Knapp Winery

French Fusion Wine Dinner”

February 20, 2010

6:30 pm Barrel Room reception

7:00 pm Dinner in Vineyard Restaurant

Prepared by Executive Chef John McNabb, and paired with Knapp Winery, Zugibe Vineyard’s & Glenora Wine Cellars finest wine selections.

First Course

Goat cheese and wild mushroom duxelles vol-au-vent

(A velvety blend of goat cheese and wild mushrooms served in a hollow puff pastry shell)

Zugibe Vineyard’s 2007 Pinot Noir & Glenora Wine Cellars 2002 Brut

Second Course

Ratatouille bouchée served in a pool of Figaro sauce

(Traditional ratatouille consisting of zucchini, eggplant, peppers, onions etc.  in a beggar’s purse, in a pool of roasted tomato and fresh curly parsley sauce)

Zugibe Vineyard’s 2008 Pinot Gris & Glenora Wine Cellars 2007 Syrah

Third Course

Mixed arugula, spinach and radicchio salad with grilled asparagus, artichoke hearts, and a fresh tarragon vinaigrette

Zugibe Vineyard’s 2008 Estate White & Knapp Winery 2008 White Cabernet Franc

Fourth Course

Pan seared duck breast à la Bourguignonne with herbed duchess potatoes

(Pan seared breast of duck braised in Cabernet and finished with wild mushrooms and onions, served with piped and baked whipped herbed potatoes)

Zugibe Vineyard’s 2007 Zenith & Knapp Winery 2007 Finger Lakes Chardonnay

Entremets

Knapp Vidal Ice Wine and blood orange granite

(An icy palate cleanser served in a blood orange cup)

Fifth Course

Chocolate and berry Dacqoise with Knapp Ruby Port poached fig coulis

(disc shaped meringue cookies stacked and filled with alternating layers of chocolate cream and macerated berries. Finished with a Port wine poached fig puree)

Zugibe Vineyard’s 2006 Cabernets & Knapp Winery 2007 Vignoles