Gregarious Wine Maker’s Dinner

Our favorite local winery put on a wine maker’s dinner at their home/winery atop High Rock in Monroe. There’s not a wine of theirs that I haven’t liked. We joined four other couples for a four course meal paired with a variety of Gregarious Cellars wines. We all picked out name tags which had various titles from Wino to Master Gardener. I chose “Farm Girl” for my name tag. We nibbled on cheese, crackers, nuts and a glass of sparkling wine while enjoying the view of the valley and chatted with the other guests before heading downstairs for dinner. Between courses we also tried a few other wines including a barrel tasting of the new Merlot. Merlot is my least favorite but oddly I’ve really enjoyed Gragarious’ Merlots and even though this one has a few more months in the barrel before it’s ready to bottle, it tasted like it would be another winner.

Spicy Shrimp and PolentaThe first course was a spicy shrimp and polenta paired with a rosé. This was a great start. Polenta isn’t something I’ve had much of before and have never tried making it myself. I need to add that to my to do list.

3 Bean and Sausage SoupThe second course was an Italian 3 bean and sausage soup paired with Barrel 46, a blend of cabernet franc, Cabernet Sauvignon and Syrah. I could have eaten another bowl of soup if we didn’t still have two more courses to go. It was cooked to perfection and paired nicely with the blend which was probably my favorite wine of the night.

Truffle Pasta with Shitake Mushroom Sauce and pork MedalionsThe third course was truffle pasta with a shiitake mushroom sauce and pork medallions paired with my second favorite wine, the Syrah.  Syrah’s have always been my favorite which is probably why I liked the blend so much. I believe syrah makes up the majority of their blend. I’m not usually a very big mushroom fan but was surprised to really enjoy the shiitake mushrooms in the dish. I didn’t even pick them out like I usually did and could have eaten more. The pasta was my favorite, loaded with garlic and that tasty sauce.

Chocolate Lava Cake with Raspberries and GelatoThe 4th and final course was a divine molten lava cake with vanilla gelato and ripe raspberries, paired with Cabernet Sauvignon. This was a great ending to the meal. I don’t often eat desserts so it was a real treat and the cake wasn’t overly sweet like they somethings are.
It was a fun dinner and a great meal. Greg and Diana are wonderful hosts and we enjoyed meeting their cute and tiny little dog too. We hope to attend their upcoming blending party this summer which is yet to be scheduled.

More Wine Merlot from the Barrel

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