• Duck Tagine
• Grilled Peppers & Onion Salad
• Moroccan Hasselback Potatoes

Well, our executive chef was tired of pairing our Siegerrebe with Eastern Mediterranean, Indian, spicy Asian, and even South American dishes. So for this private event, why not try another realm of spicy cuisine - African. Um, wow!

• Roasted Garlic, Sage & Cheese Bread
• Chicken Sausage Minestrone,
    paired with 2017 Melon de Bourgogne, 2011 Orange Muscat, 2013 Cabernet Franc Rosé, 2017 Lemberger, and 2015 Syrah.
• Chocolate Hazelnut Brownies,
    paired with our dessert Frambelle.

We ventured again out on a limb and tried to pair multiple Perennial Vinters wines - including some library wines - for this wine club event. You pick the winner!

• Seafood Rougaille
• Fruit & Nut Israeli Cous-cous

For this wine club event, our chef choose to push the envelope on our whites and try ALL of the current releases. The first pairing was our 2018 Melon de Bourgogne with an East African stew similar to Mediterranean fisherman stews, but with bolder flavors. Our 2017 Müller Thurgau was still almost as good a match, and the 2018 Siegerrebe pairing was off just a bit but still quite acceptable. The order completely reversed with the cous-cous; the Siegrebe was outstanding with the fruits, nuts, spices and herbs. Müller Thurgau and Melon de Bourgogne came in 2nd and 3rd for that matchup. Notably none of the pairings created any off-flavors or mismatches.

• Marinated Mussels
• Gigantes Pilaki
• Greek Salad
• Grilled Pita
• Dolmas (purchased)

Our wonderful volunteers helped us bottle our first ever Zweigelt in the morning, and our 2018 Müller-Thurgau in the afternoon. Chef Andrew decided to be contrary to the German wines and served us cold Greek mezze (small dishes) to accompany the mornings run of the bright medium body red. Again several dishes were vegetarian for some of our cadre.

• Chicken Satay
• Herbed Rice Salad
• Eggplant & Long Bean Coconut Curry
• Siegerebbe & Lychee Sorbet Floats

For the bottling of our 2018 Siegerrebe, we offered a full court press of flavorful Asian dishes. The bright citrus and lychee notes with musky undertone were a perfect match. But the "dessert" drink turned out to be the star and an utterly astounding creation. We also chose to make 3 of the 4 dishes vegan for a few of our volunteers.

• White Bourride with Saffron & Roasted Garlic Aioli
• Haricot Vert Provençal
• Baguette
• Orange Chocolate Phyllo Cups

Our volunteers helped us bottle our flagship 2018 Melon de Bourgogne in the morning, and 2018 Syrah in the afternoon. Chef Andrew went full on France meets Pacific Northwest with this pairing for the meal. We also paired our Frambelle with dessert.

• Lamb Ragout with Olives & Peppers
• Roast Broccoli, Shiitake & Red Onion
• Couscous with Herb Oil

This was the bottling run for our 2018 Lemberger. Normally we would pair it with moderate cuisines, but our chef went full on red wine style with this offering for our wonderful volunteers.

• Lemberger Duck Sliders
• Duck Fat Fried Fingerling Potatoes
• Green Goddess Broccoli Slaw

Our first Wine Club event featured our 2017 Lemberger. We served our guests a "Burger & Fries" meal at the picnic tables overlooking the full new vineyard growth.

• Vietnamese Bun Noodle Salad
• Framcello Float

• Shallot & Wine Poached German Smoked Sausage from Zenner's Sausage Co, Portland OR,
    paired with our Isletage
• Hmong (Vietnamese) Style Sausage, custom crafted by Butcher & Baker Provisions, Port Gamble WA,
    paired with our 2017 Lemberger

Since this event was late in the year and we were uncertain about the weather, we choose to keep things simple and offer two very different sausages. One was from a local-ish purveyor, and one we had custom made just a few miles away.

• Shrimp, Chicken & Andouille Gumbo
    paired with the freshly bottled 2017 Melon de Bourgogne
• Cream Corn Muffins
• Buttermilk Coleslaw

Wow, this weekend was a doozy! We bottled our 2017 Melon de Bourgogne on Saturday, and our 2017 Lemberger and several small runs of whites on Sunday. We had a record number of volunteers chowing down our paired victuals in the vineyard on our lunch breaks. We also served our ever popular Framcello float for "dessert" on Sunday.

• Lemon, Herb & Salmon Mousse Canapé
    paired with 2014 Melon de Bourgogne
• Gnocchi with Roasted Tomato & Almond Pesto
    paired with 2016 Lemberger
• Grilled Angus Tri-Tip with Balsamic Blackberry Basil Glaze
    paired with 2015 Syrah

Our executive chef Andrew went wild creating local, fresh and delectable nibbles. We featured Suquamish Seafoods Coho Salmon - local and sustainable seafood paired with our unique estate Melon de Bourgogne. We also had live music on the back lawn by The New Jazz Trio, returning from last years event.

• Smoked Pepper Jack Cheese,
  paired with our 2017 Müller Thurgau; the bright acidity was well matched with the very lightly smoked spicy cheese.
• Smoked & Salted Almonds,
    paired with our 2016 Siegerrebe; here the saltiness was perhaps a bit much for the lightly musky fruit.
• Smoke Cheddar Cheese,
    paired with our 2015 Syrah; the light oak on the wine was an excellent pairing for the sharper cheese, and both really let the plum & peppercorn notes stand out.

Rather than having prepared foods for this event, we went with specialty cheeses from our partner, Crimson Cove Smoked Specialties.

• Grilled Chicken Kabsa
• Sanyet el Batates (Egyptian Roast Potato Casserole)
• Roast Cauliflower with Tahini Sauce

Our wonderful volunteers were again treated by our chef going well off the beaten path for pairings. He choose Middle Eastern dishes to promote both the spice and fruit notes in our 2017 Siegerrebe.

• Saucisse au Muscadet (custom made),
    paired with Melon de Bourgogne
• Fiorucci Riserva Genoa Salami,
    paired with Syrah

For our fall Wine on the Rock event, our executive chef worked with Butcher & Baker, in Pt Gamble, WA. He commissioned a highly regional and seasonal specialty sausage from the Loire Valley for pairing with Melon de Bourgogne - which originates in the Loire Valley! The sausage was made using our Melon de Bourgogne. The speciality Salami was also supplied by Butcher & Baker.

• Baked Ziti & Meatballs
• Roasted Garlic Bread
• Caprese on a Stick
• Lychee & Siegerrebe Sorbet Floats

Our chef did something different for bottling our 2106 Lemberger - he presented fairly normal courses! The Italian foods faired very well with the smooth young fruity wine. And the dessert was an unbelievably well received creation.

• Chicken Banh Mi (sandwiches)
• Gamja-Saelleodeu (Korean potato salad)
• Doljaban-muchim (Seasoned seaweed)
• Oisobagi (Stuffed cucumber kimchi)

For bottling our 2106 Müller-Thurgau, we once again pushed the pairing envelope with strong and spicy flavors. The Vietnamese sandwiches were accompanied by a few summery banchan (Korean side dishes). Yet again Müller-Thurgau showed well with Asian foods.

• Grilled Chicken & Apple Sausage with Yogurt Herb Sauce,
    paired with Siegerrebe
• Daube Meatballs Provençal,
    paired with Syrah

Our chef choose heartier tidbits for the summer installation of this Bainbridge Island wineries event. They paired very well with the chosen wines, sunshine and camaraderie.

• Smoked Pepper Jack,
    paired with Müller-Thurgau
• Smoked Swiss,
    paired with Melon de Bourgogne
• Smoked Blue Cheese,
    paired with Syrah

The annual spring Wine on the Rock features cheese pairings. We have previously commissioned our offerings from local artisanal cheese makers, but this year we choose smoked cheeses from our long time partner and wine seller Crimson Cove.

• Pasta e Fagioli
• Roasted Mushrooms & Vegetables
• Cheese & Truffle Oil Bread

This winter time bottling featured a hearty, earthy and classic Italian soup, with roasted vegetables and bread echoing flavors from the soup. The Cabernet Franc Rosé we were bottling paired wonderfully, and the Müller-Thurgau not so much.

• Mussels with Wine, Cream, Saffron & Roasted Garlic
• Green Bean, Tomato & Fennel Salad
• Grilled Herb Crostini
• Chocolate Dipped Orange Shortbread

For the bottling of our flagship Melon de Bourgogne, we offered a French/Belgium classic featuring Whidbey Island Penn Cove mussels. The optional fennel for that dish went instead into a bright summery salad simply accompanied with grilled herb toast. The citrus and chocolate dessert paired wonderfully with our raspberry Frambelle.

• Vegetable Pastitsio
• Baba Humtion & Pita
• Greek Salad

We had very good weather this weekend, so we had a picnic in the vineyard. The food was Greek oriented, with a summery twist to match the fresh fruity red Lemberger we bottled.

• Pea, Parmesan & Pinenut Dip with Sourdough Baguette,
    paired with 2014 Madeleine Angevine
• Shrimp in Garlic Cream Herb Sauce,
    paired with 2014 Melon de Bourgogne
• Grilled Leg of Lamb with Wine, Garlic, Rosemary & Honey Glaze,
    paired with 2014 Syrah

This special event weekend featured all 7 Bainbridge Island wineries open together for two days of wine, music and food bites. We offered live jazz trios and 3 bites during our flight of 7 tastings.

• Alsatian Choucroute Garnie
• Parsley Potatoes

The inspiration for this dish came from considering what cuisines would pair well with our 2014 Müller Thurgau. It is the 2nd most widely planted varietal in Germany, and pairs well with chicken, fish, poultry, and even spicy cuisines. But the weather was cold and demanded heartier fare, so we went just south across the French border for a traditional dish, with a poultry option for the pork products.

• Ajo Blanco (White Gazpacho)
• Manchego, Caramelized Shallot & Paprika Spread

These Spanish offerings pair well with the complex yet subtle combination of flavors from each of the three varietal - Müller Thurgau, Madeleine Angevine & Seigerrebe - in our 2013 Isletage.

• Turkey & Mushroom Puff Pastry Pockets
• Roasted Roots & Shoots
• Massaged Kale, Craisin, Pepitas & Chevre Salad
• Chocolate Orange Ginger Tart

This bottling included a number our our estate white wines, and our every popular Lemberger. Our chef has served Lemberger with roast turkey, goose then duck for the last three Thanksgivings, so he made us a streamlined Thanksgiving meal. Since we were also bottling our Frambelle, he also added a decadent dessert course.

• Kulebyaka (Russian Salmon Pie)
• Karabakh Loby (String Beans With Sour Cream And Tomato Sauce)
• Kasha Varnishkes (Buckwheat with Noodles and Mushrooms)

Since we were bottling our 2014 Melon de Bourgogne, our chef wanted to be local and pair it with salmon, but not in a Northwest way. So he picked another salmon culture and went with traditional Russian dishes!

• Pollo a La Brasa (Peruvian Grilled Chicken)
• Papas a la Huancaina (Peruvian Potato Salad)
• Solterito (Vegetable Salad)

For our first 2015 bottling, our chef went a little wild and south of the equator with a Peruvian menu. But in keeping with summer, the basics were grilled chicken, potato salad, and fresh veggies with dressing. The wine pairing was the first release of our wonderfully aromatic and fruity Siegerrebe, bottled that day.

• Pasta Primavera Provencale with Saffron Cream Sauce
• French Lentil Salad
• Braised Cucumbers

The final bottling party for our 2013 wines showcased fresh local farm produce in a vegetarian menu. Since we were bottling our lighter whites, we went with French inspired dishes, paired with our 2013 Isletage.

• Caprese on a Stick with Chive Oil
• Roast New Potatoes

This was a Winery Alliance of Bainbridge Island (WABI) tasting weekend with the theme "Fresh from the Farm". We created two small bites featuring local farm fresh produce to pair with our wines. The Caprese was paired with our 2011 Madeleine Angevine, and the Roast Potatoes with our 2011 Syrah.

• Spanish Style Grilled Chicken
• Xamfaina - Catalan Ratatouille
• Ensaladilla Verde - Green Potato Salad

Our chef went - figuratively - to Spain for recipes to match the bottling of our 2013 Rosé and Lemberger. The picnic lunch in the vineyard featured Spanish Style Grilled Chicken, a Catalan version of the classic French Ratatouille, and Ensaladilla Verde - Green Potato Salad. The crisp dry Rosé was a perfect match, and the fruity young Lemberger a very close second.

• Sangria
• Turkey Mole Poblano
• Cactus & Zucchini with Chili Strips in Pumpkin Seed Sauce
• Spanish Rice

We bottled our 2012 Isletage and Melon de Bourgogne, but our chef threw a curve ball with both the wine selection and pairing. He made Sangria with our 2011 Lemberger and matched it with a Mexican meal! The soft freshness of the wine and fruits fit the mildly spicy foods.

• Grilled Basil Chicken & Strawberry Salad
• Bread & Htipiti (Greek Feta & Pepper Spread)
• Orange Hazelnut Chocolate Balls

Since we were bottling our 2012 Frambelle and the vineyard weather was absolutely gorgeous, we decided to pair the new bottling with a small but decadent dessert. The main menu was a celebration of summer with local produce and grilled chicken. The salad, bread and spread paired well with almost all of our whites and even our Rose. The Orange Muscat continues to pair surprisingly well with foods.

• Italian Sausage, Pepper & Onion Hoagies
• Italian Potato Salad

With the continued fair fall weather, we put together a simple and flavorful picnic offering, paired with our 2011 Lemberger.

• Jerk Chicken
• Jamaican Rice & Peas
• Coleslaw with Creamy Peanut Dressing

Due to outstanding picnic weather, we decided to grill up some spicy Caribbean chicken with a traditional and a creatively non-traditional side dish, and pair it with our 2010 Müller Thurgau. We also found our freshly bottled 2011 Voignier, 2011 Madeleine Angevine, and even our 2011 Pinot Noir rose faired well with the flavorful foods.

• Albacore with Fennel
• Roasted Garlic Polenta
• Green Beans with Tomatoes

To celebrate our fresh & regional foods, we chose local albacore, farm-fresh green beans and tomatoes to build a meal for our 2009 Melon de Bourgogne. We also tasted our 2011 Madeleine Angevine and our 2010 Müller Thurgau with the meal and found the Melon pairing with the seafood came out on top.

• Chicken Fra Diavolo
• Grilled Asparagus & Garlic Scapes
• Rosemary Roasted Baby Potatoes

To match our 2011 Pinot Noir rose, we upped the ante a bit with this spicy main dish. The piquant heat was offset with smoky fresh local asparagus with spring garlic scapes and simple rich flavorful potatoes.

• Zarzuela de Mariscos - Seafood Stew
• Patatas con Mojo Verde - Potatoes with Green Sauce
• Col Rizada con Pasas y Pinones - Kale with Raisins & Pine Nuts

The mid-winter bottling party for our Frambelle raspberry dessert wine had more helpers than ever before! We served them this Spanish menu featured a warming stew of regional seafoods, potatoes with a bright sauce, and Mediterranean greens. The foods paired magnificently with our 2009 Melon de Bourgogne.

• Koushari - Lentils, Rice & Macaroni
• Ye'abesha Gomen - Collard Greens
• Groundnut Stew - Peanut & Vegetables

For our 2010 Müller Thurgau bottling party, we chose to push the food pairing envelope with vegan African dishes matched with the very young wine that we had just bottled. This harvest produced a slightly less tart wine with a notably grassy nose that worked well with the eclectic cuisine.

• Grilled Spot Shrimp & Baby Artichoke Salad

This recipe celebrates our regional spring larder with spot shrimp, baby artichokes, garlic scapes and spring greens. Artichokes' bitterness is notoriously difficult to pair with wines, so the early tender buds are blanched with Verjus water and shocked. The smoky grilled sweet prawns invokes the coming grilling season and balance the artichokes & pungent garlic whistles. Visually the bright red stands out against the rich greens. Pair with our 2009 Müller Thurgau.

• Grilled Artichokes
• Hood Canal Spot Shrimp
• Sun-Dried Tomato Rosemary Garlic Bread

This fingerlicious spring recipe was served at a private dinner party along with fresh in-shell Hood Canal Spot Shrimp and sun-dried tomato rosemary garlic bread, accompanied by our 2009 Melon de Bourgogne.

• Chicken with Porcini & Madeira Cream Sauce
• Broccoli with Roasted Red Pepper & Caramelized Shallots
• Orange Rice

Since we completed bottling our 2010 Frambelle raspberry dessert wine the previous day, we modified our lunch plans to feature a vertical tasting of our 2006, 2007, 2008 & 2009 Müller Thurgau to accompany the menu.

• Bouillinade - Seafood Stew
• Spanish Nettle Pesto
• Romesco Sauce

When we bottled 120 cases of our 2010 Frambelle raspberry dessert wine, we served Bouillinade - a close cousin to Bouillabaisse - accompanied by a seasonal Spanish Nettle Pesto and Romesco Sauce with baguette slices, matched with our 2009 Melon de Bourgogne.

This flavorful and rich recipe features our 2009 Frambelle raspberry dessert wine in a savory way. Accompany it with all the traditional holiday side dishes.

We created 2 very disparate menus for the bottling of our 2009 vintages and paired both with our 2008 Müller Thurgau. The first menu for Saturday honored the German roots of the varietal with a German, Tyrollean and Swiss combination. On Sunday we chose to push the wine's spicy pairing envelope with Indian cuisine.

• Truffled Macaroni & Cheese with Caramelized Onions
• Grilled Asparagus & Spring Onions

For the spring bottling of our 2009 Frambelle raspberry dessert wine, we served this decadent main course with a light but flavorful course of vegetables and paired it with our 2008 Müller Thurgau.

A little bit spring, a little bit locavore, this recipe was created for the Puget Sound Fresh program. It features our newly released 2008 Melon de Bourgogne. This recipe was also featured in the March-April 2012 issue of the Mycophile newsletter.

A wonderful Valentine's day recipe, featuring our newly released 2009 Frambelle raspberry dessert wine. Add Potatoes Au Gratin and oven roasted asparagus, followed by more Frambelle, hazelnut truffles, and candlelight...

• Pong Pong Chicken
• Udon Shiitake Salad
• Broccoli Stem Salad

This was our main harvest this year. After a warm fall, both the Müller Thurgau and the Melon de Bourgogne were ready at the same time, making for a long & productive weekend. The menu was a bit of a test, pairing our wines with light but more exotic & spicy foods. The 2007 Madeleine Angevine faired wonderfully, and the 2007 Müller Thurgau was a very close second.

• French Roast Chicken
• Niçoise Potato Salad
• Ratatouille

We finished bottling our 2008 Müller Thurgau and started harvest plus crushing on our small lots of trial varietals plus our 2009 Verjus. The menu was paired with our Perennial Vintners 2007 Méthode Champenoise Orange Muscat (non-bonded).

• Caramelized Onion & Gruyere Quiche
• Wine, Sage & Mustard Grilled Chicken
• Greek Roasted Root Vegetables
• Verjus & Herb Marinated Beets

We paired this menu with a vertical tasting of two Perennial Vintners Melon de Bourgogne and a French Muscadet for comparison. Many ingredients also came from our farm.