Last chance to reserve your space at 5-course Penfolds dinner with iconic Australian wines, Nov. 13

Kick off the 175th anniversary year of legendary Australian winemaker Penfolds at a five-course dinner featuring some of winery's iconic wines on Tuesday, Nov. 13, at The Fourth Estate.

Penfolds' global wine ambassador Zoe Warrington will travel from Australia to guide us through these extraordinary wines.

Tickets are limited so click here to reserve now.

Tickets are available on both the National Press Club website and Eventbrite. Tickets cost $95/single; $180/couple with a 15% discount for Club members ($80.75/$161.50). Members must be signed in to receive the discount.

The evening begins at 6:30 p.m. with a reception featuring passed hors d'oeuvres and Penfolds Bin 51 Riesling. Dinner follows at 7 p.m. The complete menu is listed below.

Dr. Christopher and Mary Penfold planted their first vine cuttings in 1844 at their new Australian home. While Dr. Penfold devoted himself to his growing medical practice, Mary Penfold tended the vineyards and winery, producing popular Clarets and Rieslings.

When Mary Penfold retired in 1884, she passed the management of the winer to their daughter, Georgina. By 1907, Penfolds had become South Australia’s largest winery and has produced award-winning wines for the last century. In 2019, Penfolds will celebrate its 175th anniversary.

The Dinner Menu

Hors d’oeuvres
Wine: Riesling, Penfolds 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
Wine: Chardonnay, Penfolds 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
Wine: Shiraz/Cabernet, Penfolds Max’s, Barossa Valley, South Australia 2015
Brown sugar blackened salmon, melted blue cheese on crouton with julienned butternut squash

Intermezzo: Locally made sorbet

Entrée
Wine: Cabernet Sauvignon, Penfolds Bin 407, Barossa Valley, South Australia 2015
Mint marinated grilled skirt steak, blackened fennel and cheesy red pepper polenta

Dessert
Wine: Tawny Port, Penfolds Club, Australia N/V
Apple and walnut bread pudding with caramel and dark chocolate sauces