John Brown has been a wine and food columnist in West Virginia since the 1980’s. His regular columns appear in the Charleston (WV) Gazette-Mail under the title Vines & Vittles and in The State Journal - a statewide business weekly
Check out the wines to accompany the food at the Wild, Wonderful, Wine Weekend
I just put together the wines to go along with the culinary treats at next week’s Wild, Wonderful, Wine weekend at Canaan Valley Resort. I’ll also be recommending some wines to go with your Thanksgiving dinner celebration too.
Check them all out below and join us at Canaan by calling for reservations at 304-866-4181.
The event begins Friday, November 15 at 7 p.m. with a “taste-around reception” where more than 30 wines can be sampled with matching culinary treats from food stations featuring a wonderful selection of delicious goodies upon which to graze.
On Saturday morning, there will be a tasting featuring wines that I will suggest for Thanksgiving dinner. Immediately after the tasting, guests will be treated to a four-course wine-paired luncheon with commentary by yours truly. After lunch, folks will be free to hike, bike, nap watch football or just enjoy Mother Nature’s purple mountain majesty!
Saturday evening’s activities begin at 7 p.m. with a five-course, six wine grand gourmet dinner. The main course, which will be accompanied by two specially selected reds, will feature two portions of beef rib-eye prepared both braised and roasted.
Tasting of Wines for Thanksgiving:
Korbel Extra Dry Sparkling Wine (California); 2012 Acrobat Pinot Gris (Oregon); 2012 Paitin Arneis (Piemonte Italy); 2011 Pedroncelli Russian River Pinot Noir (California); 2011 Banfi Rosso Di Montalcino (Tuscany, Italy); 2012 Blenheim Cabernet Franc (Virginia)
Saturday Lunch
Salad
Port Pear with Saga Blue Cheese, Chardonnay, Blanched Walnuts & Baby greens
2011 Dreaming Tree Chardonnay
First Entree
Bread Crusted Sea bass with a Lemon Shallot Butter
2010 St. Supery Virtu (semillon and sauvignon blend)
Second Entree
Pork Caprese with Red pepper Corn Fritters and a Sweet Potato Puree.
2009 Falcor Sangiovese
Dessert
Chocolate Ganache Cake with Banana Foster and Vanilla Bean Ice Cream
Rondeau Bugey Cerdon Sparkling Rose
Saturday Dinner
First Appetizer
Smoked Salmon Smorrebrod
2012 Medlock Ames Sauvignon Blanc
Soup
Cream of White Asparagus & Butternut Squash
2011 Flowers Sonoma Coast Chardonnay
Second Appetizer
Bacon Wrapped Seared Duck
2010 Domaine Serene Yamhill Cuvee Pinot Noir
Lemon Sorbet
Entrée
Duet of Roasted and Braised Beef Rib Eye
2007 St. Supery Cabernet Sauvignon & 2010 Ch. Montelena Cabernet Sauvignon
Dessert
Chocolate Fabergé Egg
2010 St. Hillaire Blanquette de Limoux Sparkling Wine
Check them all out below and join us at Canaan by calling for reservations at 304-866-4181.
The event begins Friday, November 15 at 7 p.m. with a “taste-around reception” where more than 30 wines can be sampled with matching culinary treats from food stations featuring a wonderful selection of delicious goodies upon which to graze.
On Saturday morning, there will be a tasting featuring wines that I will suggest for Thanksgiving dinner. Immediately after the tasting, guests will be treated to a four-course wine-paired luncheon with commentary by yours truly. After lunch, folks will be free to hike, bike, nap watch football or just enjoy Mother Nature’s purple mountain majesty!
Saturday evening’s activities begin at 7 p.m. with a five-course, six wine grand gourmet dinner. The main course, which will be accompanied by two specially selected reds, will feature two portions of beef rib-eye prepared both braised and roasted.
Tasting of Wines for Thanksgiving:
Korbel Extra Dry Sparkling Wine (California); 2012 Acrobat Pinot Gris (Oregon); 2012 Paitin Arneis (Piemonte Italy); 2011 Pedroncelli Russian River Pinot Noir (California); 2011 Banfi Rosso Di Montalcino (Tuscany, Italy); 2012 Blenheim Cabernet Franc (Virginia)
Saturday Lunch
Salad
Port Pear with Saga Blue Cheese, Chardonnay, Blanched Walnuts & Baby greens
2011 Dreaming Tree Chardonnay
First Entree
Bread Crusted Sea bass with a Lemon Shallot Butter
2010 St. Supery Virtu (semillon and sauvignon blend)
Second Entree
Pork Caprese with Red pepper Corn Fritters and a Sweet Potato Puree.
2009 Falcor Sangiovese
Dessert
Chocolate Ganache Cake with Banana Foster and Vanilla Bean Ice Cream
Rondeau Bugey Cerdon Sparkling Rose
Saturday Dinner
First Appetizer
Smoked Salmon Smorrebrod
2012 Medlock Ames Sauvignon Blanc
Soup
Cream of White Asparagus & Butternut Squash
2011 Flowers Sonoma Coast Chardonnay
Second Appetizer
Bacon Wrapped Seared Duck
2010 Domaine Serene Yamhill Cuvee Pinot Noir
Lemon Sorbet
Entrée
Duet of Roasted and Braised Beef Rib Eye
2007 St. Supery Cabernet Sauvignon & 2010 Ch. Montelena Cabernet Sauvignon
Dessert
Chocolate Fabergé Egg
2010 St. Hillaire Blanquette de Limoux Sparkling Wine
