Learn about Ferrante winemaking at Vintner’s Dinner - The News Herald
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Welcome spring with a five-course dinner and wine pairing on March 22 at The Lodge at Geneva-on-the-Lake. Winemaker Nick Ferrante will lead the Vintner’s Dinner, beginning at 6 p.m. that Saturday, with insights about his family’s Ferrante Winery & Ristorante in Harpersfield Township.
Ferrante’s began in 1937 when his grandparents, who then lived in Cleveland’s Collinwood neighborhood, produced wine from grapes grown in Ashtabula County. The winery, which included a restaurant, was built on that vineyard land in the 1970s, and wine production moved to Harpersfield. After a fire destroyed the restaurant in 1994, the current expanded winery and restaurant was built in its place.
Ferrante, a third-generation winemaker, now owns the winery and restaurant with his siblings. They’re mentoring the fourth generation of Ferrantes in the wine business.
“I want to make this a fun and memorable event,” Ferrante said of the wine dinner. “Guests will hear more about the family’s role in the Grand River Valley, how the wines being served at the dinner were selected and what I do as a winemaker.”
He’ll visit with those at each table during the dinner so guests can ask questions.
The wines paired with each course will be used in preparing the dishes to be served.
The meal will open with hors d’oeuvres as Ferrante’s Star Seeker Bubbly Rose is poured. That wine won a Platinum Medal at 2024 Great American Wine Competition in Rochester, New York, and a Double Gold Medal at the 2024 Ohio Wine Competition.
A cheese display will be the backdrop for the Vintner’s Dinner first course, in which passed hors d’oeuvres will include duck wings made with a glaze mixing the Bubby Rose with pomegranate and a warm breaded brie with blackberry rosé and prosciutto.
The second course, paired with a pinot grigio, will be cedar-roasted halibut served with langostinos, pinot grigio beurre blanc, black rice, and watercress.
A vidal blanc will be poured with the third course of a smoked pecan-custed chicken served with vidal blanc peach compote and hot honey glazed Brussels sprouts
A Cabernet Franc will be poured with the fourth course and used in a reduction with a coffee-rubbed lamb chop served with crispy rosemary parsnips, spring onions, wild mushrooms and pea tendrils.
The fifth course, a dessert of dark chocolate crème brûlée served with ice wine cherries and a shortbread cookie, will be paired with a Bourbon Barrel Aged Vidal Blanc Ice Wine cocktail.
Reservations are needed for the Vintner’s Dinner, which costs $110 per person. Those requesting changes due to dietary restrictions need to give the kitchen 48 hours notice.
Call 440-466-7100, ext. 0 to book.
Ferrante encourages those coming to the Lodge for the Vintner’s Dinner to come early or spend the night so they can join one of the Lodge’s wine shuttles that visits three wineries. Saturday shuttles depart at 11:30 a.m. and 12:30, 1:30, 3:30 and 4:30 p.m. Sunday shuttles also are available.
Wine shuttles can be booked at bit.ly/lgl-wineshuttles or 440-466-7100, ext. 1.
The Lodge at Geneva-on-the-Lake is at 4888 North Broadway (State Route 534) in Geneva-on-the-Lake.