Coquerel Wine Dinner – Wednesday, March 25th
Wednesday, March 25th: 6:00pm
Tickets: $90 – Buy Now
We are hosting our first Wine Dinner of the year! Wednesday, March 25th at 6:00pm Stacey Pytlewski from Coquerel Wines will be our guest.
Coquerel Wines, a small boutique winery established in 2005, is located in Calistoga, a northern sub-AVA in Napa Valley, which is sandwiched between the Diamond Mountain District & Howell Mountain.
Christine Barbe has been the winemaker from the start. She was born and raised in Bordeaux, France. She studied biochemistry and received her doctorate degree in Enology and Viticulture from the Bordeaux Institute of Enology. Her knowledge of sauvignon blanc is extensive as she made wine at Chateau Carbonnieux and La Louviere in Pessac-Leognan. Christine also worked with the renowned Denis Dubourdieu and learned firsthand how to taste sauvignon blanc grapes as they ripen and how to harvest them to maximize the aroma and flavor of the wine.
Moving to Napa in 1996, she quickly picked up positions with Robert Mondavi, Gallo, and Trinchero. However, she needed to make wines that spoke to her and Coquerel was just the opportunity. Putting her education, knowledge, and experience together, she now makes wine with intention that speaks of terroir and a delicate winemaking style.
With a total production landing just under 3,000 cases, we are honored to have the opportunity to host this dinner! Chef has put together an incredible menu to pair with these delicious, small production wines.
Composed Crab Salad
Carolina crab salad dressed with whole grain mustard crème, roasted cucumber nage, and pure pepper dots.
Coquerel ‘Le Petit’ Sauvignon Blanc 2024
~ Second Course ~
Roast Celeriac Fondant
A spiral of roasted celeriac, sautéed maitake mushrooms, roasted celeriac sauce, and Siurana olive leek oil.
Coquerel ‘Terroir’ Verdelho 2024
~ Third Course ~
Shoulder Terrine
Pâté de Champagne shoulder belly and liver, cooked en terrine, served cold. Rotkohl, raspberry balsamic served with Yukon gold potato noisette and brown butter parsley.
Coquerel ‘Terroir’ Tempranillo 2023
~ Fourth Course ~
Coq au Vin
Red wine braised poussin, braised garlic, oyster mushrooms, château potatoes, with baby turnips, and a market selection of carrots.
Coquerel ‘Terroir’ Cabernet Franc 2023
~ Fifth Course ~
Chocolate Sponge
Chocolate pastry cream, blackberry coulis and Chantilly cream.
Coquerel ‘Terroir’ Cabernet Sauvignon 2022
