December 5, 2007 | By: Aimee Nielson

A dinner to celebrate Kentucky’s grape and wine industries will take place during the 2008 Kentucky Fruit and Vegetable Conference on Jan. 8 at the Embassy Suites Hotel in Lexington.

University of Kentucky Food Systems Initiative Coordinator and Chef Bob Perry and Hilton Hotels Corporate Chef Jeff Mayer will prepare a six-course dinner featuring Kentucky-grown products. Diners will enjoy up to nine Kentucky wines chosen to compliment the flavors and ingredients of each course.

“Our vineyards and wineries have made tremendous strides in recent years winning numerous medals at prestigious competitions such as Indy and Wines of the South to name a few,” said Kaan Kurtural, UK viticulturist. “So, please join us in celebrating our burgeoning industry on this night with wonderful food, excellent wines for good times.”

Commercial wineries in Kentucky submitted wine samples in October for consideration by a sensory panel of chefs, who ultimately chose the wines for the Vintner’s Dinner. 

The courses and featured wines are as follows: 
• Appetizer: 2005 Vignoles, Acres of Land
• Salad course: 2004 Chardonnay from Long Lick Farm and the 2005 Vidal blanc from Horseshoe Bend Farm
• Soup course: NV Vidal blanc from Smith-Berry Winery
• Main course: 2005 First Vineyard Reserve from Chrisman Mill Winery, 2005 Cabernet Sauvignon from Talon Vineyards and Winery
• Desert course: 2004 Blackberry from Acres of Land
• Cheese course: 2005 Cabernet Sauvignon from Horseshoe Bend Farm and NV Craney Dew from CCC Trail Winery. 

The Jazz Quintet of Dr. Richard Domek will provide entertainment for the evening. The dinner is sponsored by UK’s horticulture department and the Kentucky Vineyard Society.

Ticket prices are $65 per person for Kentucky Vineyard Society Members and $75 per person for the general public. To purchase tickets call Brandon O’Daniel at 859-519-0936 or via e-mail at by Jan. 4, 2008, or purchase general public tickets at the Hamburg Place Liquor Barn in Lexington.


Kaan Kurtural, 859-257-1332