Explore Niagara’s Herb and Wine Festival.
Roberto DiDomenico ushers in Spring with a winemaker’s dinner of fresh whites, bright rosés and fruity reds paired with an herb inspired four course meal prepared by Chef Robin Howe of Wine Country Catering.
Locally foraged wild spring leek and Yukon Gold potato soup garnished with a swirl of crème fresh and snipped chives.
Paired with 2011 Pinot Grigio
Victory Organic’s herbed salad (from just down the road in Jordan) with honey roasted pepita crusted chevre croutons and roasted heirloom beets in a grape seed vinaigrette.
Paired with 2011 Cabernet Rosé
Medallions of spring lamb stuffed with pine nuts, rosemary, parsley, garlic, and lemon in a Reif Pinot Shiraz and raisin reduction.
-Minted spring pea mash.
-Herb roasted fingerling potatoes.
Paired with 2011 ‘The Magician’ Pinot Shiraz
Niagara rhubarb crème brule served with basil, lemon and lime shortbread cookies.
Paired with 2009 Riesling Totally Botrytis Affected
Saturday May 11th, 2013 — 6:30 to 9:30 pm
Email firstname.lastname@example.org to reserve or call 905-468-WINE(9463).