1886 Reserve Tasting Room opens at Dr. Frank's
Earlier this month, Dr. Konstantin Frank Winery officially opened the doors of its new 1886 Reserve Tasting Room, named for the year the stone house that is Chateau Frank was built - where patrons may experience specially selected wines paired with amuse-bouches; individual bite-sized hors d’oeuvres created for each wine by Keuka Lake’s Snug Harbor Restaurant.
Formerly storage rooms above the cellars, the redesign as 1886 was conceived by fourth generation member of the family, Meagan Frank. “In Australia, they have quite a few wineries that offer these upscale VIP tasting experiences with wine and food pairings and special cellar and vineyard tours where you can really get to learn more about wine and the whole process,” says Meagan.
The Grand Opening event was attended by State Assemblyman Phil Pamesano, New York Wine and Grape Foundation President Jim Trezise, and Finger Lakes Tourism Alliance Director of Sales Marianne Brand. The July menu featured Dr. Frank’s exceptional Reislings, from bone dry to dessert, paired with with curly endive, roasted fennel, grapefruit and cilantro oil; roasted vegetables, smoked gouda and sherry onion quiche with meyer lemon aioli; heirloom tomato jam, pickeled radish on a crisp crostini; apple touille tartlet - sliced apple and caramelized onion ratatouille baked in flaked phyllo; grilled peach chutney, whipped citrus alouiette on an oat scone; and white chocolate mousse, spiced apricots and toasted pecan crumble.
“It’s a great experience and we’re already getting a fantastic response,” says winery President Fred Frank with obvious pride in his daughter’s achievement.
Seatings at 1886 are Friday and Saturday at 11 a.m. and 2 p.m., and Sunday at 2 p.m. and are $35 per person.
For August, patrons will enjoy an in-depth tour of the sparkling wine cellars of Chateau Frank, followed by six sparkling wines served with a new set of pairings from Snug Harbor.
• Chateau Frank 2011 Blanc de Blancs, served with grilled stonefruit and fried sage, drizzled with a balsamic reduction.
• Chateau Frank 2009 Blanc de Noirs, served with Cherry-Coriander Roulade topped with Parmesan cream.
• Chateau Frank 2009 Brut, served with Cremini mushroom stuffed with lemon ricotta, topped with almond pesto.
• Chateau Frank 2010 Brut Rose, served with Brie and red raspberry with a thyme drizzle on crostini.
• Chateau Frank Célèbre Rose, served with Strawberry-Sorrel Choux à la creme.
• Chateau Frank Célèbre, served with Apple and aged cheddar tartlet.
Esoteric Vareital Wines will be featured in September and Cool Climate Reds in October.
“This will give folks a reason to come back a month or two months later,” Fred says. “That will make it fresh and interesting for everyone.”
To make a reservation, visit www.drfrankwines.com.