Coming from a distinguished restaurant background Michael Burton worked with Boston luminaries Lydia Shire and Todd English and as floor Sommelier at the Bellagio in Las Vegas before joining Wilson Daniels seven years ago. 

On March 24th, Michael along with Boiler Room alumnus and Peripherique Wine founder Jesse Becker will be bringing an impressive tasting of the natural winemaking Wilson Daniels is so proud to represent.   

Marc Kreydenweiss might be new to Wilson Daniels, but not connoisseurs familiar with the great family of Andlau in Alsace.  Winemakers since the 17th century, Marc Kreydenweiss converted to biodynamic practices in 1990.  His Village Riesling is a thoroughly polished wine with ripe lemon and plenty of characteristic sandstone minerality, a hallmark of his dedication to evoking his terroir.  

From the much warmer Langhe in Piedmont comes a white wine called Arneis from the third generation of winemakers at Cerreto.  For 80 years the Cerreto family has developed a reputation as one of the best producers of single vineyard Barolo at their eye-jarring facility in Castiglione Falletto. 

In 1985 the family set their focus on the near extinct indigenous grape Arneis.  From their Blangè program, grapes are sourced from acquired properties in the Langhe and Roero and produce a full bodied, luscious pear fruit driven white wine with plenty of mouth smacking acidity that has become a benchmark for Arneis anywhere.

Few people associate Pinot Noir with New Zealand, despite the fact that its climate was recognized as ideal for growing the grape as early as the 1890's.  

But in the world's Southernmost wine growing area, Central Otago, winemaker Blair Walter from Felton Road is doing just that.  With vines planted in 1991, the Demeter certified biodynamic winery is considered the best of the region, and its warmer Bannockburn vineyard is carved out of foothills punched with gold mines. This lush, concentrated wine benefits from its north facing vineyards without losing its femininity.  

In the short 15 years since its launching, Rhône negociant Tardieu-Laurent has earned a remarkable reputation.  Michel Tardieu sources strictly naturally farmed old vine grapes from some 60 vignerons in the Southern Rhône before meticulously fermenting into an impressive array of modern styled concentrated wines.  His Old Vine Gigondas, from mostly 60 year old Granache is dense, layering complex aromatics above defined berry fruit and deep richness.  

No dinner with a line-up like this is complete without a dessert wine.  And this one is a dynamo.  Royal Tokaji was founded just after the fall of Communism is Hungary, but the wines are made in the traditional way, aging in gonci casks in a 13th century cellar.  The wines are superlative, made from botytritized grapes, as the nose demonstrates, but that's just the jumping off point.  The 5 puttanyos Red Label has a palate of rich orange and apricot fruit with crisp mint, honey and a lingering thirst inducing acidity.  

As always, the menu is is still being formulated, but each wine will have a course and reservations are available throughout the evening.  Dinner with wine is $90/person before tax and gratuity.  Reserve your table here or call the restaurant at 402-916-9274.