Peppermill Reno Hotel Features Flora Springs Winery

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Flora Springs WineryÂ?s fine wines will be featured in the next wine maker dinner in the highly esteemed and elegant White Orchid at the Peppermill Reno Hotel Casino on Monday, October 25, 2004.

Flora Springs Winery is a family-owned winery located in the Napa Valley. John’s parents, Jerry and Flora Komes, bought the winery over 20 years ago as a retirement project, one that soon became a passion enveloping their entire family. They are self-taught winemakers, learning the craft and business of wine with little formal education. Says John, “We weren’t trained to be vineyardists or enologists, but we had a driving curiosity that propelled our wine education.”

With eight separate vineyards spread over 600 acres Flora Springs Winery produces a number of distinct wines, each speaking of a unique location. “The soils, the vines, the exposure, and the viticulture all conspire to make something unique,” John says. “Vineyard designated wines provide the experience of enjoying wines from the ground up.” And while they make wines from several varietals they are most well known for their outstanding reds, which will be heavily featured at this wine maker’s dinner.

White Orchid Chef de Cuisine Roger Morris created the wine dinner entrées to complement the Flora Springs wines. The wine dinner begins at 6:30 p.m. with a reception, Amusement of the Chef, featuring Soliloquy, 2002.

Dinner starts with Baby Spinach,Frisee, and Arugula Salad with Poached Egg and Lardons of Hobbs Peppered Bacon drizzled with Sherry Vinagrette (Select Cuvee Chardonnay, 2002).

This is followed with Three Cheese Herb Ravioli with Chanterelle Mushrooms, Tomato Coulis and Basil Oil (Cabernet Napa Valley, 2001).

The next course is Petite Lamb Filet with Lamb Thyme Demi, Truffled Polenta and Glazed Carrots, and Confit of Garlic (Wild Boar Vineyard Cabernet Sauvignon, 1999).

The main course is Crusted Veal Cheeks with Potato and Celery Root Puree and Melange of Baby Vegetables (Trilogy, 1999).

The dessert course is a Belgium Chocolate Cherry Terrine with Vanilla Bean Ice Cream and Kirsch soaked Sun-dried Cherries (Napa Valley Merlot, 2002). To finish off the meal, guests may enjoy petite fours and freshly brewed coffee.

The dinner is $115 per guest plus tax and gratuity. To make reservations or for more information, please call (775) 689-7300.

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Call the Peppermill Reno Hotel Casino toll free 1-866-821-9996 for room reservations.

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