Escape to “Wine Weekends in The Woods” At The Lodge At Smithgall Woods February 9-11, February 16-18, and February 23-25, 2007

Helen, Ga. (January 5, 2007) – Looking for a weekend escape to unwind after the hustle and bustle that often fills the hectic holiday season?

The Lodge at Smithgall Woods invites guests to experience a splendid weekend of fine wines and culinary pleasures amidst its serene, natural setting during the fifth annual “Wine Weekends in the Woods” series, held February 9 – 11, February 16 – 18 and February 23 – 25.

This private estate-turned-lodge located on a 5,600-acre Heritage Preserve in the north Georgia mountains will host three weekends showcasing a wide selection of wines from various regions of the world while a wine expert provides educational commentary regarding each vintage. In addition to the exquisite selection of wines, guests will dine on gourmet cuisine, prepared by Smithgall Woods’ resident chef, Mac Parks.

Rates for the weekend are an exceptional value at $699 per couple ($749 for a private one-bedroom cottage with hot tub) and include all meals, tastings and on-site activities. Due to the popularity of these events, early reservations are recommended.

This year’s “Wine Weekend in the Woods” series will begin by showcasing a collection of fine reds on February 9 – 11, earning it the appropriate title of “Romantic Reds” in honor of Valentine’s Day.

Throughout the weekend of February 16 –18 guests will feel as though they have been transported to Italy as the series highlights several Italian classics with its “Festa Italia” presentation, and the series will conclude with “Below the Equator” on February 23 – 25, as selections from the lower continents are featured.

During each of the dinners, guests will be entertained with lively commentary on the wines provided by some of Atlanta’s leading wine experts as they feast on cuisine specifically paired with the wine selections.

Ensconced amidst the intimate comfort and incomparable surroundings of The Lodge at Smithgall Woods, an intimate group of just 26 guests will sample these hand-picked selections of wines from around the world during the limited series.

The highlight of the weekends are the Friday and Saturday evening wine dinners, designed by Chef Parks, featuring elaborate multi-course menus of appetizers, salads, soups, entrees and desserts. Chef Parks focuses on using the freshest local ingredients.

In addition to Saturday’s culinary offerings are a Friday evening reception followed by a multi-course wine dinner, a Saturday morning home-style breakfast and afternoon gourmet picnic lunch, and a bountiful champagne Sunday Brunch. Vying for attention during the weekends will be the sights and sounds of nature as the tumbling waters of clear mountain streams serenade guests on crisp nights.

From indulging in interpretive hikes to fly-fishing on Dukes Creek, guests can enjoy countless recreational activities on the property throughout the afternoon to work up an appetite for the evening’s festivities. For those who prefer to stay warm on chilly February days, the cottage great rooms offer a cozy fireplace, which makes for an ideal spot to curl up with a warm blanket and a good book.

The Lodge at Smithgall Woods provides an exclusive setting, hosting overnight guests. Accommodations are arranged in five gracious guesthouses with elegant furnishings, large living rooms and residential style kitchens.

Fourteen individually appointed guestrooms gaze out over rushing creeks and lush mountain landscapes. Interiors are warmly decorated with elegant fabrics, antiques, comfortable beds, overstuffed chairs and unique artwork, and each guestroom has a private bath, television and telephone. Because of the Lodge’s unique layout, groups can enjoy exclusive rights to a cottage or the entire property for their personal, intimate gatherings.

The Lodge at Smithgall Woods is located in north Georgia, just over an hour from Atlanta and three miles west of Helen at 61 Tsalaki Trail, Helen, GA, 30545. For reservations, please contact The Lodge at Smithgall Woods at (800) 318-5248 or (706) 878-3087 or visit www.SmithgallWoods.com for more information.

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Recipe and Suggested Wine Pairing
Recipe Compliments of Executive Chef Mac Parks of The Lodge at Smithgall Woods
Wine Pairing Compliments of Michael Venezia of United Distributors

Suggested Wine Pairings:
Moillard, Bourgogne Tradition, Pinot Noir, 2004
Average retail in Atlanta markets: $15.99

Recipe:
Lamb Carpaccio with Hummus

Trim the fat from lamb loins and place in large mixing bowl. Add 2 tablespoons of olive oil, garlic, pepper, rosemary and parsley. Completely coat the meat and let marinate at least one hour at room temperature.

Heat olive oil in a large heavy skillet. When the oil is hot, sear the meat about one minute on each side. Remove the loins from the pan, cover and place in the freezer for about 20 minutes.

When the loins are firm, cut them across the grain into quarter inch slices.

Drizzle with extra virgin olive oil and serve with hummus, toasted pita and lemon wedges.

Ingredients:
2 8oz Lamb Loins

Marinade:
Olive Oil approx. 2 Tablespoons
One Tablespoon of each:
Fresh Rosemary-chopped
Fresh Italian Parsley-chopped
Fresh Garlic-finely chopped
½ Teaspoon coarsely ground pepper

1 Package Pita Bread-toasted
2 Lemons cut in wedges

Hummus
Drain ½ the liquid from the can of garbonzo beans. Place garbonzo beans with remaining liquid in a blender or food processor along with lemon juice, garlic, cummin and sesame paste. Puree the mixture into a smooth consistency. Add salt to taste and blend again. Garnish with parsley.

Ingredients:
1 8oz can garbanzo beans
Juice of one lemon
3 cloves fresh garlic-chopped
1 tsp. ground cummin
1/4 cup sesame paste (tahini)
Salt
2 Tbsp chopped fresh parsley

Serves 6
Preparation Time: 45 minutes

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