National Press Club

BV winemaker Trevor Durling and Certified Angus Beef pair up for Fourth Estate wine dinner April 3

March 12, 2019 | By Donna Leinwand Leger | donna@dcmedia.us

BV Winemaker Trevor Durling will join diners at the Fourth Estate on April 3.

BV Winemaker Trevor Durling will join diners at the Fourth Estate on April 3.

Join Beaulieu Vineyard winemaker Trevor Durling for an evening of top flight wines paired with five Certified Angus Beef-centric courses at a wine dinner Wednesday, April 3, at the Fourth Estate restaurant.

The evening begins at 6:30 p.m. with hors d'oeuvres featuring four different cuts of beef.

Durling, the fifth winemaker in the Napa Valley winery's 118-year history, will share tasting notes on each of the five wines, including Georges de Latour Private Reserve Cabernet, to be served at the dinner. A complete menu is listed below.

To reserve, please click here. Tickets are $80.75 for National Press Club members and $95 for nonmembers. There is a discount when buying two ("couples") tickets. You must be logged into the Club's website to receive the discount.

BV is an award-winning winery in the heart of Napa's Rutherford AVA. It had its start in 1900, when businessman Georges de Latour's wife, Fernande, first saw the land that would become their original Rutherford vineyard. She called it "beau lieu," or "beautiful place." Latour sold his cream of tartar business, bought four acres and created Beaulieu Vineyard with the goal of creating wines to rival the wines he enjoyed in France.

Durling, who grew up in neighboring Sonoma County, studied at the University of California Davis in the Viticulture and Enology program. He became chief winemaker in 2017. Before joining BV, he was chief winemaker at Hewitt and Provenance.

Menu

Hors d’oeuvres

Certified Angus Beef (CAB) Spinalus roulades with blue cheese, spinach and walnuts
CAB Santa Maria grilled Tri-tip sliders with cheddar and pickled red onions
CAB Teres Major tartare on ciabatta with cornichons and mustard
CAB Chuck Flap/Denver steak Korean skewer with lemongrass ginger glaze

Served with sparkling rosé, Sterling Vineyards, California

Soup
CAB consommé with celeriac, carrots and cured CAB flank steak garnish

Served with Sauvignon Blanc, Provenance Vineyards, Rutherford AVA, Napa Valley, Calif.

Salad
Spring greens, new peas, shiitake mushrooms, herb goat cheese and grilled CAB sirloin flap steak

Served with Cabernet Sauvignon, BV Beaulieu Vineyards, Rutherford, Napa Valley, Calif.

Surf/Turf Course
Rosemary shrimp and bacon-wrapped CAB Ball Tip “Baseball” steak, soft Parmesan polenta and grilled spring asparagus, hollandaise with lemon toasted brioche breadcrumbs

Served with Merlot, BV Beaulieu Vineyards, Napa Valley, CA

Intermezzo
Local tropical sorbet

Entrée
The King of Beef: Angus Prime Rib, oyster mushroom sauce, fresh beet horseradish, chive butter Hasselback potatoes and spinach soufflé

Served with Cabernet Sauvignon, Georges de Latour Private Reserve, Rutherford, Napa Valley, Calif.

Dessert
Harry Caray’s “Holy Cow!” cake