Page 135 - Southern Oregon Magazine Summer 2021

to discover that he was
teaching the class. He
provided the guidance
they sought and encour-
aged the planting of
Pinot Noir. Again, des-
tiny would intervene as it
was McGourty who was
Dan and Cindy’s origi-
nal emerging varietals
instructor many years
Photo by Mary Wilkins Kelly Photography prior at UC Davis.

DANCIN Vineyards is a family operated business that launched in 2012.
It has produced many award-winning wines such as the 2017 Tribute
Barbera and the 2018 Capriccio Chardonnay. In addition, DANCIN
has won numerous accolades over the years while continually seeking
excellence in all the aspects of the hospitality service.

With a newly expanded professional kitchen and epicurean chefs creat-
ing culinary masterpieces, wine tasting is taken to a whole new level.
Consider “delizioso” items such as Pane Caldo, a wood fired flatbread
with olive oil, garlic, cheeses, and herbs; or the Fromaggio Platter with
local cheeses, walnuts, pickles, mustard, fruit spread, and baguette; or
the Stuffed Mushrooms with Italian sausage, Chardonnay cream, par-
mesan, and reduced balsamic; artesian pizzas, and salads.

The desserts are just as mouthwatering with a selection of homemade
goods such as the Chocolate Pinot Tart with dark chocolate ganache,
Pinot syrup, Pinot Chantilly cream and pinot salt; the Lemon and
Raspberry Cake; vanilla ice cream with chocolate shavings, and more.
In fact, enjoying the wine and fare at DANCIN is nothing short of a “spa
day” for the palate.

The next time you are visiting DANCIN Vineyards, sipping some great
wine and indulging in the stuffed mushrooms and homemade choco-
late Pinot Tart, be sure to raise your glass and make a toast “alla seren-
dipita” or in the English translation, “to serendipity!”

DANCIN Vineyards
4477 S Stage Rd, Medford
541-245-1133
www.dancin.com

Photo by David Gibb
summer 2021 | www.southernoregonmagazine.com 133