| Winemaker Peter Spann strives to create food-friendly, unique wines that are memorable yet blend seamlessly into the occasion. Memorable in their purity, authenticity, distinctiveness, and enjoyment, seamless in how they integrate into the setting, whether it be with friends on the patio or accompanying a formal dinner. Whatever the time or place, Spann Vineyards will linger pleasurably on your palate and in your memory.
1st Course
Chesapeake Bay Soft Shell Crab, roasted corn & black bean relish, Asian Slaw
Chardonnay-Viognier, Sonoma County 2006
2nd Course
Duck Confit with Marion Berry drizzle, parmesan crostini, micro greens
Merlot, Napa Valley 2005
3rd Course
Garlic lemon mint crusted New Zealand Lamb Chops, parsnip, carrot & potato puree, natural jus, tomato chutney
Mo Zin, Sonoma County 2005
4th Course
Roasted Center Cut Bone in Pork Chop, blackberry sage demi glaze, Himalayan red rice, toasted almonds
Cabernet Sauvignon, Mayacamas Range "Twenty-Four Barrels" 2003
Dessert
Flash seared nut crusted crisp camembert with Favere Orchard bread, blood orange balsamic drizzle, fresh fruit |
Kansas City Wine-Spann Vineyards Wine Dinner with Winemaker Peter Spann 
Event Information
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