Events: The National Museum of American History's 6th Annual Winemakers' Dinner

On Tuesday, June 19th an incredible group of Rhone Winemakers are coming together to celebrate Rhone grapes at the National Museum of American History’s 6th Annual Winemakers’ Dinner.

Five remarkable winegrowers are heading to the District to educate the American public on the  22 grape varieties associated with the Rhone region of France. The Rhone Rangers attending include four winemakers from California, David Gates of Ridge Vineyards, Randall Grahm of Bonny Doon Vineyard, Danny Haas of Tablas Creek Vineyard, and Doug Margerum of Margerum Wine Company, and one winemaker right next door in Virginia, Shannon Horton of Horton Vineyards. 

The Rhone Rangers, established in 1977, is America’s leading non-profit organization dedicated to promoting American Rhone wines. Randall Grahm is one of the leading Rhone Rangers, who began informally meeting with a small group of Rhone winegrowers in California in 1988. Today, there are more than 100 American Rhone-wine producers across the country. 

The Winemakers’ Dinner will be an incredible glance into the world of Rhone-style wines, with intimate discussions regarding the varieties and styles of wines, thoughtfully paired with dishes prepared by D.C. chef Cedric Maupillier of Convivial. The dinner will be held in the magnificent Smithsonian Castle. The night’s menu, prepared around the American-Rhone wines, will feature incredible French and American plates to compliment the remarkable wines created by Gates, Grahm, Haas, Margerum, and Horton. 

THE MENU: 

APERITIF 

2015 Esprit de Tablas Blanc Tablas Creek Vineyard 
To start the evening, Chef Maupillier has paired the fruit and spice of this beautiful blend of Roussanne, Grenache Blanc, and Picpoul Blanc from California’s Paso Robles with a light canapé created with early summer in mind. 

FIRST COURSE 

2016 Viognier Horton Vineyards 
The tropical fruit and complex character of the Horton Viognier is contrasted with the sharp taste of the carpaccio de daurade and complemented with passion fruit and peach relish, tangerine lace, and espelette pepper. 

SECOND COURSE 

2017 Riviera Rosé Margerum Wine Company 
This fresh, crisp rosé created from Grenache and Syrah grapes is the perfect accompaniment to Chef’s bouillabaisse featuring local, seasonal delicacies: Chesapeake Bay rockfish and blue crab. 

THIRD COURSE 

2013 Le Cigare Volant, 30th Anniversary Bonny Doon Vineyard
The dark berry and chocolate notes of this beautiful wine celebrating the 30th anniversary of Bonny Doon Vineyard spoke to Chef Maupillier and said “lamb.” He created a dish with layers of interest: lamb loin with black garlic crust, flageolet beans mousseline, and anise hyssop. 

FOURTH COURSE 

2013 Lytton Estate Syrah Ridge Vineyards 
This dark and flavorful Syrah with a 6% kiss of Viognier is expertly paired with a daube de boeuf Provençal and macaroni. 

DESSERT 

2015 Grenache Margerum Wine Company 
This 100% Grenache, with its aromas of raspberries and rose petals, is the perfect sip for a light, fresh, and very French Framboisier. 

For more information on the 6th Annual Winemakers Dinner, go to: Winemakers' Dinner

We hope to see you there! Participation in the Winemakers’ Dinner helps in supporting the American Food & Wine History Project at the National Museum of American History. Launched in 1996, this project uses the history of food and wine as a lens to help in understanding the history of America. For more information on the Smithsonian project, go to: American Food & Wine History

Cheers!