Vegan Telaya Bites with Roots Zero Waste Market

You’ll have the opportunity to enjoy Telaya’s beautiful tasting room after hours while winemaker Earl Sullivan and owner of Roots Zero Waste Market, Lea Rainey, share their knowledge of food and wine pairing.

This informal & intimate experience will include 5- two ounce pours of wine paired with five bite size vegan & gluten free pairings.

Doors open at 6:45 pm in the Teton room upstairs.

*Wine Club Members — remember to use your code for special ticket pricing.

Menu —

2022 Anam (Viognier/Verdejo) If examined closely, this blend hides a subtle hue of green within the pale-yellow color. You are hit with a nose full of honeysuckle that dissipates into grapefruit tones. This wine balances a hint of salinity with flavors of pear and white raspberries resulting in an approachable summer white to be enjoyed on our patio – or yours!

Paired with a savory raspberry tartlet

2022 Picpoul Blanc This is a new release, so we haven’t tasted yet! Stereotypical Picpoul Blanc has a nose of pear and pineapple. It has a crisp acid and pairs well with white fish and rich, creamy sauces.

Paired with lion’s mane mushroom ceviche

2021 Grüner Veltliner Austrian in origin but Idaho grown, the lemon drop color sparkles in the sunlight. Aromas of graphite, pear and honeysuckle introduce you to flavors of super ripe apple, stewed peaches and a spice of ginger.

Paired with herbed chickpea frittata with garlic and lemon aioli

2022 Rosé (Grenache/Cinsault) A delicate hue of salmon hints at the traditional nature of this rosé. A nose full of roses and strawberry with some vanilla spice goes right into the minerality of the body and the more delicate finish.

Paired with cashew paneer with Madeira strawberries

2020 Sruth (Cab Sauv/Cab Franc) This Sruth is like a wandering river. It is deep, dark purple in color and the nose is full of smoked cranberries and baking spices. The body lazily floats around with a little smoked spice to kick into a long waterfall finish that warms you through and through.

Paired with beet wellington and currants