Saturday March the 3rd ~ Sierra Ridge Winery will be hosting a Winemakers Dinner at 6:30 P.M.

Complimentary wines will be served with each course.

Here is what is on the menu….

Steamed mussels with fennel, served with rustic bread and paired with Chardonnay

Fresh salad of orange citrus, kalamata olives, slivers of red onions and olive oil

   Rice pilaf

You choice of either lamb with a pomegranate reduction sauce to be paired with Vranac

Or Fig & pine nut stuffed pork tenderloin, with a fig reduction sauce Syrah

   Cheese and fruit dessert platter to be paired with Edelweiss

   Catering will be provided by Mother Lode Market & Deli

LIMITED SEATING. $50.00 PER PERSON  

Purchase your tickets HERE

Contact Sierra Ridge Winery for more information at 209-223-1298.

Participating Wineries
Regional winery associations throughout California regularly stage big wine tasting events. Few, however, attempt what the vintners of Amador County, in California’s Sierra Foothills, accomplish each year during their “Behind the Cellar Door” winter wine extravaganza: educate several thousand oenophiles in the intricacies of grape-growing, winemaking and wine-and-food pairing.

Planning is now underway for the 2012 edition of “Behind the Cellar Door,” scheduled for the weekend of March 3rd - 4th from 10 a.m. to 4 p.m. Along with tastings of wines from barrel and bottle at 36 Amador County wineries – accompanied by a diverse array of gourmet foods and live music – Amador’s vintners will offer a panoply of entertaining seminars designed to enhance attendees’ knowledge and appreciation of wine.

Examples from years past include seminars and comparative tastings devoted to Amador specialties like zinfandel, barbera, sangiovese, syrah and port; vineyard tours elucidating vine pruning and trellising techniques, rootstock and clonal selection, and organic winegrowing practices; seminars on the nuts and bolts of winemaking, including fermentation, yeast selection and blending; demonstrations of barrel making and how barrel aging affects wine quality and character; instruction in the sensory analysis of wine; numerous wine-food pairing seminars; and presentations on cheese, olive oil and vinegar production.

Tickets for the 2012 edition of the “Behind the Cellar Door” will be available for purchase December 2011. Advance purchase is recommended.