Get your tickets now: Just a few spots left for Chateau St. Jean wine dinner March 22 at Fourth Estate
March 9, 2018 | By Donna Leinwand Leger | email@example.com
Enjoy the extraordinary wines of Chateau St. Jean with legendary California winemaker Margo Van Staaveren at a dinner March 22 at the Fourth Estate restaurant.
The award-winning Van Staaveren, selected "Winemaker of the Year" by Wine Enthusiast in 2008, will guide dinners through each thoughtfully paired course, sharing expertise developed over her 38 years creating luxury wines at Chateau St. Jean. Van Staaveren is renowned for making the 1999 Wine Spectator Top 100 List Wine of the Year - the #1 wine - for her 1996 Chateau St. Jean Cinq Cepages.
The evening opens with hors d’oeuvres served with a sparkling rosé at 6:30 p.m. Dinner will be served at 7 p.m. Tickets cost $70 per person for non-members and $59.50 per person for National Press Club members. Members must be signed in to take advantage of the 15% discount. Couples tickets are $130 for two seats at the dinner for non-members. Couples tickets for members are $110 for members.
Chateau St. Jean produces an extensive portfolio of Sonoma County wines, as well as vineyard designated wines, limited-production Reserve wines, and the flagship Cinq Cépages Cabernet Sauvignon. Van Staaveren has been instrumental in the production of the Cinq Cépages since the premier 1990 vintage release.
2016 Sparkling Rosé, Chateau St. Jean, Sonoma County
served with hors d'oeuvres
Prosciutto-wrapped melon and mango
Strawberry with blue cheese
Bacon-wrapped celery dressing
Champagne shrimp on endive
Moroccan lamb meatballs with raisins
2014 Chardonnay, Chateau St. Jean Robert Young Vineyard, Alexander Valley
served with a salad of radish, arugula and mandarin orange salad with goat cheese and hazelnuts
2014 Chateau St. Jean Cabernet Alexander Valley
Crusted tuna in cucumber cream with charred lemons and blistered grape tomatoes
Intermezzo of locally made sorbet
2014 Cinq Cépages, Chateau St. Jean, Sonoma County
served with marinated and grilled Virginia bison hanger steak, red wine demi glace, wild mushroom risotto and haricots vert almandine
2016 Brut Cuvee Sparkling Wine, Chateau St. Jean, Sonoma County
served with espresso chocolate cake, chocolate ganache, cinnamon mascarpone and oven dried strawberries