A casual but elevated wine tasting experience, led by our staff sommelier, including a tour, wine and food. Start with an educational tour of the cellar, including a barrel tasting of one of our upcoming reds. Return to the farm table to take in the view with a grazing plate of savory, seasonal foods, paired with a curated flight of five of our best wines.
An elaborate tasting experience for 14 guests at our farm table with sparkling wine, a hosted tour and five courses paired with wine. Check back for dates later in the summer.
Seasonal menu of small plates, available with a wine tasting, wine flights or wines a la carte, every day. No reservations needed.
See sample menu below.
Sample Menu of Seasonal Tastes
Small plates for sharing and pairing. Available 11am – 4pm daily in our Geneva tasting room, orderable at the Ravinous Kitchen bar to enjoy at the tables in our neo-rustic, open-air barn.
Selection of local cheeses, charcuterie, house pickled beets, wholegrain mustard, baguette – $15
*Savory Spiced Walnuts
Squash seed oil, curry, smoked Seneca lake salt – $5
*Hedonist Artisan Chocolates & Wine Pairing – $8
Includes 5 wines and 3 chocolates; (price is reduced to $4 for Ravinous Club members who receive free tastings)
*These items are also available from 11am – 4pm, daily, at our Keuka Tasting Room, downstairs and to enjoy on the patio, overlooking Keuka Lake.
Chef Andrew Chambers
Chef Chambers began working at an early age in his family’s
vineyard in Penn Yan, where they grew table fruit grapes like Concord Niagara
and other native varieties. When he was in his early teens, his parents
purchased a diner, and throughout high school, Chambers worked his way up:
first washing dishes, then making food.
He attended the College of Culinary Arts — a nationally ranked
culinary school — at Johnson and Wales University in Charlotte, North Carolina,
worked at the Esperanza Mansion in Penn Yan during the summers, and finished
both his culinary arts and baking degrees in two years. The New York Wine and
Culinary Center recruited him in 2008 to be the in-house pastry chef, and just
like he did at the family diner, Chambers began to work his way up the ranks.
After spending four years as sous chef, he was promoted to executive chef in
2014, at age 26.
Continuing to work within the beautiful Finger Lakes region,
Chef Chambers became Executive Chef at Del Lago Resort and Casino in 2016.
In the spring of 2019 Chef Chambers joined Ravines Wine Cellars
as executive chef and is continuing to promote and develop the Finger Lakes
bounties of amazing food and wine.
