Food Note

By Ben Wood

Published: August 19, 2008

Autumn Hill’s open house has barrel tasting

Autumn Hill Vineyards will offer its sixth annual harvest Prevue and Perspective Open House from noon to 5 p.m. Saturday and Sunday.

Guests can meet under a tent in the vineyard from 2 to 3 p.m. to learn about growing quality grapes in Virginia and the decision-making process that goes into deciding when to harvest. There will be a tasting of all Autumn Hill wines and a Cabernet Sauvignon barrel tasting.

Autumn Hill’s recent awards include a gold medal for its 2006 Merlot at the State Fair of Virginia Wine Competition and a pile of medals at the Atlantic Seaboard Wine Competition, including a gold medal for its 2008 Petit Verdot/Merlot, a silver medal for its Ninth-Edition Horizon Rouge and bronze medals for its 2006 Cabernet Franc, 2005 Cabernet Sauvignon, 10th-Edition Horizon Rouge and 2006 Merlot.

Admission is $7 and includes a souvenir wine glass and snacks. The event will continue rain or shine, and picnics are welcome. No reservations are needed.

For information, visit http://www.autmnhillwine.com or call985-6100.

Evening blends auction, meal and mission

Evening of Hope will raise funds for the American Cancer Society and the Susan G. Komen Breast Cancer Foundation with a dinner, silent auction and more at 6:30 p.m. Aug. 27 at Stonefire Station in Barboursville.

There will be a three-course dinner by chef Melissa Close of Palladio Restaurant, entertainment by the Joshua Walker Duo, a silent auction and door prizes.

Barboursville Vineyards and Stonefire Station are sponsoring the event, which will be hosted by Betty Madison and Trina Madison-Zeberlein. The mother and daughter have raised more than $15,000 for the American Cancer Society over the past five years through their Relay for Life team, Tammy’s Rainbow Warriors. They will participate this fall in a three-day, 60-mile walk, raising a minimum of $5,000 for the Komen Foundation.

Silent auction items include an overnight stay for two at the Boar’s Head Inn, two Massanutten waterpark passes, four green-fee passes at Lakeview Golf Course in Harrisonburg and more.

Tickets are $40 per person or $75 per couple, and a table for 10 will be $375. Seating is limited, and early ticket purchases are recommended. Send e-mail to or call (540) 832-0530.

Fossett’s sizzles with grilled meats and wines

Fossett’s Restaurant and Keswick Hall will present “Argentina’’ on Aug. 27, starting with a reception at 6:45 p.m. Aug. 27 at Keswick Hall and Club Pavilion and followed at 7 p.m. by a wine dinner.

Eral Bravo winery owner Matias Sanchez Nieton will be the host.

Chef Craig Hartman will prepare authentic Argentinean asado — meats grilled over a charcoal or hardwood fire — including chorizos, Patagonian lamb leg, heritage breed pork loin and vacio of prime beef, accompanied by skewers of local vegetables, chimichurri and salsa criolla.

There also will be “paella style’’ South American prawns, essence of mussels and clams, fresh organic greens with blood orange vinaigrette and squash blossoms, heirloom tomatoes and fresh mozzarella, syrup of Argentine malbec and a salad of Argentine quinoa with dried cherries and nuts.

Dessert will be dulce de leche served three ways and fresh tropical fruit.

Courses will be paired with wines from the Eral Bravo and Banqueano wineries.

The event is $65, and reservations are requested. Dress comfortably. For reservations, call 979-3440.

Taste what Spain on Main’s talking about

Spain on Main Language Center is collaborating with Epicurean Ways and Market Street Wine Shop to present “Copas y Conversacion,’’ an evening of Spanish wine and conversation, from 6 to 8 p.m. Monday in the Pink Warehouse at 100 W. South St.

Robert Harllee, owner of Market Street Wine Shop, will lead a Catalan wine tasting session featuring the cavas, tintos and rosados of the Catalunya region of Spain.

Jane Gregg of Epicurean Ways will present an introduction to the cuisine of Catalunya, including Barcelona, and a Spanish olive oil tasting.

Guests will learn how to taste the difference between arbequina and picual olive oils.

The Spain on Main instructors will lead the conversation in Spanish. Folks who are interested in taking Spanish classes can find out more about the fall lineup of courses, which will begin Sept. 8.

Learn more by calling 220-4747.

Tarara’s Meritage will be served in Chantilly ...

Tarara Winery will have an exclusive Vertical Library Tasting on Saturday and Sunday at the Virginia Wine Showcase at the Dulles Expo Center in Chantilly.

The rare tasting of Tarara’s signature wine — Meritage, a Bordeaux-style blend — will be featured both days.

Tarara, one of the early pioneers in Virginia’s wine industry, marks the 20th anniversary of its first vintage this year.

Vintners from 35 Virginia wineries will participate in the showcase, which is hosted by the Farm Wineries Council of Virginia and benefits several nonprofit organizations, including the Washington Wine Academy and Volunteer Fairfax. Learn more at http://www.virginiawineshowcase.com.

... as part of a busy Virginia Wine Showcase

The Virginia Wine Showcase will be presented Friday through Sunday at the Dulles Expo Center in Chantilly.

More than 300 award-winning wines from 40 Virginia wineries will be featured.

Cartoon Johnny will present a concert at 7:30 p.m. Friday.

There will be a variety of seminars. Horton Vineyards will present “Southwest French Varieties in Virginia’’ and Washington Wine Academy will present “Virginia vs. the Rest of the World.’’

Tickets are $30 at the door, $25 online and $15 for designated drivers. Get details about the event and its participants at http://www.virginiawineshowcase.org.

Luncheon is served at Rappahannock Cellars

Rappahannock Cellars will present a Gourmet Wine Luncheon at 11:30 a.m. Saturday.

Winemaker Jason Burrus and chef Katie Creveling will offer four courses paired with Rappahannock wines. Bring a hearty appetite. The luncheon is $45, $40 for club members, and reservations are required. Space is limited.

For details or reservations, call (540) 635-9398.

From staff reports