This Friday, April 12th, marks the beginning of a new wine & food offering at Parrish Family Vineyard. For many years, Owner and Winemaker, David Parrish and his daughter and General Manager, Cecily Parrish Ray, envisioned offering unique food pairings to accompany their Estate wines. Estate Chef, Rachel Ponce, shares the same vision as David and Cecily to create decadent, wine focused food pairings and offerings. She creates an experience with the new Paired Flight that is unparalleled to what Parrish has offered before.
The entire flight is untraditional and showcases Chef Rachel’s creativity. Her use of ingredients help pull out different elements of the wine, which makes it a fun discovery of how food can work with wine in unexpected ways.
You are invited to join Parrish Family Vineyard for this new wine and food experience on the weekends, Fridays through Sundays, from 11am-4pm. The menu will change with the seasons.
Sauvignon Blanc paired with Grilled Chicken Stuffed Sweet Peppers
Petite Sirah paired with Coffee Crusted Duck Confit
Cabernet Sauvignon paired with Potato Dumplings with Heirloom Tomatoes
Join us as we release our new dishes for Spring on Friday, April 5th! Chef Rachel shares unique, wine focused dishes that create harmonious relationships with our Estate wines. These new dishes are shareable and perfect for a light lunch on our porch.
-Herb Goat Cheese & Red Pepper Pesto with Handcrafted Sourdough Crostini
-Wild Mushroom & Olive Tapenade with in house Focaccia
-Walnut & Lentil Pate with Handcrafted Sourdough Crostini
Also, starting April 13th, join us for the release of our new Paired Tasting Flight. We are excited to see you soon!
There are 3 times lees racking is done in wine making...
1st racking - Grape solids that are in the tanks
2nd racking - Done 2 to 3 months later in the barrel, lees usually are dead yeast cells and some leftover grape sediment
3rd racking - Happens at the very end of barrel aging, tend to be long-chain tannins that fall out of solution