Vidal Blanc highly extracted Executive Chef Matt Sciabarrasi and

Executive Chef Matt Sciabarrasi and Sous Chef James Gross of J's Restaurant have curated a seasonal three-course dinner inspired by the bounty of New England farms

All Estate-grown Nashoba Valley vineyard grapes

Rayon d'Or

Juniper berries form the classic foundation

and refreshing especially if served ice cold

Vidal Blanc highly extracted Executive Chef Matt Sciabarrasi andOur Dry Vidal Blanc wine is mildly fruity, light and crisp with aroma notes of grapefruit and pineapple. Refreshingly dry with balanced acid, look for a nice crisp very balanced finish. Vidal blanc is a white hybrid grape variety produced from the Vitis vinifera variety Ugni blanc and another hybrid variety, Rayon d'Or. It is a very winter hardy variety that manages to produce high sugar levels in cold climates with moderate to high acidity.