Basic Information about our Monthly Wine Dinners

The dinners are four to five courses each paired with a wine selection to highlight a varietal, region, winemaker, or special occasion. Because this is a dinner and not a tasting we do recommend planning ahead to stay in our overnight accommodations or designating a driver.

Uncorking is at 7:00p.m., by reservation. We do limit our dinners to 30 guests so be sure to call for your reservation! Dinner is $75 a person, which includes dinner, wine, tax and gratuity - unless otherwise noted.  If you are a vegetarian, or have any other dietary restrictions, please inform us at the time you make your reservation. Thank you!  

Dates for upcoming Wine Dinners

January 27  A “Red Wine Inquisition”.
Join us on Friday, January 27, for another Wine Dinner presided over by the Nuncio, upon the authority of a Papal “Bull” issued by the infallible Dr. Allen Dale (“Ole”) Olson a/k/a the “Pontiff of Palate”. This time, we’ll be sampling the wines (all reds) of the Iberian Peninsula, provided by Manolo’s Wines, each divinely paired with food. The Inquisition will begin at 7:00 p.m., and you will find our methods of persuasion to be very effective. The cost will be $75/person, which will include all taxes payable to Caesar, and tithing to your server (in an amount sufficient to assure your swift redemption from the dinner table). Seating will be limited to 30 souls over 21 years of age, by reservation: (812) 988-2273. After the Wine Dinner, join us in the Tavern for hymns (and karaoke). Thereafter, you may “hit the rack”. ROOMS ARE STILL AVAILABLE, AT OFF-PEAK PRICES!

IBERIAN WINE DINNER MENU

Greeting: “Tapas and Tempranillo”
Tart Granny Smith apples baked with French brie; lemon-infused Story crab cake; ripe strawberry topped with mascarpone
Paired with: Naire, 2009 (Tierra de Castilla), a pure Tempranillo blush

First Course: Mussels
Canadian Mussels, steamed and sautéed in a dry Chardonnay, butter, garlic and thyme broth, served on a bed of angel hair pasta, sprinkled with freshly grated parmesan.
Paired with: Vega del Castillo Crianza, 2005 (Navarra), a delightful blend of Tempranillo, Cabernet and Merlot.

Second Course: Pork Medallion
Pork medallion with baby bok choy.
Paired with: Macatela 2006 (Tierra de Castilla), a complex blend of Tempranillo, Grenache and Cabernet.

Main Course: Slow Roasted Lamb
Slow roasted rack of lamb, dry rubbed in rosemary, thyme, and black pepper, served on a bed of Spanish couscous.
Paired with: Side by side pours of two outstanding Tempranillos from different regions: Calderona Reserva 2004 (Cigales) and El Molino de Puelles (Rioja).

Dessert: “Black and Bleu”
Chocolate mousse with a hint of spearmint, and Maytag bleu cheese mousse.
Paired with: “After 3”, 2004 (Valencia), a late harvest Monstrell with Port-like qualities.

 February 10  Wines for the Valentines
Cunning linguists throughout the ages have attempted to define the relationship between love and wine, but inasmuch as the tougue may be employed to both speak and to taste, the Story Inn believes this question best be deferred to experience.  Ergo, we will be disrobing a provocative menu designed to both titilate and satisfy, one that is guaranteed to melt both hearts and inhibitions.  Seating limited to 30, by reservation.     

March 16 Scotch Tasting!  No wines this evening!

On the eve of St. Patrick's Day, we'll be sampling single malts, offered by Southern Wine & Spirits.  Color commentary by Story resident and loquacious Scotch afficiando, Greg Garrison.  Seating limited to 30, by reservation.  May the wind at your back never be your own! 

March 23  "Rick's Picks" Wine Dinner

The Nuncio's chosen wines.  Seating limited to 30, by reservation.