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.
|Date:||Sat, Oct 20, 2012|
|Time||6:30pm --We start with a sparkling wine reception.|
We all know the facts- Christopher Columbus discovered the New World in 1492. His ships were called the Nina, the Pinta and the Santa Maria, and he sailed for Queen Isabella and King Ferdinand under the Spanish flag. But where did he actually travel from and where did he land? Research tells us he left Spain and landed in San Salvador on his first voyage. Determined to find the new route to the West Indies he made several other voyages, landing in Marie Galante (Caribbean Sea Island), Cap. Hatien (Haiti), St. Anne’s Bay (Jamaica), Santo Domingo (Dominican Republic), and the Bay Islands of Central America (Honduras). This wine dinner promises to be an old world adventure as our chef takes us to those ports of call through a five-course wine dinner. Each course will be paired with premium Knapp Winery, Zugibe Vineyards and Glenora Wine Cellars wines. Reserve your seats by buying your tickets online!
1st Course– Canary Islands, Papas Arrugadas
New potatoes boiled and roasted, topped with a red mojo sauce
and served over red spinach and pan fried Chorizo sausage.
Knapp Winery, 2011 Vidal Blanc
2nd- Santo Domingo- Sopa de Ajo
Roasted garlic and smoked paprika soup with toasted chipotle
croutons and poached egg.
Knapp Winery, 2010 Sangiovese
3rd-Jamaica/Haiti-Jerk Coconut Shrimp
Jerk marinated and coconut battered shrimp, fried and served in a pool
of coconut rum sauce with warm pineapple and pepper relish.
Knapp Winery, 2011 Semi Dry Gewurztraminer
Palate Cleanser- LimEncello Granita(to prevent scurvy)
4th- Panama- Snapper
Blue cornmeal dusted red snapper pan seared and baked with a spicy
pepper, tomato and cilantro relish crudo, over jicama slaw with a citrus
Knapp Winery, 2011 Dry Riesling
5th- Portugal- Pasteis de Nata
Vanilla and spice puff pastry cups filled with vanilla and port egg custard
and baked. Served in a pool of warm salted vanilla caramel sauce
with Port poached figs.
Knapp Winery, NV Ruby Port