Who said Valentine’s could only be one day? This year at Beliveau Farm, we packed THREE events into the week surrounding the holiday.

On Saturday evening, we seated guests after hours for a “Wine and Tapas” pairing. Our couples were greeted with a welcome cocktail consisting of our Holiday Blend, Crazy Professor, and a splash of Bubbly Blanc. Everyone enjoyed a delightful heart-shaped sandwich with fresh strawberries and cream cheese as their Amuse-Bouche while they mingled before sitting for the first course promptly at 7pm. After dessert, attendees were surprised with a sea salt caramel dark chocolate truffle and a taste of our Professor’s Crazy Transformation, a port-style Chambourcin wine. View the full menu from the evening below:

Chilled Marinated Asparagus with Toasted Pecans Paired with Silhouette ‘21
Chicken Spinach Meatballs and Seasoned Potato Wedges with Jalapeño Dipping Sauce Paired with Kaleidoscope ‘21
Roasted Sausage with a Fennel Seed Topped Orange Slice Paired with Cabernet Franc ‘21
Lemon Torte Cake Paired with Summer Rose ‘20

Our Valentine’s Wine & Chocolate Pairing took place on Sunday, February 11th at 3pm. With over 30 reservations, The Great Hall was absolutely packed for this event. 120 flight glasses poured later, Joyce Beliveau and our innkeeper Megan Sherman led a class where they went over each gourmet chocolate and wine in depth, explaining the individual complexities that could cause them to pair poorly or wonderfully together. After an hour long intermission where everyone was able to try different pairings on their own, the group reconvened and shared their thoughts with the room. Some of our favorite pairings included our Trailblazer Merlot with a Dark Chocolate Caramel, and our Summer Rose ‘20 with an Anejo Tequila Lime White Chocolate.

While we are typically not open for business on Wednesdays, we did host a Valentine’s Day Gourmet Wine-Paired Dinner on the 14th from 6:30 - 9pm. After enjoying their welcome cocktail and Amuse-Bouche, guests were seated and ready for the first course at 7pm. Owner Yvan Beliveau chatted about the different wines we chose to pair with each course throughout the evening. Couples and groups relaxed to serene acoustic music, including the guitar and harp, from Two Scales Music. View the full menu below:

Chilled Shrimp with Cilantro Remoulade over Shaved Cabbage paired with Pristine ‘21
Potato Latkes with Spicy Jalapeño Sauce Paired with Kaleidoscope ‘21
Smoked Paprika Pork with Peach Bourbon Sauce over a Carrot Puree paired with Merlot ‘19
Lemon Torte Cake paired with Summer Rose ‘20

Thank you to everyone who joined us to celebrate LOVE!

And as always, Cheers!