Highlands: Eric Asimov Wine Dinner

The Birmingham Branch partnered with Highlands Bar and Grill to honor Eric Asimov, and to support his new book, How to Love Wine: A Memoir and Manifesto. The event was an instant sell-out, with about 60% of the attendance from our Branch. Eric is the world-wide renown Wine Journalist for the New York Times, considered the most widely read wine writer in the world. Highlands Chef/Owner, Frank Stitt, has received numerous awards from around the United States, including the James Beard Best Chef in the South, and Highlands has just been named a James Beard Finalist for the 5th time in a row for Best Restaturant in America. In 2011 Frank was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America. He was a Charter Member of the Birmingham Branch, and he and his wife, Pardis, were made Honorary Members of the Birmingham Branch at the Eric Asimov wine dinner.

The wines were selected by Frank Stitt and Harry Root of Grassroots Wine Wholesalers, and were beautifully paired with the six-course dinner created by Frank. As Frank said, "We feel a special kinship to Eric, with his eloquent, straight forward style of writing and especially for the way he champions wines that are primarily about balance, finesse and uniqueness of place. He is an advocate for wines that are not weighted down with 100% new oak, over-ripe grapes, high alcohol and hefty price tags, be they from the heart of Burgundy or the hills of California." Eric Asimov discussed each of the wines as they were poured, and also commented on the food pairings. Jasmine Hirsch of Hirsch Vineyards was also in attendance, and spoke elequently and enthusiastically about the Pinot Noir served tonight from her family's vineyard. It was a beautiful evening, and executed perfectly by Frank, Pardis, and Eric.