Sheehan Wine Pairing Dinner

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M’tucci’s Moderno is looking forward to our April 13 Pairing Dinner with Sheehan Winery, one of New Mexico’s most prolific wine makers. With a significant line up of varietals and blends, Sheehan sources all of their grapes from their vineyards in Corrales, Albuquerque’s South Valley and Bosque Farms, as well as from several grape growers around our state.

Sean Sheehan worked at several wineries before starting his own in 2015. Our Pairing Dinner at M’tucci’s Italian last year was a huge success, with every seat filled by long-time Sheehan fans and by guests who were not familiar with some of his wines. Sean will be at M’tucci’s Moderno to introduce and describe each wine paired with the five courses.

The dinner begins with two single varietal wines that use grapes that are popular in France for Rhone and Provencal wines. The Cinsault Rosé has become a popular wine at M’tucci’s Bar Roma and certainly one of our favorite rosés. The grapes are grown in the Las Cruces area and the wine has balanced berry flavors and a crisp finish that pair nicely with the Scallops.

The next course features another varietal, Mourvèdre, which originated in Spain and is also widely grown in France for blends in the Rhone Valley. The Sheehan version is made from grapes grown by Don Pabst in Las Cruces.

The Ollphiest is a wine unique to Sheehan. What is it? Winemaker Sean Sheehan explains:

“The Ollpheist is a red blend made from obscure old vine varietals.  Ollpheist means "monster" in Gaelic.  The reason we call it this, is that the unusual varietals (Baco Noir, Leon Millot, Rougenne, Regent) are considered to be a monster to deal with, and are often believed to be impossible to make good wine from.”  

“We beg to differ.  We have won multiple gold medals for our Ollpheist, including the best wine in the state in 2019 (Premier Award at the State Wine Competition).   It is now our best selling red wine, and something we are very proud of.”  

“The Turas is an exciting new project for us.  It is 100% late harvest Syrah.  These grapes are picked late in the growing season to accentuate their fruity character, and provide natural sweetness for the wine.   Fermentation is stopped with brandy made from our wine, in collaboration with Hollow Spirits Distillery here in ABQ.  The resulting wine has amazing structure and depth, with it's sweetness balanced to the fruit and natural acidity in the wine.”

The fourth course Ribeye will be paired with Aglianico, a big wine from a grape that is one of the top three grapes in Italy and is grown primarily in Basilicata and Campania in the South. Chef Brianna has created her own Panna Cotta (a classic Italian sweetened cream) for the final course, which will pair with a classic Port-style dessert wine, Turas.

The Sheehan Pairing Dinner at M’tucci’s Italian sold out and so will this dinner. You can book your table and prepay by clicking the button below. The dinner is $98.51 per person, which includes tax and gratuity. See you there!!

All New Italian Cheesecake at all M’tucci’s

House Made Graham Cracker Crust, Strawberry Shrub + Ginger Jam & Mint Shortbread Cookies

Please nominate us, then vote!

Weekend Specials

M’tucci’s Italian

Ravioli - Sun Dried Tomatoes Ricotta Filling - Roasted Chicken, Shallots, Poblano Roasted Cream Sauce, Crispy Prosciutto $27

14 oz. Hand Cut Ribeye - Hand Cut Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Escolar - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Half Chicken braised in White Wine & Rosemary, Sweet Potatoes Mash, Sautéed Broccolini, Braising Sauce, Parsley $29

Weekend Cocktail -

Orange You Glad it’s the Weekend? - Aperol, China China, Fresh Orange Juice, Simple Syrup


M’tucci’s Moderno

14 oz NY Strip - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Seafood Pasta - Pink Jumbo Shrimp, Celery & Onions, Seafood Sauce $25

Weekend Cocktail

The Angry Dragon - Hibiscus-Infused Wheeler’s Gin, Hollow Spirits Gin, O3, Fresh Lemon Juice, Dragonfruit Simple Syrup, Rose Water

M’tucci’s Twenty-Five

14 oz Hand Cut Ribeye - Charred Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $43

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $36

Shrimp Fettuccine al Nero di Sepia - Garlic Butter Shrimp, Broccoli, Italian Style Marinated Tomatoes, Tomato Cream Sauce, House Made Squid Ink Fettuccine $25

Weekend Cocktail

Two-Way-Street - Angel’s Envy Bourbon, Amaro Nonino, Zucca Robarbaro, Pio Cesar, Dos Dues

M’tucci’s Bar Roma

Giardino di Polenta - Cold Smoked Balsamic Glazed Portobello Mushroom, Rosemary Polenta, Sautéed Red Onions & Red Peppers, Grilled Asparagus $19

Bluenose Sea Bass - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Spa Water - Prairie Cucumber Vodka, Muddled Cucumber & Fresh Mint, Fresh Lime Juice, Simple Syrup, Grapefruit Bitters

Live Music for March & April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30  

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Teddy Roe’s Bar

4/3 Tracey Whitney

4/6 Steph Sugar

4/10 Scott Hooker and Fam

4/17 Alex Murzyn (sax, piano and vocals)

4/24 Xandra

Thanks for reading. See you next Friday. Ciao!