One of Washington's true family estate wineries, Spring Valley and its resident winemaker Serge Laville will join guests at Semiahmoo Resort’s own Pierside Kitchen for the Spring Valley Vintner Dinner Thursday, March 10, 2017 from 5:30 to 9 p.m. in Blaine. The cost will be $135 per person and $405 per pair, plus a one night stay. Spring Valley’s winemaker Laville will be visiting from the estate’s location in Walla Walla, Washington, to navigate guests through the pairings of the vintner dinner. Born in France, he received early training in his grandfather’s extensive wine cellar, and later broadening his enology horizons by traveling through France and beyond to explore new terroir. Set amidst the rolling hills and rich heritage of southeastern Washington, Spring Valley bottled their first merlot in 1993 and has since grown to include cabernet sauvignon, cabernet franc, petit verdot and malbec. Sourced exclusively by French winemaker Serge Laville, Spring Valley Vineyard's current wines are all named after ancestors who tended to the same land where both the vineyard and winery now flourish. These highly-acclaimed wines include "Uriah," a merlot-based red blend, "Nina Lee" syrah, and "Frederick," a cabernet sauvignon-based red blend. The pairing dinner’s first course begins with Pierside Kitchen Chef Feldeisen’s sautéed spot prawns with sunchoke and carmelized onion pancake and pomegranate syrup, paired with a 2014 Spring Valley viognier. The second course features duck confit tortellini with black truffles and turnip chips paired with a 2010 Spring Valley “Katherine Corkrum” cabernet franc. The third course consists of pan seared sea scallops with sea asparagus, pickled purple grapes and uni sabayon, paired with 2013 Spring Valley “Uriah” red blend. The fourth course includes carved bison tenderloin with potato horseradish mousseline, pearl onions, red wine jus and toasted hazelnuts paired with a 2012 Spring Valley “Nina Lee” syrah and the 2014 “Sharilee” petit verdot. To finish the meal Chef Feldeisen will serve his baked ambrosia apple and hazelnut Speculoos shortbread with rum raisin cream for dessert, paired with Chateau Ste. Michelle’s 2014 “Ethos” late harvest riesling. For more information about Semiahmoo Resort, please visit http://www.semiahmoo.com or call (855) 917-3767.
