Curated Wine Dinners
At APS Hospitality Group, our curated wine dinners are a celebration of flavor, craftsmanship, and connection. Each dinner is thoughtfully designed to highlight exceptional wines alongside seasonally inspired dishes, creating a seamless harmony between food and wine. We collaborate with renowned winemakers and producers to craft pairings that tell a story—of the land, the vintner’s vision, and the culinary artistry on each plate. Whether an intimate gathering or a grand affair, every sip and bite is an invitation to explore, savor, and experience something truly unforgettable.
Example Menus from Burtech Vineyards
First Course: 2022 Estate Chardonnay-
Alaskan Halibut Crudo- Grilled Stone Fruit, Arugula, Lemon Vinaigrette
Second Course: 2021 Pinot Noir, Sonoma coast
Braised Lamb Tart- Blueberry compote
Third Course: 2019 Merlot / Cabernet Sauvignon Blend, The Beginning, Sonoma Valley
Dry Aged New York - Confit Potato, Red Wine Sauce
Or
Roast Marys Chicken - Confit Potatoes, Pan Sauce
Fourth Course: 2020 Late harvest Sauvignon Blanc
Chino Farms Berries- Zabaglione, Shortbread
Example Menu from Chateau Montelena
FIRST COURSE: CHEF BERNARD
MAINE DIVER SCALLOP CRUDO- PERSIMMON, SEAGRASS, RHUBARB, TOMATO CONSOMMÉ, SMOKED TROUT CAVIAR
CHARDONNAY 2013 3L
SECOND COURSE: CHEF SUZETTE
BUTTER POACHED LOBSTER, CITRUS ZABAGLIONE, FENNEL, HEARTS OF PALM
CHARDONNAY, NAPA VALLEY 2016, 2021
THIRD COURSE: CHEF ARON
ANSON MILLS POLENTA, SHAVED TRUFFLE, CHINO FARMS SWEET CORN
ESTATE CABERNET 2007
FOURTH COURSE: CHEF SUZETTE
DRY AGED MAPLE LEAF DUCK -BABY TURNIPS, RED CABBAGE, DUCK SAUSAGE
ESTATE VINEYARD CABERNET SAUVIGNON, CALISTOGA 2005
FIFTH COURSE: CHEF BERNARD
BRAISED BRANDT BEEF CHEEKS - LEEK MASCARPONE SPOONBREAD, PARSNIP, BUTTERNUT SQUASH, ROSEHIP, BLACK MUSCAT REDUCTION
ESTATE VINEYARD CABERNET SAUVIGNON, CALISTOGA 2019, 2010
SIXTH COURSE: CHEF SUZETTE
IL FORMAGGIO: BLU NOTTE
20 YEAR RUBY PORT
