04 Nov, 2009
Orfila Vineyards & Winery Merlot Futures Party in Escondido, CA
Posted by: Beach Reporter In: beaches| california| events
Orfila Vineyards & Winery Tenth Annual Merlot Futures Party Nov 20 & 21, 2009
Futures Party — If you ever get the chance to attend a wine future event - Go! Celebrating the release of the Ambassador’s Reserve Merlot, Orfila will be holding an elegant Merlot Futures Party this November. The formal affair is being held on two separate nights to accommodate the number of people wanting to attend. Each night the event includes outdoor wine tasting of current vintages and library wines, a gourmet five-course meal with wines matched to each course, entertainment and dancing.
Attendees look forward to this always-sold-out affair as the festive start to the holiday season.
Tickets are offered to people who have already purchased a case of Merlot Futures. The sale of “futures,” a time-honored tradition in Bordeaux, gives wine connoisseurs the opportunity to purchase sought-after vintages at special “pre-bottling” discount prices.
Buying Merlot Futures at Orfila prior to the party is the only way to secure a case of the Ambassador’s Reserve Merlot and be eligible to buy a ticket to the gala dinner. The price on the case of Merlot Futures is $275 = $22.90 a bottle. Once it’s released in November, it will be sold for $30-$32 a bottle at a one bottle limit. The price of the dinner is $125.00 per person. It starts at 6:00 PM.
Tickets can be ordered by calling (800) 868-9463 (outside of San Diego County)
(877) 727-9463 (within San Diego County) or online at: orfila.com
13455 San Pasqual Road, Escondido, California 92025
- Live Music Entertainment
- Maudie and the Rhythm of Life Band
- Reserve tickets online, or call (760) 738-6500 extension 22 / $125 per person
The Menu & Wine Tasting Reception
- PARADISE SHRIMP - Jumbo Shrimp dipped in spicy Beer batter, rolled in Coconut, flash fried with Citrus Mustard Dipping Sauce
- CALIFORNIA QUESADILLA — Avocado and Papaya with Jack Cheese, Cilantro and Salsa Fresca Puree
- FILET OF BEEF SPRIRAL IN CREMINI MUSHROOM — Horseradish Crème Mousse, Sprouts, Enoki Mushroom, Edible Flower Garnish
- PORTOBELLO SLIDER — Marinated and Grilled Portobello, Baby Arugula, crispy Onions and White Truffle Mayonnaise on a Freshly Baked Authentic Flavors Brioche Roll
- BBQ BURGERETTE –Mini Brioche with a Beef patty, Swiss cheese, Barbeque Sauce, Lettuce and Tomato
- VINEYARD GREENS — Romaine & Butter Lettuces topped with crumbled Feta, diced Tomato, toasted Walnuts and Red Grapes with Mustard Vinaigrette
- FRESHLY BAKED CIABATTA — Creamery Fresh Herb ButterAccompanied by 2007 “Bien Nacido” Chardonnay
- MACADAMIA NUT CRUSTED MANGO HALIBUT — Macadamia Nut Crusted Fresh Halibut in Mango Salsa with Citrus Zests and Red Pepper ConfettiHERB CRUSTED TENDERLOIN — Grilled Tenderloin with fresh Herb and Port Wine Glace Di Viande
- POTATO GRATIN WITH ARTICHOKE HEART — Layers of sliced Yukon Gold Potatoes and Artichoke Hearts in a Velvety Mornay, Gruyere Cheese Sauce
- MIXED VEGETABLES — Asparagus, Carrot, Blue Lake Green Bean, and Red Bell Pepper sautéed in EV Olive Oil ccompanied by Estate Viognier ‘Lotus” Lot #67 and 2006 Estate Syrah
- MONTE BIANCO — Layers of Chocolate Mousse Sponge cake filled with dark Chocolate Mousse, Covered with White Chocolate Mousse and White Chocolate Shavings
- Accompanied by California Tawny Port — Briar Rose Banner
Learn more about the wine itself. It’s not often you experience wine in its infancy and understand through taste how it evolves. Regardless of your palate’s experience, you will recognize and appreciate the subtle differences between the wine you normally drink and wine that is still maturing. The winemaker is generally the person pouring and explaining the wine. Who wouldn’t want to know the person behind the wine and hear the story about why someone devoted their life to making wine. This is a great event to get to know other wine lovers. Great food, great company, great wine. What could be better? Staying in Escondido!
