{"id":77,"date":"2014-08-22T02:23:00","date_gmt":"2014-08-22T02:23:00","guid":{"rendered":"http:\/\/www.diningtraveler.com\/2014\/08\/virginia-wine-and-food-pairing-deep-in-the-shenandoah-mountains.html"},"modified":"2015-04-03T19:31:22","modified_gmt":"2015-04-03T19:31:22","slug":"VinterDinner","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2014\/08\/VinterDinner.html","title":{"rendered":"Virginia Wine and Food Pairing deep in the Shenandoah Mountains"},"content":{"rendered":"
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<\/div>\n

As we continue our local travel quest, we find ourselves at the Shenandoah National Park this past weekend.  As we drove from DC,  the scenery made some dramatic changes.  We departed the monuments of DC, passed the high rises of Arlington, and cruised by the cul de sacs of the Northern Virginia suburbs. Ninety minutes later, we were transported to a whole different world as we ascended the mountains of Shenandoah to arrive at the Skyland Resort<\/a>. <\/span><\/span><\/center><\/p>\n\n\n\n\n
\"Squash \/><\/a><\/td>\n<\/tr>\n
Squash Soup at the Vinter Dinner <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

We arrived just in time for the Shenandoah Seasonings Vinter Dinner at the Skyland Resort.  We made our way to a beautiful lodge nestled in the woods.  There, we sat with a diverse group of guests, to include a family from Den Haag, coincidentally where my Dutchman lived before moving to the US. We had a four course meal with wine pairings from Horton Vineyards<\/a>. The winemaker, Barry Isenhour gave us an animated and detailed lesson in Virginia wine history from the days of Thomas Jefferson to the present-day thriving wine scene. <\/span><\/center><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Barry from Horton Wine Guiding our Wine Pairing <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Executive Chef Paul Lombardy and Sous Chef Heather Cash walked us through an amazing menu with locally sourced ingredients. <\/span><\/span>We began our dinner with <\/span>Season Squash Bisque<\/i> paired with Vidal Blanc. The beautifully made bisque was served on a small roasted pumpkin which was a also a treat once the soup was finished.  The fried sage and bacon also gave it a winning touch.  From there, we moved on to the <\/span>Green Salad with Goat Cheese and Crab Fritter<\/i> paired with Horton Rkatsiteli. I enjoyed the <\/span>Rkatsiteli wine, it had a light summery taste that paired beautifully with the crab fritters and delicate goat cheese. <\/center><\/p>\n
<\/a><\/div>\n

We moved on the main course.  I had the Apple Smoked Twin Rib Pork Chop with an Apricot Glaze, Yellow Rice, Braised <\/i><\/span>Red Cabbage<\/i>, paired with Norton Wine. It was a healthy cut of pork, thankfully the Dutchman helped me eat it. It had a great smoky flavor and I enjoyed the red cabbage, it reminded me of Germany.  The Norton wine is also special because it is the first grape to be cultivated in the United States. It was developed in the 1800’s in Virginia. The Norton h<\/span><\/span>as a dark, rich color and an intensely fruity aroma of plums and tart cherries.<\/span><\/span><\/center><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Main Course of Pork and Cabbage <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The Dutchman had the Grilled Halibut with Truffle Oil, Parisian Potatoes, <\/i><\/span>Roasted Grape Tomatoes, <\/i>paired with Coates d\u2019Orange wine<\/span>. <\/i>This wine was a little lighter than the Norton. Although red it had some citrus notes and paired <\/span>surprisingly well with the fish. The halibut was nicely made and the truffle oil gave it a refined touch. Although both main courses were delicious, the winner was the pork. <\/span><\/center><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The Halibut <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

We concluded our dinner with a lovely desert of Grilled Peach with Cinnamon Sugar Butter, Vanilla Bean Ice Cream, <\/i>paired with <\/span>Pear Port.  My favorite dessert this summer has been just this. So simple yet delicious at the same time. The Pear Port was one of my favorites, it paired well with the tartness of the peach. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Grilled Peach with Ice Cream<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span><\/center>Overall, the dinner was a lovely and informative experience. One of the things that I love about this summer is being able to experience all the amazing things that surround Washington, DC.  There is an amazing food culture in this area, whether it is bustling restaurants in the city or this beautifully prepared dinner in the country. <\/span><\/p>\n

<\/a><\/div>\n

For more information about culinary activities at the Skyland Resort, click here<\/a>.  Next Vinter Dinner will take place September 12th, featuring Rappahannock Cellars. <\/span>


<\/span><\/center>
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As we continue our local travel quest, we find ourselves at the Shenandoah National Park this past weekend.  As we drove from DC,  the scenery made some dramatic changes.  We departed the monuments of DC, passed the high rises of Arlington, and cruised by the cul de sacs of the Northern Virginia suburbs. 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