Tag: wine service
d’Arenberg Wine Dinner
Come Join Us for our Australian Wine Dinner featuring wines from d’Arenberg. Space is limited so call today to make your reservations (316) 685-8701.
What are the keys to exceptional wine service???
Outstanding wine service is trending in many fine dining restaurants. But what makes wine service exceptional? For the Scotch & Sirloin there are many factors that enhance your level of wine service, for instance the proper storage of wine, Decant-Decant-Decant, and varietal specific stemware. These factors are what make your wine service exceptional.
Wine Storage
Properly storing wine is key to enhancing wine’s flavor potential. Variations in temperature can destroy the wine’s key flavor notes. If the wine is too cold, it will become dull and lifeless. If the wine is too warm, it will taste acidic, oxidized, and often times just taste horrible. Here at Scotch and Sirloin we store our wine at 56 degrees. We feel this is the ideal temperature for wine storage.
Decant-Decant-Decant!
Decanting is something we believe in whole-heartedly. Here at Scotch and Sirloin we decant every bottle of wine, no matter the price point. I bet your wondering why we decant wine. Decanting serves two purposes: to separate wine from any sediment and to aerate the wine which helps reveal its characteristics. But decanting wine at Scotch and Sirloin is part of the experience. We have a large collection of unique Riedel Decanters that are both beautiful and functional.
Varietal Specific Stemware
Stemware is an important feature in wine service. The proper glassware can enhance your wine service experience, that’s why here at Scotch & Sirloin we believe in carrying the right glassware! We possess the largest collection of Riedel Stemware in the Midwest and these glasses are not only beautiful but very functional. Riedel designs glassware that triggers every one of your senses. You see the beautiful color of wine through the crystal stemware, the glasses are well balanced and you feel their elegance as you swirl your wine, you hear the beautiful chime of the crystal as you toast, you smell the unique flavors of the wine and finally you taste different characteristics of the specific variety. You have not truly tasted a wine until you have tasted it in a Riedel glass that is designed specifically for your particular wine.
These three factors are what make our wine service exceptional. So come in and see our wine cellar, choose your own decanter and drink out of our unique glassware!
Please Join Us for a Wine Dinner Featuring the Hope Family Wines!
Treana White Blend to complement:
Braised short rib with chipotle aioli on toasted rye points
Liberty School Pinot Noir to complement:
Zucchini, squash, asparagus, and red pepper, Butter-lettuce bouquet salad with Gorgonzola bleu cheese dressing
Austin Hope Grenache to complement:
Monk fish served over quinoa with herb butter sauce.
Treana Red Blend to complement:
Pink peppercorn crusted center cut KC Strip served with smoked cheddar horseradish mashed potatoes and a demi glace.
Liberty School Merlot to complement:
Dark Choclate flourless cake with fresh berries
Hope Family Wines, Wine Dinner Tuesday January, 20th at 7:00 pm, $75 per person + tax. Seating is limited so call Emily or Karl today at (316) 685-8701.
Scotch and Sirloin’s newest tool in wine service “The Horn”
Stop by Wichita’s Premier Steakhouse and check out our newest wine decanter “The Horn.” This special Decanter is beautiful and can actually play music! “”In homage to the Riedel family’s central European heritage in Austria and Bohemia, the Horn decanter was in fact inspired by the iconic insignia that symbolises the Austrian Post’s mail delivery system. Europe’s 18th and 19th century mail system utilized horse drawn carriages to deliver mail between cities, and to announce their arrival, mail carriers would play the Post Horn to notify the public. Influential musicians of this time period, like Wolfgang Amadeus Mozart, the Austrian composer born in 1756, the same year of Riedel’s founding, also incorporated the horn into their music, and now modern day oenophiles and musicians alike can do the same, creating music by blowing into the Horn’s smaller opening.”
