Exclusive Winemaker Dinner: Hermann J. Wiemer Vineyard & Winery, Lamoreaux Landing Wine Cellars, and Stoutridge Vineyard
27
Mar 2024

Exclusive Winemaker Dinner: Hermann J. Wiemer Vineyard & Winery, Lamoreaux Landing Wine Cellars, and Stoutridge Vineyard

3 award-winning New York state wineries, 10 great selections, a 4 course tasting menu

27
Mar 2024

Exclusive Winemaker Dinner: Hermann J. Wiemer Vineyard & Winery, Lamoreaux Landing Wine Cellars, and Stoutridge Vineyard

3 award-winning New York state wineries, 10 great selections, a 4 course tasting menu

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Type Local Tasting
Location Rafele Ristorante
29 A 7th Ave South
New York, NY 10014
Tags fine dining / food and wine / food pairing / new york state wine / new york wine / wine pairing
Schedule
27
Mar 2024
  • Welcome Aperitivo 27 Mar, 6:30 - 7:00 pm
  • Wine Dinner 27 Mar, 7:00 - 9:00 pm
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Overview

Experience an exquisite evening at NYC's Rafele Ristorante on March 27th for an exclusive winemaker dinner showcasing the best of New York State wines. Limited to 35 guests, indulge in a four-course meal curated by Rafele, complemented by 10 hand-selected wines from Hermann J. Wiemer Vineyard & Winery, Lamoreaux Landing Wine Cellars, and Stoutridge Vineyard. With the winemakers present, immerse yourself in their expertise as they introduce each wine. Rafele's culinary mastery will be on display with 10 tantalizing dishes served throughout the evening. Don't miss this all-inclusive VIP opportunity to savor exceptional wines and cuisine in an intimate setting. This event is 21+ and limited tickets are available. Learn more about Hermann J. Wiemer here Learn more about Lamoreaux Landing here Learn more about Stoutridge here
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Speaker: Oskar Bynke, Hermann J. Wiemer Vineyard

Over the last decade, Oskar and his business partner, winemaker Fred Merwarth, have succeeded in placing the Hermann J. Wiemer Vineyard in particular, and the Finger Lakes region in general, on the global Riesling map, making sure the region is understood for its distinctiveness. Hermann J. Wiemer Vineyard is now a 90-acre property with a commitment to viticultural thought leadership and experimentation, and is widely considered to be the standard bearer at the helm of the Finger Lakes revolution. Before going to Wiemer, Oskar, a Swedish agronomist who holds a Master of Science in Agricultural Economics and studied at Cornell University, worked in the wine business with distributors of Diageo and Moet & Hennessey in New York City.

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Speaker: Josh Wig, Lamoreaux Landing Wine Cellars

In his own words:
“I took the easy way out and married into the (winery’s) family about 20 years ago. I was a young naval officer living on the beach in Florida when I met my wife, who is Mark’s niece and grew up working summers in the vineyards and winery. After retiring from the military in 2007, we came up to the Finger Lakes to represent the next generation at Lamoreaux Landing. Having grown up on a fruit and vegetable farm south of Lake Erie in Northwestern Pennsylvania, it was a dream come true to get back to the farm for my second career. I’m a nuclear engineer by training, so I love the interface of art and science that comes with the challenges of wine growing and the intricacies of winemaking!”

Speakers: Steve Osborn and Kim Wagner, Stoutridge Vineyard

The story begins in 2000 when owners, Steve Osborn and Kim Wagner fell in love with a unique, historical, abandoned farm and vineyard in Marlboro, NY.  Tucked away on the side of a great limestone ridge. This land was known to have vineyards dating back to the late 1700s. Yet, Steve and Kim saw the potential and began to rebuild.

The two saw a future of natural wines that drew upon traditional practices, and quality ingredients from the local farm community in the Hudson Valley. By 2006, they opened their doors to what is the Stoutridge Winery. In little time Stoutridge became a leader in the industry of natural wines. Standing out for distinct, natural flavors, and a commitment to good land stewardship

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Rafele Ristorante

In the historic West Village of New York City, Rafele delivers authentic Neapolitan flavors to the Big Apple. 12 years ago, Raffaele Ronca and Romeo Palmisano, a longtime friend and fellow native of Naples, began discussing the possibility of one day opening their own restaurant. Their idea was one that would avoid the clichés of traditional Italian cuisine and instead feature exquisite delicacies inspired by their beloved Naples.

Working together with a unified vision they planned every detail, from the eclectic menu of regional Neapolitan favorites and fresh daily made pastas, to various meat dishes, fresh delights from the sea and a renowned wine list.

The result of their hard work was realized in the summer of 2012 with the opening of their debut restaurant, Rafele.

First Course

WINES

  • Wiemer – Blanc De Blanc -SSV 2019
  • Lamoreaux Landing – 2019 Methode Champenoise Sparkling Riesling
  • Stoutridge – Seyval Blanc/Riesling

MENU

  • Cavolfiore: roasted cauliflower, black currants, pine nuts and breadcrumbs
  • Insalata del Giardino: market greens with lemon and olive oil
  • Rollatini: thinly sliced eggplant filled with buffalo ricotta parmesan and basil, and house-made tomato sauce
  • Arancini: lightly fired cheese risotto balls
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Second Course

WINES

  • Wiemer Flower Day Riesling 2022
  • Lamoreaux Landing 2021 Round Rock Vineyard Riesling
  • Stoutridge Frontenac

MENU

  • Tagliolini Al Funghi: house-made pasta with mixed mushrooms and truffle paté
  • Seafood Risotto: Italian-style risotto with mixed seafood

Third Course

WINES

  • Wiemer Cabernet Franc Magdalena 2022
  • Lamoreaux Landing 2022 T23 Unoaked Cabernet Franc
  • Stoutridge Noiret

ENTREES

  • Galleto Arosto (GF): roasted organic chicken with Italian herbs
  • Tagliata di Manzo (GF): grass-fed New York strip loin, grilled with salsa verde

SIDES

  • Patate: oven-roasted fingerling potatoes, rosemary
  • Grilled Asparagus: with garlic and olive oil
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Fourth Course

WINE

  • Lamoreaux Landing 2022 Riesling Ice Wine (dessert)

DESSERTS

  • Cheesecake
  • Tiramisu

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