Austrian Wine dinner Sept. 16 at the Bristol Downtown

[Robin Garr]

On Thursday, Sept. 16, the Bristol Bar and Grille Downtown will welcome Andreas Wickhoff of Loimer Winery for a wine dinner celebrating Austrian wine and cuisine. The dinner begins at 6:30 p.m. and is $55 per person, all inclusive. For reservations, call 502-582-1995.

Loimer Wine Dinner Menu

Appetizers
Kloster-Auflauf (Convent Pudding)
A traditional Austrian dish made with pasta, shrimp, green peppers, pimentos, cheese, parsley and onion.

Stuffed Vienna Bread
Vienna cheese bread stuffed with mushrooms and seasoned with green onions, poppy seeds and butter.

Grüner Veltliner Szigeti

Salad

Bibb lettuce topped with steamed oysters, shrimp, roasted red peppers and sundried tomato vinaigrette.
Riesling Loimer 2008

Main Course
Viennese Schnitzel
Pork schnitzel served with warm Erdapfelsalat (Potato Salad) and Grüner Veltliner white cabbage.

Grüner Veltliner Lois 2009
Grüner Veltliner Loimer 2009

Dessert
Cheese Plate

Rose Zweigelt Lois 2009
Heinrich Red Austria 2009

The Bristol Bar and Grille
614 W. Main St.
582-1995
www.bristolbarandgrille.com

Ok....this sound pretty cool. I think we'll go.

[Robin Garr]

Ok....this sound pretty cool. I think we'll go.

I like Austrian wine a lot. Having spent some time wining and dining there, though, I have to say the shrimp and oyster dish has me wondering which part of Austria the chef had in mind when he set up that one.

From the coastal regions of Austria of course.

[Robin Garr]

From the coastal regions of Austria of course.

Actually, on reflection, the Austro-Hungarian Empire held much of northern Italy for a long time ... the idea of schnitzel really came from Milan - and they had good access to the Adriatic in Venice, Trieste and surrounding Friuli-Venezia Giulia, not to mention Istria in what is now Croatia. They probably developed a real taste for that Adriatic seafood and shipped it up to Vienna on ice in speedy stagecoaches. I am not kidding about this, but I expect the king's court and the rich would have been the only Viennese chowing down on that stuff.