The Omaha
SEPT 2026
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Explore the IWFS Web Site Event Report: Summer Stag at Dante
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Event Report: Summer Stag at Dante Story by Tom Murnan, Photos by Tom Murnan
We were in for a treat at our July 23rd stag at Dante, the woodfired pizza restaurant. But what we had was far beyond pizza. Manager Ron Mettler did a fine job with his crew, and would educate us on the Italian wines served at dinner. About half the red wines came from the Branch cellar. They were double decanted and poured back into the bottle at 3:00 that afternoon. After quaffing on high-end remnants of our cellar and chowing down on a Charcuterie Board with Zucchini Fritti, we sat down to a tasting of two older, and highly rated wines from the Branch cellar. Host Mark Stokes didn’t want to have an evening of exclusively Italian wines, so besides
the quaffers, he selected a Californian and French bottle. Both contained Rhȏne varietals, but the grapes were different. Emulating the Northern Rhȏne, the Sine Qua Non Syrah Waterdance 2014 received a perfect 100-point score from the Wine Advocate. Competing was the Château Beaucastel Châteauneuf-du-Pape 2006 from the Southern Rhȏne. It was a blend of 30% Grenache & Mourvèdre, 10% Syrah & Counoise, 5% Cinsault and other permitted grapes. Both were fabulous, with low tannins and ready to drink. I found the Beaucastel a bit brighter and less ponderous. Mark took a vote, and most diners voted for the Beaucastel as the best of the pair.
The Caesar Salad found us with a Zeni Soave Classical 2024. Soave hails from the Veneto region, which is hilly and has volcanic soil The predominant grape was Garganega with 10% Chardonnay and 5% Trebbiano. It sported a floral nose of white flowers and a minerally body that comes from the volcanic soil. The Caesar was a mix of field greens and Romaine from Lone Creek Farms, covered with a lively dressing. It was quite refreshing to my mind. The Second course, Oxtail & Gnocchi accompanied by Bolognese with Carrots. This was a complex set of dishes that provided a lot of interesting tastes. The most interesting was the Bolognese. House made pasta was in the Casaredda shape. Translated, it means home-style, it is a short, loosely twisted scroll, designed to trap and hold onto thick sauces originating in Sicily. Bolognese is a rich meat-based sauce that comes from Bologna in the EmiliaRomagna region. Our sauce contained chopped or ground meat, mirepoix, chicken liver, tomato paste, red wine and herbs. It simmered all night for 12 hours. Definitely not fast food. The oxtails were also braised for an extended period, making this tough meat beefy, earthy and quite tender. Two wines accompanied the dish. The Terre Nere Rosso Montalcino 2020 came from Dante and was a baby Brunello aged in oak for 10 months. It was on the lighter side. More intense was the Branch provided Caprilli Brunello di Montalcino 2015. This was aged 5 years, 2 years in oak. Brunello is translated as “little brown one” for the color of the wine. It must be made from 100% Sangiovese Grosso grape in the Brunello DOCG (AOC). Naturally, the Caprilli was the superior wine, with its extended aging and its earthy, cherry flavors. This was a great course with interesting wines. In the Italian wine firmament,
Barolo (Nebbiolo grapes) is king and Brunello, with its Sangiovese Grosso grapes, is Queen. The Third course featured a Short Rib & Porchetta with White Beans. Porchetta is pork belly wrapped around pork loin or shoulder. The meat is rolled and flavored with garlic and herbs like rosemary and fennel. Where there is fat there is flavor, and that was found in the porchetta. The rib was braised for 46 hours. These two meats had intense flavors, and needed intense wines. We moved now to the Prince of Wine, Amarone. The Allegrini Amarone 2014 from the Branch cellar comes from the Valpolicella area. It is made with dried grapes using the appassimento process where fresh grapes are laid on straw mats for months. This concentrates the flavors and sugar making for a full-bodied wine. The Ca’la Bionda Valpolicella Ripasso 2020 from Dante used the Ripasso (re-pass in English) method. Known as Baby Amarone, the Ripasso method is made from leftover grape skins from Amarone which is much less expensive. The repassing triggers a second fermentation, giving this lighter wine extra flavor and body. Both wines were elegant and delicious. Not on the menu was Butterscotch pudding topped with whipped cream. Churchills Vintage Port 2011, Blanton’s Single Barrel Bourbon dumped on 3/25/2021, and our Manager Ron Mettler’s own recipe for Ron’s Salted Caramel Bourbon. Allnatural Caramel syrup and salt were added to Old Forester Bourbon. It was somewhat sweet and softer than regular Bourbon. Many thanks to Mark Stokes for organizing this event. Grazie as well to Ron Mettler, his attentive staff and the chefs that created this incredible meal, and the wine education Ron provided.
2026 UPCOMING OMAHA BRANCH EVENTS
MARROW MODERN SEPT AMERICAN RESTAURANT
24
Octoberfest Theme with Schnapps tasting Producer: Stefan Kasan and Mike Wilke
NOV
EVENING STAG
6
Thrasher Residence Nebraska vs Illinois football game party Producer: Dave Thrasher
DEC
HOLIDAY JOINT COUPLES’ EVENT WITH OMAHA METRO BRANCH
JAN
FLEMINGS PRIME STEAK HOUSE
13 2
Indian Creek Golf Course Producers: Mike & Rhonda Wilke and Joe & Jill Goldstein, and Mark Stokes
Noon Stag Producer: Mike Wilke