Fox Run Vineyards Does It Again!

Where could you go to meet great people, learn about wine and food pairings, eat delicious foods, try wines and have a GREAT time? Why a winemaker’s dinner of course! And Ruth Osborn hosted a beautiful evening Saturday night at Fox Run Vineyards on Seneca Lake. If you have never had the chance to experience a winemaker’s dinner, I highly recommend it. The intimate setting where winemaker and chef explain their specialties and why they work so well together is second to none as a truly hands-on learning experience.
We joined about 30 other people at 6:00 sharp in the Lakeview Tasting Room where appetizers where offered with your choice of wine. Jim and I sampled crab brochette which was delicious, but according to the buzz, Executive Chef Heather Tompkins’ baked brie was the big hit! Next we were ushered into the restaurant dining room (it was too cold to eat in the barrel room) where tables in groups of 4-6 were elegantly set with red flower centerpieces on flowered tablecloths. Our dinner companions were winemaker Peter Bell and his wife, Joanna. As we discussed children in and out of college, the first course was served: seafood bouillabaisse (shrimp, scallops, clams and mussels in a saffron-tomato broth). WOW. This was paired with a wine-event exclusive: a delicious dry rose. Only 10 cases of this superb rose were bottled this year, so it is only available to wine club members (see the Fox Run website for details to become a club member). I savored every sip of the rose with the hope that next year more will be bottled. It was the perfect pairing with seafood.
Next we were served house-made crepes filled with Lively Run goat cheese, spinach and leeks topped with wine soaked cherries and hazelnuts. This was paired with the 2008 Riesling. I could have happily eaten this all night long! Heather, a true artist, explains that she starts out with a basic idea, then embellishes the recipe with her own inspirations. The wine soaked cherries were one of her additions on this dish and they just elevated the crepes to truly outstanding.
The main course was Beef Bourguignon (full of beef, root vegetables, mushrooms, and a rich wine gravy) served on a crusty baguette. The 2007 Meritage (rhymes with heritage) was an excellent pairing with the beef’s deep flavors.
And lastly, dessert was an outrageous red velvet cupcake with chocolate ganache and port caramel sauce. Paired perfectly with the Ruby Port, the bittersweet chocolate-frosted cupcake and wine combination was to die for!
Each course and wine pairing was described by Heather, Peter or Kelby Russell, intern extraordinaire to Peter Bell. It was interesting to find out that the wine pairing could be changed at the last minute as each course is taste-tested!
Thank-you Ruth, Peter, Heather, Kelby and all the staff at Fox Run for a fabulous evening and a very special way to celebrate Valentine’s Day!