Dry Creek Vineyard was honored to host a culinary extravaganza at the revered James Beard House in New York City. For years, the Beard House has featured renowned chefs from throughout the country as part of a continuing tradition honoring the culinary philosophy, ideals and practices that earned James Beard his reputation as “the dean of American cooking.” As part of an effort to broaden the House’s reach and appeal, the James Beard Foundation also invites and features wineries; a sound concept since a glass of wine is most customarily enjoyed with food. During last week’s event, Dry Creek Vineyard pulled  out all the stops  pairing  its fine wines with  the culinary delights of their friend, chef Ralph Tingle. Tingle's namesake restaurant, Bistro Ralph, is located on the Healdsburg square in Sonoma County, just a few miles from the winery.
 

Hosting the dinner were winery proprietor & general manager, Don Wallace and winemaker, Bill Knuttel. Following a reception in the atrium, guests dined on a delectable onion and goat cheese tart paired with Dry Creek’s trio of Sauvignon Blancs, including the winery’s first Sauvignon Musqué, a unique selection of the Sauvignon Blanc variety. While the limited production vineyard-designates, DCV3 Fumé Blanc and Beeson Ranch Zinfandel, were tantalizing, the showstopper was a Roasted Berkshire Rack of Pork with Huckleberries and Forest Mushrooms paired with 2001 Dry Creek Vineyard Meritage. The memorable evening finished with a unique Blue Cheese Marscarpon Flan paired with the winery’s 1999 Dry Creek Vineyard Endeavour Cabernet Sauvignon.