On a frigid, blustery evening in January with outside temperatures in the single digits, Mondiale members were warm and dry at the Transept Event Center in downtown Cincinnati. The Transept is a gorgeous 19th century German gothic church which has been restored to its previous grandeur. Formerly known as Old St John’s Church, it was the first German-American church that was erected in Cincinnati. The Transept was previously owned by Michael Forgus of Funky’s Catering but is now owned and operated by DelightMore Catering. To the “delight” of our members, our good friend Mr. Forgus was present at the event to oversee the culinary intricacies of the evening.

Mondiale members were greeted with a glass of Far Niente Post & Beam Chardonnay 2022 to enjoy in the Registrar Room which resembles a library with dark wood paneling, lighted rows of vintage books, and ornate stained-glass windows. Passed appetizers included Smoked Mussels with Cured Chorizo and Fire Roasted Tomato Relish on an Italian Baguette, Wild Mushroom and Spinach Strudel, and Pan Seared duck Breast on Brioche with Cherry Chutney and Caramelized Pistachios. After catching up on recent holiday news, the group headed to the Assembly Room for the Far Niente tasting and dinner. Once used for the church assembly, this special event space calls forth images of a bygone era with 50-foot vaulted ceilings, original hand-hewn wood beams, giant ornate chandeliers, and even more spectacular stained-glass windows.

After Bailli George Elliott introduced guests, Echanson Provincial Mary Horn introduced Far Niente Area Sales Manager Drew Baloun. Mr. Baloun gave a fascinating account of the history of Far Niente, a benchmark producer of Napa Valley Chardonnay and Cabernet Sauvignon, and Nickel & Nickel, established in 1997 by the Far Niente partners to produce single-vineyard wines. (And this presentation was at a moment’s notice when Regional Manager Patrick Kelly was weather-bound in Chicago and couldn’t make the event!)

In addition to the Chardonnay served during reception, the seven tasting wines included EnRoute “Brumaire” Chardonnay from Russian River Valley; four bottles of single-vineyard Nickel and Nickel Cabernet Sauvignons from various appellations; Far Niente’s signature blend of Cabernet Sauvignon vineyards in Oakville, Rutherford, Calistoga, and St. Helena AVAs; and the 2019 Bella Union Cabernet Sauvignon, a Bordeaux-style blend which is one of the company’s newest ventures.

Adding to the “delight” of the evening, the DelightMore staff switched the dining format from a traditional buffet to a plated meal for 71 attendees. The menu included Champagne Poached Pear Salad with Pomegranate Dressing, Slow Braised Angus Beef Roulade with Caramelized Wild Mushrooms in a Cabernet Demi; and Dark Chocolate Panna Cotta with Port Poached Cranberries and Honey Roasted Pecans. The entire meal provided a sound platform for re-tasting the wines from the educational program.

Rounds of applause for the staff of DelightMore Catering garnered big smiles from the crew. Echanson Provincial Mary Horn was treated to a second round of applause for her consistently artful selection and organization of Cincinnati’s Mondiale events.

Graig Smith, Vice Chargé de Presse