LGCM & Grand Geneva Team Up On Frog’s Leap Dinner

If you’re one of our loyal wine customers, you know that one of our favorite wineries is Frog’s Leap, from Rutherford, California. Founded in 1981, Frog’s Leap is a Napa Valley pioneer in sustainable winemaking techniques and organic grape growing. We love the food-friendly, terroir drive wines made by owner and winemaker John Williams, and many of you do too!

Friday, October 4th, 2019, Grand Geneva Resort and Spa will be hosting a 4-course wine dinner featuring 5 stellar wines from Frog’s Leap. We’ve teamed up with Chef Nelly to create a special Duck Sausage with red wine that will be paired with the Frog’s Leap Merlot. We think this is going to be a phenomenal pairing, and we can’t wait to try it at the dinner. Here’s the full menu:

2018 Sauvignon Blanc, Napa Valley: Made entirely from dry-farmed and certified organically grown grapes from our estate vineyards in Rutherford. Our Sauvignon blanc is then vinified in a way that allows the wine to retain the purity and distinctiveness of this noble variety.

Served with gold and red beets, apple chips, pickled grapes, Tuscan kale, beet blush, Marcona almonds + roasted apple-herb sherry vinaigrette

First Course
2016 Chardonnay, Napa Valley: A unique combination of barrel fermentation followed by extended “sur lie” aging in concrete vats. Balance and restraint in a varietal not always associated with these traits.

Served with poached lobster, acquerello rice, Wisconsin corn, sweet peas, Bufala mozzarella + white truffles

Second Course
2016 Merlot, Napa Valley: Grown in cool clay soils, this wine shows why some of the rarest and most expensive wines in the world start with Merlot. Bright plummy and red berry flavors lead the way but it is the texture of the wine that will stay with you.

Served with a cassoulet of fried veal cheeks, duck bockwurst, duck chicharones, butternut squash + fall watercress

Third Course
2016 Cabernet Sauvignon, Napa Valley: Classically structured Cabernet that is the result of a decades-long pursuit to obtain vineyards on the Rutherford Bench. Deep, black fruit, mocha and distinctly “dusty” aromas, brilliant structure, great acid and lush flavors without any hint of flabbiness.

Served with Australian A-8 Wagyu beef, Brussel sprouts, applewood smoked bacon, parsnip puree, sorrel pesto + merlot caviar

Fourth Course
2018 La Grenouille Rougante’ Pink, Mendocino: Delicate floral aromas and fresh fruit flavors come together in this classic Provençal style rose. Lifted by bright, natural acid and low alcohol the wine is lively, crisp and refreshing, the perfect companion to a warm, sunny day.

Served with strawberry carpaccio, white chocolate rose cremeaux, bruleed brie, basil ganache, artisan dark chocolate sauce and a white balsamic gastrique

Advance reservations are required for dinner, and we hope you will join us. In partnership with Grand Geneva, we are offering our customers an exclusive promotional opportunity: purchase 1 bottle of Frog’s Leap wine at Lake Geneva Country Meats between 9/23/19 and 10/3/19 and you will receive a discount code to save $10 each on up to two tickets to the Frog’s Leap dinner. To receive this special offer, follow these instructions:

  1. Purchase a bottle of Frog’s Leap wine at LGCM! We have Sauvignon Blanc, Merlot, and Cabernet Sauvignon.
  2. Keep your receipt and the discount card we give you – you’ll need both to receive your discount.
  3. Call Grand Geneva dining reservations at 262-249-4788 to make your reservation, and mention the code on your discount card.
  4. Bring the receipt and discount card to dinner, and present them before you receive your check. You’ll see the discount applied on your final bill.

This is going to be a can’t miss dinner, and this offer makes it even better. Hurry in to Lake Geneva Country Meats to get a bottle of Frog’s Leap, and we’ll see you on October 4th!

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