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Don't miss our Grand Finale - Sunday 3-5PM
This first weekend of June 27 years ago Fitzpatrick
Winery (aka Somerset Vineyards at that time) hosted
its first Open House. Three years later we were joined
by Granite Springs and Gerwer (nka Mitchell) and
established the Fair Play Wine Festival. What made
our festival so unique was that instead of all meeting
under one tent somewhere, we dressed up our
wineries and the wine lovers roamed back and forth
among the three places. And there was no set format.
Anarchy was the order of the day and our customers
were treated to different activities at each venue. And
what a success it was and now into our third decade.
Now after a few years of fumbling through trying some new ideas, the 24th Annual Fair Play Wine Festival is going Retro with 20 wineries participating in complete anarchy. At Fitzpatrick's we'll set up a special tasting bar serving current and specially selected Library wines. Our famous Ploughman's Lunch will be avialable to take a time out to nourish your body and soul taking in our great panorama and live music by acoustic duo Anderson & Gram. Come by Saturday or Sunday but come back Sunday afternoon for our Grand Finale. Our grand Finale starts at 3pm with the wood-fired oven hot and ready to pump out those great pizza pies. Only catch is there will be none for sale. But in appreciation to everyone who buys a case of Fitzpatrick wine anytime during the Festival weekend we'll treat you to one of our unique pizza pies. Wine down with us, enjoy a special concert with Anderson & Gram and make for a perfect finale to a great weekend at the place where it all began - Fitzpatrick Winery & Lodge. |
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Music schedule for June
We are developing quite a schedule of local
musicians to add to the ambiance of Friday's Wood-
Fired Oven Pizza Nights. Starting June 1st and every
first Friday thereafter local Troubador Gerome Gallup
will entertain us with a combination of cover songs
and his own original material.
Then on June 22nd Johnny Mojo and Friends take the deck and play their repetoire of rockin Blues. Pizza and dancing under the stars where it all began - Fitzpatrick Winery & Lodge. Remember call starting that monday before to make reservations. 530-620-3248 or 800- 245-9166 |
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Hurry, less than 20 tickets left!
Just a heads up that there's a few seats left for an
unforgettable evening starting with a wood-fired oven
rendition of a Santa Maria style Tri-Tip cookout at 6PM,
followed by two sets of music with a dessert
intermission. Tickets are $35 plus tax per person and
are available by calling us at 800-245-9166.
GOOD NEWS for you just sprung from some last minute cancellations. We have one room available for June 8, 9, 10. Its a two night minimum but just think what a weekend it will be with Friday Pizza Night and then the Tempest dinner/concert on the 9th. And during the day you can hang up at our lap pool recuperating. Give us a call. |
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How about a peaceful afternoon June 17th at Fitzpatrick's
Now when I say peaceful, I mean a full afternoon
where you can be at peace. So picture yourself sipping
wine, munching on our Plougman's Lunch, listening to
live music performed by the Folk, Country, Bluegrass
duo Anderson & Gram all the while bathing your eyes
with our panorama view. It's just as simple as taking a
beautiful foothill drive and dropping in 'Where it all
began' at Fitzpatrick's in Fair Play.
Reservations aren't necessary but if you can give us a heads up at 800-245-9166 |
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5 course dinner, just you and me in Olde Town Folsom
Olde Town Folsom's Pachanga's chef has
collaborated with Fitzpatrick's winemaker (me) to
create an evening to enjoy pairing our wines with their
food prowess. Although formally presented, this will
be a time to be informal and chat about wine and food
with the winemaker (me again). What a treat that will
be for me to be able to mingle with each of you and
talk with all of you about whys and why nots of food
pairing. Like I always say, 'Wine and food are like any
other sport, practice, practice, practice.'
Our new wine girl Nicole Jackson is ready to assist you in purchasing tickets for this dinner event. Email her at nicole.winegirl@starband.net . The cost is $75 per person includes tax and tip and seating is limited. |
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Syrah, Queen's Gold and Tir na nOg
June's three wines selected to sell by the box (case of
12) are the 2002 Syrah, the 2005 Queen's Gold and
the 2003 Tir na nOg. At 40% off the prices are $12,
$7.20, and $12.60 respectively per bottle when you
purchase of a case. If you want to mix and match
these three you can still enjoy the substantial discount
of 30% off.
Every month we bring you three new wines at these great prices. There's still a couple days left if you want to grab a case or two of May's selections. May's selections were our new 2006 aEire Ban, 2006 Chardonnay and the 2003 Merlot. Hurry! |
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Whites, Rose's and Sangria
As the heat of summer settles upon us, something
cool whether white or red sounds good. The dry
whites go really well with a savory snack or dish.
Savory means not sweet but garlicky, salty, herbed,
rich and fatty would work too. Food sweetness will
emphasize the wine's dryness.
Our delicate rose Sierra Dreams with its natural sweetness lends itself to pairing with foods of a little sweetness like a salad with a raspberry dressing, a fruit salad, etc.. But the sweetness of the Sierra Dreams could cozy up to a spicy Thai-like dish too. And of course poolside sipping is recommended too. Nevertheless many of you only drink red wine; but at 100 degree summer temperature really cries out for something cool. The old recommendation of serving red wine at room temperature must have originated in Europe where 55-65 degrees is norm. Whatever, do what pleases you. There are some red options. Our Sangre de Montana is a perfect summer red even though its technically a rose. Its full of red wine flavors without any tannins and you serve it chilled. Its so fruity our Sangre should stand up to the toughfest of food pairings - SPICY. The other option is to create a festive Sangria (notice tyhe difference in spelling). A simple but deliscious Sangria starts with fresh slices of lemon, lime, orange and from there I like to add pineapple but any addition is up to your tastes. I like my sangria made of just fresh citrus fruits and red wine (Zin or Grenache are good); however, tradition would find most folks adding 7UP or the equivalent - your call. Well that's a couple ideas to beat the summer heat. |
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