The first weekend Toast the Season is upon us and is sold out but there are still tickets available for November 15 &16. Here's a glimpse of some of the delicious wine and food pairings being served along the wine trail.
Bel Lago Vineyard & Winery
For the 2008 Toast the Season Event they will feature 2006 Bel Lago Pinot Grigio paired with delicious Greek spinach and feta triangles called Spanakopita.
The 2006 Bel Lago Pinot Grigio pairs beautifully with this hors d’oeuvre. The bright pear, peach and tangerine notes of their stainless steel fermented Pinot Grigio compliment the lemony flavor of the feta and spinach. And the creamy, full on the palate feel of their Italian style Pinot Grigio brings out the subtle honey-kissed flavor of the flaky phyllo crust.
Chateau Fontaine
Fontaine is serving focaccia with grilled beef loin and two sauces: blue cheese or basil butter. Wine will be Woodland Red because it compliments the beef loin so wonderfully.
Gill's Pier Vineyard & Winery
Gill’s Pier will be serving their famous Meatballs – back again by popular demand. These meatballs will be a hit at holiday parties and we will be posting the recipe to lpwines.com very soon. They are pairing them with a blend of their Icebox Apple and Cherrio Cherry wines…to show how to get creative with wine!
Good Harbor Vineyards
Good Harbor will be serving White Chili and 2007 Pinot Grigio because they compliment each others flavors very well.
L. Mawby
At L. Mawby you will be treated to a delicious Cheddar Dill Scone paired with Blanc de Noir.
Shady Lane Cellars
Shady Lane Cellars will be serving a creamy potato corn chowder with a hint of thyme with the 07 Pinot Grigio. A comforting, warm meal for the season and the Pinot Grigio goes well with corn chowder.
Silver Leaf Vineyard & Winery
Turkey with Cranberry Sauce paired with Pinot Noir. This Pinot Noir is their first vintage made by Silverleaf owner and winemaker Mark Carlson under the supervision of John Fletcher (Château de Leelanau).
Willow Vineyard
Willow's food for the event is a apple peach crunch with 2 fondues, Ginger caramel and a vanilla. Pairing with our Pinot Gris Reserve. The sweet of the fruit and spice of the ginger will pick up the spice in the wine.
Photo credit: Pour by Autumm
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