Tuesday, October 14, 2008

Oct. 25 Harvest Dinner still has openings

Some seats remain for the Harvest Winemaker's Dinner Oct. 25 at Crossing Vineyards and Winery in Washington Crossing, Pa.

Vintner Tom Carroll Jr. will share with guests Crossing’s new focus on its red varietals during a five-course gourmet dinner and wine pairing beginning at 7:30 p.m. at the winery, 1853 Wrightstown Road. The meal will feature the winery’s latest award-winning reds, Cabernet Franc ’06 and Cabernet Sauvignon ’06.

Cost of the dinner is $89, plus tax and gratuity. Entrée substitutions may be arranged in advance. Seating is limited. Reservations may be made by calling 215.493.6500, ext. 19, or online at the winery's Web site. Directions to the winery also may be found there.

We just posted about Crossing and its five-year anniversary as part of last week's Regional Wine Week series. While it has earned plenty of attention for its whites - its 2005 Chardonnay won “Best of Class – Top Gold” in the 2006 Starwine International Wine Competition – producing world-class reds in Pennsylvania’s short growing season is more challenging, says Carroll, who, with his parents owns the winery. “It’s hard for East Coast wineries to be respected for their later-ripening varietals,” he said, but Crossing has embraced the challenge. And it has met with success, he said. The Cabernet Franc ’06 earned a Critic’s Gold in May at the Critics Challenge International Wine Competition in San Diego and the Cabernet Sauvignon ’06 won a Critic’s Silver in that competition, as well as bronze medals this year at the Finger Lakes International Wine Competition in Rochester, N. Y. and the Keystone Wine Competition in Mystic, Conn.

Crossing’s wines will be paired with each dinner course, beginning with cornmeal cake with fig and walnut sauce, paired with Blanc de Blancs (NV), followed by cream of butternut squash soup with roasted apples, paired with Vintner’s Select White (NV) and Blush (NV), then apple cider brined grilled pork chop served with golden raisin and sausage bread pudding and haricots verts, paired with Chardonnay ’07, Apple wine (NV) and the Cabernet Sauvignon ’06.

Dessert will be pumpkin caramel tart, paired with Late Harvest Vidal Blanc ’06, followed by a cheese course of Buche de Chevre, Dorothea, Mountain Gorgonzola with multigrain crackers, paired with the Cabernet Franc ’06.

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