Reno Hotel Features FIFE VINEYARDS in March Wine Dinner

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The fine wines of Fife Vineyards will be featured in the next White Orchid Wine Series dinner at the Peppermill Hotel Casino in Reno, Nevada on Monday, March 29.

Founder Dennis Fife has a long and varied fine wine career. He was president of Inglenook Napa Valley, Vice President of Sales and Marketing for Beaulieu Vineyards and held the title of Consigliari at Stags’ Leap Winery—all legendary estates in California wine history.

In 1991 he realized a longtime dream and launched Fife Vineyards in Napa Valley and then in 1996 he acquired a winery and vineyard in Mendocino to expand the Rhone varieties program.

Over the years Fife Vineyards has earned the reputation of producing some of the finest red wines produced from grapes grown in both Napa and Mendocino. With that in mind, White Orchid Chef de Cuisine, Roger Morris, has put together a superb menu that will compliment some of those fine Fife wines.

The White Orchid dinner begins with a reception featuring the “amusement of the chef” at 6:30 p.m. with Redhead Dry Rose Mendocino, 2001.

Dinner begins at 7 p.m. with zucchini blossom stuffed with wild mushrooms, morsels of Kobe beef short rib and French brie, drizzled with red wine syrup (L’Attitude 39 Mendocino, 1999).

This is followed by seared fillet of salmon on red wine risotto spiked with duck foie gras and baby spinach, finished with rosemary infused with Syrah reduction (Syrah Old Yokayo Ranch Vineyard Mendocino, 1999)

Time to cleanse the palate with spring berry granite and citrus broth and then it’s on to noisette of pork tenderloin with Hungarian paprika sauce, chateau potatoes and wild mushroom timbale (Old Vine Zinfandel Napa Valley, 2000 and Whaler Zinfandel Mendocino, 2000)

Next comes peppered venison filet with cabernet wine and sun dried cherry sauce, potato pave and medley of spring vegetables (Cabernet Sauvignon Napa, 1999).

Then its baby mache salad with duck prosciutto, petite marinated tomatoes, crisp potato baton and cabernet thyme syrup (Calistoga Still Water)

Dessert is warm fudge bombe with dark chocolate chip gelato and warm blackberry compote (Petite Syrah Port).

Don’t miss this opportunity to sample some of the fine wines of Fife Vineyards in the White Orchid at the Peppermill, March 29. The cost is just $95. The dinner is expected to fill up fast, so to make reservations please call 689-7300.

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Kelly Richmond