(PRWEB) September 11, 2004
Recently selected as ÂArtisan Winery of the YearÂ by Wine & Spirits Magazine, Girard Winery is located in the heart of CaliforniaÂs Napa Valley wine country. According to GirardÂs winemaker, Marco DiGiulio, ÂAt Girard, [he works] with the kind of high quality grapes that most winemakers can only dream of. The same quality extends to what goes in [their] bottles." GirardÂs award-winning wines reflect the rich flavor of Napa ValleyÂs best grapes.
Girard Winery features classic and richly flavorful wines, including Sauvignon Blanc, Chardonnay, Zinfandel, Napa Valley Red, Cabernet Franc and Petite Sirah. In the STARWINE Competition in March 2004, GirardÂs Sauvignon Blanc was the only Sauvignon Blanc from the U.S. selected by 63 of the worldÂs top sommeliers and wine tasters from 22 countries for a gold medal. According to the ConnoisseurÂs Guide to California Wine, GirardÂs Chardonnay Âis at once full, rounded and pleasantly crisp with a long and satisfying finish, and it gets the nod for value too.Â In addition, GirardÂs 2001 Zinfandel was rated ÂOne of the Best 10 Zinfandels of the YearÂ from Wine Enthusiast and Wine & Spirits Magazine.
Pat Roney, owner of Girard, will host the dinner. White Orchid Chef de Cuisine Roger Morris created the wine dinner entrÃ©es to complement the Girard wines. The wine dinner begins at 6:30 p.m. with a reception, Amusement of the Chef, featuring Girard Sauvignon Blanc, 2002.
Dinner starts with mÃ©lange of seafood salad in gazpacho consommÃ© (Girard Chardonnay, 2002). This is followed with thinly sliced Ahi tuna with fennel, Roma tomatoes, Mediterranean olives and goat cheese drizzled with basil vinaigrette (Girard Napa Valley Red, 2000). This is followed by Sicilian lemon sorbet with champagne-mint jus. The next course is petite filet mignon of beef with lobster potato puree, shiitake mushrooms and baby spinach cream (Girard Cabernet Franc, 2001).
The main course is coriander crusted tournedos of lamb with vegetable couscous and fennel-lamb jus (Girard Petite Syrah, 2002). This will be served with baby greens and garden vegetable salad with summer herb vinaigrette (Calistoga Sparkling Water).
The dessert course is a Godiva chocolate truffle torte with chocolate fudge sorbet and autumn berry coulis (Girard Zinfandel, 2002). To finish off the meal, guests may enjoy petite fours and freshly brewed coffee.
The dinner is $95 per guest plus tax and gratuity. To make reservations or for more information, please call (775) 689-7300.
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