New Year's Eve Wine Dinner with Wiley Wines

Bleu Duck Kitchen is a full-service, locally-owned restaurant in Rochester, Minnesota. At Blue Duck, our customer’s experience and the kitchen are the focus! Co-Owners Erik Kleven and Jennifer Becker regard every customer as a welcomed friend, and aim to provide a dining experience that is personalized, comfortable and memorable.We feature an exhibition kitchen because everyone knows that the kitchen is where the action is!

Bleu Duck Kitchen

Join us on New Year's Eve for a great wines, great food and wonderful company! We're throwing an intimate wine dinner with Wiley Wines.

We&#x27;re closing out 2021 with good cheer! Join us on New Year&#x27;s Eve for a six-course wine dinner with Phineas, creator of Wiley Wines.Wiley Wines are all natural, produced in small batches and source some of the best grapes known to California. Learn about each wine from the maker as you enjoy six gourmet courses of delicious Bleu Duck food.This will be an intimate dinner with no more than 40 guests. We will be selling the tickets as tables for four, so you can finish out 2021 with your close friends and loved ones!MENUOysters with Brie Broth / Chives / CroutonsWiley Wines - RieslingLobster Crème Brûlée with Old Bay Beignet / CaviarWiley Wines - RieslingRadicchio with Radish / Cucumber / Pine Nuts / Manchego / Basil DressingWiley Wines - Ribolla GiallaHalibut with Horseradish Crust / Creamed Leeks / Crispy LeeksWiley Wines - GrenacheBeef Short Rib with Creamy Polenta / Broccolini / Mushroom GravyWiley Wines - SyrahDessertWhite Chocolate Matcha Crepe CakeBodkin Late Harvest Sauvignon BlancPRICE$800 per four-person table. Includes all food, wines, taxes, fees and service charges.ABOUT PHINEASPhineas here to tell you a little about Wiley Wines. Wines made for therugged nomad, the hopeless romantic and the everyday outlaw.Wiley Wines was introduced this year, with its inaugural vintage of 2020but the wagon wheels have been in motion for roughly four years now. Thetrailhead was a small wine bar in Uptown Minneapolis, inspired bybohemian wine bars I had visited and enjoyed in other cities. With morevision than direction, I wanted to create a casual but romantic spacefor people to enjoy each other and great wines. At the time I knew waymore about people and romance than I did wine but I figured I couldlearn right along with my guests, thus Troubadour Wine Bar was born.A couple of years in, I became very curious about the harvestinternships I&#x27;d hear about when hosting winemaker events. In August of2017 I squared away the bar as best I could, hopped in my new___ andheaded to California. I moved into a bunkhouse with three other peopleand spent the next two months cleaning, doing punchdown and pump overs,checking on our active fermentations, and measuring brix andtemperatures. Here I had the incredible experience of picking grapes inthe middle of the night and taking vineyard samples early in themorning. Walking down a vineyard row with the sun rising is something Ihighly recommend.I fell in love over those two months, with the work, the learning andendless curiosity. Another harvest trip soon followed and in the summerof 2019 I was able to sell the bar that I had whittled out of nothing,packed my bag, got into my new truck and headed west again, literallyriding off into the sunset.I spend the next year and a half working for some of my heroes inwinemaking as a lowly but eager intern. The goal was to learn as much asI could while building a network to help me in my pursuit of making myown wines. Wiley Wines is a bootstrap project to say the least, we haveno vineyard or winery. Rather I continue to work for trade, accessingwinery space and vineyards through relationships with winemaker mentorslike Steve Matthiasson and Ian Brand.ABOUT WILEY WINESTexture is possibly my favorite component of a wine so it felt naturalto rope up a few amphora pots and make wines with the use of thesevessels. The Riesling is from Wirz Vineyard in Cienega Valley, the winesare own rooted, and dry farmed; planted in 1962. The tiny cluster andlow yields create a Riesling thats like nothing else in CA. The RibollaGialla is from Bengier Family Vineyard (originally Vare Vineyard,planted in 2001). The vineyard is in Oak Knoll in Napa Valley at thebase of Mount Veeder. The grapes are destemmed and whole berry fermentedfor 9 months in amphora. The Grenache comes from Peneyra Vineyard inMonterey County and is a whole cluster fermentation aged in neutral oakfor 9 months. The Syrah is co-fermented with Viognier in the traditionof Northern Rhone wines, both coming from Rodnick Vineyard in Chalone.Fresh and drinkable wines with texture and compelling aromatics was thegoal. As the wagon wheels continue to roll, Wiley Wines will find itsstride, continuing to seek out vineyards and grape varieties that we areproud to hang out hat on.We hope you enjoy the wines as much as the company you share them with.Thank you so much for your support, enjoy your adventure and we&#x27;ll seeyou out there.Live Wild, Drink Wiley.

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New Year's Eve Wine Dinner with Wiley Wines

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New Year's Eve Wine Dinner with Wiley Wines

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