We’re excited to introduce a new way to experience Red Tail Ridge Winery.
Our Food & Wine Experience pairs a selection of our wines with thoughtfully prepared bites, designed to bring out the best in each glass. It’s a relaxed, seated tasting that lets you slow down and enjoy the details.
The menu is prepared by our Resident Chef, Matt Hummel, with a focus on seasonal ingredients and layered flavors that complement our wines.
Each experience includes three curated bites, currently featuring:
Additional dishes are available à la carte if you’d like to explore more, including options like trout tiradito, sturgeon croquetas, nixtamalized beet tostada, and braised pork cheek, along with seasonal desserts.
Menus will shift with the season, keeping each visit a little different.
Take a look at our current menu.
Located in Penn Yan on the Seneca Lake Wine Trail, this experience is perfect for a weekend visit, a small group outing, or something a little different than a standard tasting.
Reservations are recommended, as space is limited.
If you’re looking for a tasting that’s a little more thoughtful and a little more memorable, we’d love to host you.
Reserve your spot here.
February invites reflection, celebration, and wines that balance freshness with texture. Sparkling rosé wine captures all of that in one glass. From vineyard to bottle, every step shapes a wine that feels both joyful and intentional.
Pinot Noir clusters bring quiet beauty to the vineyard. Small oval bunches hold tiny berries that respond quickly to their surroundings. These sensitive clusters demand attention, yet they reward care with precision and depth. Many of the world’s most expressive wines begin right here, in these compact bundles.
Harvest requires patience and restraint. Our team hand-picks each cluster at the moment acidity feels bright and sugars remain lean. This balance matters. It gives the finished wine energy, structure, and clarity.
Pressing follows with a gentle approach. The membrane press allows juice to flow freely without force. Nancy watches closely as the press runs, selecting only the fraction that best serves the wine. That attention protects purity and texture from the very start.
Indigenous yeasts guide fermentation. These native yeasts express the Finger Lakes honestly, drawing character from the vineyards along Seneca Lake. This choice honors place and reinforces our commitment to wines that reflect where they grow. At Red Tail Ridge Winery, that sense of place always leads the process.
Time in tirage transforms the wine. Champagne yeast works slowly inside each bottle, creating fine bubbles and layered texture. This stage builds complexity and depth while preserving freshness.
Sparkling rosé wine loves food. Bright acidity and texture make it one of the most versatile pairing wines on the table. That versatility explains why it shines during our Valentine’s Day Caviar Experience, where balance and celebration share the spotlight.
Step back into mid-century America for a night of nostalgia, indulgence, and bold personality at Red Tail Ridge Winery. This drag dinner experience on March 28, 2026 at 6:00pm pairs a reimagined 1950s menu with live performances from some of Rochester’s favorite Queens. Expect classic flavors, lively banter, and theatrical moments throughout the evening.
The night begins with a cocktail half-hour designed to set the tone. Guests will enjoy bubbly wine alongside passed hors d’oeuvres inspired by iconic mid-century entertaining. These opening bites invite conversation and connection while easing everyone into the evening’s playful energy.
After the reception, guests will take their seats for the first of three drag performance sets. Each performance brings music, humor, personality, and audience interaction. Between sets, dinner unfolds course by course. Chef Matt Hummel updates classic 1950s dishes with thoughtful modern touches while preserving their nostalgic charm.
The menu opens with passed hors d’oeuvres, including deviled quail eggs with crispy chicken skin, tomato aspic with poached shrimp, and fried Castelvetrano olives with whipped feta. The second course presents a refreshed Waldorf salad. For the main course, guests will enjoy a rich and satisfying short rib Wellington. Dessert closes the evening with a flaming surprise that delivers drama worthy of the final bow.
This drag dinner experience reflects Red Tail Ridge Winery’s commitment to hospitality, creativity, and memorable food-and-wine moments. Guests should arrive ready to laugh, celebrate, and embrace the unexpected.
Date: March 28, 2026
Time: 6:00pm
Ticket Price: $150 per guest
For your convenience, you may choose to add an 18% gratuity at checkout.
Seats remain limited, and this event will sell quickly.
👉 Add to cart and reserve your seat at Red Tail Ridge Winery today.
Cold weather may have tightened its grip outside, but inside Red Tail Ridge Winery, the mood was anything but chilly.
Our recent winter dinner brought serious heat, heart, and hospitality. Guest chef Jamie Davis, joined by his wife and sous chef Jennifer Davis, created a menu driven by passion and soul. Each course leaned into comfort and creativity, making the evening feel both elevated and deeply personal.
Those flavors met their match with stunning wines from Nancy Irelan, whose bottles brought elegance, depth, and just the right amount of winter warmth to the table. Together, the food and wine sparked conversation, laughter, and that unmistakable glow that only a shared meal can create.
Despite the cold snap outside, our tasting room stayed cozy and full of life. Guests lingered, glasses clinked, and the energy in the room reminded us why these nights matter so much. None of this would have been possible without everyone who braved the weather to join us and show love to our incredible collaborators.
📽️ Be sure to watch the recap video below to relive the evening’s highlights, from the plates to the pours.
If you missed this one, don’t worry. More unforgettable experiences are on the way. Check out our upcoming events and join us for the next gathering around the table.