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Johnson Estate Winery

JE: Estate Dinner - Celebrate Spring with A Taste of Germany - May Wine Release

Date: Sat, Apr 13, 2019
Time 7:00 PM to 9:30 PM
Venue: Johnson Estate Winery
Contact: Mary Williams
Phone: 716-326-2191
Email: retail@johnsonwinery.com
Estate Dinner & May Wine Release - A Taste of Germany
featuring Guest Chef Edward Work

In Germany, the coming of spring is celebrated with Maypoles, dancing, and May Wine - which is either a white wine (often Riesling or Vidal) or white wine punch made with champagne, sweet woodruff, and strawberries.  Join us at Johnson Estate to celebrate the release of our own special May Wine.  This limited vintage sparkling white Vidal wine is flavored with sweet woodruff or "Waldmeister", as it is called in Germany.

The evening starts with hors d'oeuvres in the Tasting Room, followed by a multi-course dinner and wine pairings in the warehouse prepared by Executive Chef, Edward Work of the Heirloom Restaurant (Athenaeum Hotel at Chautauqua Institution) (in photograph on the left).

Here is Chef Edward's menu for our special spring dinner.  Wine pairings to come!  Reservations are required and seatings limited to 40 people.  $65/person 

We are sorry, but this event is now SOLD OUT. 

We hope that you might consider our
Winemaker's Dinner on May 25th, Romance in France
See our Event Calendar

Appetizers – In the Tasting Room
Chicken Liver Mousse with Pickled Red Onions & Spicy Greens on Toasted Brioche
Gorgers Stuffed with Sliced Bratwurst, Wild Ramp Tops &  Sweet Mustard Glaze
Cheese and Charcuterie Board with House-Made Crackers & Pickles
Prosciutto and Quark-Wrapped Asparagus
Wine of Choice
First Course
 Baby Mix Green Salad with Snap Peas, Asparagus, Hard Boiled Eggs, Crispy Prosciutto, &
Toasted Hazelnuts with White Wine Vinaigrette

Second Course
Smoked Lake Erie White Fish Cake with Arugula & Sweet Apple Mustard Vinaigrette

Main Course
Crispy Braised Pork Belly Served with House Made Spaetzle, Sweet Pickled Pearl Onions, Braising Liquid & Crispy Pork Rinds

Schaum Torte Filled with Bavarian Crème, Served with Macerated Berries

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