TUES-THURS 11AM-9:30PM
    FRI-SAT 11AM-10:30PM
    SUN 11AM - 8:30PM

Rockbridge Vineyard Wine Dinner

Wednesday, October 4th and Thursday, October 5th, 2017 |  7:00pm            Wine Dinner featuring local Rockbridge Vineyard    |   $60 per person   |   6 wines paired with 5 courses   |  Reservations Are Required

cornOctober brings with it crisp fall air, picking of apples and pumpkins and breathtaking colors spread across the mountains and hills.  As we welcome another beautiful autumn in the Shenandoah Valley, we will also celebrate Virginia Wine Month!  October is a time of year where we like to place award-winning Virginia wineries in the spotlight, and this year, we are proudly featuring Rockbridge Vineyard for our October Wine Dinner!

Located in the heart of VA’s Shenandoah Valley Wine Country lies picturesque Rockbridge Vineyard.  Winemaker, Shepherd Rouse, has worked in vineyards across Germany, California and Virginia since the 1970′s.  Finding the perfect synthesis of science, art and lifestyle in winemaking, Shep chose to carry out his goal of producing fine wine in Virginia.  Owners, Shep and Jame Rouse found the perfect site in northern Rockbridge County and opened what has become a successful vineyard for nearly 30 years.

With an astonishing 24 different wines bottled, narrowing down the list was quite a delicious undertaking.  It was a long tough day, but we managed to taste our way through all 24 wines and carefully selected 6 wines to perfectly pair with fall-inspired dishes for our October Wine Dinner.  We hope you will be able to join us in celebrating VA Wine Month with Rockbridge Vineyards.


Ashley Esposito, Manager

Emilio Amato, Owner


Reception Wine: 

Blanc de Noir


Course 1Herbed pork pate with sliced apple and fresh baguette

Paired with Vignoles

Course 2Butternut squash soup with goat cheese crema and crispy sage crostini

Paired with DeChiel Chardonnay

Course 3Portabella mushroom ravioli in a sundried tomato cream sauce

Paired with DeChiel Merlot

Course 4Braised duck with rich red wine olive sauce over roasted fingerling potatoes with truffle oil arugula salad

Paired with DeChiel Meritage

Course 5Aged goat cheese, monterey jack and fromage blanc served with almond raisin biscuit, biscotti and chocolate covered raisins

Paired with Claret

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