Winemaker’s Dinner – June 20, 2015

Menu

one:

baked polenta points with herbed ricotta and crumbled bacon

Pairing: Diamond

 

two:

gazpacho

Pairing: Fredonia

 

three:

sweet and tangy spinach salad

Pairing: 2014 Riesling

four:

french rack of pork with apricot glaze

 with potato and vegetable

Pairing: 2013 Pinot Noir

 

five:

Chocolate Cheesecake with Raspberry Sauce

Pairing: 2012 Barrel-Select Cabernet Sauvignon

 

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