Wednesday, March 9th and Thursday, March 10th, 2016 | 7:00pm Muse Vineyards Wine Dinner| $60 per person | 5 wines paired with 5 courses | Reservations Are Required
March: It’s a time of year where we begin to say our goodbyes to the frigid weather and welcome the warmth of spring. It is also time to celebrate our remarkable locally made Virginia wines with VA Wine and Dine Month. And this is a wine dinner you won’t want to miss because we are finally bringing you the 2015 VA Governor’s Cup Winner, Muse Vineyards.
Muse Vineyards, a small boutique winery in Woodstock, is dedicated to the production of world class grapes based on the French domaine system that produces the outstanding wines of Bordeaux and the Rhone Valley. Muse plants Bordeaux varietals as well as grapes that are not widely grown in the state such as Rhone Varietals Grenache, Syrah, Mourvedre and Roussane. All work in the vineyards is carefully accomplished by hand because they believe great wine is made not in the winery but in the vineyard. Respectively, every step of the winemaking process is done on site with commitment to the artisanal principles of traditional winemaking.
On a whim, owners Robert Muse and Sally Cowal decided to enter their 2009 Bordeaux blend in the VA Governor’s Cup Competition. Not only did it win gold, it was selected for the Governor’s Cup Case and was proclaimed the top wine of the competition. Tasting all of their wines was truly a treat and simply stated, Muse is making world-class wines. Their structure, complexity, balance and finesse are incredible. You have to taste them to believe it!
We are so proud to have such amazing vineyards right here in the Shenandoah Valley and are excited to be featuring Muse Vineyards at our upcoming dinner. We hope you’ll wine and dine with Emilio’s and Muse Vineyards this March.
Ashley Esposito, Manager
Emilio Amato, Owner
Course 1: Fresh Founder Almondine served with a Beurre Blanc
Paired with Muse Roussane 2013
Course 2: Butter lettuce, strawberry, melon, ham and crispy brie crouton with house made strawberry vinaigrette
Paired with Muse Rose 2013
Course 3: Grilled chicken and Italian cheese ravioli in a creamy brown butter sage sauce
Paired with Muse Chardonnay 2013
Course 4: Pork tenderloin stuffed with sausage, spinach and mushrooms topped with a rich cherry sauce, served with roasted vegetables
Paired with Muse Calliope 2013
Course 5: House made chocolate pot de crème with fresh blackberry, raspberry and whipped cream
Paired with Muse Clio 2010