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swwimw to complement the delicate sugars of the delicious hut. Despite having more than two times the residual sugar of the rose, the vidal blanc was still far from the kind of syrupy concoction that. Burrus correctly notes, is sometimes passed off as “dessert" wine.
Other pairings during the five-hour dinner included Moroccan spiced lamb chops with cabernet franc, medallions of beef in raspberry chili glaze with a fullbodied. Bordeaux-style meritage that Burrus described as “the fiag-ship of Rappahannock Cellars," and a delicious spicy tuna tartar served on a deep-fried pastry paired with a 25/75 viognier/chardonnay blend.
While Rappahannock Cellars’ wines are clearly the product of the local viticulture - the cabernet franc being a true “Rappahannock wine." - Burrus makes a compelling case that his strategy of blending the best elements of traditional French winemaking with American innovations and the fruit of our local soil is a winning strategy.
Blue Rock plans future paired wine dinners.
The next wine dinner is Saturday. May 10, with Spanish tapns and Spanish wines from Kysela ftre Et Fils. Cost is $85 per person, all inclusive, and limited to 25 people, so guests should make reservations early.
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