Newport Vineyards’ annual Fire Dinner, Cheers to 30 Years, was hosted on July 11 in Middletown. A culinary experience by the vines, the event featured legacy wines from Newport Vineyards and was part of the venue’s 30-year anniversary series of celebrations, commemorating three decades of growth and community. Founded by brothers John and Paul Nunes in 1995, Newport Vineyards is the largest grower of grapes in New England. The winery produces nearly 30,000 cases of estate-grown wine each year through sustainable farming methods on 100 acres of historically preserved farmland. Following a multimillion-dollar renovation completed in 2015 and the opening of its Taproot Brewing Co. brewery in 2018, the winery has become a destination offering multiple experiences, including wine tastings, weekly beer releases, 100% from-scratch culinary programs, The Marketplace, seasonal live music, private events and year-round public activities. James Beard-nominated Executive Chef Andy Teixeira crafted a meal of local seafood and meats paired with fresh vegetables, with every bite “a celebration of fire and flavor.” The wines are distributed via MS Walker of RI.
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- The Newport Vineyards annual Fire Dinner was hosted on July 11, a culinary experience by the vines.
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- Executive Chef Andy Teixeira and team crafted an outdoor fire-roasted meal. Each course was paired with Newport Vineyards wines.
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- Newport Vineyards Chardonnay, Riesling, Merlot and Great White.
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- A pour of Newport Vineyards Merlot.
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- The team prepared fresh vegetables and local clams.
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- Locally sourced ingredients from meats to shellfish and seasonal vegetables were showcased for the open-fire culinary performance and meal.
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- Guests toast with an array of wines.
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- A fresh cucumber sorbet palate cleanser topped with mint.
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- Newport Vineyards Gemini Red.
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- Newport Vineyards Vidal Blanc Vidal Ice Wine.
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- Passed pours of Newport Vineyards Vidal Blanc Vidal Ice Wine.
Photos courtesy of Christopher Sutcliffe, Newport Vineyards.
