There’s no better way to enjoy fine wines than at a dinner featuring a menu that was developed specifically to complement those wines.
We like to share wine dinner menus with you to help get your creative juices flowing in the kitchen – because every dinner is better with wine, and can become spectacular with the right wine.
The date was September 13, 2008. It was the annual Sonoma County Wine Country Weekend. The Ferrari-Carano winery was hosting a special Harvest Dinner starring five of its wines.
Here’s a look at the menu on that magic evening…
* Appetizer Course – Scallop Carpaccio with basil oil and opal basil. Also, Seared Day Boat Scallop with garlic creme and pea shoots.
Wine: 2006 Fiorella Chardonnay, Russian River Valley.
* First Course – Mixed Sonoma Valley Organic Greens with candied walnuts, crispy veal sweetbreads and quince balsamic vinaigrette.
Wine: 2005 Reserve Chardonnay, Carneros.
* Second Course – Roasted Duck Breast on Swiss chard with a fig gastrique.
Wine: 2006 Sky High Ranch Pinot Noir, Mendocino Ridge.
* Entr̩e РRack of Sonoma Lamb PreVail Reduction Sauce, with gratin potatoes and butter braised garden carrots with thyme.
Wine: PreVail Back 40, Alexander Valley.
* Dessert – White Chocolate Apricot Creme Brulee with vanilla-infused apricots and topped with a white chocolate custard.
Wine: 2006 Eldorado Gold, Sonoma County.
