I love this time of year. Representatives from wineries across the world are traveling around to share their newest vintages with appreciative customers. Check back often for additional events. Cheers!
Tuesday, February 18
Judd’s Hill Winery at The Wild Grape Bistro
Winemaker Judd Finklestein of Judd’s Hill Napa Valley Winery will lead you through his wines over a 5-course dinner.
1st course - Oak Knoll Chardonnay featured with chef salad
2nd course - Napa Valley Merlot featured with wood grilled salmon
3rd course - Napa Valley Cabernet featured with braised beef short rib
4th course - Napa Valley Founders Art 2007 Cabernet featured with 4 oz tenderloin medallion
5th course - Coffee and chocolate cake
Cost is $40 for food and $45 for optional wine pairings. Reservations can be made by calling 801-746-5565.
481 E South Temple, Salt Lake City, UT
Wednesday, February 19
Jim Bernau, founder and winegrower from Willamette Valley Vineyards will be pairing six of his wines with Chef Billy Sotelo’s special menu.
- Hamachi with Soy Lemongrass Emulsion with Willamette Valley Vineyards Pinot Gris
- Honey Thyme Sous Vide Red Pear Frisee, Endive, Toasted Walnuts, Roquefort Blue Cheese, Verjus Vinaigrette with Willamette Valley Vineyards Dijon Clone Chardonnay
- Lup De Mare with Bean Cassoulet, Fennel, Olive Herb Salad, Preserved Lemon with Willamette Valley Vineyards Whole Cluster Pinot Noir
- Porcini-crusted Venison Loin, Tea-infused Forbidden Rice, Sauteed Wild Mushrooms, Huckleberry Sauce with Willamette Valley Vineyards Elton Pinot Noir and Estate Pinot Noir
- Poached Pear Crème Tarte with Willamette Valley Vineyards Tualatin Moscato
The cost of dinner is $75 with optional wine pairing for $50.
Seating is limited, call 801-942-1751 to reserve your seats.
Wednesday, February 19
Judd’s Hill Small Plates, Big Glass at Martine Café
Judd’s Hill Napa Valley Winery's winemaker Judd Finklestein will discuss his wines along with small plate samplings.
Cost is $25 for food and $25 for optional wines. Call 801-363-9328 for reservations.
22 E 100 S #200, Salt Lake City, UT
Thursday, February 20
BTG Wine Bar reception with Judd’s Hill Napa Valley Winery
Join winemaker Judd Finklestein of Judd’s Hill Napa Valley Winery for an hors d'oeuvres reception and wine pairing.
Cost is $25 for food and $25 for optional wine. Call 801-359-2814 for reservations.
63 West 100 South, Salt Lake City, UT
Wednesday, February 26
Donkey & Goat Winery at Solitude Mountain Resort
Donkey & Goat Winery's Jared Brandt will team up with chef Greg Neville for a wine dinner pairing.
Cost is $59 food/$39 wine.
Call St. Bernards at 801-535-4120 for more information and reservations.
Friday, February 28
Wine and Chocolate class at Salt Lake Culinary Center
This Wine and Chocolate class will feature handmade, artisan chocolates from Salt Lake City's own Vilia VanTonder as well as wines from the Cotes du Rhone region of France.
Cost is $60.
2233 South 300 East, South Salt Lake, UT 84115
Thursday, March 6
Leo Libations: Wines of Burgundy
The first Thursday of each month, join Educator James Santangelo of the Wine Academy of Utah will guide you through the tasting of six wines of different styles all while enjoying small bites from The Leonardo’s chef de cuisine Zanetta Jones.
Explore different red wines made from Pinot Noir grapes and white wines made from Chardonnay grapes. These wines are made from a region in Eastern France, southeast of Paris. Nothing quite compares in aroma and flavor to a great red Burgundy.
Reserve HERE or call 801-531-9800 ext. 134
Sunday, March 9
Pride Mountain Vineyards at Franck's
Pride Mountain Vineyards Director of National Sales Stuart Bryan will host this dinner to showcase five critically acclaimed wines. Chefs Adam and Robert have created a four-course menu to compliment the wines.
Aperitif: 2012 Pride Viognier, Sonoma, California
1st course: Lobster panna cotta, butter-poached lobster claw, apple-shallot slaw with 2011 Pride Chardonnay, Napa Valley, California
2nd course: Braised pork belly, potato confit, king trumpet mushrooms with 2010 Pride Syrah, Sonoma, California
3rd course: Seared duck breast, dark chocolate red wine reduction, roasted grapes, sautéed rapini with 2010 Pride Merlot, Napa/Sonoma, California
4th course: Sous-vide Snake River Farms Wagyu sirloin, trio of celery with 2010 Pride Cabernet Sauvignon, Napa/Sonoma, California
Cost is $135 per person ($90 wine, $45 food).
Reserve a seat by calling 801-274-6264.