For this year's Fall Release Weekend we were happy to do a first ever for Reininger, a tasting and pairing of small plates for a group of 33 guests. Here is how the evening broke down. Guests had a couple of small passed apps as Chuck Reininger gave them a tour of the facility. Then the show began. First course was a heirloom squash soup with sage cream, prosciutto di parma, and a mini butternut squash panini with roasted garlic and fried sage - paired with a reserve chardonnay. (here is the dish right before the panini went down for service.)
For this years Holiday Barrell Weekend Reininger is switching gears and not doing the appetizer party. They are planning something much better. A vertical tasting of Cima (their super tuscan themed red) led by Chuck, followed by a really simple buffet meal of our red wine beef ragu, creamy polenta, and roasted fall vegetables with sage brown butter.