Complete packages include a Friday wine tasting and appetizer buffet, a Saturday afternoon tasting seminar, and Saturday evening’s six-course Red Wine Dinner, plus full breakfasts and server gratuities.
Wines for the weekend include Syrahs, Zinfandels, and Cabernets. Saturday afternoon’s seminar focuses on “other” grape varietals (as is other than Cabernet, Merlot, and Pinot Noir) and features wines from Portugal, Spain, Argentina, Italy, and (of course) California.
Saturday’s dinner features six Cabernets from Wild Horse, Geyser Peak, Buehler, Ferrari Carano, Heitz, and King Estate. Each is paired with a delicious dish created by executive chef Steve Keen.
While just two rooms are left for the weekend package, limited space is available for walk-ins for the tastings and dinner. To reserve a spot, call 715-779-5111.