Girard Winery featured at Reno Peppermill Hotel WineMaker Dinner

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Girard WineryÂ?s fine wines will be featured in the next wine maker dinner in the highly esteemed and elegant White Orchid at the Peppermill Hotel Casino on Monday, Sept. 27, 2004.

Recently selected as “Artisan Winery of the Year” by Wine & Spirits Magazine, Girard Winery is located in the heart of California’s Napa Valley wine country. According to Girard’s winemaker, Marco DiGiulio, “At 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." Girard’s award-winning wines reflect the rich flavor of Napa Valley’s 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, Girard’s Sauvignon Blanc was the only Sauvignon Blanc from the U.S. selected by 63 of the world’s top sommeliers and wine tasters from 22 countries for a gold medal. According to the Connoisseur’s Guide to California Wine, Girard’s Chardonnay “is at once full, rounded and pleasantly crisp with a long and satisfying finish, and it gets the nod for value too.” In addition, Girard’s 2001 Zinfandel was rated “One of the Best 10 Zinfandels of the Year” 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 entrées 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 mélange of seafood salad in gazpacho consommé (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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