To get all the lastest info
Friday February 3, 2012
Start: 5:30 pm
End: 7:30 pm
First and Third Friday Tastings at Dreadnought Wines
February 3rd
How many times have you stood in a State Store, staring at shelves of wine bottles, wondering ‘will I like it after I buy it?’
For many years Dreadnought Wines in Pittsburgh's Strip District has been giving wine lovers the opportunity to experience specialty wines before buying them at the First and Third Friday Casual Wine Classes at our store at 2013 Penn Avenue.
Folks gather to experience three red and three white wines, carefully selected by owner Mike Gonze, complimented by breads and paired with fine cheeses from The Pennsylvania Macaroni Company, and to enjoy the company of other Oenophiliacs.
After experiencing the Wines represented by Dreadnought, patrons can order the wines they like, and pick them up two business days later (as required by state law).
Pittsburgh wine lovers can meet and greet each other at these regular Casual Wine Classes twice monthly, from 5:30 to 7:30 PM at the Dreadnought Wines store at 2013 Penn Avenue in the Strip District. The events are open to the public at the cost of only $12.00 per person and no RSVP is necessary. For more information, call (412) 391-1709
First and Third Friday Tastings at Dreadnought Wines
February 3rd
How many times have you stood in a State Store, staring at shelves of wine bottles, wondering ‘will I like it after I buy it?’
For many years Dreadnought Wines in Pittsburgh's Strip District has been giving wine lovers the opportunity to experience specialty wines before buying them at the First and Third Friday Casual Wine Classes at our store at 2013 Penn Avenue.
Folks gather to experience three red and three white wines, carefully selected by owner Mike Gonze, complimented by breads and paired with fine cheeses from The Pennsylvania Macaroni Company, and to enjoy the company of other Oenophiliacs.
After experiencing the Wines represented by Dreadnought, patrons can order the wines they like, and pick them up two business days later (as required by state law).
Pittsburgh wine lovers can meet and greet each other at these regular Casual Wine Classes twice monthly, from 5:30 to 7:30 PM at the Dreadnought Wines store at 2013 Penn Avenue in the Strip District. The events are open to the public at the cost of only $12.00 per person and no RSVP is necessary. For more information, call (412) 391-1709
Tuesday February 7, 2012
Start: 6:00 pm
End: 8:00 pm
Olive Oil Tasting Class
Tuesday, February 7, 6:00 PM - 8:00 PM
Tasting olive oil is an art, but it can also be fun and worth learning. As in the case of the wine connoisseur and his wines, a certain amount of knowledge (and quite a lot of practice) is required to objectively classify olive oils according to taste. Culinary Institute of America alum and executive chef Deb Mortillaro will guide students through the ins and outs of the olive.
With variability in quality, the olive oil consumer runs quite a risk of purchasing a second rate product, which could easily end up completely ruining the very food it is supposed to improve. A good olive oil should subtly enhance the flavors of the specific dish, not distort or overpower them. One should thus get into the habit of tasting any untried olive oil before blindly using it over one’s food. The advantages of using a good olive oil in one’s everyday cooking are legion, not only from the flavor point of view, but also because of the associated health benefits. Deb has recently done an intense study of Olive Oil at UC Davis and will share her new insight to Olive Oil.
(the last class we held quickly sold out)
$40 per person
Pre-paid reservations required.
(412) 391-1709
Olive Oil Tasting Class
Tuesday, February 7, 6:00 PM - 8:00 PM
Tasting olive oil is an art, but it can also be fun and worth learning. As in the case of the wine connoisseur and his wines, a certain amount of knowledge (and quite a lot of practice) is required to objectively classify olive oils according to taste. Culinary Institute of America alum and executive chef Deb Mortillaro will guide students through the ins and outs of the olive.
With variability in quality, the olive oil consumer runs quite a risk of purchasing a second rate product, which could easily end up completely ruining the very food it is supposed to improve. A good olive oil should subtly enhance the flavors of the specific dish, not distort or overpower them. One should thus get into the habit of tasting any untried olive oil before blindly using it over one’s food. The advantages of using a good olive oil in one’s everyday cooking are legion, not only from the flavor point of view, but also because of the associated health benefits. Deb has recently done an intense study of Olive Oil at UC Davis and will share her new insight to Olive Oil.
(the last class we held quickly sold out)
$40 per person
Pre-paid reservations required.
(412) 391-1709
Saturday February 11, 2012
Start: 6:00 pm
End: 8:00 pm
Wine & Chocolate Tasting Class
Not sure what to get your sweetie for Valentine’s Day? We have a class for that! Make sure you're choosing the right wine with the right chocolate for the ultimate delicious experience.
SOLD OUT - waiting list
Saturday, February 11, 2012
6:00 - 8:00 PM
$35 per person.
Pre-paid reservations required.
Call: 412-391-1709 or click below.
Wine & Chocolate Tasting Class
Not sure what to get your sweetie for Valentine’s Day? We have a class for that! Make sure you're choosing the right wine with the right chocolate for the ultimate delicious experience.
SOLD OUT - waiting list
Saturday, February 11, 2012
6:00 - 8:00 PM
$35 per person.
Pre-paid reservations required.
Call: 412-391-1709 or click below.
Wednesday February 15, 2012
Start: 6:00 pm
End: 8:00 pm
u
Southern Italian Wines
Wednesday, February 15, 2012
6:00 - 8:00 PM
$35 per person.
Pre-paid reservations required.
Call: 412-391-1709 or click below.
u
Southern Italian Wines
Wednesday, February 15, 2012
6:00 - 8:00 PM
$35 per person.
Pre-paid reservations required.
Call: 412-391-1709 or click below.
Thursday February 16, 2012
Start: 6:00 pm
End: 8:00 pm
Wine 101 Class Series
Thursdays, February 16, 23, & March 1, 2012
6:00 - 8:00 pm
"Wine 101" is a three part series of 'tasting basics' to help those just discovering wine. You will learn how to taste wine, read a label, and how wines are classified in different countries. You will also discover the classic flavor characteristics of 5 main wine grape varietals. Students will also learn the effects of soil and climate on wine by tasting 4 different Chardonnays and 4 different Cabernets from around the world. Various wine-making techniques will also be explored.
$99 for the 3 part series, includes wines and materials.
Pre-paid reservations required.
Call 412-391-1709 or click below
Wine 101 Class Series
Thursdays, February 16, 23, & March 1, 2012
6:00 - 8:00 pm
"Wine 101" is a three part series of 'tasting basics' to help those just discovering wine. You will learn how to taste wine, read a label, and how wines are classified in different countries. You will also discover the classic flavor characteristics of 5 main wine grape varietals. Students will also learn the effects of soil and climate on wine by tasting 4 different Chardonnays and 4 different Cabernets from around the world. Various wine-making techniques will also be explored.
$99 for the 3 part series, includes wines and materials.
Pre-paid reservations required.
Call 412-391-1709 or click below
Friday February 17, 2012
Start: 5:30 pm
End: 7:30 pm
First and Third Friday Tastings at Dreadnought Wines
February 17th
How many times have you stood in a State Store, staring at shelves of wine bottles, wondering ‘will I like it after I buy it?’
For many years Dreadnought Wines in Pittsburgh's Strip District has been giving wine lovers the opportunity to experience specialty wines before buying them at the First and Third Friday Casual Wine Classes at our store at 2013 Penn Avenue.
Folks gather to experience three red and three white wines, carefully selected by owner Mike Gonze, complimented by breads and paired with fine cheeses from The Pennsylvania Macaroni Company, and to enjoy the company of other Oenophiliacs.
After experiencing the Wines represented by Dreadnought, patrons can order the wines they like, and pick them up two business days later (as required by state law).
Pittsburgh wine lovers can meet and greet each other at these regular Casual Wine Classes twice monthly, from 5:30 to 7:30 PM at the Dreadnought Wines store at 2013 Penn Avenue in the Strip District. The events are open to the public at the cost of only $12.00 per person and no RSVP is necessary. For more information, call (412) 391-1709
First and Third Friday Tastings at Dreadnought Wines
February 17th
How many times have you stood in a State Store, staring at shelves of wine bottles, wondering ‘will I like it after I buy it?’
For many years Dreadnought Wines in Pittsburgh's Strip District has been giving wine lovers the opportunity to experience specialty wines before buying them at the First and Third Friday Casual Wine Classes at our store at 2013 Penn Avenue.
Folks gather to experience three red and three white wines, carefully selected by owner Mike Gonze, complimented by breads and paired with fine cheeses from The Pennsylvania Macaroni Company, and to enjoy the company of other Oenophiliacs.
After experiencing the Wines represented by Dreadnought, patrons can order the wines they like, and pick them up two business days later (as required by state law).
Pittsburgh wine lovers can meet and greet each other at these regular Casual Wine Classes twice monthly, from 5:30 to 7:30 PM at the Dreadnought Wines store at 2013 Penn Avenue in the Strip District. The events are open to the public at the cost of only $12.00 per person and no RSVP is necessary. For more information, call (412) 391-1709
Tuesday February 21, 2012
Start: 6:00 pm
End: 8:00 pm
Cooking with Wine Class
Tuesday, February 21, 2012
6:00 - 8:00 PM
$35 per person.
What happens to wine when heat is applied and other flavors are added? When do we use red wine to cook with when should we use white? Does adding wine really make a difference? Do we add it in the beginning or the end? What type of wine should be used? All these questions and more will be answered. Sample sauces will be tasted.
Pre-paid reservations required.
Call: 412-391-1709 or click below.
In case you missed it - here is the recipe you didn't get at the class!
Coq Au Vermouth
The lovely flavor of dry vermouth is created by infusing wine with aromatic herbs, spices, barks and peels, then allowed to mature.
Originally added for medicinal purposes, these extra flavorings make it an ideal cooking wine, particularly for fish and fowl. This is an
impressive dish, light in seasonings but rich in flavor. I like to serve the chicken with cooked basil-flavored pasta mixed directly into the sauce, so all the flavors get absorbed. Or, you may wish to serve it with Cheese Crusted Potatoes and a simple green salad.
Ingredients
2 cups onions, medium dice
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 chicken, cut into 8 pieces (leave breast on bone)
2 tablespoons olive oil
2 carrot, chopped
1/2 pound mushrooms, sliced
4 slices bacon, cut into 1/4-inch bits (optional)
1-2 tablespoons olive oil
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1-1/2 cups dry vermouth
4 green onions, chopped
Directions
Mix the flour with the salt and white pepper. Dredge the chicken in the flour, shaking off excess.
In a large flameproof casserole, heat the olive oil over medium heat. Add the onions and carrot. Cook slowly until the onions begin to brown and caramelize, about 4 minutes. Stir in the mushrooms and cook an additional minute.
Remove the vegetables from the pan and set aside. Brown the bacon, then remove from the pan and set aside with the vegetables. Add the olive oil to the pan with the bacon drippings and heat over a medium-high flame. When the oil is hot, brown the chicken on all sides, about 6 minutes.
Return the vegetables and bacon bits to the pan with the chicken. Crush in the marjoram and thyme and pour in the vermouth. Bring the liquid to a boil. Cover and simmer on low for 30 minutes.
Remove the chicken and vegetables to a serving platter. Reduce the sauce, add the green onions, pour over the chicken and serve.
Serving Suggestion:
Cook 1/2 pound of pasta, such as fusilli or penne, until al dente. Drain and, when the chicken has finished cooking, stir the pasta into the pot and mix thoroughly with the sauce. Serve the chicken pieces on a bed of pasta and sauce.
Serves 4.
Cooking with Wine Class
Tuesday, February 21, 2012
6:00 - 8:00 PM
$35 per person.
What happens to wine when heat is applied and other flavors are added? When do we use red wine to cook with when should we use white? Does adding wine really make a difference? Do we add it in the beginning or the end? What type of wine should be used? All these questions and more will be answered. Sample sauces will be tasted.
Pre-paid reservations required.
Call: 412-391-1709 or click below.
In case you missed it - here is the recipe you didn't get at the class!
Coq Au Vermouth
The lovely flavor of dry vermouth is created by infusing wine with aromatic herbs, spices, barks and peels, then allowed to mature.
Originally added for medicinal purposes, these extra flavorings make it an ideal cooking wine, particularly for fish and fowl. This is an
impressive dish, light in seasonings but rich in flavor. I like to serve the chicken with cooked basil-flavored pasta mixed directly into the sauce, so all the flavors get absorbed. Or, you may wish to serve it with Cheese Crusted Potatoes and a simple green salad.
Ingredients
2 cups onions, medium dice
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 chicken, cut into 8 pieces (leave breast on bone)
2 tablespoons olive oil
2 carrot, chopped
1/2 pound mushrooms, sliced
4 slices bacon, cut into 1/4-inch bits (optional)
1-2 tablespoons olive oil
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1-1/2 cups dry vermouth
4 green onions, chopped
Directions
Mix the flour with the salt and white pepper. Dredge the chicken in the flour, shaking off excess.
In a large flameproof casserole, heat the olive oil over medium heat. Add the onions and carrot. Cook slowly until the onions begin to brown and caramelize, about 4 minutes. Stir in the mushrooms and cook an additional minute.
Remove the vegetables from the pan and set aside. Brown the bacon, then remove from the pan and set aside with the vegetables. Add the olive oil to the pan with the bacon drippings and heat over a medium-high flame. When the oil is hot, brown the chicken on all sides, about 6 minutes.
Return the vegetables and bacon bits to the pan with the chicken. Crush in the marjoram and thyme and pour in the vermouth. Bring the liquid to a boil. Cover and simmer on low for 30 minutes.
Remove the chicken and vegetables to a serving platter. Reduce the sauce, add the green onions, pour over the chicken and serve.
Serving Suggestion:
Cook 1/2 pound of pasta, such as fusilli or penne, until al dente. Drain and, when the chicken has finished cooking, stir the pasta into the pot and mix thoroughly with the sauce. Serve the chicken pieces on a bed of pasta and sauce.
Serves 4.
Tuesday February 28, 2012
Start: 6:00 pm
End: 8:00 pm
High Brows & Low Brows - Can You Taste the Difference?
Before you are two glasses of wine - both are Cabernets - one cost $30 per bottle and the other cost $10 per bottle. What are the differences? Can you taste the differences? The real question is which do you like? Is more money spent always the right move?
Tuesday, February 28, 2012
6:00 - 8:00 PM
$35 per person.
Pre-paid reservation required.
Call: 412-391-1709 or click below.
High Brows & Low Brows - Can You Taste the Difference?
Before you are two glasses of wine - both are Cabernets - one cost $30 per bottle and the other cost $10 per bottle. What are the differences? Can you taste the differences? The real question is which do you like? Is more money spent always the right move?
Tuesday, February 28, 2012
6:00 - 8:00 PM
$35 per person.
Pre-paid reservation required.
Call: 412-391-1709 or click below.
Wednesday February 29, 2012
Start: 6:00 pm
End: 9:00 pm
This event is completely SOLD OUT!
Omni Wm Penn Terrace Room Italian Wine Dinner
February 29th, 2012 at 6:00 pm
Dreadnought will be pairing wines with the fine cuisine of Jacky Francois at the beautiful Omni William Penn Terrace Room.
$75 per person (not including tax and Gratuity)
Mollie Lewis from Indigenous Selections will join us for this dinner, and share her knowledge of these fine wines.
Welcome Sipper - Bianca Vigna Prosecco
1st Course
Stufato di Frutti di Mare
grilled baby octopus, cherrystone clams, P.E.I mussels, swordfish, fennel and tomato broth, polenta crouton
Rocca del Principe FIano di Avellino
2nd Course
Sigari Melanzana Croccante
Crispy Eggplant Cigars
house made ricotta, zucchini caviar, fresh mint, e.v.o.o, balsamic glaze
La Spinetta Vermentino 2010
3rd Course
Oilo di Oliva Camicia Nera Cernia
Olive Oil Poached Black Grouper
carrot, fennel, shallot, asparagus, grilled flatbread
Ciacci Piccolomini Montecucco 2006
4th Course
Coniglio in Due Modi
Rabbit Two Ways
braised leg, kale, pancetta and drunken grapes
seared loin, wild mushrooms with Black Rooster Chianti
herbed gnocchi
Cocito Barbaresco 2003
5th Course
Mandarino Confit con Amaretto Aracini
Tangerine Confit with Amaretto Risotto Puffs
fried sage, gorgonzola, primivito reduction, almond mascarpone
La Spinetta Moscato Bianco Spino 2011
Pre-paid reservations required.
Call 412-391-1709 to reserve, or click below.
This event is completely SOLD OUT!
Omni Wm Penn Terrace Room Italian Wine Dinner
February 29th, 2012 at 6:00 pm
Dreadnought will be pairing wines with the fine cuisine of Jacky Francois at the beautiful Omni William Penn Terrace Room.
$75 per person (not including tax and Gratuity)
Mollie Lewis from Indigenous Selections will join us for this dinner, and share her knowledge of these fine wines.
Welcome Sipper - Bianca Vigna Prosecco
1st Course
Stufato di Frutti di Mare
grilled baby octopus, cherrystone clams, P.E.I mussels, swordfish, fennel and tomato broth, polenta crouton
Rocca del Principe FIano di Avellino
2nd Course
Sigari Melanzana Croccante
Crispy Eggplant Cigars
house made ricotta, zucchini caviar, fresh mint, e.v.o.o, balsamic glaze
La Spinetta Vermentino 2010
3rd Course
Oilo di Oliva Camicia Nera Cernia
Olive Oil Poached Black Grouper
carrot, fennel, shallot, asparagus, grilled flatbread
Ciacci Piccolomini Montecucco 2006
4th Course
Coniglio in Due Modi
Rabbit Two Ways
braised leg, kale, pancetta and drunken grapes
seared loin, wild mushrooms with Black Rooster Chianti
herbed gnocchi
Cocito Barbaresco 2003
5th Course
Mandarino Confit con Amaretto Aracini
Tangerine Confit with Amaretto Risotto Puffs
fried sage, gorgonzola, primivito reduction, almond mascarpone
La Spinetta Moscato Bianco Spino 2011
Pre-paid reservations required.
Call 412-391-1709 to reserve, or click below.
Friday March 2, 2012
Start: 5:30 pm
End: 7:30 pm
First and Third Friday Casual Wine Class at Dreadnought Wines
March 2nd
How many times have you stood in a State Store, staring at shelves of wine bottles, wondering ‘will I like it after I buy it?’
For many years Dreadnought Wines in Pittsburgh's Strip District has been giving wine lovers the opportunity to experience specialty wines before buying them at the First and Third Friday Casual Wine Classes at our store at 2013 Penn Avenue.
Folks gather to experience three red and three white wines, carefully selected by owner Mike Gonze, complimented by breads and paired with fine cheeses from The Pennsylvania Macaroni Company, and to enjoy the company of other Oenophiliacs.
After experiencing the Wines represented by Dreadnought, patrons can order the wines they like, and pick them up two business days later (as required by state law).
Pittsburgh wine lovers can meet and greet each other at these regular Casual Wine Classes twice monthly, from 5:30 to 7:30 PM at the Dreadnought Wines store at 2013 Penn Avenue in the Strip District. The events are open to the public at the cost of only $12.00 per person and no RSVP is necessary. For more information, call (412) 391-1709
First and Third Friday Casual Wine Class at Dreadnought Wines
March 2nd
How many times have you stood in a State Store, staring at shelves of wine bottles, wondering ‘will I like it after I buy it?’
For many years Dreadnought Wines in Pittsburgh's Strip District has been giving wine lovers the opportunity to experience specialty wines before buying them at the First and Third Friday Casual Wine Classes at our store at 2013 Penn Avenue.
Folks gather to experience three red and three white wines, carefully selected by owner Mike Gonze, complimented by breads and paired with fine cheeses from The Pennsylvania Macaroni Company, and to enjoy the company of other Oenophiliacs.
After experiencing the Wines represented by Dreadnought, patrons can order the wines they like, and pick them up two business days later (as required by state law).
Pittsburgh wine lovers can meet and greet each other at these regular Casual Wine Classes twice monthly, from 5:30 to 7:30 PM at the Dreadnought Wines store at 2013 Penn Avenue in the Strip District. The events are open to the public at the cost of only $12.00 per person and no RSVP is necessary. For more information, call (412) 391-1709
