“Finca Decero, once a bare patch of soil in the Argentine foothills of the Andes, is now our one-of-a-kind vineyard, where each vine is nurtured by hand and our winemaking is without compromise. Having started ‘from scratch’, as Decero means, we have adopted a sustainable and sensitive approach, only in this way can the unique natural attributes of our Remolinos Vineyard shine through in each of our single vineyard wines.”
Join Marcos Fernandez, winemaker, for this mid-winter dinner. Marcos has worked extensively making wines in Argentina and California over the past 10 years. During this time he garnered valuable experience working with Paul Hobbs in Napa and in Argentina.
In early 2006, Marcos found the temptation of making the first Decero wines irresistible. The inaugural vintage of Decero wines testify to Marcos’ restraint. In recognizing the special qualities of the Remolinos Vineyard he nurtures the grapes parcel by parcel. Never allowing an imprint of wine-making to dominate, he seeks balance, finesse and above all elegance.
A meticulous attention to quality has earned Marcos Fernandez the reputation as a leading young winemaker of Argentina.
Rhubarb, at the heart of Asheville on Pack Square, is a comfortable place for friends, families and strangers to simply lean in and enjoy the company-a place where food and drink is at its uncomplicated best. Chef John Fleer, a three time James Beard nominee for Best Chef Southeast has created a menu inspired by seasonal, local ingredients and pays homage to the bounty of regional and American cooking. A wood-fired oven and grill complement the rustic creations. Wine selections are entirely ecological and sustainable. The bar pays tribute to the early 20th century cocktail culture.
$65.00 all inclusive – Call 828.785.1503 to reserve
Snacks:
Smoked NC Sturgeon Rillettes
Minted eggplant Relish with Spinning Spider Feta on a Sunflower Seed Cracker
2012 Errazuriz “Wild Ferment” Chardonnay
First Course:
Plancha Seared NC Black Bass on Marrow Beans with
Pig Bread and Ham Hock-Red Wine Sauce, Green Tomato-Bacon Chutney
2011 Decero Cabernet Sauvignon “Remolinos Vineyard”
Second Course:
Wood Grilled Quail Glazed with Tobacco infused Toasted Chestnut Powder
2011 Decero Malbec “Remolinos Vineyard”
Third Course:
French Broad Cocoa Nib Crusted Goat-Chetta
North African Spiced Baby Carrots, Cauliflower Cous Cous with Golden Raisins and Pine Nuts
2010 Decero “Amano” Malbec /Cabernet/Petite Verdot/Tannat
Fourth Course:
Brick Oven Roasted Carolina Bison Rib-Eye, Bone Marrow-Gremolata Jus
Olive Oil Braised Tuscan Kale, Porcini Pommes Anna, Fried Bone Marrow.
2010 Decero “Mini Ediciones” Petite Verdot
Dessert:
Double Chocolate and Urfa Chili Dulce de Leche
Pomegranate-Apricot Membrillo