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June 2016

Idaho Wine Month Kickoff

June 2, 2016 @ 5:30 pm - 7:30 pm

Juniper featuring wines from Cinder Wines, Coiled Wines, Cold Springs Winery, HAT Ranch Winery and Vineyard, Huston Vineyards, Indian Creek Winery, Koenig Distillery and Winery, Mouvance Winery, Split Rail Winery, Telaya Wine Co, Vale Wine Company, Vickers Winery, Vizcaya Winery, Williamson Orchard and Vineyard, live music, suggested $5 donation to the Idaho Wine Scholarship.

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Community First Friday featuring Hat Ranch and Vale wines

June 3, 2016 @ 4:00 am - 7:00 pm
Whole Foods Market Boise, 401 S Broadway Ave
Boise, ID 83702 United States
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Community First Friday is the 1st Friday of every month. There will be live music, raffles and other giveaways as well during the event. Check out the Whole Foods Facebook page for more info.

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Savor Idaho

June 12, 2016
Idaho Botanical Garden, 2355 Old Penitentiary Road
Boise, ID 83712 United States
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In its eighth year, the Idaho Grape Growers and Wine Producers Commission will be hosting Savor Idaho, Idaho’s Premier Wine and Food Event. The event will be held on June 12, 2016 at the Idaho Botanical Garden in Boise, ID, featuring a vast array of Idaho wineries and restaurants. Savor Idaho gives consumers a unique opportunity to savor the best Idaho has to offer in wine and food. The tasting will begin promptly at 2pm and run till 5pm welcoming…

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Tasting With The Hat Ranch Winemaking Team

June 16, 2016 @ 5:00 am - 8:00 pm
Vine Wine Shop and Lounge, 1320 S Maple Grove Rd
Boise, ID 83709 United States
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Our Winemaker Tim and Cellar Master Will be at Vine Wine Shop to pour tastings and answer all your Winemaking questions! A great opportunity to find out what it really takes to make Award Winning Wines!

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Winemaker’s Dinner at Chandlers

June 21, 2016 @ 6:00 am - 9:00 pm
Chandlers, 981 W Grove St
Boise, ID 83702 United States
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June 21st, 2016 Menu   2015 Hat Ranch Dry Moscato Passed Hors d’Oeuvres Endives with roquefort and walnut, crostini with tapenade, puff pastry with fromage blanc   2014 Vale Viognier Day Boat Scallop pan seared and set on a truffled potato cake, with shiitake mushrooms in a citrus butter sauce   2009 Vale Syrah Duck Two Ways seared breast and leg confit on a red cabbage and apple slaw with port wine reduction and mascarpone polenta   Intermezzo Sorbet  …

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