The festival features a multi-day schedule:
- Wednesday, August 22nd - Cocktail Reception
- Thursday, August 23rd - Wine Sensory Classes
- Friday, August 24th - Wine Sensory Classes
- Friday, August 24th - Gold Rush Dinner
- Saturday, August 25th - Grand Tasting
Gold Rush Dinner - The Gold Medal wine winners, selected by the panel of judges a week prior to the event, will be the stars of the Gold Rush Dinner on August 24th at 6:30 pm. This multi-course dinner will be catered by the Jacksonville Inn, and held under the tent. Cost of attendance is $125 and limited to 100 guests.
The final menu will be decided upon selection of the Gold Medal winner, but the tentative, five-course menu, created by Jacksonville Inn's Platon Mantheakis, includes:
Tangerine and Pecan-Crusted Goat Cheese with Fry Family Farms Baby Greens
Skewered Prawn Martini
Heirloom Tomato Gazpacho & Avocado Creme Fraiche
Maple Leaf Duck Confit
Fingerling Potato and Grilled Fennel Heart Salad with Crispy Walla Walla Onions
Herb-Crusted Medallion of Locally-Grown, Free Range Beef Filet Mignon
Wild Oregon Mushrooms & Grilled Vegetables
Oregon Late Harvest Rogue Valley White and Red Haven Peach Semifreddo
Pistachio Meringue Shortbread
Fresh Raspberry Coulis & Applegate Fresh Blackberry
Wild Honey Syrup
Sensory Classes - This year, new classes are being offered August 23rd & 24th at 9:30 am and 1 pm in the tent. The cost is $30 per class.
Topics include:
- History of the Wine Region by author MJ Daspit
- Sensory Evaluation, Tasting & Pairing Wines with Associate Director of the Southern Oregon Wine Institute, Dwayne Bershaw
- Climates of Southern Oregon/What the Future Holds featuring SOU Professor of Environmental Studies, Dr. Greg Jones
- Sensory Evaluation with local wine expert, Peter Adesman
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