John Ash & Fetzer Vineyards
Culinary Director, Fetzer Vineyards
Tuesday, May 4, 1999
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Roasted Beets with Spring Asparagus and Herbed Goat Cheese
Fetzer 1996 Dry Gewürztraminer
Lobster, Corn and Wild Mushroom Risotto with Carrot-Corn Broth
Fetzer 1997 Barrel Select Chardonnay
Ahi Tuna Tostada with Roasted Red and Yellow Chile Vinaigrette and an Avocado Tomato Salsa
Fetzer 1996 Reserve Pinot Noir
Char Broiled Marinated Lamb Loin with a Spinach-Goat Cheese Relleno and a Roasted Garlic-Rosemary Ragoût
Fetzer 1994 Reserve Cabernet Sauvignon
Fetzer 1996 Barrel Select Merlot
“Plum Delicious!”
Carmen 1996 Late Harvest Semillon
