Our 2nd Annual Winemaker’s Dinner was a night to remember featuring the culinary artistry of Executive Chef Dean Thomas and perfectly paired wines presented by our Winemaker George Bursick.
The evening began with a glass of 2013 Annabel Brut – Méthode Champenoise and a medley of delightful Passed Tastes which included: Gelée Sherry-Chicken Consommé, Blackened Shrimp & Artichoke Skewer, and Rutabaga Tartelette.
Seated in our beautifully decorated wine cave, the gourmet feast began with an inspired dish, as Chef Dean explained, “inspired from my recent travels eating my way through France – literally” of Local Sea Bass Quenelle & Belgian Endive, Nantua Sauce & Crawfish paired with 2015 C’est La Vie Viognier.
The Second Course of Bacon Wrapped House Chorizo Stuffed Date, Choucroute & Carmelized Cauliflower was paired with a special barrel sample of 2014 Bolero Cellars Tempranillo which Winemaker George Bursick was especially proud to present. His emphasis was on the quality of the grapes of this harvest but we must also give credit to the talents of our great winemaker.
The Main Course was a Deconstructed 3-Way Duck Cassoulet Flageolets, and Springtime Asparagas paired with 2010 C’est La Vie Grand Mélange.
On to the Cheese Course of Cabrales (blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain), Roasted Marconi Almonds, Membrillo & Pear paired with 2001 Bolero Cellars Tesoro Del Sol. Such an excellent pairing with our devine port.
And for the Finale, Chocolate Pâté, Citrus Curd Meringue, Heaven & Hell Strawberries paired with 2013 C’est La Vie Late Harvest Gewurztraminer.
For those of you who were unable to attend this memorable evening, look for details of our next Winemaker Dinner on November 3, 2016. Cheers!