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Poured Weekly
Share a seat at our table
The thrill of starting
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2025 hit with a nagging tug at what it means to start something. I have a list of reasons why I delay things, essentially not starting, but now that Eleven Ventures has launched, the story is starting to get out, and the idea is gaining interest, it makes me wonder why I didn't get started earlier.
Troy and I hosted our first Eleven Ventures tasting dinner. Ten people, nine tapas-themed courses, and 4 wines pre-poured. As guests arrived, they toasted to some rosè bubbles from Texas. Conversation, laughter, sharing advice, offers of support lifted around the table. And that's when we realized something we love so much: Magic happens around a table and words can't even describe it.
Camaraderie and banter took second stage as guests were challenged with the activity of trying four wines and trying to match the right price and region. After twenty minutes of people talking about what they were tasting and preferring, we shared one of the pours was a Caymus and suddenly the perfectionists emerged.
All this to say, we started! We've shared with you some of the goals of this company. We hosted our first dinner. We learned so much. And we believe offering people to join a seat at a table is one of the most meaningful ways we can connect as humans.
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Featured Wine
Varietal: Pinot noir
Region: Bulgaria
Style: Earthy, spicy
Price point: Store, $15. Restaurant, $60
Why it's here: We discovered this in Fort Collins, Colorado at a darling French bistro, Bistro Nautille. Bulgarian? Let's try it! Pinot noir? Not usually what we go for, but we couldn't resist trying something from Bulgaria.
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Troy's Take
The wine starts out with toasted plum on the front palette followed by a hint of leather….JUST KIDDING! Nobody tastes that! This wine drew our attention because it was from Bulgaria. Normally Pinot’s are a bit light so we don’t drink a lot of them. This one is an exception…it doesn’t taste or drink like any other Pinot you may have had. Great example of how the same grape grown in different places can taste entirely different. Bold, not overly fruity…I think it is more like a dry Sangiovese. Highly recommend and is also the Happy Hour wine at Bistro Nautille! BONUS!
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Beth's Take
I find this best with raw oysters, a vinegary mignonette, or some sort of light seafood. The earthiness has a different taste than a California pinot noir. While most pinots are light, I would describe this as the adult-version of a grown up pinot noir.
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Good word
Maceration
What it means:
The process of soaking grape skins, seeds, and stems in the juice to extract color, tannins, and flavor compounds.
Why it matters:
Longer maceration means a deeper color, more structure, and bolder flavors. This is why a syrah might feel muscular and grippy, while a pinot noir stays light and silky. You’re not just tasting the grape; you’re tasting how long it steeped in its own skin.
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We’re Troy and Beth, two rolling stones out to create magic around a table, discover boutique wines, share stories, and design unforgettable experiences wherever we stop. From unexpected vineyards to surprise dinner tables, we’re sharing what we find — one glass at a time, once weekly.
Get your pour and ease into your week (or weekend!) with a quick read, new wine knowledge, and maybe a new way of seeing the world through wisdom on the vine.
Welcome! -Troy & Beth
514 E. Grand Avenue, #341, Laramie, Wyoming 82070
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