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Fort Ross Vineyard & Winery is delighted to annouce our annual Winemaker Dinner to be held at our Tasting Room on Saturday, May 16, 2015. The dinner will feature Fort Ross wines and a menu with many local ingredients designed to complement our wines.
You are invited to join us at the dinner to meed out exceptionally talented winemaker Jeff Pisoni. Jeff will discuss our winemaking philosophy and recent vintages including our cuvées made especially for our Wine Club and Tasting Room only. Jeff will also answer any winemaking questions that you may have.
We will be welcoming Tim Schmidt as our Guest Chef for the evening. Tim is local to this area and was born and raised in Sonoma County. The theme for Tim’s menu is Dining on the Wild Side and will focus on local, exclusively Sonoma County, ingredients such as mussels, wild pig shoulder, lamb shanks, sour cream and all of the cheeses. He will also highlight items from his local farm, garden and kitchen such as the chevre, olive tapenade with sun-dried Juliet tomatoes, cured olives, cilantro, dill, leeks, potatoes, guanciale, salad greens, walnuts, and homemade ciabatta rolls.
The reception begins at 5:30pm and dinner will start promptly at 6:00pm.
Dining on the Wild Side Menu
Selection of Home-Cured Olives & Western Sonoma County Cheeses
Crostini, Avant Gardens Chevre, Home-Grown Olive Tapenade
Stuffed Sonoma Coast Mussels on the Half-Shell
Sliders, Pulled Wild Pig Shoulder, Savory Sauce
2012 Peak Chardonnay
Cream of Leek and Red Potato Soup, Home-Cured Guanciale
2012 Pinot Noir Sea Slopes
Wild-Crafted Watercress, New Zealand Spinach, Miner’s Lettuce
Home-Grown Mesclun, Roasted Asparagus Spears, Toasted Walnuts
2010 Pinot Noir FRV
Braised Lamb Shanks, Local Wild Mushroom Dill Sauce, Creamy Polenta
2009 Reserve Pinot Noir
Pear Tart, Crème Fraîche
2012 Late Harvest Chardonnay
If you have any food allergies, please let us know a week in advance of the dinner.