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Finger Lakes wine country has been voted one of the top ten most beautiful wine countries in the world!  Visit us at Knapp and see for yourself.  Call us at 607.930.3495

November 2016
Seriously Fun Wine Classes No. 1
1:00 PM to 2:30 PM     Sat, Nov 12, 2016 - Sat, Dec 17, 2016
Venue: Knapp Still Room
Contact: belinda@knappwine.com or emilie@knappwine.com 607.930.3495, belinda@knappwine.com

Join us for our Seriously Fun Wine Classes.  November 12, December 10 and December 17, 2016

The classes are meant to be fun, yet educational.  We want our Knapp fans to appreciate the wines that they drink and to enjoy the pleasure of understanding the characteristics of wines and how best to taste them, especially paired with food. 

 

Our wine professionals talk about their classes:

 

Professor Jerry Van Vort a.k.a. Knapp Wine Maker- No 1.  November 12, 2016-1pm

“We will be doing a walk though of different wines, their aromas and how they came to be. Covering topics and questions like why does my wine smell like peaches, and are there really strawberries in my wine? We will walk through how to step by step analyze your next glass of wine to come up with your own descriptors, and how to smell like a pro.  Deciphering good and bad aromas in your wine, teaching you how to get the most pleasure out of your go to wine or your next new purchase.”

 

Professor Emilie Nicholson a.k.a. Knapp Winery Tasting Room Manager- No 2. December 10, 2016 -1pm

Join Tasting Room Manager Emilie Nicholson for a "Seriously Fun" workshop on how to taste wine and get the most out of your wine tasting experience. We all know that tasting wine is fun. For some it’s a passion, and for others it is simply a day out on the trail. Believe it or not, wine tasting is a way to find out what you like.  It helps you to navigate large wine selections in wine bars, restaurants and liquor stores.  Topics discussed will include:

Wine tasting from novice to expert.

Swirl, Smell, and Savor.

Wine terms and lingo you should know.

Learning your favorite wine style.

 

Professor John McNabb a.k.a. Excutive Chef of Knapp Vineyard Restaurant- No 3. December 17, 2016 1pm

Trying to figure out the perfect pairings for your Holiday meal? Maybe a little baffled on what wine would go best with that fancy schmancy Tart Tatin recipe you just downloaded from Pinterest? Have no fear, that’s why we’re here. After this fun and interactive class hosted by our Executive Chef, you’ll leave with the knowledge and confidence to give your guests an amazing food and wine experience. We will start off with some basic guidelines and background information. Next, together we will taste a flight of food and wine pairings, while discussing why these pairings (sometimes unusual) work together. Finally, the Test! A menu, complete with descriptions and ingredients for you to test your pairing prowess! Sign up soon for this intimate Knapp wien experience as space is limited.

December 2016
Traditional Family Style Wine Dinner from Around the World
6:00 PM     Sat, Dec 10, 2016
Venue: Knapp Vineyard Restaurant
Contact: Belinda Venuti 800.869.9271, belinda@knappwine.com

Traditional Family Style Wine Dinner from Around the World.

Roast chicken, heavy pasta dishes, soups, make your own ramen dish are possible family style experiences you once or still enjoy.  Chef McNabb has chosen to choose from an array of ethnic dishes and twist them just so you have a typical Knapp style wine dinner. Mixed with fun and flavor this experience might want to be taken home.  The excitement of this five course meal will be accented with premium wines from Knapp Winery, Chateau LaFayetter Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot.  $74.90pp, includes tax and gratuity.

Menu

1st- Smorrebrod- Denmark

Pickled beets, egg, pickled onion, capers, whole grain mustard, wilted arugula, apple chutney, dense rye, aioli.

Knapp Winery,  2015 Finger Lakes Chardonnay &

Glenora Wine Cellars,  2013 Syrah

 

2nd- White Bean Soup with Parmesan Flauta- Italy

Garlic, White bean and rosemary soup finished with squash seed oil and a Parmesan cheese flauta filled with Kalamata olive Chevre mousse

Knapp Winery 2014 Seyval Blanc & Zugibe Vineyards, 2014 Chardonnay

 

3rd- Proscuitto Dates- Turkey

Proscuitto Di Parma wrapped Medjool dates stuffed with gorgonzola cheese, served over a kale, quinoa and red and brown rice blend with aged balsamic reduction and black cherry white balsamic gastrique

Glenora Wine Cellars, 2013 Meritage & Zugibe Vineyards, 4 Freds Red

 

4th- Beef Wellington- France

Filet of beef tenderloin with wild mushroom and parmesan duxelles wrapped in puff pastry and baked. Served with Cabernet Sauvignon demi glace and tarragon carrot puree and crisp carrot.

Chateau LaFayette Reneau, 2012 Cabernet Sauvignon &

Knapp Winery, 2013 Lemberger

 

5th Course- Spiced chocolate Crêpes- Mexico

Spiced Mexican chocolate mousse filled crepes with cinnamon and tres leches caramel sauce

 

Knapp Winery, NV Ruby Port & Knapp Winery Brandied Mexican Hot Chocolate

January 2017
Moroccan Mediterranean Wine Dinner
6:30 PM to 9:00 PM     Sat, Jan 14, 2017
Venue: Knapp Winery & Vineyard Restaurant
Contact: Winery Staff 607-869-9271, belinda@knappwine.com

It’s January! A time to reflect, relax and for this wine dinner, explore the influences of the wonderful Mediterranean culture of Moroccan cuisine.  Moroccan cuisine is typically a fusion of Mediterranean, Andalusian, and Arabic foods.  Chef John will present a fun and exciting dinner using staple ingredients like cumin, mint, saffron, olives, pepper, fennel, paprika, coriander to make beef, lamb and chicken dishes accompanied by eggplant with Moroccan spreads.  We hope to take your palate on a Marrakesh Express accompanied by the premium wines of Knapp Winery, Glenora Wine Cellars, Chateau LaFayette Reneau and Zugibe Vineyards.

February 2017
Snout to Tail
6:30 PM to 9:00 PM     Sat, Feb 18, 2017
Venue: Knapp Winery & Vineyard Restaurant
Contact: Belinda Venuti 607-869-9271, belinda@knappwine.com

There are restaurants all over the country and chefs all over the world that believe strongly that the pig is one of the most universal forms of meat to prepare.  Nose- to -Tail cooking in which chefs use the entire animal is a project our Chef John wanted to tackle this year.  Since many people enjoy pork, this is truly one dinner for the pig fan in all of us.  Anybody can fire up a pork chop or make bacon, but this is truly a chefs way to be creative.  Warning, not for the feign of heart, but if you love pork this will be delightful experience.  Our dishes will be accompanied by the premium wines of Knapp Winery, Glenora Wine Cellars, Chateau LaFayette Reneau and Zugibe Vineyards.  $76.15 pp, includes tax and gratuity.

March 2017
Jazz Wine Dinner
6:30 PM to 9:00 PM     Sat, Mar 18, 2017
Venue: Knapp Winery & Vineyard Restaurant
Contact: Winery Staff 607-869-9271, belinda@knappwine.com

Back by popular demand and accompanied by music.  Each course will feature a music inspired entre from songs like- I Left My Heart in San Francisco featuring sourdough bread or Cry Me a River might include a salmon dish and Georgia on My Mind will dictate a peachy entree.  Taste of Honey will conclude with a dessert surprise. Whatever the song, the inspiration will be a delicious food and sound experience.  Live music is included at this wine dinner.  This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars.  $79.95 per person, includes tax and gratuity and live music!

April 2017
Twist on Taco Night Wine Dinner
6:30 PM to 9:00 PM     Sat, Apr 22, 2017
Venue: Knapp Winery Vineyard Restaurant
Contact: Winery Staff 607-869-9271, belinda@knappwine.com

According to Jeffery Plicher, professor of history at the University of Minnesota who traveled all over the world eating tacos. The origins of the taco are really unknown. “My theory is that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. “We promise we won’t blow up the kitchen making this dinner a bit different, but we guarantee a pleasant twist on the crunchy and soft styles tacos that you have come to know.  Folded, wrapped and flat with fish, chicken and meat, the taco will be the main event at each course.  This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $76.15 per person includes tax and gratuity.

May 2017
Flower Power , 60's Wine Dinner
6:30 PM to 9:00 PM     Sat, May 20, 2017
Venue: Knapp Winery & Vineyard Restaurant
Contact: Winery Staff 607-869-9271, belinda@knappwine.com

So what were you doing in the late 60’s early 70’s?  This wine dinner is a play on words.  It could mean Flour power or Flower power.  There will be no room for peaceful protests at Knapp, simply delicious dishes with vibrant colors, puffy pastries, lively scents, and you are encouraged to wear your best flower power ensemble.  The menu will include recipes using blue cornflower, quinoa flour, edible flowers and a tasty scaloppine dredged in flower sauted with a an aromatic wine sauce. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $76.15 per person includes tax and gratuity.

June 2017
Power of the Sea, Wine Dinner
6:30 PM to 9:00 PM     Sat, Jun 17, 2017
Venue: Knapp Winery & Vineyard Restaurant
Contact: Winery Staff 607-869-9271, belinda@knappwine.com

Steamed, poached, grilled, baked and broiled, sea food seasoned with olive oil, lemon, basil, thyme, garlic, onion, tomatoes and accompanied by fresh asparagus, root vegetables and greens is the theme of this delectable night.  Just reading about this brings the aromatic goodness to your senses.  In Chef John’s signature way of creating memorable wine dinners, his culinary prowess will ignite your sense of taste and guide you through the deliciousness of the sea.  This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars.  $79.95 per person, includes tax and gratuity.