This year marks the 28th anniversary of the “Dinner with the Winemaker” series at Bodega Bay’s Inn at the Tides. The success of this annual series is due to the combination of stellar, Sonoma County cuisine paired with the best Napa and Sonoma County wines in a stunning Sonoma Coast location.
Each year, guests are invited to choose from a variety of superb wine and food menus at the Inn at Tides’ Bay View Restaurant. In the next winemaker dinner in the series on July 18th, Inn at the Tides presents an evening with Jeffrey Stambor, Director of Winemaking at Beaulieu Vineyard.
Beaulieu Vineyard is one of Napa Valley premier wineries and one of Napa’s most historic wineries. After more than a century, Beaulieu Vineyard continues to create critically acclaimed wines. Jeffrey Stambor arrived at Beaulieu Vineyard 25 years ago after graduating from University of California in Davis and studying his craft in France, Argentina, and other California wineries. Originally hired as a Viticulturist/Enologist, Jeffrey Stambor was appointed as BV’s head winemaker in 2009.
The evening begins with three delicious ingredients combined – grilled peaches, Burrata cheese, and Parma Prosciutto. This first course is paired perfectly with a Beaulieu Vineyard Carneros Chardonnay 2011 which features smells and tastes of pear, peach, and apple.
The second course delivers a traditional seared King Salmon with a twist – it is served with an asparagus, Pinot Noir risotto. The obvious (and perfect!) pairing for this course is the Beaulieu Vineyard Carneros Pinot Noir 2012. Aged in French oak barrels, this rich, flavorful, lustrous wine is exquisite.
Guests will next enjoy a Beaulieu Vineyard wine that has received 90 points from Wine Spectator and is one of BV’s unique Reserve wines. This is the Beaulieu Vineyard Reserve Tapestry Red Blend Napa Valley. A complex, graceful blend of mostly Cabernet Sauvignon and Merlot, this wine is created with hints of Cabernet Franc, Petit Verdot, and Malbec. The food pairing for this course is an Applewood bacon-wrapped Angus tenderloin served with a chocolate and mushroom sauce.
The evening ends with the last perfect pairing of food and wine – a raspberry Bavarian cream served with fresh fruit Macedonia paired with Beaulieu Vineyard Muscat de Beaulieu. The sweetness, intensity, and elegance of this wine has made it a favorite among wine-lovers, winemakers, and even Beaulieu’s founder, Georges de LaTour.
Don’t miss the opportunity to attend at least one of the winemaker dinners in this year’s Inn at the Tides’ series! Remember to contact Pure Luxury for your private, chauffeured transportation to this and any other event for safe, professional transportation.