Reception and Dinner, 7 p.m.

Founder John Williams, a Wine Festival perennial favorite, reaches deep into his cellar — as well as his pasture — to display the full scope of Frog’s Leap’s philosophy and organic approach. The winery’s primary focus is on sustainable farming and in understanding and appreciating the soil, which is apparent in their merlots, sauvignon blancs, cabernet sauvignons and legendary zinfandels.

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Reception
2010 Chardonnay

First Course
Southern BBQ Frog’s Legs
Crunchy Slaw
2010 Sauvignon Blanc

Second Course
Duck and Egg Salad
Red Pepper, Rocket, Pine Nuts
2009 Merlot

Third Course
Herb Crusted Rack of Spring Lamb
Grilled Georgia Peach, Haricots Verts
2008 Cabernet Sauvignon
1990 Cabernet Sauvignon en magnum

Fourth Course
Chili Chocolate Torte
2009 Zinfandel