National Press Club

Penfolds Wine Dinner

Penfolds Wine Dinner

November 13, 2018 6:30 PM

Location: 4th Estate Restaurant

Penfolds Wine DinnerOn Tuesday, November 13, 2018, the Fourth Estate will host a special wine dinner in partnership with the legendary Australian winery, Penfolds. Dinner will begin with the first of five Penfold's wines selected for this occasion and passed hors d'oeurvres. Dinner will follow at 7:00-9:00. Tickets are available on both the NPC website and Eventbrite: $95/single; $180/couple with a 15% discount for National Press Club members ($80.75/$161.50).

From 1844 to today, the merging of science, art and innovation has driven Penfolds to become one of Australia's most famed and respected winemakers.

Dr. Christopher and Mary Penfold planted vine cuttings they had carried on their voyage to Australia. By 1870, Dr. Penfold's medical reputation grew leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary Penfold retired in 1884 ceding management to her daughter, Georgina. By 1907, Penfolds had become South Australia's largest winery.

In 1948, Max Schubert became the company's first Chief Winemaker propelling Penfold's onto the global stage. In 1959, the tradition of ‘bin wines' began. The first, a Shiraz, was simply named after the storage area of the cellar where it aged. Max Schubert's experiments paid off. The 1990 vintage of Penfold's wine was named Wine Spectator's Red Wine of the Year in 1995.

In 2014, Penfolds celebrated its 170th anniversary and, never to rest on its laurels, picked up a perfect score of 100 for its 2008 wine in two of the world's most influential wine magazines.


Hors d’oeuvres

Riesling, Penfold’s Bin 51, Eden Valley, Australia 2017
Avocado and fresh tuna bruschetta with toasted sesame seeds
Chipotle sweet potato rounds with crème fraiche and dill
Coconut togarashi chicken skewers with mango dipping sauce

First Course

Chardonnay, Penfold’s Max’s, Adelaide Hills, South Australia 2017
Spicy green papaya salad, grape tomatoes, chile marinated green beans, cilantro, cantaloupe and peanuts with ginger-lime dressing

Second Course

Shiraz/Cabernet, Penfold’s Max’s, Barossa Valley, South Australia 2015
Brown sugar blackened salmon, melted blue cheese on crouton with julienned butternut squash


Locally made sorbet


Cabernet Sauvignon, Penfold’s Bin 407, Barossa Valley, So Australia 2015
Mint marinated grilled skirt steak, blackened fennel and cheesy red pepper polenta


Tawny Port, Penfold’s Club, Australia N/V
Apple and walnut bread pudding with caramel and dark chocolate sauces

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