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Vines & Vittles: Ready for a Wild, Wonderful Wine Weekend

By John Brown

CHARLESTON, W.Va. -- The frost is on the pumpkin, and the good folks at Canaan Valley Resort are preparing to host the annual Wild, Wonderful Wine Weekend. And those choosing to stay at the resort will be housed in a beautiful new 180-room lodge with grand views of this awe-inspiring mountain valley.

The weekend, which has become an annual gourmet rite of fall, will take place Nov. 15-17. Once again, I will have the privilege of selecting and commenting on the wines to accompany the multitude of culinary treats throughout the weekend.

The event begins at 7 p.m. Nov. 15 with a "taste-around reception," where more than 30 wines can be sampled with matching culinary treats from food stations featuring a wonderful selection of delicious goodies upon which to graze.

On the morning of Nov. 16, there will be a tasting featuring wines that I will suggest for Thanksgiving dinner. Immediately after the tasting, guests will be treated to a four-course wine-paired luncheon with commentary by yours truly. After lunch, folks will be free to hike, bike, nap, watch football or just enjoy Mother Nature's purple-mountain majesty!

Nov. 16's evening activities begin at 7 p.m. with a five-course, six-wine grand gourmet dinner. The main course, which will be accompanied by two specially selected reds, will feature two portions of beef rib-eye prepared both braised and roasted.

Guests have the option of attending the entire weekend for a package price or choosing to participate in individual events à la carte). For more information or for reservations, call 800-622-4121 or visit www.canaanresort.com.

Check out the wines and menus below and consider attending this incredible cornucopia of goodies in a pretty special wild and wonderful place.

Saturday lunch

Salad:

Port-poached pear with Saga blue cheese, chardonnay, blanched walnuts and baby greens; 2011 Dreaming Tree Chardonnay

First entrée:

Bread-crusted sea bass with lemon shallot butter; 2010 St. Supéry Virtu (Semillon and Sauvignon blend)

Second entrée:

Pork Caprese with red pepper corn fritters and a sweet-potato puree; 2009 Falcor Sangiovese

Dessert:

Chocolate ganache cake with bananas Foster and vanilla bean ice cream; Rondeau Bugey Cerdon Sparkling Rosé

Saturday dinner

First appetizer:

Smoked salmon Smørrebrød; 2012 Medlock Ames Sauvignon Blanc

Soup:

Cream of white asparagus and butternut squash; 2011 Flowers Sonoma Coast Chardonnay

Second appetizer:

Bacon-wrapped seared duck; 2010 Domaine Serene Yamhill Cuvee Pinot Noir

Lemon sorbet

Entrée:

Duet of roasted and braised beef rib-eye; 2007 St. Supéry Cabernet Sauvignon and 2010 Chateau Montelena Cabernet Sauvignon

Dessert:

Chocolate Fabergé egg; 2010 St. Hillaire Blanquette de Limoux Sparkling Wine

For more on the art and craft of wine, visit John Brown's Vines & Vittles blog at thegazz.com.


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