CURRENT EVENTS...
June 28th 7pm – Summer Winemaker Dinner Series - #1
The first dinner in what will be a regular event. Enjoy a fully prepared meal created by our very own Chef Melanie paired with Newsome-Harlow wines. Don’t be surprised if there is a barrel sample of something special thrown in there. Seating is limited to 40 people so that we can give you an experience to remember. Seats are $80/person or $65/person for Wine Club members. Price is all-inclusive. Click the link to RSVP.
July 12th 6:30 – 9:30pm – 6th Annual Summer Wine Celebration!!
The PREMIER event of the Summer. You’ve either been there, or you’ve heard the stories!! Once again we will celebrate the Summer and enjoy Newsome-Harlow wines at the event everyone talks about. At least 5 NH wines will be paired with groovy dishes by Chef Melly and presented to you rapid-fire in one of the most beautiful settings you can imagine. All while live music fills the Summer air. This event is open to Wine Club members plus 2 guests only. Tickets are $25/person. Limited to 250 revelers. Click the link to RSVP.
August 23rd 7pm – Summer Winemaker Dinner Series - #2
The second in our dinner series. Enjoy another fantastic dinner from Chef Melanie paired with NH wines. Look for some new wines at this event. Seating is limited to 40 people so that we can give you an experience to remember. Seats are $80/person or $65/person for Wine Club members. Price is all-inclusive. Click the link to RSVP.
August 30th 7 – 9pm – Big John Vertical!!
Join us at the tasting room as we head into the Crush season where we will commence our eighth harvest from this now-famous vineyard. We will taste through a 7-year vertical line-up and hear from Big John himself on where he feels the future is taking us with this classic Sierra Foothill Zinfandel. Once again we will have good eats from Chef Melanie. This event is open to Wine Club members and guests only and is limited to 80 people. Tickets are $25/person. Click the link to RSVP.
September 13th 7pm – Summer Winemaker Dinner Series - #3
The final dinner in our Summer series. Celebrate the end of Summer in our courtyard with a wonderful meal and NH wines. At this time we are working on a Guest Chef to join us and put together the meal for this HARVEST DINNER. Seating is limited to 40 people so that we can give you an experience to remember. Seats are $80/person or $65/person for Wine Club members. Price is all-inclusive. Click the link to RSVP.
December 6th 7 – 9pm – Annual Holiday Open House
Come down to pick up your December Wine Club order AND do your xmas shopping at NH this year. Wine makes a FANTASTIC Christmas gift and we ship to several states. You will also enjoy some special foods prepared by Chef Melanie. They will be paired with barrel samples of NH favorites. These wines will also be available as FUTURES. This event is only open to Wine Club members and admission is free. Click the link to RSVP.
Our resident chef, Melanie Klann, has created these delicious but easy to prepare dishes... the perfect accompaniments to our wines...
~ Grilled Duck Breast with Clove & Orange Marmalade ~
serves 4
4 duck breasts, grilled with salt and pepper
Sauce:
1 cup of orange marmalade
1 teaspoon cloves
1 teaspoon of cinnamon
3/4 teaspoon sea salt or to taste
1/4 cup of fresh cilantro
pepper flakes (optional)
combine all sauce ingredients and heat on medium heat until hot, stirring constantly
Toss sauce with duck breasts and serve hot
~ Pears and Apples in a Cinnamon Sauvignon Blanc under Gorgonzola ~
serves 4
2 pears sliced thinly - skin on
2 granny smith apples sliced thinly - skin on
1 cup of Sauvignon Blanc wine
3 teaspoons of cinnamon
3/4 cup of brown sugar
salt to taste
3/4 cup of good quality gorgonzola
cracker bread
Combine pears, apples, Sauvignon Blanc, cinnamon, brown sugar and
salt in a sauce pan
Cook on medium -low heat for 30 minutes uncovered, stirring occassionally
Serve warm under gorgonzola cheese and enjoy with cracker bread
~ Lamb Steaks with a Raspberry Mint Glaze ~
serves 4
4 lamb sirloin, grilled rare-medium with salt and pepper
Glaze:
2 1/2 cups of raspberries, preferably fresh
1 cup of sugar
1/2 dried mint1/4 fresh basil
1-1 1/2 teaspoons of sea saltCombine all glaze ingredients and heat on medium-low for 35 minutes,
stirring occasionally
Blend in a food processor
Toss with hot lamb sirloin
~ Spiced Peach Salad with Proscuitto ~
serves 6
2 1/2 pounds of fresh ripe peaches, sliced
3 tablespoons of brown sugar
3/4 teaspoon salt
black pepper to taste
1 1/2 teaspoons toasted cumin seeds
1/8 to 1/4 teaspoon of cayenne pepper
1/4 teaspoon of cloves
3 strips of proscuitto, chopped fineCombine all ingredients and refrigerate for 1 hour. Serve cold.
