Spring Wine Club Allocation Pickup Weekend
May
4
to May 5

Spring Wine Club Allocation Pickup Weekend

Dodon Wine Club members are invited to pickup their allocation on Saturday, May 4, and Sunday, May 5. Members are invited to visit between 12 and 5 pm to pick up their wine, taste the newly released vintages, and meet fellow members of the Dodon Wine Club.

As usual, the suggested spring allocation focuses on the "Dodon Series" wines, as detailed below. Feel free to modify our suggested allocation. to include 6 bottles of your choice.

  • Two bottles of Sauvignon Blanc 2018: Dodon's Sauvignon Blanc 2018 offers notes of lavender, lemon balm, and pomelo, with hints of white tea. Aged sur lie for 5 months. 328 cases bottled March 2019. Pair with grilled prawns or steamed oysters dressed with lemon and olive oil. $27

  • Two bottles of Chardonnay 2017: Dodon's Chardonnay 2017 offers yellow apples, apricot, and grilled pineapple on the nose. Subtle minerality and balanced fruit are accompanied by a silky palate. 332 cases bottled July 2018. Pair with lobster souffle or pork chops with a Dijon and red currant sauce. $28

  • Two bottles of South Slope 2016: Dodon's South Slope 2016 offers a lively rich color, aromas of tobacco, flint, and purple flowers. Black cherry and crushed peppercorn on the palate will pair with venison tenderloin and sour cherry reduction. 54% Merlot, 17% Cabernet Franc, 15% Petit Verdot, 14% Cabernet Sauvignon. 547 cases bottled July 2018. $31.

View Event →
Mothers Day Lunch with Grapes Wine Bar
May
12
12:00 PM12:00

Mothers Day Lunch with Grapes Wine Bar

You are invited to a Mother's Day lunch to celebrate the mothers in our lives, as well as the start of the 2019 growing season. This will also be the official release of Rosé 2018.

MENU

Passed Appetizers
Beet Hummus & Toasted Pitas
Bacon Wrapped Scallops with Wine Glace
Sauvignon Blanc 2018

First Course
Grilled Oysters on the half shell with Garlic Parmesean Butter
Chardonnay 2017

Main Course
Roasted Salmon with Ramp Puree, Peewee Potatoes & Blistered Tomatoes on the Vine
Rosé 2018

Dessert
Panna Cotta with Fresh Strawberries & Balsamic Syrup
Coffee

*menu subject to change based upon seasonality availability

View Event →
Wine Dinner on the Annapolis Schooner Woodwind
May
19
6:30 PM18:30

Wine Dinner on the Annapolis Schooner Woodwind

Schooner Woodwind’s Dinner Cruises are a very casual affair. Courses are served picnic-style and food is presented chilled or at room temperature. You will thoroughly enjoy the event aboard. We really do sail, so wear soft soled shoes. And please, feel free to raise the sails, steer the boat, or sit back and relax.

Departs from Annapolis at 6:30pm and return at 9:00pm.  Tickets are $113 per adult and include dinner and taxes, four 4-ounce wine pours, soda and water. Maximum 35 guests.

Menu
Savory Strawberry Gazpacho, Whipped Goat Cheese served with Dodon Rosé 2018
 Smoked Arctic Char, Fingerling Potato, Creme Fraiche, Watercress served with Dodon Chardonnay 2017
Spiced Lamb Rack, Jeweled Rice served with South Slope 2015
Sformato di Gorgonzola Dolci (Italian Flan/Custard Dessert), Candied Walnuts, Balsamic served with Drum Point 2017

View Event →
Collectors Dinner & Anne Arundel Heritage Conversation
Jun
9
6:00 PM18:00

Collectors Dinner & Anne Arundel Heritage Conversation

We will continue the Anne Arundel Heritage Conversation series with a discussion with Weston A. Price Foundation President Sally Fallon Morell who will discuss Why Grass-Fed is Best.

Husband and wife team of Jeremy and Michelle Hoffman and their team from Annapolis’ own Preserve will present a 5 course meal paired with Dodon’s Collectors wines.

MENU 

Canapes | Dodon Chardonnay 2017

Sourdough Foccacia, Sungold tomatoes, Firefly Farm Goat cheese, Honey, Globe Basil

Sapidus Farm’s “Happy Oysters”, Ramp Mignonette

First | Dodon Sauvignon Blanc 2017

Maidstone Harvest Leek Tart with a Young Herb Salad and Lemon Jelly

Second | Drum Point 2017

Butter poached Virginia Diver Scallops with Savory Rice Pudding, Toasted Coconut, Lime-Vanilla Relish

Third | Dungannon 2013 (Library Re-Release)

Pork Loin smoked over Dodon Vine Prunings with Milk Poached Salsify, Dodon Field Blend Wine Vinegar Picked Berries and a Pork Fat Aioli 

Fourth | Oronoco 2014

P.A. Bowen’s Prince George’s Blue Cheese and Dark Chocolate Ganache with Salt & Pepper and Stewed Apricot

*menu subject to change based upon seasonal availability

SallyonFrontPorch.JPG

About our Guest Speaker: Sally Fallon Morell is founding president of The Weston A. Price Foundation, a non-profit nutrition education foundation dedicated to returning nutrient-dense food to American tables. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. She is the author of the best-selling cookbook Nourishing Traditions (with Mary G. Enig, PhD); The Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD); Nourishing Broth (with Kaayla T. Daniel, PhD, CCN); Nourishing Fats; and Nourishing Diets. She and her husband Geoffrey are owners of P A Bowen Farmstead, which produces raw cheese and milk from pastured cows, woodlands whey-fed pork and grass-fed poultry and eggs in southern Maryland. Visit her blog at nourishingtraditions.com

Jeremy & Michelle.jpg

About our Guest Chef & Restaurant: The concept for Preserve comes from the husband and wife team of Jeremy and Michelle Hoffman, two Culinary Institute of America grads. Michelle and Jeremy have had the opportunity to work at some of the best restaurants on the east coast which inspired them to want to open their own restaurant. Michelle has worked as a manager at Tribeca Grill and a maître d’ at Union Square Café. Jeremy worked for one year in the kitchen at Nobu 57, and then moved to Thomas Keller's famed Per Se for two years. In the fall of 2008, Jeremy and Michelle got married and moved to Alexandria, Virginia where they both worked for Eat Good Food Group for the 5 years. In 2013, Jeremy was named an “Eater.com Young Gun”. A few months later, Michelle and Jeremy were approached with the prospect of opening a new restaurant in Annapolis, Maryland. Their combined vision of blending great food and excellent service helped bring Preserve to life.

View Event →