Wine & Food Pairing: A Taste Through the Decades on Thursday, November 19th at 6pm
A Five-Course Wine & Food Pairing Experience
Take a step back in time and experience a culinary journey through the decades! 🍷✨
From the glitz and glamour of the Roaring Twenties to the resourcefulness of the Great Depression, each decade has its own story to tell and we're bringing those stories to life, one delicious course at a time!
Throughout the evening, you'll be guided through each course and wine pairing while enjoying the beautiful surroundings of the vineyard. From the first sip to the final bite, it's an evening of history, flavor, and a little nostalgia!
Event Details:
This event will take place inside our Tuscan Villa Events Building. Please arrive before 6:00pm to get settled before the tasting begins.
Address: 150 Adelina Road, Prince Frederick, MD 20678
Please Note: Tasting glassware is not included in the ticket price. If you would like to keep your tasting glass as a keepsake, it will be available for purchase at the bar following the event.
Course 1 - The Roaring ‘20s - The Jazz Age
New Orleans Oysters Rockefeller
Paired with Pinot Grigio (New Release): A delicate pale straw hue introduces subtle aromas of honeydew and cantaloupe. Crafted in stainless steel to preserve its fresh and vibrant character, this wine is dry and refreshing with a mineral-driven palate, bright acidity, and a clean, crisp finish. Elegant and balanced, it offers a refined expression of the varietal with a refreshing finish that lingers on the palate.
Course 2 - The 1960s - The Groovy & Fab Decade
The Wedge Salad - Iceberg Wedge, Grape Tomatoes, Bacon, Red Onions, Bleu Cheese & Balsamic Glaze
Paired with Full Bloom: A fruit-forward expression of traditional French rosé, this wine has a nose of spring florals and honey and bursts with strawberry and white cherry flavors. Its well-balanced profile makes it a delightful choice for any season.
Course 3 - The 1870s - The Gilded Age
A Creamy French Autumn Vegetable Soup
Paired with Vidal Blanc: Offers subtle aromas of apricot and peach. The palate is dominated by citrus notes, complemented by the crisp tartness of Granny Smith apples.
Course 4 - The 1980s - The Rise of Celebrity Chefs
Chef Paul Prudhomme’s Creole Shrimp & Cheesy Grits
Paired with Shoreline: Bursts with aromas of tropical fruit, especially pineapple and ripe melon. On the palate, it’s smooth and refreshing, offering notes of honeydew, grapefruit, and a vibrant tropical blend that balance sweetness with crisp acidity.
Course 5 - The 1930s - The Great Depression and American Ingenuity
The Campbell’s Tomato Soup Cake
Paired with Jack Rabbit Red: This unique Concord and Rougeon blend presents a gentle sweetness, intertwined with dark berry nuances, and a crisp, tart grape finish.
