seen in the November 6, 2014 issue of the Hippo.





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