Wine Dinner at Volcano Vineyards

Sumptuous Spring Dinner in the Volcano Vineyards Tasting Room:
Thursday, April 5, 2007 at 7 pm

We had originally planned to do this dinner with a certain catering company who did our fall dinner in the Tasting Room back in October, but when I called them last Friday to finalize the menu, I was informed by their voice mail that they’d gone out of business. Sooooo, I made some mad phone calls and Incredible Edibles came through. We have a great menu planned – take a peek:

FIRST COURSE
Mixed Greens w/ mandarin oranges, toasted almonds and avocado
Bonne Chance Sauvignon Blanc 2003 Redwood Valley, California
I love sauvignon blanc; its crispness and earthiness are like spring in a glass. Woohoo! Cheesy vernal simile out of the way! Bonne Chance makes this from organic grapes. The wine is lush, fruity and will compliment the sweetness of the oranges and sesame dressing, while balancing the richness of the avocado with its crisp acidity.

SECOND COURSE
Bacon Wrapped Shrimp Skewers and Black Forest Ham, Fontina & Asparagus Flat Bread Squares
Volcano Vineyards Syrah 2004 Rogue Valley
Our syrah (you know, the one that got the GOLD MEDAL at the San Francisco Chronicle Wine Competition) shines when paired with smoky, salty and bitter foods (ham, bacon, and greens like asparagus). Refined and sensual, the syrah has firm tannins and dark plum overtones with a hint of raspberry and flowers throughout. There are many syrahs out there right now that are all fruit and no backbone, and when paired with food, they bury all the flavors. The Volcano Vineyards Syrah is subtle and complex and lower in alcohol than the current fashion, which makes it very food friendly.

THIRD COURSE
Herb Crusted Tri Tip with a Volcano Vineyards Merlot shallot sauce and served with horseradish smashed red potatoes
Volcano Vineyards Merlot 2004 Rogue Valley
Admit it – you secretly like merlot. And our merlot will convert your friends, even if they take their wine advice from the drunk, unpublished writer in “Sideways.” Besides, he's FICTIONAL, for Pete's sake. Anyhoo - Polished, with smooth, controlled tannins, our Volcano Vineyards Merlot shows layers of spice and black cherry, jammy with hints of cocoa. It pairs well with savory foods like mushrooms, cured ham, parmesan cheese, seaweed, asparagus, most fish and meat. In other words, foods rich in umami, the elusive “fifth taste.”

DESSERT
Key lime Tart
Harris Bridge Pinot Gris Dessert Wine 2005 Willamette Valley
Pinot Gris has hints of citrus which are accented when paired with the Key lime tart. Both dessert, and dessert wine, are balances of acidity and sweetness. Modeled after the German Eisweins (aka Ice Wine), the wines of Harris Bridge are crafted by allowing the grapes to reach the optimal balance of sugars with acidity, then the grapes are picked, frozen and pressed. The resulting wine is more concentrated and lush – and more versatile – than the typical, sweety-sweet dessert wine. And how cool is it that they are doing something different in the Willamette Valley?

We have a few spaces left - call the Tatsing Room today to reserve your spot!
541.617.1102
www.volcanovineyards.com