An Autumn Wine Dinner featuring wines from Rombauer Vineyards was hosted at George’s of Galilee in Narragansett on Oct. 28. Mandi Nash, Brand Representative, Rombauer Vineyards, presented the Napa Valley wines to guests. The four-course meal was prepared by Head Chef Henry O’Neal and his culinary team, each course featuring another Rombauer selection. Guests tasted Rombauer 2021 Sauvignon Blanc, Rombauer 2021 Chardonnay, Rombauer 2019 Cabernet Sauvignon and Rombauer 2019 Zinfandel. Since 1980, Rombauer Vineyards has produced award-winning wines, including its Carneros Chardonnay, Napa Valley Sauvignon Blanc, Napa Valley Merlot, Napa Valley Cabernet Sauvignon, Diamond Selection Cabernet Sauvignon and Rombauer Zinfandel. In April 2022, Rombauer Vineyards acquired three additional premium vineyards totaling 154 vine acres in the California appellations of Carneros-Sonoma, Sonoma Valley and Fiddletown. The wines are available via MS Walker of Rhode Island.
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- Guests enjoyed waterfront views of the Port of Galilee during an Autumn Wine Dinner featuring Rombauer Vineyards in Narragansett on Oct. 28.
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- All of George’s of Galilee except where indicated: Mandi Nash, Brand Representative, Rombauer Vineyards; Will Gaulin, Assistant General Manager/Beverage Manager; Yulia O’Neal, General Manager/Chef; and Henry O’Neal, Head Chef.
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- A pour of Rombauer Vineyards Cabernet Sauvignon.
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- Rombauer Vineyards 2020 Chardonnay.
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- George’s of Galilee’s Claire Cahir, Events Coordinator and Yulia O’Neal, General Manager/Chef greeting guests.
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- Mandi Nash, Brand Representative, Rombauer Vineyards discussed wine selections with guests.
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- The first course, grilled Gulf of Mexico wild shrimp, grapefruit pearls, torched watermelon, grilled fennel and grapeseed oil, was paired with Rombauer 2021 Sauvignon Blanc.
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- A pour of Rombauer 2021 Chardonnay.
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- The second course, seared halibut cheek, fried manchego polenta, truffle hollandaise and zucchini roulade, was paired with Rombauer 2021 Chardonnay.
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- Guests also enjoyed seasonal cocktails from a menu crafted by George’s of Galilee’s Will Gaulin, Assistant General Manager/Beverage Manager and Bartender Paul Gardner.
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- Craft cocktails included the Double Twist Negroni, featuring Hendrick’s Gin; the Toasted S’more, featuring Basil Hayden Kentucky Bourbon Whiskey; and the Spiced Maple Old Fashioned, with Knob Creek Bourbon.
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- Bartender Paul Gardner creates a Lavender Smoke cocktail, made with Casamigos Tequila Blanco, Wild Moon Lavender Liqueur, Butterfly Lime, Pea Flower Nectar, sparkling water served in a smoked lavender glass.
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- The Cucumber Crisp cocktail, a blend of Ketel One Botanicals Cucumber & Mint Vodka and raw sugar, topped with Prosecco.
Photos by Adam Haley.
