2017 Events

Learn More about all Events of the Boston Wine Festival

January

test

Grand Opening Reception

Friday, January 13
Reception, 7 p.m., Boston Harbor Hotel, the Wharf Room, $100

This Event Is Now SOLD OUT! 

A Boston tradition and the cultural beginning of the New Year; join us to celebrate the opening night of the 28th anniversary of the Boston Wine Festival. Sample more than 50 wines from the many wineries featured in this year’s Festival and savor selections from Chef Daniel Bruce’s culinary creations.

Grand Opening Reception Menu

Cold Passed

Cumin Smoked Eggplant and Roasted Mixed Cauliflower

Eel and Avocado Maki, Togarashi and White Soy

Seared Tuna, Ginger and Wasabe Skewer

Hot Passed

Aged Gouda, Black Truffle and Ricotta Cheese Puffs

Sweet Corn and Lobster Soup Sips

Mint, Saba and Pomegranate Glazed Baby Lamb Chops

Cheese Station

Selection of World Artisan Cheeses with Walnut Bread Slivers, Blueberry Brown Bread,

Raisins on the Vine, Marcona Almonds

Antipasto Station

Grilled Artichokes, Black Olives, Fennel

Crispy Roasted Wild Mushrooms, Black Garlic

Mozzarella Bocconcini, Micro Basil, Tomatoes

Roasted Baby Sweet Peppers, Pearl Onions, Sage

Cold Buffet-White Wines

Saffron and Champagne Steamed Mussels and Maine Lobsters

Curried Coconut Chicken, Vegetable Cous Cous

Mini Farfalle Pasta, Smoked Corn, Truffles, Micro Greens, Tomatoes in Stemless Martini Glasses

Flash Fried Nantucket Scallops Yuzo Tossed Radicchio, Endive and Watercress

Smoked Beef Tenderloin, Ras al Hanout Spice Roasted Root Vegetables

Hot Buffet-White Wines

Baby Shrimp, Smoked Paprika and Triple Crème Cheese Risotto

Blanquette of Veal, Honey Mushroom, Cippolini Onion, Chardonnay, Winter Savory

Cold Buffet-Red Wines

Toasted Spelt, Garlic Sauteed Rabe, Cippolini Onion, Butternut Squash, Ver Jus

Char Grilled Wild Striped Bass, Cardamom Laced Carrots and Parsnips

Seared Yellow Fin Tuna, “Nicoise”

Shredded Duck, Pumpkin, Date and Pickled Red Onion Salad

Slow Roasted Venison Loin, with Chestnuts, Cauliflower and Black Raisins

Hot Buffet-Red Wines

Char Grilled Atlantic Salmon, Celery Root Mash, Red Wine Butter

Grilled Lamb, Tomato and Sage Bolognese with Parmesan Tossed Ditalini

Carving

Coulibiac of Atlantic Halibut and Sea Scallops Yellow Curry Sauce

Coriander and Black Currant Rubbed Aged Beef Sirloin with Cabernet Caramelized Onion Demi

Desserts

Selection of Mini Pastries

Wine List 

TRIMBACH

Alsace, France

Thursday, March 2

2009 Riesling “Cuvée Frédéric Emile”

2012 Pinot Gris “Reserve Personnelle”

2008 Gewurztraminer “Cuvée des Seigneurs de Ribeaupierre”

S.A. PRÜM

Mosel, Germany

Thursday, March 9

2015 Pinot Noir Rosé

2013 Riesling “Luminance”

2015 Riesling “Prum Blue” Kabinett

KEN FORRESTER

Stellenbosch, South Africa

Thursday, March 23

2014 Chenin Blanc “Sparklehorse” Cap Classique Brut

2015 Chenin Blanc “Old Vine Reserve”

2012 Cabernet Sauvignon “The Bridge”, Alexander Valley, California

CLOS DU VAL

Napa Valley, California

Thursday, February 2

2014 Chardonnay “Carneros Estate”

2014 Pinot Noir “Carneros Estate”

2014 Cabernet Sauvignon “Estate”

CASTELLARE DI CASTELLINA -Chianti, Italy

Wednesday, February 1

-2014 Chianti Classico-

EHLER’S ESTATE -St. Helena, Napa Valley, California

Friday, March 31

-2013 Cabernet-

DeLILLE WINE CELLARS - Woodinville, Washington

-2013 D2-

MERRYVALE VINEYARDS - Napa Valley, California

-2012 Forward Kidd Red Blend-

BODEGAS MUGA WINERY -Rioja, Spain

-2015 Muga Blanco-

BODEGAS BOTANI- Spain

-2015 Espumoso-

BODEGAS VOLVER TRIGA – Spain

2012 Triga Red Blend

2013 Campaniao Red 

TYRELL’S WINES-New South Whales, Australia

2010 Sémillon HVD Single Vineyard

MEDLOCK AMES- Alexander Valley, California

2014 Sauvignon Blanc

JOSEPH PHELPS VINEYARDS-Sonoma Coast, California

2013 D2

MERRYVALE VINEYARDS - Napa Valley, California

2013 Freestone Vineyards Chardonnay  

ST. FRANCIS- Russian River Valley, California

2014 Pinot Noir

DOMAINE des PASQUIERS- Rhône Valley, France

2014 Gigondas

MAISON LOIUS JADOT – Burgundy, France

2012 Château des Jacques Moulin-à-Vent

MARCHESI DÈ FRESCOBALDI-Tuscany, Italy

2012 Chianto Rúfina Nipozzano Vecchie Viti Riserva

ACHAVAL FERRER- Mendoza, Argentina

2012 Mendoza Quimera  

SCHRAMSBERG

Napa Valley, California

2013 Blanc de Blancs

CHATEAU MONTELENA WINERY 

Napa Valley, California

2014 Chardonnay

DOMAINE CHANSON

Beaune, France

2013 Vire-Clesse, Maconnais

DOMAINE LAFOND ROC-EPINE

Tavel, France

2012 Blanc, Lirac

ARISTA WINERY

Sonoma, California

2014 Pinot Noir, Russian River Valley

BURGESS CELLARS

Napa Valley, California

2013 Merlot

HEITZ CELLARS

Napa Valley, California

2012 Cabernet Sauvignon

VIEUX DONJON

Châteauneuf du Pape, France

2014 Vieux Donjon Red

DOMAINE CHANDON

Napa Valley, California

Brut Library Dosage NV

Rose, California NV

ROSSI WALLACE CELLARS

Napa Valley, California

 2014 Chardonnay, Rutherford, Napa

FORMAN VINEYARD

St. Helena, Napa Valley, California

Wednesday, March 29, 2017

2014 Chardonnay, St Helena, Napa

ROCO WINERY

Willamette Valley, Oregon

Thursday, February 9, 2017

2013 Gravel Road, Pinot Noir Willamette  Valley, Oregon

2012 Pinot Noir, Marsh Estate, Dundee Hills, Oregon

MARQUES DE VARGAS

Rioja, Spain

Thursday, March 30, 2017

2010 Rioja Reserva, Spain

2009 Reserva Privada, Rioja, Spain

HEDGES FAMILY ESTATE

Red Mountain Region, Washington

Friday, February 17, 2017

2012 Red Blend

Boston Wine Festival

Battle of the Cabernets

Thursday, January 19
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $250

 

A favorite event and the Festival’s most coveted theme dinner continues. The Battle of the Cabernets series showcases Napa Valley’s stars, while a distinguished panel of cabernet experts lead us through a blind tasting of California Cabernets. Experience the variety of dishes Chef Daniel Bruce matches perfectly to these powerful wines, and vote for your favorite in this year’s “battle.”

 

MENU

FIRST

CHAR SEARED ORA KING SALMON

Celery Root Mash and Cabernet Essence

SECOND

ROASTED LONG ISLAND DUCK BREAST

Ditalini Pasta, Cherries, Cut Prosciutto

THIRD

HICKORY SMOKED KOBE BEEF

Black Lentils, Char Seared Mushrooms, Tuscan Kale

FOURTH

CABERNET BRAISED OXTAIL

Aged Gouda Crespelles, Carmelized Fennel, Mint

WINE LINE UP: 

2012 Arkenstone, Napa Valley

2012 Clos du Val “Stags Leap District” Napa Valley

2013 Ehlers Estate St. Helena, Napa Valley

2013 Grgich Hills Estate, Napa Valley

2014 Jason Pahlmeyer, Napa Valley

2013 Paul Hobbs, Napa Valley

2012 Ramey Annum, Napa Valley

2013 Trujillo, Napa Valley 

 

g

Battle of the Cabernets

Friday, January 20 
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $250

 

A favorite event and the Festival’s most coveted theme dinner continues. The Battle of the Cabernets series showcases Napa Valley’s stars, while a distinguished panel of cabernet experts lead us through a blind tasting of California Cabernets. Experience the variety of dishes Chef Daniel Bruce matches perfectly to these powerful wines, and vote for your favorite in this year’s “battle.”

MENU

FIRST

CHAR SEARED ORA KING SALMON

Celery Root Mash and Cabernet Essence

SECOND

ROASTED LONG ISLAND DUCK BREAST

Ditalini Pasta, Cherries, Cut Prosciutto

THIRD

HICKORY SMOKED KOBE BEEF

Black Lentils, Char Seared Mushrooms, Tuscan Kale

FOURTH

CABERNET BRAISED OXTAIL

Aged Gouda Crespelles, Carmelized Fennel, Mint

WINE LINE UP: 

2012 Arkenstone, Napa Valley

2012 BV Latour, Napa Valley

2013 Cade, Howell Mountain

2013 Ehlers Estate St. Helena, Napa Valley

2013 Grgich Hills Estate, Napa Valley

2014 Jason Pahlmeyer, Napa Valley

2013 Paul Hobbs, Napa Valley

2013 Trujillo, Napa Valley 

 

Boston Wine Festival

Meritage Madness

Wednesday, January 25
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $260 

 

Inspired by Daniel Bruce’s award-winning Meritage Restaurant + Wine Bar, we present Meritage Madness. This year we will taste many different vintages of these Bordeaux-style wines from Sonoma and Napa Valley. Participants will have the opportunity to taste contrasting styles, hear commentary from our panel of wine professionals and vote on your favorite Meritage of the night.

MENU

FIRST

CHAR SEARED SUSHI GRADE YELLOWFIN TUNA

Salsify Gratin, Red Wine Braised Shallots

SECOND

ROAST PASTRAMI CURED SONOMA SQUAB

Smoked Sweet Corn, Leeks, Ricotta Gnocchi

THIRD

SLOW ROASTED FENNEL POLLEN RUBBED COLORADO LAMB SIRLOIN

Taro Cardamom Cake, Spinach Purée

FOURTH

DUET OF HARBISON & PRUFROCK CHEESES

Roasted Chestnuts, Hearts on Fire Sorel, Yellow Frisee

WINE LINE UP 

2013 Chalk Hill Estate, Sonoma County

2013 John Larkin, Napa

2012 Merryvale Profile, Napa Valley

2013 Page Proprietal Blend, Napa

2013 ST. Supery Elu Napa

2011 Trinchero Napa Valley

2013 Quintessa, Napa Valley

2012 Winston Hill Red, Rutherford, Napa Valley

 

Boston Wine Festival

Châteauneuf-du-Pape

Thursday, January 26
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

 

Ambassador Alain Junguenet and his son, John, once again host a soirée featuring one of the most valued wine regions of the world, the wines of Châteauneuf-du-Pape. This is an exclusive collection of hand-picked, small, family-owned estates. This year experience the rare opportunity to taste through the ageability of Châteauneuf-du-Pape whites - 2000, 2007 and 2014 - as well as a course featuring three Double Magnums of different red Châteauneuf-du-Pape producers. Chef Bruce will create a meal influenced by the culture and heritage of this special region.

Reception 

Domaine Lafond 'Roc-Epine' - Tavel 'Esprit' Rosé 2014

First Course 

PAN SEARED SEA SCALLOPS

Orange Lobster Periwinkle Sauce, Almond Tossed French Beans 

Bosquet des Papes - Châteauneuf-du-Pape Blanc 2015

Le Vieux Donjon - Châteauneuf-du-Pape Blanc 2007

Clos des Papes - Châteauneuf-du-Pape Blanc 2000

 

Second Course 

RASPBERRY GLAZED ROAST LONG ISLAND DUCK BREAST

Shaved Duck Prosciutto, Parsnip Purée 

Château Fortia - Châteauneuf-du-Pape 'Réserve' 2009

Patrick Jasmin - Côte-Rôtie 2011

Domaine Gripa - Saint-Joseph 'Le Berceau' 2009

 

Third Course 

RED CHÂTEAUNEUF DU PAPE BRAISED VEAL CHEEKS

Smokey Roasted Maitaki Mushrooms, Holland Leeks 

Clos des Brusquières - Châteauneuf-du-Pape 2011

Le Vieux Donjon - Châteauneuf-du-Pape 2011

Clos des Papes - Châteauneuf-du-Pape 2008

 

Fourth Course 

VERMONT HARBISON CHEESE FONDUE

Toasted Baguettes, Steamed Baby Potatoes, Dried Figs

Bosquet des Papes - Châteauneuf-du-Pape 'Chante le Merle' Rouge 2001

 

Boston Wine Festival

Châteauneuf-du-Pape 

Friday, January 27
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

Ambassador Alain Junguenet and his son, John, once again host a soirée featuring one of the most valued wine regions of the world, the wines of Châteauneuf-du-Pape. This is an exclusive collection of hand-picked, small, family-owned estates. This year experience the rare opportunity to taste through the ageability of Châteauneuf-du-Pape whites - 2000, 2007 and 2014 - as well as a course featuring three Double Magnums of different red Châteauneuf-du-Pape producers. Chef Bruce will create a meal influenced by the culture and heritage of this special region.

Reception 

Domaine la Florane - Visan Côtes-du-Rhône Villages Blanc 2015

First Course 

PAN SEARED SEA SCALLOPS

Orange Lobster Periwinkle Sauce, Almond Tossed French Beans 

Bosquet des Papes - Châteauneuf-du-Pape Blanc 2015

Le Vieux Donjon - Châteauneuf-du-Pape Blanc 2007

Clos des Papes - Châteauneuf-du-Pape Blanc 2000

Second Course 

RASPBERRY GLAZED ROAST LONG ISLAND DUCK BREAST

Shaved Duck Prosciutto, Parsnip Purée 

Château Fortia - Châteauneuf-du-Pape 'Réserve' 2009

Patrick Jasmin - Côte-Rôtie 2011

Domaine Gripa - Saint-Joseph 'Le Berceau' 2009

Third Course 

RED CHÂTEAUNEUF DU PAPE BRAISED VEAL CHEEKS

Smokey Roasted Maitaki Mushrooms, Holland Leeks 

Clos des Brusquières - Châteauneuf-du-Pape 2011

Le Vieux Donjon - Châteauneuf-du-Pape 2011

Clos des Papes - Châteauneuf-du-Pape 2008

Fourth Course 

VERMONT HARBISON CHEESE FONDUE

Toasted Baguettes, Steamed Baby Potatoes, Dried Figs

Bosquet des Papes - Châteauneuf-du-Pape 'Chante le Merle' Rouge 2001

February

Boston Wine Festival

Castellare di Castellina

Wednesday, February 1
Seminar and Dinner, 6:30 p.m., the Atlantic Room, $175

Dinner Only 7:30 p.m., the Atlantic Room, $145

 

The Castellare vineyards in Castellina are some of the highest elevation vineyards in Chianti Classico, which accounts for the low yields and concentration of fruit in these spectacular wines. Winemaker Alessandro Cellai begins with a seminar on a vertical of I Sodi di San Niccolo 2008-2012 followed by dinner with more stellar Sangiovese wines, as Chef Bruce passionately creates Tuscan inspired dishes.

Menu and Wine Line Up 

Seminar Wine Line Up:

Vertical of I Sodi di San Niccolo: 2008, 2009, 2010, 2011, 2012

Dinner Wine Line Up:

Reception

2015 Chianti Classico

First Course

CREAM OF SWEET ONION SOUP

Fricasee Of Smoked Wild Mushrooms, Shredded Duck Confit

2014 La Pineta Pinot Nero

Second Course

ROSEWATER GLAZED ROAST GUINEA HEN 

Baby Brussels, Dried Cranberries, Bacon, Potatoes 

2012 Chianti Classico Riserva il Poggiale in Magnum

Third Course

CABERNET AND MERLOT BRAISED LAMB SHANK 

Broccoli Rabe, Black Garlic, Fried Polenta 

2013 Poggio al Meri Merlot

2011 Coniale Cabernet Sauvignon

Fourth Course

SPICED WALNUT CAKE

Vanilla Bean Cremeux, Apricot Sorbet, Burnt Honey 

2010 VinSanto

Boston Wine Festival

Clos du Val 

Thursday, February 2
Dinner, 7 p.m., the Atlantic Room,
$155

 

Clos Du Val has been producing top quality Chardonnays and Cabernets, from their sites in Carneros and Stag’s Leap, for decades. Its Cabernet was one of the six wines chosen for the 1976 Paris tasting and multiple times they have been chosen as Winery of the Year in Napa. Today, Clos Du Val continues to produce some of the best wines in the valley. Winemaker Ted Henry joins us to host this dinner with these age worthy wines.

Menu and Wine Line Up 

Reception

2015 Sauvignon Blanc

First Course

PAN ROASTED JUMBO WINTER FLOUNDER 

Sweet Pea Purée, Duet Of Sauces 

2014 Chardonnay “Carneros Estate”

2014 Pinot Noir “Carneros Estate”

Second Course

DUCK AND SPINACH CANNELLONI 

Roasted Tri Color Carrots, Merlot Blueberry Essence 

2013 Merlot “Estate”

Third Course

DRY AGED PRIME PINELAND FARMS SIRLOIN 

Winter Vegetable Hash, Red Wine Glaze 

2014 Cabernet Sauvignon “Estate”

2012 Cabernet Sauvignon “Stags Leap District”

Fourth Course

AGED VERMONT CHEDDAR SOUFFLÉ

Wild Mushroom Leek And Fennel Salad 

1992 Cabernet Sauvignon  “Library Release”  

Boston Wine Festival

Paul Hobbs Winery 

Friday, February 3 
Dinner 7 p.m.,  the Atlantic Room, $165

 

Founded in 1991, Paul Hobbs produces wines that express their vineyard origins with finesse, complexity and authenticity. Paul Hobbs wines are fermented with native yeasts, aged in French oak, and bottled unrefined and unfiltered, allowing the vineyards to express their terroir. Host Matt Hobbs will lead us through the history of their extraordinary Sonoma and Napa wines.

MENU AND WINE LINE UP 

Reception

2015 CrossBarn Sauvignon Blanc, Sonoma County 

First Course

2014 Paul Hobbs Chardonnay, Russian River Valley, Sonoma County

2013 Paul Hobbs Chardonnay, Edward James Estate, Russian River Valley, Sonoma County 

PAN ROASTED WILD BLACK BASS

Bartlett Pear, White Turnip Purée

Second Course

2014 Paul Hobbs Pinot Noir, Katherine Lindsay Estate, Russian River Valley, Sonoma County

CHAR SEARED SUSHI GRADE YELLOFIN TUNA

Baby Bok Choy, Sticky Rice Cake, Wild Mushroom Dashi Broth

Third Course

2013 Bramare Malbec, Luján de Cuyo, Mendoza

2011 Crocus Malbec, Cahoors, France 

MALBEC BRAISED LAMB FILLED TORTELLO

Caramelized Cipollini Onions, Crisp Pancetta, Roasted Beet and Tomato Sauce

Fourth Course

2013 Paul Hobbs Cabernet Sauvignon, Nathan Coombs Estate, Coombsville, Napa Valley

WOOD GRILLED PINELAND FARMS BEEF COULOTTE

Truffle Creamer Potatoes, Roasted Squash, Black Kale

Boston Wine Festival

ROCO Winery 

Thursday, February 9
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

 

 

Rollin Soles, owner and winemaker of ROCO winery in the Willamette Valley, returns to the Boston Wine Festival to showcase his new venture, having previously hosted a dinner in 2003 representing his first endeavor, Argyle. ROCO wines have received many awards for their elegance and balance, as well as their commitment to sustainability. We are pleased to welcome Rollin back to share his passion of creating these artisan wines with us.

Menu and Wine Line Up: 

Reception:

Argyle Brut

First

ROCK CRAB AND TARRAGON BISQUE

Caviar Brioche Toast, Melted Leeks 

ROCO Chardonnay

RMS Brut

Second

FRESH CRACKED BLACK PEPPER PAPPARDELLE

Crisp Pork Belly, Parmesan Egg Emulsion 

2012 Marsh Estate Pinot Noir

2013 “The Stalker” Pinot Noir

Third

CRUSHED JUNIPER RUBBED ROAST SONOMA SQUAB

Confit of Thigh, Stuffed Caramelized Cipollini, Chestnut Purée, Pinot Jelly 

2006 Private Stash

2012 Private Stash

Fourth

TOASTED ALMOND FINANCIER CAKE 

Pomegranate Cremeux, Rose Petal Meringue, Green Cardamom Anglaise

Argyle Brut Rosé

Boston Wine Festival

Paitin

Friday,  February 10
Dinner, 7:00 p.m., Boston Harbor Hotel, the Atlantic Room, $155

 

Paitin was established in 1796, with the first Barbaresco Sorì Paitin bottled in 1893. This Piedmontese winery located on the hillsides of Nieve has been producing outstanding Barbarescos ever since, along with Arneis, Barberas, Dolcettos and Nebbiolos. Seventh generation winemaker, Giovanni Pasquero Elia, will present these artisan wines, while Chef Bruce creates his take on Northern Italian fare to complement these estate wines.

Menu and Wine List 

Reception

2014 Paitin Langhe Arneis Vigna Elisa

First

CHAR ROASTED MEDITERRANEAN BRANZINO

Chioggia Beets, Black Garlic, Barbera Fresh Herb Vinaigrette

2013 Paitin Barbera D'alba

Second

KOBE BEEF TARTAR

Italian Capers, Grated Black Truffles, Porcini Mushrooms

2013 Paitin Langhe Nebbiolo

2014 Paitin Langhe Nebbiolo Starda

Third

SHORT RIB FILLED RAVIOLO

Roasted Chestnut Sauce, Cipollini Confit, Aged Parmesan

2010 Paitin Barbaresco Ris Vigne 

2004 Paitin Barbaresco Vecchia Vigne

Fourth

SPICED POACHED ANJOU PEAR

Marzipan Crumble, Ginger Zabaglione

Boston Wine Festival

Valentine’s Dinner Dance

Saturday, February 11
Dinner, 7 p.m., Boston Harbor Hotel, the Wharf Room, $195

Champagne is for more than just toasting! Chef Daniel Bruce once again showcases his rare talents with his perfectly matched, all-Champagne dinner featuring wines from Moët & Chandon, including Moët Imperial Rose and everyone’s favorite, Dom Perignon. Share a romantic evening of live music and dancing, coupled with incredible wine and food.

Menu and Wine List 

Reception:

Moët & Chandon Imperial

First:

Moët & Chandon Nectar Imperial

ROASTED SPICY TOMATO AND BASIL SOUP

Caviar Topped Brioche, Lemon Crème Fraiche, Micro Red Beet Greens

Second:

Moët & Chandon Rose Imperial

GRILLED PRIME PETIT FILET MIGNON

Wild Mushrooms, Romanesco Broccoli, Shallots

Third:

Dom Perignon

ROUGE AFFINE CHEESE

Toasted Marcona Almonds, Coraline Endive, Raisins on the Vine

Fourth:

Moët & Chandon Ice

DARK CHOCOLATE CREMEUX

Grapefruit Ginger Sorbet, “Tropical Fruit Salad”

Boston Wine Festival

Valentine/ Jazz Brunch

Sunday, February 12
Brunch, Reservations between 10 a.m. and
2 p.m., Boston Harbor Hotel, the Atlantic Room, $110

 

Join us at our beautiful waterfront location for a fantastic finale to Valentine’s weekend. Toast to romance with everyone’s favorite Moët & Chandon Champagne as you take in the view of Boston Harbor. Indulge in a lavish brunch buffet while delighting in the authentic sounds of a New Orleans Jazz band. Don’t miss out on this chance to enjoy the perfect ending to this romantic weekend. 

Boston Wine Festival

Château de Fieuzal

Wednesday, February 15
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

Purchase Tickets

MENU & WINE LINE UP 

Reception

2013 L’abeille Blanc Pessac- Léognan, Bordeaux, France

First Course 

2011 Blanc Pessac- Léognan, Bordeaux, France

PAN FRIED RAINBOW TROUT

Escargot, Capers, Lemon, Croutons, Brown Butter

Second Course 

2013 L’abeille Rouge Pessac- Léognan, Bordeaux France

PROSCIUTTO WRAPPED STUFFED RABBIT THIGH 

Bordeaux Braised Spinach, Crosnes 

Third Course 

2008 Rouge Pessac- Léognan, Bordeaux, France

2011 Rouge Pessac- Léognan, Bordeaux, France

GRILLED LAMB PORTERHOUSE

Braising Greens, Butterball Potatoes Yellow Sun Carrots 

Fourth Course 

1989 Rouge Pessac- Léognan, Bordeaux, France

1990 Rounge Pessac- Léognan, Bordeaux, France 

AGED GOUDA CHEESE GNOCCHI

Pioppino Mushrooms, Red Baby Brussels

Located in the heart of the Graves, the cradle of Bordeaux winemaking, Château de Fieuzal takes its name from the family to which it belonged until 1851. This Graves great growth is famous for its elegant white wines and opulent red wines. Particular care is taken to make the most of Château de Fieuzal’s terroir to produce excellent wines and to protect the remarkably diverse natural environment. Winemaker Stephen Carrier hosts, as we welcome the winery to the Festival for the first time.

 

 

Boston Wine Festival

Cakebread Cellars 

Thursday, February 16
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

This Event is Now SOLD OUT! 

MENU & WINE LIST 

Reception

2015 Sauvignon Blanc, Napa Valley

 First Course 

2013 Reserve Chardonnay, Napa Valley

PAN ROASTED ATLANTIC TURBOT

Lemon Cream, Spring Rabe

Second Course 

2014 Pinot Noir, Two Creeks Vineyard, Anderson Valley

2013 Merlot, Napa Valley

BLACK TEA SMOKED MUSCOVY DUCK BREAST

Brussels Leaves, Smoked Cherry Purée, Two Year Aged Parmesan

Third Course 

2013 Cabernet Sauvignon, Napa Valley

2008 Benchland Select Cabernet Sauvignon, Napa Valley

FIVE SPICE LACED ROAST ELK LOIN

Cocoa Cabernet Sauce, Plum Tossed Fava Beans, Vanilla Cauliflower Purée

 Fourth Course

GREEN APPLE TARTIN

Salted Caramel, Chinese Five Spice Gelato

David Griffiths hosts the seventh return of the very popular Cakebread Cellars to the Festival. He will feature a variety of their Sauvignon Blanc, Merlot, and Reserve wines from the Napa Valley. After forty years, Cakebread Cellars continues with its dedication to making the highest quality wines.

Boston Wine Festival

Hedges Family Estate 

Friday, February 17
Dinner, 7:00 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Purchase Tickets

Menu and Wine List 

RECEPTION

2016 CMS Sauvignon Blanc

FIRST

CHAR GRILLED PACIFIC NORTHWEST SALMON

Winter Root Vegetable Hash, Black Garlic Red Wine Puree

2012 Red Mountain Estate Grown Red Wine

2012 Red Mountain Cuvee Marcel Dupont

SECOND

WOOD GRILLED DRY RUBBED SIRLOIN 

Fennel, Fava Beans, Tri Color Carrots

2014 Red Mountain Cabernet Sauvignon

2013 La Haute Cuvee

THIRD

VERMONT AIR CURED BEEF

Roomano Cheese, Crispy Kale, Red Wine Syrup

1999 Red Mountain Reserve Red Wine

FOURTH

BLACKBERRY STONE

70% Ganache, Almond Soil, Cherry Foam

2009 RMF J. Wesley Cuvee

 

Founded by Tom Hedges in 1986, Hedges Family Estate has focused on Cabernet Sauvignon, Syrah, and Merlot blends in the French winemaking style. Join second generation owner, Christophe Hedges, as he presents these biodynamic wines from Red Mountain AVA in Washington State, the site of this family owned and run winery.

Boston Wine Festival

Beringer Vineyards 

Wednesday, February 22
Dinner, 7p.m., Boston Harbor Hotel, the Atlantic Room, $165

Purchase Tickets 

WINE LIST 

Reception

2014 Beringer ‘Luminus’ Chardonnay, Oak Knoll 

First Course

2014 Beringer Private Reserve Chardonnay, Napa Valley

Second Course

2013 Beringer Waymaker Red, Calmatta Hills, Paso Robles

2012 Beringer Quantum Red, Napa Valley

Third Course

2001 Beringer Private Reserve Cabernet Sauvignon, Napa Valley

2007 Beringer Private Reserve Cabernet Sauvignon, Napa Valley

2013 Beringer Private Reserve Cabernet Sauvignon, Napa Valley

Fourth Course

2008 Beringer Nightingale, Botrytis Sauvignon Semillon 

Beringer Vineyards is the oldest continuously run and operated winery in the Napa Valley. Today, more than 130 years since its inception, the winery makes memorable wines from its great Napa Valley vineyards. Winemaker Mark Beringer, great, great grandson of the original founder, hosts this dinner featuring the many varietals that they produce, including the Private Reserve Chardonnay and Cabernet.

Boston Wine

Blackbird Vineyards 

Thursday, February 23
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

Purchase Tickets 

Blackbird Vineyards, a former walnut orchard first planted with Merlot vines in 1997, is now an ultra-premium label in its own right. Since the premier release of the 2003 vintage, Blackbird Vineyards’ winemaking team has handcrafted truly expressive wines with a focus on the varietals of Merlot, Cabernet Franc, and Cabernet Sauvignon. Blackbird Vineyards’ approach to winemaking involves intensive, hands-on, ‘best practice’ techniques to achieve the highest representation of terroir in their age worthy wines. Dylan York joins us for an exquisite evening.

Boston Wine Festival

Tom Eddy Winery 

Friday, February 24
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Purchase Tickets 

Tom Eddy is a small, ultra-premium winery producing a wide range of limited-production varietal wines in Napa Valley. Owner and Winemaker Tom Eddy’s goal is to find the best grapes and make the best wine. Take this opportunity to taste several vintages of the winery’s Cabernet including a library selection, as well as his Orange Muscat, Pinot Noir and Z Port.

March

Boston Wine Festival

Opus One Winery

Wednesday, March 1
Dinner 7 p.m., Boston Harbor Hotel, the Atlantic Room, $350

Purchase Tickets 

Considered by many to be America’s first growth, Opus One is a legendary winery whose name is synonymous with perfection and harmony. The imitable France Posener will lead an evening featuring three decades of Opus with 2005, 2008 and 2013  vintages. This is a rare opportunity to experience the age-worthiness of these Bordeaux-style wines. Join us for an exquisite dinner with these popular and highly desirable wines from Napa Valley.

Boston Wine Festival

Trimbach 

Thursday, March 2
Dinner, 7:00 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Purchase Tickets

Reception:

2013 Riesling “Reserve”

First Course:

2009 Riesling “Cuvée Frédéric Emile”    

1995 Riesling “Cuvée Frédéric Emile” 

Second Course:

2013 Pinot Gris “Reserve”

2012 Pinot Gris “Reserve Personnelle”

Third Course:

2008 Gewurztraminer “Cuvée des Seigneurs de Ribeaupierre”

2014 Pinot Noir “Reserve”

Fourth Course:

2014 Gewurztraminer “Vendanges Tardives”

 

Trimbach has been producing brilliant wines since 1626. The heritage of the winery has been passed on from father to son for twelve generations, developing into one of the greatest wine houses of Alsace, France. The magniloquent Jean Trimbach will entertain and enlighten all. Sample the pleasures of the finest wines from Alsace, along with a Special library selection of 1995 Cuvée Frederic Emile Riesling.

Boston Wine Festival

Cabernet Reception

Friday, March 3
Reception, 7 p.m., Boston Harbor Hotel, the Atlantic Room $95

Purchase Tickets

Cabernet Sauvignon, with its full-bodied, robust flavors, is a favorite among wine lovers. California is a region that produces some of the greatest Cabernets in the world. Embark on a tour of the many styles of California Cabernets. Sample an array of dishes that Chef Daniel Bruce will create to enhance these wonderful wines.

Boston Wine Festival

Ramey Wine Cellars 

Wednesday, March 8

Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, The Atlantic Room $205

Dinner Only, 7:30 p.m., Boston Harbor Hotel, the Atlantic Room, $175

Purchase Dinner Only Tickets

Purchase Seminar & Dinner Tickets

David Ramey, legendary owner of Ramey Wine Cellars, is known for his big Cabernet Sauvignons and full bodied Chardonnays produced at his Healdsburg, California winery. David has been making great wine for more than three decades in Sonoma and Napa. The evening will start with an exciting seminar on cork structure and how it affects the aging of wines

Boston Wine Festival

S.A. Prüm

Thursday, March 9

Seminar and Dinner 6:30 p.m., Boston Harbor Hotel, The Atlantic Room $175

Dinner Only 7:30 p.m., Boston Harbor Hotel, the Atlantic Room, $145

Purchase Dinner Only Tickets

Purchase Seminar & Dinner Tickets

Seminar Wine Line Up: 

Vertical Of Wehlener Sonnenuhr Old Wines 2004-2006-2007 

Dinner Wine Line Up:

Reception

Pinot Noir Rose

First Course

2013 Luminance 2013

2015  Prüm Blue 2015

Second Course

2012 Graacher Domprobst  Grosses Gewächs

2011  Wehlener Sonnenuhr Old Wines         

Third Course

2009 Wehlener Sonnenuhr Auslese

Fourth Course

2004 Graacher Himmelreich Eiswein 

 

Located on Wehlen-on-the-Mosel, one of the premier sites in all of Mosel, Prüm has been commercially producing wines for more than 200 years. Raimund Prüm took over the family business in 1971 and is renowned for producing some of the best Rieslings in the world. Raimund, an unmistakable personality, hosts this year’s dinner, which will showcase these beautiful age-worthy wines and will begin the evening with a seminar featuring a vertical of his highly touted Wehlener Sonnenuhr Old Vines Riesling 2004-2006.

Boston Wine Festival

Mediterranean Reception

Friday, March 10
Reception, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $95

Purchase Tickets

Enjoy a relaxed evening of wine and food from the Mediterranean. This walk-around reception will treat you to the many different wines of Spain, Southern France and Italy, while you indulge yourself with Chef Daniel Bruce’s lavishly prepared buffet of Mediterranean dishes.

Boston Wine Festival

The Great French Retrospective 

Wednesday, March 15
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $525

Purchase Tickets

Experience a once in a lifetime opportunity to taste through five decades of some of the greatest French wines ever produced. Led by the legendary Fred Ek, founder of Classic Wine Imports in Boston, this dinner will feature five courses paired with 2002 Domaine Baumard, 1999 Corton Charlemagne, 1982 and 1961 Calon Segur, 1978 Guigal Côte Rotie, and finish with 1978 Rieussec Château Reserve. Tickets are extremely limited due to the exclusivity of these wines, so book early to experience this rare occasion.

Boston Wine Festival

Staglin Family Vineyards 

Thursday, March 16
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $215

Purchase Tickets 

WINE LIST 

Reception

2013 Unoaked SALUS Chardonnay, Napa Valley

First course

2013 Chardonnay, Napa Valley

2015 Chardonnay, Napa Valley

Second Course

2014 Stagliano Estate Sangiovese, Napa Valley

Third Course

2013 Cabernet, Napa Valley

Fourth Course

2013 SALUS Cabernet, Napa Valley 

Garen, his wife Shari and their children, Brandon and Shannon, are founders of Staglin Family Vineyard, a 64 acre estate in Rutherford, California. This year they are celebrating their 30th anniversary in the winemaking business. The Staglins’ motto is “Great Wine for Great Causes” and through their operation of their winery, business interests, and support of various charitable causes, they have indeed lived up to that philosophy. In the last twenty years, causes they have chaired and donations from their wines have generated more than $900 million in contributions. Please join us for an incredible evening of great wines while Garen shares his passion for both wine and the community.

Clos des Papes

Benovia Winery 

Friday, March 17

Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $145

Purchase Tickets

Owner Joe Anderson joins us for a special night featuring his Russian River small lot of superbly balanced, artisan wines. Joe will share his philosophy of his winery team being an extension of an extraordinary family – one that eats, drinks and breathes a lifelong passion for wine. Enjoy a selection of Chardonnays, Pinot Noirs, Rose of Pinot Noir and other selections, paired to a four course meal by Chef Bruce.

Boston Wine Festival

South African Reception

Wednesday, March 22
Reception, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $95

Purchase Tickets

This reception kicks off our week long celebration of South African wines, inspired by Chef Bruce’s visit to Capetown and the surrounding wine regions. This evening will feature many wines from the world’s longest wine route of over 500 miles. This is a great opportunity to taste these great value based wines along with traditional music and a buffet of African inspired dishes.

Boston Wine Festival

Ken Forrester Winery 

Thursday, March 23
Dinner, 7:00 p.m., Boston Harbor Hotel, the Atlantic Room, $145

Purchase Tickets

Reception:

2014 Chenin Blanc “Sparklehorse” Brut Cap Classique

First Course:

2015 “Reserve” Sauvignon Blanc

Second Course:

2015 “Old Vine Reserve” Chenin Blanc

2014 “FMC” Chenin Blanc

Third Course 

2009 “Renegade” Shiraz/Mourvedre/Grenache

2010 “The Gypsy” Grenache/Syrah/Mourvedre

Fourth Course 

2012 Cabernet Sauvignon “The Bridge”

2010 Chenin Blanc “T” Noble Late Harvest 

 

Situated on the slopes of the Helderberg Mountain, in the heart of South Africa’s most famous wine region, Stellenbosch, whose vineyards are commonly referred to as the Home of Chenin Blanc. Originally established in 1689 as Zandberg, the property is one of the oldest wine farms on the Cape. Ken enlisted the help of his winemaker friend Martin Meinert in replanting and revitalizing the vineyards, with an aim to craft a white wine that could rival any in the world!

Boston Wine Festival

Jardin Winery 

Friday, March 24
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $175
Dinner Only, 7:30 p.m., Boston Harbor Hotel, the Atlantic Room, $145

This Event is now SOLD OUT! 

SEMINAR WINES 

South-facing:

2016 Sauvignon Blanc 2016

2015 The Outlier Sauvignon Blanc 2015

East-facing:

2014 Inspector Peringuey Chenin Blanc 

2014 Black Magic Merlot 

North-facing:

2014 The Long Fuse Cabernet Sauvignon 

West-Facing:

2012 Cobblers Hill Red (Bordeaux Blend) 

 

DINNER WINES 

Reception

2015 Inspector Peringuey Chenin Blanc

First Course

2015 The Real McCoy Riesling

Second Course

2013 Barrel Fermented Chardonnay 

2015 Nine Yards (Single Vineyard) Chardonnay

Third Course

2013 Cabernet Sauvignon 

2014 The Prospector Syrah 

Fourth Course

2014 Cobblers Hill (Red Bordeaux Blend) 

 

 

Family-owned Jordan Wine Estate, which is sold under the Jardin label in the United States, is situated in Stellenbosch, South Africa, the heart of the Cape Winelands, and has been transformed to become one of the leading estates in South Africa. Surrounded by breathtaking views of the vineyards, Jordan Wine Estate boasts spectacular panoramic views of Table Mountain, False Bay and the Stellenbosch Mountains. Gary and Kathy Jordan have been making award winning wines since 1993 on their 405-acre hillside property with a grape growing history going back over 330 years. Gary Jordan will lead us through a seminar about understanding the geology of Stellenbosch and will taste through wines made from vineyards growing on soils ten times older than Napa Valley. 

Boston Wine Festival

Forman Vineyard

Wednesday, March 29 
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Purchase Tickets

Founded in 1983 by Ric Forman, the sole proprietor, Forman Vineyards produces small quantities of classically made Chardonnay and Cabernet Sauvignon from the base of Howell Mountain. Over the years, this remarkable site has produced some unusually elegant wines. Ric returns for the fourth time to share with us his old world, non-conventional approach to winemaking.

Boston Wine Festival

Marques de Vargas 

Thursday, March 30 
Dinner, 7:00 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Purchase Tickets

Marques De Vargas, set in the middle of its own vineyards like a “Château,” is located in the heart of the Ebro Valley, in a region known as the “Three Marquis.” Producing balanced red wines, especially recommended for barrel aging, full-bodied and high acidity, they are dedicated to the production of excellent rioja wines. The vineyards are dry farmed, with minimal intervention and an organic approach. Owner, Don Pelayo de la Mata, leads us through an array of these wines.

Ehlers

Ehlers Estate

Friday, March 31 

Dinner, Boston Harbol Hotel, Atlantic Room $155

Purchase Tickets

Ehlers Estate is unique in that it combines a minimal intervention, natural approach to winemaking all from their estate vines, within a socially responsible non-profit organization. The wines are produced focusing on biodynamic and organic techniques in the St. Helena appellation. Winemaker and General Manager Kevin Morrisey will engage you with the history of this one-of-a-kind operation.