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Forth Vineyards Wine Dinner with Jann Forth

Monday March 9th 6:30 reception, 7:00 Dinner

5 courses + wine, $55 per guest.

Forth Vineyards Dinner

Tannin Wine Bar is honored to welcome back Jann Forth of Forth Vineyards for a five course wine dinner on Monday March 9th.  Jann and her husband, Gerry, founded Forth Vineyards in Sonoma’s Dry Creek Valley in 1998 and have been dedicated to producing excellent Sauvignon Blanc, Syrah and Cabernet Sauvignon which is true to it’s origins in northen California.  The dinner will feature current releases of Sauvignon, Rose, Syrah and three Cabernet Sauvignons!  For reservations call 816-842-2660 or email


We’re pleased to host Brian Miracle, National Sales Director for Failla Winery, for our first wine dinner of 2015!  The dinner will be 5 courses paired with the excellent Chardonnays and Pinot Noirs that Failla makes in the Sonoma Coast and Anderson Valley regions of northern California.  See menu with wines below.  Reservations are very limited and can be made by calling 816-842-2660 or emailing








Tuesday February 24, 2015

6:30 Reception, 7:00 Dinner

75.00 per guest


Reception Wine
Failla Chardonnay Sonoma Coast 2013


Point Reyes Toma Farmstead Cheese Crostini sourdough, cioppino spiced tomato jam, poached shrimp

Failla Estate Chardonnay Fort Ross-Seaview, Sonoma, California 2013


Moulard Duck Terrine, Watercress Salad, Vella Dry Jack Crumbles

Failla Pinot Noir Savoy Vineyard Anderson Valley, California 2013


Hot Smoked Salmon, Marin “Rouge et Noir” Triple Cream Brie Sauce, Egg Noodle, Peas

Failla Chardonnay Hudson Vineyard, Carneros, California 2013


Grilled California Tri-tip Steak, Point Reyes Original Blue, Haystack Potatoes, Santa Maria Salsa

Failla Pinot Noir Keefer Ranch, Russian River Valley, Sonoma, California 2013


California Fig Tart, Point Reyes Bay Blue, Toasted Hazelnuts, Wildflower Honey




Celebrate the arrival of 2015 at Tannin!

Tannin is very excited to announce that we’ll be hosting the David Basse Trio to ring in 2015 at Tannin!  As always we’ll be offering our seasonal dinner menu, great wines and toasts at midnight and Chef Brian has put together a special New Year’s Eve tasting menu (see below and the link) that will be offered for 65.00 per guest.  The David Basse Trio will perform two sets, the first from 7:00-9:00 and the second from 11:00-1:00 am.  As always, reservations are very limited so please call Tannin at 816-842-2660.

David Basse is a critically acclaimed jazz musician with a large following.  He is known for a very unique and carefully crafted Kansas City jazz.  Zan Stewart, in the LA Times, called Mr. Basse “a magnificent drummer and captivating singer who genuinely delights in a room full of happy people who are enjoying his danceable brand of jazz.”  and Maya Angelou has said of Mr. Basse “I love the soul that is your voice.”  We’re honored to host The David Basse Trio in our intimate setting at Tannin!


New Year’s Eve Prix Fixe

sixty-five dollars per guest, wine pairings additional

Wild Salmon Tartare, creme fraiche, salmon caviar, toasted challah

Braised Local Bacon, slow cooked black eyed peas, frizzled onions

Lobster Risotto, watercress, crispy pancetta, chive oil

Intermezzo: champagne & raspberry sorbet

Bordeaux Braised Kobe Short Ribs, black truffle potato pierogi, baby carrots, bordelaise sauce

“Smores”:  house made graham crackers & marshmallow, bailey’s chocolate mousse

New Year’s Eve Menu 2014



Before a recent trip to France’s Burgundy region, I asked one of Tannin’s dear friends Debra Lewis of Vintage ’59 Imports for a few recommendations.  A visit to Elise Villiers just outside of Vezelay is a must, she said, and beyond that make some time to enjoy the village of Vezelay as well.  This recommendation surprised me a bit because, while I knew Elise’s reputation, I’d rarely had the opportunity to taste her wines as she makes very limited quantities.  Additionally, Elise lives a bit off the beaten path of the Burgundy wine route.  There wouldn’t be any other growers near Elise that we could visit before or after.  We’d likely have to cut appointments short that day in Chablis to arrive at her place at a reasonable hour and it would delay our arrival to Dijon, gateway from the north to the great Cote d’Or vineyards until late (we didn’t realize how late) that night.  I was all for it.

As much fun as it is to visit producers that we know and work with everyday at Tannin, a lot of the joy of travelling is experiencing new things and meeting new people.  We’d arrived in France the day before and, having a day free of appointments and we spent much of the afternoon travelling the back roads of the northern most Burgundy looking for tasting rooms that might be open in villages like St. Bris (the only Burgundy village known for Sauvignon Blanc) and Irancy (an unusually northern locale for Pinot Noirs that tend to be – er- rustic and not always in a positive way).  So going to Vezelay to meet Elise and taste her wines was really just as exciting to us as stops at the most famous Grand Crus.

Vezelay is a hilltop village that has a serious wine growing tradition dating back to the ninth century.  The town itself is stunning with narrow winding streets that lead to the top of the hill, where one finds the 11th century Benedictine Basillica of Saint Magdelene.


However, after phyloxera destroyed vineyards all over Europe in the second half of the nineteenth century, most Vezelay vineyards were not replanted.  Instead, while the replanted vineyards to the north in Chablis and south in the Cote d’Or produced wines that cemeneted the reputations of those respective regions, Vezelay became largely forgotten in the world of wine.  In the 1970s as Vezelay began to be replanted, mostly to Chardonnay. Since then, the reputation of Vezelay has rather rapidly re-emerged thanks to the efforts of a few dedicated growers such as Elise and Domaine de la Cadette.  Until 1997, wines from Vezelay we only entitled to generic “Bourgogne” appellation.  From that year to 2012 the more prestigious Bourgogne-Vezelay designation would adorn the label.  With the 2012 vintage Vezelay is now entitled to its name to stand alone on labels of Vezelay, just like its great neighbor to the north Chablis or Meursault to the south.

Elise Villiers wasn’t born into a winemaking family.  Her interest in making wine began through an uncle who was a wine merchant.  In 1989 she acquired her first vineyard and began her education as a vigneron, or wine grower.  She studied with the great Jean-Pierre Charlot at the viticultural school in Beaune, and later at the Institute of Vine and Wine and Dijon.  Today she makes three wines, two Chardonnays from distinctive parcels on the hillside slopes of Vezelay and a Bourgogne Rouge Pinot Noir, which, unfortunately, isn’t currently shipped to the United States.  She has two employees who help her with work in the vineyard and all of the winemaking is done at home by Elise.  The vineyards are in conversion to organic viticulture.

Tasting with Elise in Vezelay really highlighted what makes these wines so unique and enjoyable.  The region is a natural geographic extension of Chablis but the wines are quite distinct from their neighbors.  Although it’s further south, Vezelay is actually the cooler of the two regions.  Whereas Chablis is grown on the famous clay rich limestone Kimmeridge soils, Vezelay has diverse blue, grey and red soils in addition to parcels that are almost pure limestone.  Consequently the wines of Vezelay have intense definition and primary rock minerality.

We met Elise after arriving at her gate several minutes early.  Assuming that she was still working in the vineyards we hung around until an enthusiastic bicyclist pulled up to the gate and introduced herself.  By the time we left, a few hours later, we had asked to purchase a couple of bottles of her Bourgogne Rouge because we really liked it and knew that we’d never find it back in the U.S (also, it was getting late and we were beginning to be skeptical about finding a great restaurant open once we arrived in Dijon).  Of her two Chardonnays, we were able to acquire a few cases of Le Clos for Tannin.  The wine is produced from about three acres of vines planted in 1976 on the hillside and aged in roughly 1/3 new and old, large oak barrels.  It is intense and delicious stuff with briny minerality, really great texture and plenty of fruit.  Please join us for a glass while it lasts as you won’t find it anywhere else in Missouri!

Bottles of Elise's Le Clos in the cellar at Tannin.

Le Clos, ready to pour by the glass!


We’re thrilled to have Brian Harlan of  Loosen Bros. USA back in Kansas City for another Riesling-filled event on Saturday June 21!  Brian represents the legendary Dr. Loosen in the Mosel Valley as well as a number of top Riesling producers in the Mosel, Rheingau and Pfalz regions of Germany.  We’ll be popping and pouring top quality German Rieslings from each of these regions in a range of styles from bone dry trockens to sweeter, late harvest wines.  Chefs Brian and Joe will be preparing a Riesling-focused meal to pair with the wines.  Reservations for the night are now available with a special “Riesling Picnic” family style wine dinner seating at 8:30.  The dinner with wine pairing will be $65  per guest.

2014 will be the 7th and final Summer of Riesling.  Paul Grieco founded the Summer of Riesling at Terroir Wine Bar in New York City in 2008 to celebrate the diverse and great expressions of the grape.  Tannin Wine Bar & Kitchen has proudly participated each year since 2011 when Paul invited top wine bars and restaurants around the world to join in.  We’ll be happily sharing dozens and dozens of top Rieslings from around the globe by the glass from June 21 – September 21!  We hope you’ll join us!

The Wines:

Robert Weil Dry Riesling Rheingau, Germany ’11

Villa Wolf Riesling Pfalz, Germany ’12

Maximin Grunhaus Riesling Kabinett Herrenberg, Mosel, Germany ’11

Dr. Loosen Riesling Kabinett Wehlener Sonnenuhr Mosel, Germany ’12

Maximin Grunhaus Riesling Abstberg Spatlese Mosel, Germany ’11


Dishes for the “Riesling Picnic”

Smoked 1/2 Pig from The Local Pig

Fried Free Range Chicken

Grilled Sausages

Spicy Garlic Grilled Shrimp

Grilled Corn on the Cob

Veggie Kabobs

Smoked Yukon Potato Salad

Crab Stuffed Mushrooms

Napa Cabbage Slaw

Jalepeno Corn Bread Pudding

Local Honey Butter

Pickled Local Beets

Devilled Eggs

Apple Strudel

House Made Pies

Homemade Ice Creams


Rieslings will be poured from

Dr. Loosen (Mosel, Germany)

Maximin Grunhaus (Mosel, Germany)

Fritz Haag (Mosel, Germany)

Robert Weil (Rheingau, Germany)

Villa Wolf (Pfalz, Germany)


Sinskey Dinner Menu Link

Tannin is pleased to host Chris O’Hearn of Robert Sinskey Vineyards on Saturday May 24.  Chris will be sharing some of our favorite Napa Valley wines from this dynamic and highly regarded producer.  The goal at Sinskey is to produce “pure wines of character that pair well with cuisine”.  They were early adopters of organic farming, converting in 1991, and now farm biodynamic.  The approach is holistic in the vineyard and winery and the offerings are diverse in the glass.  Sinskey says that “the goals of making luxuriously elegant wines and farming earth friendly methods are not mutually exclusive”.

Although the wines from Robert Sinskey all speak to the places where they’re grown (Los Carneros and Stags Leap in Napa) they each speak with the voices of unique and interesting grapes.  We’re excited to pour for the dinner the very limited Pinot Blanc (a wine that’s only bottled in 375 and 1500 ml).  The second course will feature “Abraxas”, an Alsatian style “vin de terroir” field blend.  The third, Vin Gris of Pinot Noir, is always one of the most limited and popular rose wines released each Spring.  The two red wines featured in the later courses will be the Los Carneros Pinot Noir and Sinskey’s “POV”.  The Pinot is a classic, cool climate example of the great grape that pairs extraordinarily well with savory dishes.  The POV, or point of view, is a classic Bordeaux style blend of Cabernet Sauvignon and Franc with Merlot.  These grapes offer great complexity and complement each other to make a whole larger than the sum of its parts, that expresses the vineyard and is great with richer dishes.  The price for the dinner is $95 per guest.  For reservations call 816-842-2660 or email