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Welcome to the Crossroads
Tannin Wine Bar & Kitchen is your local urban destination located in the Crossroads Art District. Enjoy a glass of wine from the eclectic wine list. Whether a novice wanting to explore or an avid wine drinker, we offer wines by the taste, glass or bottle, to satisfy everyone’s palate. Don’t forget to savor the seasonal, contemporary American cuisine prepared by Executive Chef, Brian Aaron.
Come alone, bring a date or invite a crowd – we look forward to seeing you soon.
Click the link above for our special New Year’s Eve tasting menu which will be offered in addition to our seasonal menu on December 31!
New Year’s Eve is always one of the most fun and exciting evenings of the year at Tannin! Special wines, menu items and the above grand chef’s tasting menu as well as live entertainment make Tannin the place to be when the clock strikes midnight. We hope that you will join us for the festivities! Dinner reservations are limited, so please reserve asap at 816-842-2660.
Join us anytime this Thursday to taste, drink and celebrate Beaujolais Nouveau with the Nouveau of Domaine Dupeuble!
It’s hard to believe that we’ll be celebrating our first Beaujolais Nouveau at Tannin this Thursday (November 21)! Those of you who joined us for our seven course (14 wine) Beaujolais dinner a couple of weeks ago know how much we love great Beaujolais. We also love the harvest celebration aspect of Beaujolais Nouveau but we didn’t love the quality of the Nouveau wines that were available in our mid-western market. While great restaurants and wine bars in larger markets on the coasts celebrate Nouveau with wines freshly vinified by some of the top artisan producers in the region (Foillard, Brun, etc.), here we’ve only offered Nouveaus by large, industrial style producers like Georges Duboeuf. No offense to Mr. Duboeuf, but his Nouveau has never expressed the character of the best small producers. In the last few years, Jim Coley of Gomer’s Midtown and Tannin have worked to try to coordinate the shipping of a few excellent examples of Nouveau to Kansas City. Our efforts have paid off this year as we will now have (arriving Thursday!) Beaujolais Nouveau from one of our favorite producers, Domaine Dupeuble!
We also plan to have the Nouveau of Jean-Paul Brun (Domaine des Terres Dorees) by next week, but we want to share a bit about Domaine Dupeuble and what excites us about their Nouveau. Damien Dupeuble is the current head of the Domaine which dates it’s history producing Beaujolais to 1512 (I’ve heard that they’re 500th birthday party last year was a great event!). Dupeuble is located in the southern Beaujolais hamlet of La Breuil. They work very traditionally, harvesting manually, farming without pesticides or chemicals and they don’t even add Sulfer Dioxide to their bottles. Their basic Beaujolais is always Beaujolais at its freshest and purest. I expect the 2013 Nouveau to be the same if not more so, but we have to wait for release day (Thursday) to find out!
Click the Menu link above to see the menu for our Bedrock Wine Co. Dinner featuring Rich Zellich of Pinnacle Imports, Tuesday, December 3 6:30 Reception, 7:00 Dinner. $65 per guest, reservations 816-842-2660 or email email@example.com.
Bedrock Wine Co. is making some of the most exciting wines in California. In fact, we’ve been wanting to put together a dinner featuring the wines that Morgan Twain Peterson makes at Bedrock for quite some time. The catch has always been that although Morgan makes great wines, he doesn’t make much of any of them. So we’ve always been content to get a few bottles or cases when we can for our wine list. Now, thanks to the more generous harvest of 2012, we’re finally able to pull it off! This is a rare opportunity to taste five different wines from Bedrock and should not be missed.
Morgan founder Bedrock in 2007 but he’s been making wine commercially since 1986. Not bad for someone who will be celebrating his 33rd birthday in January. Morgan has always had rather good connections for vineyard sources (since he was five years old clearly) as his dad is the legendary winemaker Joel Peterson, who founded Ravenswood. Morgan later spent time at Ravenswood and Chateau Lynch-Bages in Bordeaux.
Bedrock’s purpose is to make expressive wines from extremely old vines in the historic vineyards of California. Morgan calls these Heirloom or “Heritage” sites, and the vines planted in these sites are all nearly a century or older today. Morgan is thus furthering the tradition of California’s earliest winemakers and making truly excellent and distinctive wines in the process. Here’s the wine up of wines for the dinner:
Bedrock Rose “Ode to Lulu” California 2012: Made in the Provence style from a block of Mouvedre planted over 120 years ago in Sonoma Valley.
Bedrock Sauvignon Blanc Kick Ranch, Sonoma Valley, California 2012: aromatic Sauvignon Blanc aged in Acacia Barrels, stylistically between Sancerre and Bordeaux Blanc.
Bedrock Syrah Griffin’s Lair, Sonoma Coast, California 2012: Girffin’s Lair is a tiny vineyard on the Sonoma Coast dedicated to Pinot Noir and Syrah. While almost all California producers would love to secure fruit from this vineyard only Bedrock and seven others do. The result is a brilliant cool-climate Syrah.
Bedrock Old Vine Zinfandel Sonoma Valley, California 2012: Morgan’s biggest production wine (at a total of 600 cases per year), made from blending fruit from multiple vineyards. This, we think, is always one of the top Zins produced in California.
Bedrock Kirschennmann Vineyard, Lodi, California 2012: A new vineyard to the Bedrock collection, Kirschennmann was planted in 1915 mostly to Zinfandel with the common compliments of Petite Sirah, Carignan, and a host of other grapes. Kirschennmann is a cool site for Lodi and really illustrates Morgan’s ability to express the terroir of the vineyard. The mix of grapes is also ideal for creating a wine of true California character. Morgan believes (and we agree) that Zinfandel is a great base for this kind of California blend in the same way that Grenache is in Chateauneuf-du-Pape or Sangiovese is in Chianti.
This is not your supermarket’s Beaujolais Dinner!
Wednesday November 6, 2013: 6:30 reception, 7:00 Dinner $55 per guest
Tannin Wine Bar & Kitchen 1526 Walnut St. Kansas City, Missouri
Reservations 816-842-2660 or email firstname.lastname@example.org
Menu: Beaujolais Dinner
If you already love great Beaujolais this is the dinner for you. If you don’t already love great Beaujolais then you absolutely must join us for this dinner where we’ll explore the region in all of it’s diversity (juicy reds, structured reds, brilliant Chardonnays, dry sparkling wines, off dry sparkling wines, rose!).
Chef Brian will release the menu in the next couple of weeks for what we believe will be one of the most enjoyable events we’ll host all year. Expect the menu to be one part Lyonaise, one part Thanksgiving and all parts Brian Aaron. Beaujolais wines grow in the heart of a great cuisine culture and are an ideal beverage for lots of food.
So what’s the hangup with Beaujolais? The region has long stood in the shadow of the great wines produced to the north in the Burgundy region. Until June of 1395, both regions grew Gamay and Pinot Noir; but in that year the Duke of Burgundy, Phillipe the Bold, banned Gamay from Burgundy, essentially relegating it to Beaujolais. 60 Years later, Phillipe the Good felt it again necessary to ban the poor grape. Although they are neighbors, Burgundy and Beaujolais have different microclimates and very different soils. Burgundy has limestone soils which seem beyond perfect for Pinot Noir: Beaujolais has granite on which Gamay thrives, as does Syrah further south in the Rhone Valley. Regardless, Beaujolais has never shared the wealth of its northern neighbors and the growers here have always struggled to promote the commercial culture of this great region.
Then Georges Duboeuf arrived. Mr. Duboeuf revitalized the commercial side of Beaujolais, perhaps even saving the regions as a viable wine industry. In the process; however, he sacrificed the traditional style and methods that people loved about the local Beaujolais wines. His novel and ingenious promotion of Beaujolais Nouveau mimicked the traditional harvest celebrations; however, in order to make a large scale wine that was rushed around the world just weeks after the harvest, Mr. Duboeuf had to resort to some degree of trickery in the winery. Most notorious about his Nouveaus is their use of the commercial yeast strain 71B, which is great for zipping the wine quickly through its alcoholic fermentation but also has the side effect of making the wine smell and taste oddly like bananas.
I’ll admit to being a late adopted in terms of my love for the great wines of Beaujolais. Until recently the American market was dominated by large scale producers like Duboeuf. Not that being a large producer is bad: we happy offer a Cru Beaujolais from Louis Jadot, a large negociant who’s Beaujolais Villages seems to be perpetually on sale at my neighborhood supermarket for 9.99 and really is ten dollars well spent on a good bottle of red. But my interests lean towards small family domaines that produce traditional, artisan wines.
Then a bottle from Marcel Lapierre arrived and was to bring a Beaujolais conversion for me, now I’m an advocate. Even before Lapierre, the legendary Jules Chauvet was making Beaujolais of brilliance by all accounts but I’ve never had the opportunity to try a bottle. Lapierre’s wine, from the great Cru of Morgon, was different than other Beaujolais I’d tasted before. It was pure and expressive rather than muddy and odd such as other Beaujolais I’d tasted: and it tasted absolutely vibrant and alive. And it was absolutely delicious. As I’ve experienced many times since, when Beaujolais isn’t too tampered with it is one of the greatest pure fruit experiences in the world. So started a quest to find more great Beaujolais, which really isn’t too hard if you know where to look and certainly isn’t too expensive as these wines remain among the greatest values on the planet. Both of these producers worked very naturally and have influenced top wine growers around the globe to do the same. They are true heroes in the wine world. Both have unfortunately passed on. Marcel Lapierre’s son Mattheiu continues the work of his father alongside numerous peers who make great, natural Beaujolais today.
The classic red Beaujolais are made with two contrasting methods, as well as hybrids of the two and a few techniques that fall within the metaphorical spectrum between these two poles. Best known in the region is a fermentation called Carbonic Maceration. Carbonic is a method of fermenting whole grapes in a carbon dioxide rich environment (typically stainless steel which provides the best seal against oxygen) so that the berries begin fermenting from within. The results are wines that are typically quite fruity, silky and low in tannin. At the other pole are some quite low interventionist producers who allow the wine to ferment with native yeasts from the vineyard. This is more akin to how the great red Burgundies of the Cote d’Or are made. Like those other great Burgundies, Beaujolais made in the fashion gains in complexity, texture and character what it loses in fruitiness and silkiness. This is how the top wines are made in the best villages such as Morgon, Fleurie and Moulin-a-Vent.
It’s easy to underestimate Gamay’s ability to age gracefully and gain complexity. The French actually have a word for this, they say Gamay “Pinotizes” as it matures in bottle, that is that it develops flavors that we commonly associate with its Pinot Noir based neighbors. I wonder what Phillipe the Bold and Phillipe the Good would have to say about that! I can vouch for our French contemporaries’ take, having recently tracked down bottles of Chateau Thivin’s Cote du Brouilly, a brilliant and long-lived Cru, that were nearly two decades old and really brilliant bottles of mature Burgundy.
At the dinner we’ll be showcasing multiple styles from multiple producers, villages and importers. The wines will come from top growers who make traditional, site-specific wines including whites, roses and reds.
$55 per person.
We’re thrilled to be hosting our first wine dinner with Scott Nagle of Trisaetum Winery. Trisaetum has quickly become a top grower in Oregon’s Willamette Valley. In fact famous Burgundy wine maker Jacques Lardier, of Louis Jadot, will be working at the winery this fall producing his first project outside of France. The emphasis at Trisaetum is on the raw materials that make wine great. They farm with the best methods and produce wines that express the best of the Northern Willamette Valley.
Spicy Pork Belly Bun
Trisaetum Dry Riesling Coast Range Estate, Willamette Valley ’12
Seared Elk Carpaccio
Fall Apple Slaw, Smoked Moody Blue Cheese
Trisaetum Riesling Coast Range Estate, Willamette Valley ’12
Everything Encrusted Cobia
Local Heirloom Tomatoes, Caper Emulsion, Bagel Chips
Trisaetum “Trisae” Pinot Noir Willamette Valley ’11
Slow Braised Lamb Leg
Fall Borscht with Beets, Turnips, Parsnips, Prunes and Figs
Trisaetum Pinot Noir Ribbon Ridge, Willamette Valley ’11
Tasting of Wild Oregon Mushrooms
Trisaetum Pinot Noir Coast Range Estate, Willamette Valley, Oregon ’11
6:30 Reception, 7:00 Dinner. 5 Courses + Wines, $55 per person. Reservations 816-842-2660 or email email@example.com
Tannin Wine Bar & Kitchen is proud to welcome bach Brian Harlan, national sales director for Loosen Bros, for an exciting dinner focusing on new wines from Villa Wolf and Roche de Bellene. Brian was the very first employee at Loosen Bros. USA and is celebrating ten years there this year (more about Brian and his career can be found at www.drloosen.com/blog/?p=3427).
Villa Wolf is a historic estate in Germany’s Pfalz region. Wolf is committed to making excellent wines from the real diversity of grapes that thrive in the relative warmth of the region bordering Alsace, France. Ernst Loosen purchased the estate with the aim of making wines that both compliment and contrast with those of his family’s estate in the Mosel. Where Mosel Rieslings are racey, slatey cool climate expressions, the Pfalz gives wines with richer texture, fuller body and bolder fruit while being relatively dry. The warmer Pfalz also affords a greater diversity of grapes, wines and styles including some excellent reds made of Pinot Noir and Dornfelder. The classic quality and character of Dr. Loosen’s work show through in these wines but the style will provide a great introduction to what makes the Pfalz unique and distinctive.
Maison Roche de Bellene is one of the most exciting, small negociant producers working in Burgundy, France. Founded by the great Nicolas Potel, the head winemaker at this family domaine in Volnay, Domaine de la Pousse d’Or, Roche de Bellene is making top quality white and red Burgundies from all over the famed Cote d’Or. These wines are the product of Potel’s terrific relationships with top growers throughout the Burgundy region (in fact, Bellene makes more unique Grand Cru wines in any given vintage than any other producer). If you love great Burgundy these are just the wines for you: if you don’t yet love great Burgundy these are the wines to discover that love at first sniff.
The dinner will be a great opportunity to sample and learn about wines from two terrific (and still up and coming) producers working in very different, yet classic regions. They have Pinot Noir, or Spatburgunder as the Germans call it, in common as well as a common purpose of making traditional, expressive, delicious wines. This promises to be a great event with great food, wine and friends.
Reservations 816-842-2660 or email firstname.lastname@example.org
Just a preliminary note that we’ve planned our next wine dinner for Wednesday, September 18. We’ll be hosting Brian Harlan, National Sales Director for Loosen Bros. USA. It will serve as a Summer of Riesling send off and focus on two top German wine estates that Loosen imports into the United States, Maximin Grunhaus (Von Schubert) admittedly a mouthful from the Mosel and Robert Weil from the Rheingau. The five course dinner plus wine pairing will cost $55 per person. More details will follow.
Tannin is happy to be co-hosting a wine dinner featuring the classic Alsatian wines of Trimbach with our old friend Brian Jewell. Details are in the link above. $55 per person for five courses + wine. Thursday July 11. 6:30 reception, 7:00 dinner. Reservations 816-842-2660 or email email@example.com.
Every Sunday and Monday Tannin celebrates the exuberant pleasures of wine enjoyment by offering a “Buy One Get One Free” offer on any bottles of wine on our list up to $90 in price. We encourage you to mix and match and explore the list. It’s a great opportunity to catch up with a group of friends or maybe make new friends by sharing a few bottles of good wine. Our wine list is always up to date on this website so you may want to take a look at it before joining us. Or allow our knowledgeable team to guide you through the offerings.