Wine & Food Pairing: Autumn in Provence on Thursday, October 15th at 6pm
WINE & FOOD PAIRING: AUTUMN IN PROVENCE
Join Running Hare Vineyard for an unforgettable evening at the Winemaker’s Table, a five-course wine and food pairing experience where every dish tells a story. Each course has been thoughtfully crafted and infused with the wine it is paired alongside, creating a unique harmony between the flavors on your plate and the wine in your glass.
Throughout the evening, you will be guided through each course and wine pairing while enjoying the beautiful surroundings of the vineyard. From the first sip to the final bite, discover how wine can transform and enhance each dish in this immersive culinary experience.
This event will take place inside our elegant Tuscan Villa. Please arrive before 6:00 PM to get settled before the tasting begins.
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: Crostini with Olive Tapenade
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 2: Niçoise Salad with Ahi Tuna - Mixed greens topped with ahi tuna, green beans, and potatoes, finished with an Herbes de Provence vinaigrette.
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: Soupe au Pistou – A traditional Provençal vegetable soup served with goat cheese crostini
Paired with Blanco: A taste of Maryland sunshine, this white blend opens with a fragrant honeysuckle nose, transitioning to a refreshing tartness of cantaloupe and peach, and ultimately leaving a smooth, elegant impression on the palate.
Course 4: Chicken & Olive Provençal – Provençal-style chicken with olives, served alongside an autumn vegetable tian
Paired with The Illusion: A medium-bodied red blend showcasing the unique characteristics of Maryland and Chilean Cabernet Franc, with notes of cherry and black pepper leading to a pleasantly tart finish.
Course 5: Amaretto Profiterole – A delicate profiterole with amaretto, finished with a rich dark chocolate drizzle
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.
