Thursday, October 18th — 5:30 to 7:30
We’ve been open one year!!! To mark the occasion, this Thursday we’ll be sampling our selection of Kansas City Barbeque Sauces. Come find out which is your favorite – Arthur Bryant’s, Gates, or Bigg’s. We have the largest selection of Kansas Sauce in the city. To pair with those sauces we will be tasting some big red wines from Owen Roe. Stop by after work and help us celebrate.
2010 Sharecropper’s Cabernet Sauvignon $16
Bright red fruit aromas, such as plum and raspberry, mix with hints of white pepper, earth, green olive and dried cranberry. The Sharecropper’s cuts the sauce and sends you back for more.
2011 Abbot’s Table $26
45% Zinfandel, 33% Sangiovese, 15% Blaufränkisch, 4% Merlot, 3% Malbec
With a lower 13% alcohol level, the Abbot’s Table is laden with blackberry, black cherry and white pepper notes with a subtle finish of cedar and pepper and a balanced mouthfeel, as rich and delicious as slow roasted Que.
2010 Sinister Hand $25
63% Grenache, 19% Syrah, 16% Mouvèdre, 2% Cinsault
The story goes like this- Long ago, the O’Neills and O’Reillys two Irish clans held a rowing competition to settle the rights to some highly regarded land. The two agreed that the first to touch the land, after rowing across the lake, would become ruler of the land. O’Neill’s boat was falling behind so a member of the crew grabbed his own sword, cut off his hand and threw it ashore, winning the title to rule the land. This land still remains in the family. A dark story needs a dark wine, and this Châteauneuf-du-Pape inspired red suits the bill. Notes of spicy red hots, cinnamon and pine lead to a bursting mouth-feel of cassis, white pepper, berries and firm tannins. Try it with Arthur’s.
2010 Ex Umbris Syrah $30
Ex Umbris “from the shadows” was inspired one year when local fires accented the smoky nature of Syrah. And while there aren’t fires around the vineyards every year, the Ex Umbris still pulls out that smoky character. Its dark fruit notes mingle with hints of tobacco, bacon, earth and white pepper. What could be more perfect for barbeque?