Learn All About Oxidative Wines at Forage

Forage Instagram

Get the skinny on oxidative wines (like, what they are, for starters) at the next installment of Forage’s on-going weekly dinner series. On Tuesday, May 17th, General Manager and wine aficionado Stan Hilbert will be sharing his best-in-show picks of this unique variety made in a way that intentionally exposes the wine to oxygen (not to be confused with oxidized wines). Hilbert will explain everything and while he does, you’ll get to know these fabulous new-to-you wines alongside a four-course menu from chef Eric Cooper. The culinary spread (which you can see below) is available at the restaurant (indoors and out) and as take out, and it can accommodate omnivores and vegetarians. You can book a table online here for $95 per person or place your order for take-out online here for $150 for two people. Call Forage at 617.576.5444 with any questions.

OMNIVORE

Raw Oyster
Creme Fraiche, Dried Glasswort Dust
2020 Eva de Los Santos, Bodegas Altos De Sanchez, Spain

Potato Salad
Watercress, Balaton Cherries, Fiddleheads, Cashew & Curry Vinaigrette
2015 Chardonnay “Varron” Buronfosse, Jura

Pork Daube
Olives, Asparagus, Mushrooms, Rice & Almond Pilaf
2016 Kotsifali “Karnari”, Lyrakis, Crete

Chocolate Nemesis
Vanilla Custard & Tart Poached Rhubarb
“La Cilla” Pedro Ximenez Sherry, Barbadillo

VEGETARIAN

Asparagus
Diced Tofu, Duck Egg Garum, Toasted Seaweed
2020 Eva de Los Santos, Bodegas Altos De Sanchez, Spain

Potato Salad
Watercress, Balaton Cherries, Fiddleheads, Cashew & Curry Vinaigrette
2015 Chardonnay “Varron” Buronfosse, Jura

Mushroom Daube
Olives, Asparagus, Mushrooms, Rice & Almond Pilaf
2016 Kotsifali “Karnari”, Lyrakis, Crete

Chocolate Nemesis
Vanilla Custard & Tart Poached Rhubarb
“La Cilla” Pedro Ximenez Sherry, Barbadillo

You may also be interested in