News + Events

Meet Winemaker, Grape Grower and Storyteller Fred Peterson @ Wine Vineyard, Lake Mills

Sunday - April 21st - 1:30-2:30pm

Fred will be here to sample 6 wines: Sauvignon Blanc, Zero Manipulation, Sangiovese, 2-4-6 Cabernet, Mendo Blendo, Donna Bella Vin Gris. He'll also sign any bottles you purchase.

Reservations required - limited space- Call winery to reserve your spot 920-648-5481.

*We have had Fred here the last two years and it has always been a sold out event! Get your reservation in soon, the first 25 people get to be part of this event.

$10 per person w/ $5 credit towards a Peterson Winery Wine purchase.

Lewis Station Winery | 217 North Main Street | Lake Mills | WI | 53551

















Domaine E. de Montmollin & Fils Neuchâtel, Switzerland 2009 $22

My first experience with European wine was during hotel school in Switzerland, where I enjoyed the crisp Swiss whites and sparklers. So I was delighted to find that [a] Swiss wine friend, […] has begun bringing the country’s wine to the Las Vegas market through Swiss Cellars, […]. I chose this Chasselas because of the nostalgia associated with my travels to Lake Neuchâtel, combined with the wine’s ever-so-subtle effervescence, delicate floral aromas, minerality, complex citrus flavors, long finish, and superb ability to enhance any shellfish or sashimi dish. Importer: Swiss Cellars, swisscellars.com.

Lindsey D’Ann Whipple
Head Sommelier, CUT by Wolfgang Puck, The Palazzo at the Venetian Las Vegas
Source: Sommelier Journal, January 15 2012 issue






BRASSERIE V – APRIL 22ND
PETERSON SPRING WINE DINNER

WHITE TRUFFLE CUSTARD, CHIVE, BLACK TRUFFLE RAGOUT
Sauvignon Blanc, Timbercrest

FOIE GRAS, RHUBARB, SPRING ONION, HICKORY NUTS
Muscat Blanc

RUSHING WATERS TROUT, GRENOBLOISE, (CAPERS, BROWN BUTTER, LEMON SAUCE), HARICOT VERTS
Cabernet Sauvignon 2-4-6

JORDANDAL FARM VEAL CHOP, DIJONNAISE(VEAL STOCK, CRÈME FRAICHE, MUSTARD SAUCE), BUTTERED BUTTER MOUNTAIN FARM POTATOES
Dry Creek Valley Zinfandel & Petite Sirah

ARTISINAL CHEESE AND MIGNARDISES
Bradford Mountain Syrah

Doors will open at 5:45 for mingling and cheese with seating at 6:30 for the 5-course Dinner. Cost for the evening is $65 and reservations are required. Please call 608-255-8500 to reserve your spot! A credit card is needed to hold your reservation, with a 48-hour cancellation required.

Brasserie V
1923 Monroe St.
Madison, WI 53711






Ray's Winemaker Series - Peterson Winery Tasting with Founder/Owner Fred Peterson

Thursday, April 19th at 6:30 P.M.

Ray's Tasting Room and Education Center

Your cost only $20 per person. A limited number of seats are available.

Again Ray's Tasting Room has scored a coup with having Fred Peterson, the founder and owner of Peterson Winery of Dry Creek Valley, who will lead us in a tasting of his incredible wines. Peterson Winery has been producing wine in the Dry Creek Valley for 25 years, and like most wineries in the Valley, they produce Zinfandel, as well as many other wines...Yet a closer look shows that is where the similarities end! Owner Fred Peterson is an iconoclast, with an old world winemaking philosophy and a reverence for sustainable farming. In fact, before starting his own winery Mr. Peterson had a distinguished career as the winemaker at the venerable Mount Eden Winery in the Santa Cruz Mountains. So join us in the fantastic California winemaker series and experience the wonders of the Dry Creek Valley!

Special pricing for the wines tasted will be offered that evening for the class attendees.

To reserve your seat now go to our website at www.rayswine.com and purchase your seat(s) thru the PayPal button or call John Edwards at 414-258-9821. All seats will be reserved upon payment.






WineStyles' Wine Maker Series Wine Tasting

Join us as we taste delicious wines with Fred Peterson from Peterson Winery in Dry Creek Valley!

Get the inside scoop on how Fred & his team create these fabulous wines!

$20 per person/$5 Wine Club Members

Friday, April 20, 6-7:30PM

RSVP Please

WineStyles Brookfield

17000 W. Bluemound Rd.

262-792-9463






Meritage Restaurant's Annual Peterson Winery Wine Dinner, 5921 W. Vliet St., Milwaukee, WI 53208

April 24th, Reception is at 6:00 pm with dinner beginning at 6:30.

The cost is $75 per person, all inclusive.

Fred Peterson will again be joining us for a night filled with great wine, amazing food and fun company.

The evening will consist of a 5-course dinner (TBA) paired with some of the familiar and a few new wines that celebrate the 25th Anniversary of Peterson Winery.

For more information on Peterson Winery go to www.petersonwinery.com!

Please call the restaurant at 414-479-0620 to make your reservations, or if you have any questions.

www.meritage.us






Peterson Wines at HobNob

Wine Dinner in April

Reserve by calling the HobNob @ 262.552.8008

We're a long way off but reservations are going fast for this "Meet the Owner" wine dinner on Wednesday, April 25 at the HobNob in Kenosha. Fred Peterson, owner of Peterson Winery in Sonoma, will be on hand to talk wine and answer questions. The reception with appetizers begins at 6:30.

The dinner will feature wines from the Peterson Winery of Dry Creek in Sonoma. The menu will feature hearty dishes that will match beautifully with the full-bodied wines of the Peterson Estate.

Joining Fred Peterson will be Bob Mitchell and Michele Bachmann from Grapes 2 Glass.

Reception

Mushrooms stuffed with Crab and Salmon Pinwheels. Paired with Peterson Sauvignon Blanc.

Appetizer/Salad Course

Spring Mixed Greens topped with Escargot in Garlic on hearts of Romaine. Paired with Peterson Sauvignon Blanc.

Pasta Course

Chicken Marsala over Angel Hair. Paired with Peterson "246" Cabernet Sauvignon.

Fourth Course

Baby Back Ribs over Asian Slaw. Paired with Peterson Dry Creek Zinfandel.

Entree

Sliced Prime Rib Au Poivre over Duchesse Potatoes and Brussel Sprouts. Paired with Peterson "Bradford Mountain" Syrah.

Dessert

Spring Berry and Creamy Custard Martini. Paired with Peterson Muscat Blanc.

The cost of the dinner is $57 per person before tax and gratuity. That's one dollar for every flavor and spice included in this one-of-a-kind dinner.

To reserve your seat now go to our website at www.rayswine.com and purchase your seat(s) thru the PayPal button or call John Edwards at 414-258-9821. All seats will be reserved upon payment.






Uncorkt’s Spring Wine Dinner at The Pink Magnolias, 240 B Main St., Racine, WI 53403

Featuring Ca'Momi Winery in Napa Valley and the Pink Magnolia.

Thursday, April 12th: Reception 6:00 pm, Dinner 6:30 pm

Join us for a wonderful evening of Champagne and food pairing on Tuesday October 18, 2011 at 6pm, at Tempest Oyster Bar downtown Madison, WI. Come discover Champagne Lallier for the first time in the Midwest! For reservations please call Tempest directly at 608-254-1443. Seats are $50 per person (+ gratuity)

The evening's menu will consist of:

Tickets: $64.99 per person - includes Tax & Gratuity

Reception: WI Artisan Cheeses (Ca' Momi Bianco & Rosso)

First Course: Spinach with strawberries, bleu cheese, candied pecans and a champagne vinaigrette (Ca' Secco Sparkling)

Second Course: Chicken Provencal (Ca' Momi Napa Chardonnay)

Third Course: Smoked Salmon Crostini's (Ca' Momi Pinot Noir)

Fourth Course: Beef Wellington with a cabernet demi glace, wild mushroom risotto and asparagus spears (Ca' Momi Napa Cabernet)

Fifth Course: Chocolate Decadence with raspberry coulis (Ca' Momi Zinfandel)

For registration, please visit http://www.uncorkt.com/events/20120412.shtml

For questions, please contact Uncorkt at 262-632-9463.






Champagne Dinner

Join us for a wonderful evening of Champagne and food pairing on Tuesday October 18, 2011 at 6pm, at Tempest Oyster Bar downtown Madison, WI. Come discover Champagne Lallier for the first time in the Midwest! For reservations please call Tempest directly at 608-254-1443. Seats are $50 per person (+ gratuity)

The evening's menu will consist of:

Reception

Lallier Grande Réserve

First Course

Poached oysters with slow-cooked potato, radish & melted leeks paired with Lallier Zéro Dosage

Second Course

Tuna crudo with white balsamic marinated watermelon & grapefruit sauce paired with Lallier Blanc de Blancs

Third Course

Bacon-wrapped rabbit saddle with brussel sprouts & mustard vinaigrette paired with Lallier Rosé

Fourth Course

Grilled spiced prawns with candied fennel & lemon jam paired with Lallier Grand Dosage

Dessert

Poached apples with lemon cake & almond milk tuille






NYC and SF - German Wines at Riesling & Co. Tasting 2011

Join us in New York City and San Francisco as we present German wines from our portfolio. Meet Mosel winemaker Thomas Ludwig of Gebrueder Ludwig and taste his new 2010 Rieslings.

More information at www.germanwineusa.com








Wine Dinner SOLD OUT

Saturday, April 16, 2011 at Cibo's at the Ramada Hotel in Fond du Lac, WI.
This is a unique chance to meet the wine exporter, Fanny Breuil from Genuine Wines.

Cocktails at 5.30 pm and dinner at 6.30 pm. Cost is $50 plus tax and tip. Please call the Ramada to make reservations p: 920.923.3000 ext 2029

Menu

Appetizer Lobster and asparagus mini quiche Rich creamy blend of lobster claw meat, asiago and ricotta cheeses, asparagus and egg in a puff pastry crust
Wine: Dne Rolet Père & Fils Chardonnay Arbois 2005

Salad Curried shrimp salad with grilled watermelon Succulent curry seared shrimp and sweet grilled watermelon accented with mint, pistachios and yogurt dressing
Wine: Klein aux Vieux Remparts Sylvaner Alsace 2007

Entrée Grilled lamb chop with roasted garlic Tender lamb chop grilled medium rare complimented with roasted garlic oil
Wine: Dne Rolet Père & Fils Trousseau Arbois 2006

Ratatouille - Spicy tomato base with spinach, chicken, sausage and a touch of crème fraiche
Wine: Mas Foulaquier Les Calades Pic Saint Loup Coteaux du Languedoc 2006

Dessert Apricot Basil Tart Fresh apricots and basil adorn a mascarpone filling, drizzled with honey in a shortbread crust
Wine: La Stoppa Malvasia Frizzante Colli Piacentini NV

You can pre-order the wines you love at the dinner and pick it up later at Cujak's Wine Market, 47 N. Main St., Fond du Lac, WI, 920.922.2499.





Peterson Wine Maker Dinner

MERITAGE
5921 West Vliet Street
Milwaukee, Wisconsin 53208 (414) 479-0620

Dear Friends,

Our April 12th wine dinner is fast approaching. This is a unique opportunity to meet and talk to a wine maker who has spent over 20 years producing wine. Fred's practice of zero manipulation in wine making has created wines that have more of the grape's and vineyard's essence. Tickets for last year's Peterson dinner sold quickly, so don't delay reserving your spot for this very special night.

Jan Kelly
Meritage

PETERSON WINE MAKER DINNER

Caesar Salad Soup with Pan Seared Scallop
2009 Timber Crest Farms Sauvignon Blanc

~

Bison Short Rib Ravioli en Brodo
2007 Dry Creek Valley Sangiovese

~

Quail with Braised Fennel, Honey & Black Cherry Balsamic Sauce
2005 West Vineyard Tradizionale Zinfandel
2007 Dry Creek Valley Petit Sirah

~

Herb Crusted Leg of Lamb with White
Bean Gratin & Cabernet Sauvignon Sauce
2006 Bradford Mountain Cabernet Sauvignon

~

Wine Poached Apple Stuffed with House Cured
Foie Gras and Goat Cheese Soufflé, Toasted Brioche
2007 Dry Creek Home Farm Muscat Blanc

~

Orange Scented Truffles
Cherry Haystack Cookies

$65.00 per person
tax and gratuity included
6:30 p.m.

Meritage

5921 West Vliet Street
Milwaukee, WI 53208
414-479-0620





Fred Peterson of Peterson Winery, Healdsburg, CA (www.petersonwinery.com), will spend a week with us in Wisconsin in April. Check out the following events. For more information or reservations, please call the numbers below.

Thu 4/7 >1600
Tasting
Grapes 2 Glass
10351 Washington Ave., #200
Sturtevant, WI 53177
262-886-2241

Fri 4/8 evening
Tasting
Vino 100 Milwaukee Third Ward
219 E. Erie St.
Milwaukee, WI 53202
414-277-8466

Sat 4/9 1300-1500
Tasting
Convivio
122 N. Lexington St.
Spring Green, WI 53588
608-588-2351

Sun 4/10 1200-1500
Tasting
The Wine Vineyard
103 N. Main St.
Lake Mills, WI 53551
920-648-5481

Sun 4/10 1600-1800
Tasting
Wine Maniacs Bistro and Wine Bar
W359 N5002 Brown St.
Oconomowoc, WI 53066
262-244-0385

Tue 4/12 evening
Wine dinner
Meritage
5921 W. Vliet St.
Milwaukee, WI 53208
414-479-0620





Osteria Papavero, in collaboration with Swiss Cellars, is proud to announce a Castello delle Regine wine dinner on Wednesday October 20, 2010 at 6:30pm, with the presence of Livia Colantonio, the winery’s owner

Menu:

Scapece di baccala' ( sweet & sour salt cod, pine nut, raisins )
Wine: Bianco delle Regine( Chardonnay 30%, Sauvignon Blanc 30%, Riesling 30%, Pinot Grigio 10% )

Zuppa di funghi, pane , e lumache ( Wild mushrrom, snail, and bread soup )
Wine: Rosso di Podernovo ( Sangiovese 80%, Syrah 10%, Montepulciano 10% )

Pappardelle al tartufo e nocciole ( Homemade Hazelnut & Farro Pappardelle pasta with black truffle butter )
Wine: Poggio delle Regine Bianco ( Trebbiano, Grechetto, Malvasia )

Alce con polenta ( Braised Elk and yellow corn polenta )
Wine: Princeps ( Cabernet Sauvignon 60%, Merlot 20%, Sangiovese 20% )

Biscotti assortiti per finire ( Complimentary mignardises to end the meal )

$59 a person

Osteria Papavero
128 E. Wilson St.
Madison, WI 53703
608 255 8376




Quöllfrisch in New York

Article from Tagblatt, 9/20/10 by Roman Elsner

«Tripple A!», urteilt Swiss-Institute-Direktor Gianni Jetzer und verleiht der Ausstellung von Roman Signer, die am Dienstagabend in New York eröffnet wurde, ein dreifaches A, was in den USA die höchste Qualitätsstufe ist. «Es scheint, als ob er einen neuen Jungbrunnen entdeckt hätte – er sprudelt vor neuen Ideen und ist voller Schalk und Neugierde», freut sich Jetzer.

Signer zeige in der Ausstellung «Vier Räume – ein Künstler» im Swiss Institute nur neue Werke, obwohl er auf ein reichhaltiges Werk von 35 Jahren zurückgreifen könnte.

In den USA ein Geheimtip
Exakt 35 Jahre ist es her, dass Roman Signer zum ersten Mal nach New York kam. «Die hektische, lärmige Stadt war für mich ein echter Kulturschock», sagt der 72jährige Künstler, aus dessen listigen Augen immer noch der Bub im Manne spricht.

«Ein zweiter Kulturschock erlebte ich, als ich zurück ins Appenzellerland kam und dort von der Stille fast erdrückt wurde.» Seither war er wiederholt in den USA, stellte neben New York in Rochester, Philadelphia und Los Angeles aus. Der für Schweizer Verhältnisse hochberühmte Künstler blieb aber in den USA ein Geheimtip. Die neue Hochform, die Jetzer im quirligen Mann in Jeans und blauem T-Shirt ausmacht, soll dies ändern. Sechs Wochen lang will Jetzer die Ausstellung als «Boutique Show» benutzen.

Ziel ist es, Signer in eines der grossen Kunsthäuser wie das Museum of Modern Art (MoMA) oder das neuere PS1 in Queens zu bringen. An Medieninteresse fehlt es nicht, auch wenn sich Signer mehr über das kühle, echt appenzellische Quöllfrisch in der Hand freut, als er über seine Kunst spricht. «Ich versuche, gute Arbeit zu machen, das ist mein Ehrgeiz», sagt der Bücherfan, der in New York gerne durch Buchhandlungen wie den riesigen «Strand» am Broadway streift. Auch dieses Jahr ist das Gepäck bereits wieder um drei Bücher schwerer.

«Vielleicht kauf ich einen iPod»
Doch hat er angenehme Reisebegleitung, die bestimmt beim Tragen hilft: Signers Tochter Barbara ist mit dabei in New York. Sie sei viel weltgewandter als er, sagt der Vater, zudem flink mit Computern und solchem Zeug. «Ich bin Jahrgang 38 – mit so viel Jahren auf dem Rücken gilt sogar ein Haus schon als ziemlich alt.» Dann schmunzelt Signer: «Aber ich kaufe mir vielleicht doch noch einen iPod.»

Ausstellung bis 13. November, Weitere Infos über: www.swissinstitute.net




Getting to Know Swiss Wines: A Visit to the Valais
by Nick Malgieri

As soon as I met Gilles Besse I knew I would be in for an informative and delicious visit. An owner, along with Jean-Rene Germanier of Le Bon Pere William and Germanier wines and spirits, Besse has all the passion and enthusiasm you would expect from someone who spends all his time working on something he really loves. The Germanier family started in the wine business in the Valais at the end of the 19th century and has continued to uphold high standards of quality since then. Also known as distillers of the Bon Pere William brand of pear brandy, the family has orchards and vineyards in nearby Balavaud.

A fourth generation oenologist in the family, Besse led us through a tasting of some of the best wines Germanier makes. We tasted a Petite Arvine 2002 that was typically dry with fruity overtones; an Amigne de Vetroz 2002, slightly sweet with a lively fruit flavor; Humagne Rouge 2001, aged in wood with deep tannic overtones; and a Cayas Syrah, 2000, a robust wine that would continue to mature for years to come. Before we had a tasting of the famous pear brandy, we had a taste of a unique dessert wine made under the name of Mitis. Made from the Amigne de Vetroz grapes, some of the grapes are allowed to remain on the vine until they become dry and slightly moldy. This botrytis mold is responsible for the unique taste of many world-class dessert wines, including the famous Chateau d’Yquem of France. As you can see, the Valais is in the forefront of wine-making techniques worldwide and the Germanier Company is one of the foremost practitioners in the Valais.

The pear brandy was all I expected, aromatic (it smells just like a perfectly ripe Bartlett pear from which it’s made), syrupy and just strong enough to make a few sips plenty. My favorite after-dinner drink, I always keep a bottle chilled in the freezer when it’s cold the fruit flavor comes through and the bitterness of the high alcohol content is somewhat dulled.

The tasting and sales rooms at Germanier are open weekdays from 5pm to 11pm and on Saturdays from 10:30am to 8pm. If you’re in the area, it’s a great place to stop for some great wine to take home.





Wine Country Minute Blog - Featuring Madeleine Gay, head winemaker at Provins






Rolet's Vin Jaune at the French Laundry

Tasted Magazine features a review of wines from Rolet Père et Fils in Jura , paired with dishes from chef Thomas Keller's famous Napa Valley restaurant, The French Laundry.

”A truly great and underrated wines style that should get more attention. It pairs especially well with cheese such as Comté or Gruyère, it has the tanginess of a great Sherry, yet with some more freshness and a lot of complexity. Enjoy at around 14°C / 58°F”.




Swiss Cellars’s 6th Anniversary

Celebrating the arrival of our first container of Swiss wines on July 24, 2003, and our first deliveries to Madison and New Glarus, WI, wine stores and restaurants on July 25. Our story started with just over 600 cases of twelve wines from three Swiss wineries, Cave de La Côte, La Baudelière and René Favre & Fils. Thank you all for your support!

Welcome to Swiss Cellars