The Old Village Post House will be combining the art of our food preparation and the art of winemaking at a Spanish Wine Dinner featuring Enate Winery on Thursday, October 28th.

Executive Chef Frank Lee and Chef de Cusine Jim Walker have created a six-course menu of the cuisine of Spain with pairings by Wine and Beverage Director Patrick Emerson.

Winemakers and wine lovers know there is an art to wine making. Enate Winery of Salas Bajas, Spain celebrates the arts – both in the bottle and on the label. With grapes grown at the foot of the Pyrenees Mountains, the winery produces a mixture of white, red and rosé wines.

Through the EnArte program, Enate Winery commissions works from established and new artists to adorn its wine bottles. Additionally, the winery is a patron of the arts by collecting Old Masters works and supporting new artists through its Enate Award young artist competition.

The dinner begins at 6:30 p.m. with a wine and hors d’oeuvres reception. Reservations are required and can be made by calling (843) 388-8935. The cost of the dinner is $66 per person plus tax and gratuity.

The menu for the evening will be as follows:

Hors d’ Oeuvres Reception 

Frito Misto fresh anchovy

Figs & Prosciutto

Country Pate

Grilled Spiced Beef Skewers

Olives

Toasted Almonds

Enate Rosado Cabernet Sauvignon Somontano 2009

First Course

Orange and Red Onion Salad bibb lettuce, calamari escabeche

Senorio de Rubios, Albarino, Rias Baixas 2009

 Second Course

Roasted Garlic Soup poached quail egg

Enate Chardonnay “234” Somontano 2009

Third Course

Braised Pork Belly clam, white bean, tomato sofrito

Enate Crianza, Tempranillo, Somontano 2004

Fourth Course                                                                                                                     

Roasted Rack of Lamb turnips, roasted cauliflower, dried fig reduction

Venta del Puerto “No.12” Seleccion Especial, Valencia 2006

Fifth Course

Selection of Spanish Cheeses

Sweet Trinkets

Elios, Costers del Priorat 2008