Winemaker's meal April 25 at Crossing Vineyard

Jason Brounce will have a hand in the winemaker's dinner on April 25.

-

For those living somewhere in the Philly or surrounding area and looking for somewhere to go on Saturday night, April 25, Crossing Vineyard and Winery in Washington Crossing is planning a Spring Winemaker’s Dinner.

Guests will receive a five-course gourmet meal, a chance to sample the winery’s new release wine – and some inside information on its winegrowing plans for 2009.

Cost is $89, plus tax and gratuity. Entrée substitutions may be arranged in advance. Seating is limited.

Guests also will meet Jason Brounce, Crossing’s vineyard manager, who says he developed a “love of processing fruit” during his 14-year journey from “historic farming” to state-of-the-art. Brounce, who will offer a preview of plans for this year’s vintage, says agriculture has been part of his life since he was 16 and learned farming from a generation that used horse-drawn equipment. He studied agriculture and business management at Penn State, then worked for a family farm founded in the early 1800s. He grew high quality, small fruit in its orchard and helped start a cider press and bakery.

Brounce said he left farming for a few years in search of a “better career,” but all endeavors left him feeling that “something was missing.” When he joined Crossing Vineyards in 2005, he said, he was “able to tie in my traditional beliefs, my state-of-the-art learning, and my love for producing fine products from the fruit I grow.”

Dinner will begin at 7:30 p.m. with an amuse bouche of seared scallop with horseradish remoulade, paired with Crossing’s Viognier ’07. Next is an entrée of pissaladiere (onion tart), paired with Riesling’ 07, then a plat du jour of veal roast with preserved lemon sauce, baby carrots with sultanas and creamy braised leeks, paired with Chardonnay ’07, Cabernet-Merlot ’04 and Vintner’s Select Red (NV, new release). A cheese course, paired with Merlot ’06 and Late Harvest Vidal Blanc’ 06, follows, then strawberry-rhubarb tart for dessert, paired with Brut Rose (NV).

Reservations may be made by calling 215.493.6500, ext.19 or online at the winery's Web site. Directions to the winery can also be found there.