Wednesday, March 15th and Thursday, March 16th, 2017 | 7:00pm Virginia Wine Dinner Featuring Afton Mountain Vineyards | $60 per person | 5 wines paired with 5 courses | Reservations Are Required
It is time for another wine dinner, and this March, we will be celebrating one of our amazing local vineyards. Afton Mountain Vineyards will be joining us and sharing their award-winning wines with specially designed courses to pair!
As we know, Virginia has been increasingly making a name for itself in the wine industry, one vintage at a time, so we are proud to celebrate what our local winemakers are doing so well. Afton Mountain Vineyards, owned by Elizabeth and Tony Smith, has been growing grapes since 1978 on beautiful Afton Mountain. The couple took over the vineyard in 2009 with a focus on making wines of unrivaled quality from their own estate grown grapes, and they have done just that from winning medals at the Virginia Governor’s Cup to the San Francisco Chronicle Wine Competition, the largest annual competition of American wines. But it doesn’t take medals to convince us that their wines are great, after just a few sips, we were sold!
Though very few vineyards in Virginia are growing varietals like Albarino, Sangiovese and Gewurztraminer, winemaker, Damien Blanchon is successfully creating these well-crafted wines, and so Afton Mountain’s belief in the expression of the grape and the terroir creating balanced wines has continued to be fulfilled.
We hope you will join us and winemaker, Damien Blanchon, for this spectacular event to taste and enjoy the fruits of labor of our neighbors whose efforts continue to keep Virginia on the map for outstanding winemaking.
Ashley Esposito, Manager
Emilio Amato, Owner
Bold Rock Virginia Apple
Course 1: Chesapeake Bay Crab cake with a citrus zest hollandaise
Paired with Albarino, 2016
Course 2: Granny Smith and Gala apples, raisins, pecans and celery over fresh greens with a creamy herbed dressing
Paired with Estate Reserve Chardonnay, 2015
Course 3: Creamy bloody butcher’s polenta with sweet Italian sausage
Paired with Merlot, 2015
Course 4: Choice cut Flat iron steak topped with a creamy garlic gorgonzola sauce, served with sauteed mushrooms, brussel sprouts and caramelized onions
Paired with Cabernet Sauvignon, 2014
Course 5: Chocolate encrusted custard and pear tart with a fresh raspberry sauce
Paired with VDN (Vin Doux Naturel)