A Natural Wine Dinner with Hotel Vermont & Vermont Wine Merchants

Natural wine is a recent phenomenon dating back thousands of years. The traditional way of making wine in the field and cellar, by not adding or taking away anything, is also producing some of the most exciting wine in the new world.

Join Hotel Vermont for an evening featuring five wines of minimal manipulation paired with seasonal dishes from Executive Chef Doug Paine.

Friday, April 12th, 6 pm - 9 pm.

Tickets are $75 and include wine, dinner, tax & gratuity.

Menu:

First Course

Lake Champlain perch brandade, radish, pickled onion, olive toast

Domaine Luneau-Papin Muscade-Sevre et Main “La Grange” 2017, Loire

Second Course

Stuffed pheasant, peas, ricotta

Day Wines “Aligote” 2017, Ribbon Ridge, Oregon

Third Course

Onion tart, charred leeks, black garlic oil

Domaine Ruet Chiroubles “La Fontenelle” 2017, Beaujolais

Fourth Course

Oxtail trotter and foie gras ravioli, buerre rouge

Inconnu Merlot 2016, Contra Costa County

Main Course

Grass-fed sirloin steak, smoked barley malt, roasted mushroom, marquette reduction

Iapetus “Subduction” Marquette 2017, Vermont

Dessert

Jasper Hill Harbison cheesecake, shortbread crust, quince jam

Onward Wines Petillant Naturel Rose of Pinot Noir 2017, Anderson Valley, Mendocino