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Celebrate NC Wine Month with our 3-course Harvest Menu
Nothing could be finer than a month-long celebration of North Carolina wines—and that’s just what we’re looking forward to in September! In honor of North Carolina Wine Month, Biltmore chefs have created an amazing 3-course Harvest Menu featuring salad, entrée, and dessert to highlight our Biltmore Reserve Chardonnay, Cabernet Sauvignon, and Riesling wines handcrafted from estate-grown grapes.
Cheers to North Carolina wines!
A great beginning
The Harvest Menu begins with a slow-roasted salmon with curry mustard and apple fennel salad from our estate chefs. Winemaker Sharon Fenchak suggests serving this recipe with our outstanding Biltmore Reserve Chardonnay North Carolina. “Hints of oak, lemon, and vanilla—plus good acidity—make this nicely-balanced wine a perfect partner for the roasted salmon in this dish.”
Our Slow-Roasted Salmon with Curry Mustard and Apple Fennel Salad is also great as a light luncheon feature on its own. Get the recipe here.
For the main course of the Harvest Menu, our chefs developed a delicious recipe for seared lamb chops with celeriac puree, broccoli rabe, and hazelnut brown butter.
“I would pair this dish with Biltmore Reserve Cabernet Sauvignon North Carolina,” said Sharon. “Hints of dried herbs, raspberry and red currants enliven this well-balanced wine, while good structure and lingering oak allow it to stand up to the hearty flavor of the lamb.”
The dessert for our Harvest Menu is a decadent offering of vanilla bean pots de crème featuring the season’s bounty of fresh stone fruits and honey.
“Our Biltmore Reserve Riesling North Carolina is off-dry, with great acidity balanced with sweetness,” said Sharon. “And the refreshing hints of lime make this elegant wine a lovely complement to the subtle richness and creamy texture of this dessert.”
Get the recipe for Vanilla Bean Pots de Crème with Fresh Stone Fruits and Honey here.Return to Blog