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March 1st at 6:00 is when we will kick off the Pre-Release weekends with another of our Pre-Release winemaker’s dinners. We will feature all six of our Pre-Release wines in the setting of a gourmet meal that will give you the opportunity to experience these wines in the best setting – with food. If you can’t make the March 1st festivities, we have scheduled the second winemaker’s Pre-Release Dinner for March 22. Due to the popularity of these events, reservations are required. The cost is only $70 per person, which includes everything. Just as with a "regular" Pre-Release tasting, all of the Pre-Release wines may be reserved at a discount of 25-30%. (Note that there will be no cellar tour either evening as all of the wines that would be tasted on the tour are featured at the dinner.) We met with the chefs and nailed down two outstanding menus that will showcase this year's selection of Pre-Release wines. Each chef has reviewed the list of wines and used their creative talents to create a multi-course menu that they feel will highlight our newest wines.
On March 1st, we will kick off Pre-Release 2008 with the tasteful talents of Chef Christine Ferris. Morel mushroom bruschette with goat cheese Dry Riesling 2007
Chicken Soup with fresh tarragon, mini chicken quenelles and angelhair pasta Pinot Grigio 2007
Smoked scallops on mixed greens with spicy peach chutney vinaigrette Vignoles Reserve 2007
Grilled wild caught salmon with rosemary butter and blackberry-apricot salsa Portabella & fennel wild rice pilaf Citrus roast beets & baby bok choy Meritage 2006 Riesling 2007
Chocolate-black currant tart with candied walnut crust Cabernet Franc 2007
On March 22nd, Chef Jerome Perry will impress you with his interpretation of the best setting for our wine selection. Both dinners will begin at 6:00 with a tasting of our sparkling Riesling or tank samples of the Edelzwicker 2007. Following the welcoming reception, we'll be seated at 6:30 when our newest releases are unveiled.
Blackened BBQ shrimp with tomato-basil corn relish on sautéed spinach Dry Riesling 2007
Asian curried baked duck with caramelized ginger-honey glaze Riesling 2007
Lobster & crab bisque with roasted garlic & avacado Pinot Grigio 2007
Szechwan chicken mixed green salad with caramelized pecans & poppy seed vinaigrette Vignoles Reserve 2007
Fillet Mignon with a truffle & wild mushroom ragout accompanied by a smoky garlic lamb chop Roasted green beans in mint-basil butter Stuffed red skin potatoes Meritage 2006
Double chocolate cake topped with walnut-chocolate mousse & strawberries Cabernet Franc 2007 |
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6130 122nd Avenue • Fennville, MI 49408 • (269) 561-2396 • (800) 432-6265 for MI, Northern IL, and IN
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