Dinner with Kenefick Ranch Award Winning Wines
at Dr. Tom Kenefick’s Beautiful Home, Calistoga
On Saturday May 19, everyone was excited to be attending this event around the pool at Dr. Tom Keneﬁck’s home overlooking his estate vineyards in Calistoga. Tom is a long time member of our branch and makes some of Napa Valley’s best wines. His estate includes 156 acres of planted grapes that are sought after by Napa’s most highly rated wineries.
Tom was an outstanding host during the entire evening talking about the history of his winery and describing each wine that was served.
Our evening began with an Hors D’oeuvres and wine reception featuring Goat Cheese Fritters with popped cherry tomatoes, local lavender honey smoked paprika; Blue Fin Poke Spoons, seaweed salad, Osetrova caviar, crushed pine nuts, avocado; Curried Crab Tacos, Greek yogurt, Thai red curry, Kafﬁr lime, diced cucumber and apple. Paired with 2016 Keneﬁck Ranch Pickett Road White (Rhone Blend) and 2016 Keneﬁck Ranch Rose of Cabernet Franc and Merlot that were fantastic with the Hors D’oeuvres.
Dinner followed with a ﬁrst course of Warm Spinach Salad and Roasted Celery Soup, wilted spinach, lardon, goat cheese, spiced whole almond and dates; paired with Keneﬁck Ranch 2016 Sauvignon Blanc, voted one of the top 100 wines in the world by Wine Enthusiast.
Our main course was a choice of Moroccan Lamb Chops, Rosen Ranch free-range lamb, red curry pesto, garbanzos, cous cous, red onion, arugula, feta cheese and roasted Tunisian carrot; or Halibut Cheeks baked in Romesco sauce, turnips, parsnips, panzanella salad; paired with Keneﬁck Ranch 2013 Founders Reserve, a red blend rated 95 points by Robert Parker.
And for dessert, Chocolate Molten Cake, tonka bean, vanilla ice cream, Keneﬁck Ranch Cabernet Franc reduction; paired with 2015 Keneﬁck Ranch Cabernet Franc, Catlin’s Select.
The food for the evening was prepared by Calistoga’s Brannans Restaurant and was outstanding. Tom was a most gracious host and his wines are fantastic, This was truly a great wine and food experience that was arranged by board member Kathye Citron.