Hotel Madison in Harrisonburg, VA, and the American Wine Society teamed up for a Winter Wine Weekend in Harrisonburg, VA, USA, about 2 hours by car away from Washington DC.
This was the third Winter Wine Weekend of Hotel Madison, consisting of a Sparkling Wine Brunch, 2 Wine-pairing Dinners, 5 Winter Wine Workshops and an all-day walk-around tasting with 15 Virginia wineries.
It was the first Winter Wine Weekend with AWS participation. Members of the American Wine Society offered 10 wine seminars, including 2 seminars by Annette Schiller on (1) Pinot Noir from France, USA and Germany and (2) A Journey through Bordeaux.
About 60 AWS members, all from the East Coast, attended the Winter Wine Weekend.
While AWS members were able to participate in all events - both AWS events and non-AWS events - non-AWS participants could not attend the AWS events. Hopefully this will change next year.
For Annette and me, all three days ended with private after-dinner tastings arranged by Al Guber, former President of the AWS.
For an overview, see:
WinterWine Weekend at Hotel Madison + American Wine Society Regional Conference in Harrisonburg, VA, USA, 2023: Seen Through Christian Schiller's Camera Lens
This is the last in a series of postings covering the Winter Wine Weekend 2023.
WinterWine Weekend at Hotel Madison + American Wine Society Regional Conference in Harrisonburg, VA, USA, 2023: Seen Through Christian Schiller's Camera Lens
Pinot Noir from the 3 Major Pinot Noir Producers in the World: France, USA, Germany - Tasting at the Winter Wine Weekend in Harrisonburg, VA, USA, 2023, led by Annette Schiller, ombiasy Wine Tours
The Diversity of German Wine - Tasting at the Winter Wine Weekend in Harrisonburg, VA, USA, 2023 led by Eric Feldhake, Vice-President, American Wine Society
Traveling from Manhattan to Hotel Madison, Italian executive chef and restaurateur Pasquale Cozzolino will present a menu of Italian cuisine & wines. Born in Naples, he has spent his life studying the art of cooking and has extensive experience both in his restaurants and formerly as a private chef, including with such bands as U2, Muse and Coldplay. The influence of his mentors and home country are unmistakable in the bold flavors of his food. We are pleased that attendees will be able to have this experience here.
APERTIVO
Mozzarella Burratina
Cow’s milk burrata on a bed of truffle sauce
Vermentino di Sardegna
A PRIMO
Calamarata allo Scoglio
Clams, squid, and prawns served in a white wine and olive oil sauce over pasta
Rosso di Montalcino
SECONDO
Branzino Acqua Pazza
Sea bass poached in cherry tomatoes, capers and olives over spinach and roasted potato
Greco di Tufo
DOLCE
Mascarpone Lingue de Gatto
Mascarpone cream with strawberries and “cat's tongues” biscuit
Passito
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