The Fearrington Plate – October 9, 2025

Chef Paul Gagne’s new fall menu has arrived—and it’s nothing short of spectacular. One of our current favorites is the Tarragon-Cured & Pollen-Crusted Salmon, served with Asian Pear, Pear Kombucha, Olive Oil, and Celery. The dish is bright, balanced, and beautifully layered, showcasing Chef Paul’s ability to weave fresh, seasonal ingredients into something truly memorable.

Our Wine Director, Troy Revell, suggests pairing this with an Aligoté or for an elevated pairing a Chablis. Both offer just the right lift and minerality to complement the richness of the salmon and the delicate sweetness of the pear.

“The Aligoté brings a clean, citrusy edge that refreshes the palate, while a classic Chablis highlights the subtle herbal and saline notes—it’s an elegant harmony of flavor,” says Troy.

Fall never tasted so refined. Join us at The Fearrington House Restaurant to experience the new menu for yourself.

GALLOWAY’S WINE SHOP
Hermann J. Wiemer ‘Field White’ Grüner Blend NV – $17

From New York’s Finger Lakes, this beautifully balanced white blend captures the best of three varietals: Grüner Veltliner provides crisp structure, Riesling adds delicate aromatics, and Chardonnay lends a soft fruit note that rounds everything out. The result is a light-bodied, refreshingly textured wine that’s as at home on a summer afternoon as it is at a festive winter table.

A unique feature of this wine is its non-vintage character — each bottling includes a portion of the previous year’s wine, lending it a touch of depth and continuity. It’s an easy, reliable favorite for those moments when you need a versatile, crowd-pleasing white.

Troy Revell, Wine Director, says:
“This is the kind of wine I always recommend keeping on hand — clean, bright, and endlessly drinkable. It’s a true reflection of the Finger Lakes’ ability to deliver European-style elegance with a distinctly American energy.”