2018 Events

Thank you for a great 2018 Boston Wine Festival Season! Explore the 2018 line-up below and stay tuned for the 2019 Line-Up to be Announced Fall 2018!

January

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Grand Opening Reception

Friday, January 12
Reception, 7 p.m., Boston Harbor Hotel, the Wharf Room, $100

A Boston tradition and the cultural beginning of the New Year; join us to celebrate the opening night of the 29th 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.

                                  MENU

Cold Passed

Chilled Maine Lobster, Ginger Chaud Froid, Bacon Candy

Salmon & Tuna Maki, Soy Glaze

Hot Passed

Aged Gouda, Black Truffle & Ricotta Cheese Puffs

Herb Crêpe Wrapped Cabernet Braised Short Ribs

Chilled Seafood on Ice

Jumbo Shrimp, Oysters and Mussels on the Half Shell

Saffron Mignonette, Cocktail Sauce, Lemon Wasabi, Pickled Ginger, Spicy Mayo

Grand Cheese & Antipasto Station

Selection of World Artisan Cheeses, Walnut Bread Slivers, Baguettes, Bread Sticks, Focaccia, Raisins on the Vine, Marcona Almonds, Black Currant Compote, Pear Nutmeg Compote, Walnut Brittle, Grilled Artichokes, Black Olives, Fennel, Roasted Baby Sweet Peppers, Pearl Onions, Sage

Station One

Carved Mint and Maple Glazed Baby Lamb Racks

Winter Vegetables, Dates, Cous Cous

Coconut, Curry, Lemongrass, Braised Chicken Thighs

Jeweled Rice, Orange, Pistachios, Dried Cranberries, Parsley

Station Two

Flash Smoked Beef Tenderloin, Red Wine Demi

Mini Golden Potato & Chive Dauphine

Martini Glass of Baby Watercress, Golden Beet, Pearl Onion Confit, Ice Wine Dressing

Station Three

Flash Fried Nantucket Scallops

Yuzu, Chili tossed Napa Cabbage, Baby Bok Choi, Carrot Slaw

Mini Flounder “Fillet O’ Fish” Sliders, Smokey Tomato Tartar

Station Four

Steamed Vegetable Shumai, Sweet and Sour Sauce

Winter Vegetable Bolognese over Ditalini Pasta, Aged Gouda Drizzle

Pumpkin, Parmesan Cheese, Sage Risotto

Stemless Martini Glass of Crispy Wild Mushrooms, French Beans, Black Garlic

                            WINE SELECTION

WINEBOW

2016 Jorge Ordóñez Botani Bianco Málaga, Spain

2014 Frank Family Cabernet Sauvignon Napa Valley, California

2016 Zenato Lugana di San Benedetto Veneto, Italy

2013 Zenato Ripassa - Valpolicella Ripasso Veneto, Italy

2015 Mastroberardino Fiano di Avellino Campania, Italy

2014 Domaine Michel Magnien Les Seuvrées Gevrey-Chambertin Burgundy, France

2014 Melvillle Pinot Noir Santa Rita Hills, California

HORIZON

2014 JaM Cellars Butter Chardonnay Napa Valley, California

2014 Alexana Pinot Noir Willamette Valley, Oregon

2015 Oberon Cabernet Sauvignon Napa Valley, California

2013 Robert Mondavi Oakville - Fumé Blanc Napa Valley, California

2015 King Estate Pinot Gris Willamette Valley, Oregon

2013 Clos Pegase Mitsuko’s Vineyard - Carneros Merlot Napa Valley, California

2015 Cave de Ribeauvillé Riesling Alsace, France

RUBY

2016 Domaine Beaurenard BiotifulFOX Rosé Rhône Valley, France

2016 Domaine du Vieux Lazaret Chateauneuf-du-Pape Blanc Rhône Valley, France

2012 Domaine la Boutiniere Chateauneuf-du-Pape Rouge Rhône Valley, France

2012 Page Family Cellars Proprietary Red Napa Valley, California

2014 Martin Ray Synthesis Cabernet Sauvignon Napa Valley, California

2013 Pine Ridge Stags Leap District - Cabernet Sauvignon Napa Valley, California

Cain Cuvée NV13 Napa Valley, California

2008 Cain Concept Napa Valley, California

2015 Revolver The Fury - Cabernet Franc Napa Valley, California

2014 Revolver Forsaken - Petite Verdot Napa Valley, California

CAROLINA

Domaine Chandon Sweet Star California

2016 St. Supery Virtu - White Meritage Napa Valley, California

2013 Center of Effort Estate Chardonnay Edna Valley, California

2016 Fossil Point Rosé of Pinot Noir Edna Valley, California

2015 Frog’s Leap Rutherford Estate Zinfandel Napa Valley, California

2014 Hess Collection Mount Veeder - The Lion Tamer Napa Valley, California

2014 Bella Union by Far Niente Cabernet Sauvignon Napa Valley, California

MS WALKER

2016 Paul Cherrier Sancerre Loire Valley, France

2015 Schloss Johannisberg Riesling Rheingau, Germany

2016 Averaen Pinot Noir Willamette Valley, Oregon

2012 Qupé Santa Barbara Syrah California

2014 Vale D. Maria 3 Valleys Douro Red Portugal

2013 Fortress Cabernet Sauvignon Sonoma, California

CLASSIC

2014 Grgich Hills Fumé Blanc Napa Valley, California

2015 Walt Family Chardonnay Sonoma Coast, California

2015 Walt Blue Jay Pinot Noir Anderson Valley, California

2015 Halter Ranch Synthesis Paso Robles, California

2013 Martinelli Zinfandel Road Russian River Valley, California

2013 Burgess Merlot Napa Valley, California

2014 Hall Cabernet Sauvignon Napa Valley, California

UNITED LIQUORS

2016 Poggio al Tesoro Vermentino Tuscany, Italy

2015 Francois Villard Contours Deponcins Viognier Rhône Valley, France

2015 Robert Foley The Griffin Napa Valley, California

2014 Allegrini La Grola Veneto, Italy

2014 Jack Larkin Merlot Napa Valley, California

2013 Poggio Al Tesoro Sondria Tuscany, Italy

Boston Wine Festival

Battle of the Cabernets

Thursday, January 18
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.”

Thursday Night's Cabernet Sauvignon Selection:

2013 Burgess Cellars

2014 Hall Wines

2013 Hess Collection

2014 Martin Ray “Synthesis”

2013 Paradigm

2012 Pine Ridge Vineyards

2013 Ramey Annum

2014 ZD Wines 

MENU

First Course

Char Seared Flash Smoked Wild Striped Bass

Cabernet Cherry Puree, Mint Laced Black Rice, Tatsoi Leaves

Second Course

Crescent Duck Breast and Fennel Raviolo

Chestnut Sauce, Shaved Duck Prosciutto

Third Course

Wood Grilled Cocoa and Black Currant Glazed Petit Filet Mignon

Crispy Maitake Mushrooms, Crosnes, Spigarello Greens

Fourth Course

Duet of Cloth Bound Vermont Cheddar Cheese and Warm Aged Gouda Pudding

Caramelized Holland Leeks, Black Garlic, Micro Greens

 

 

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Battle of the Cabernets

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

SOLD OUT!

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.”

Friday Night's Cabernet Sauvignon Selection:

2014 BV Georges de Latour

2013 Burgess Cellars

2014 Hall Wines

2014 Odette Estate

2014 Paul Hobbs

2014 Plumpjack Winery          

2013 Ramey Annum                                                   

2012 Robert Foley      

MENU

First Course

Char Seared Flash Smoked Wild Striped Bass

Cabernet Cherry Puree, Mint Laced Black Rice, Tatsoi Leaves

Second Course

Crescent Duck Breast and Fennel Raviolo

Chestnut Sauce, Shaved Duck Prosciutto

Third Course

Wood Grilled Cocoa and Black Currant Glazed Petit Filet Mignon

Crispy Maitake Mushrooms, Crosnes, Spigarello Greens

Fourth Course

Duet of Cloth Bound Vermont Cheddar Cheese and Warm Aged Gouda Pudding

Caramelized Holland Leeks, Black Garlic, Micro Greens

 

                        

Boston Wine Festival

Meritage Madness

Wednesday, January 24
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $260

SOLD OUT!

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.

WINE SELECTION

2013 Chimney Rock Elevage Red

2014 Daou Estate "Soul of a Lion"                 

2014 Hess Collection “Lion Tamer”                                                           

2013 Jack Larkin Red                                                                                                      

2015 Jayson Pahlmeyer Red

2013 Miner Oracle Bordeaux Blend                                                         

2012 Page Family Cellars “Proprietary Red”

2014 Quintessa Napa Valley Red

MENU

First Course

Fresh Fennel Pappardelle Pasta

Fricassee of Wild Mushrooms, Pomegranate, Confit of Onion Purée, Cranberry Syrup

Second Course

Five Spice Rubbed Char Seared Yellow Fin Tuna

Hickory Smoked Roasted Crosnes, Winter Greens

Third Course

Meritage and Black Currant Braised Veal Cheek

Melted Leeks, Quinoa Polenta

Fourth Course

Mint and Maple Glazed Baby Lamb Chops

Triple Crème Cheese Sauce, Smashed Red Bliss Potatoes, Baby Brussels Sprouts

Boston Wine Festival

Châteauneuf-du-Pape

Thursday, January 25
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

Once again we are proud to present 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 high-quality, small, family-owned estates. Take this unique opportunity to enjoy one of the most popular theme dinners at the Festival for the past nine years. Chef Bruce will create a meal influenced by the culture and heritage of this special region.

MENU 

Reception

2016 Domaine Beaurenard “Biotiful FOX” Rosé

 

First Course 

Pan Fried Carolina Brook Trout

Crayfish, Thyme, Cara Cara Orange and Caper Sauce

2016 Domaine Beaurenard, Chateauneuf-du-Pape Blanc    

2016 Domaine du Vieux Lazaret, Chateauneuf-du-Pape Blanc

 

Second Course 

Syrah Braised Kurabuta Pork Osso Bucco

Black Lentils, Green and Yellow Beans

 

2014 Domaine du Vieux Lazaret, Chateauneuf-du-Pape

2014 Ogier “Reine Jeanne” Chateauneuf-du-Pape

 

Third Course 

Winter Venison Stew

Organic Root Vegetables, Savory Herb

2013 Domaine la Boutiniere “La Crau” Chateauneuf-du Pape Vieilles Vignes Grand Reserve

2012 Domaine Beaurenard “Gran Partita” Chateauneuf-du Pape Anciens

Fourth Course

Crêpe Wrapped Cantal Cheese

Wild Mushroom Fricassee, Char Roasted Cherry Tomatoes

 

2008 Clos des Papes, Chateauneuf-du-Pape 

Boston Wine Festival

Châteauneuf-du-Pape 

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

SOLD OUT!

Once again we are proud to present 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 high-quality, small, family-owned estates. Take this unique opportunity to enjoy one of the most popular theme dinners at the Festival for the past nine years. Chef Bruce will create a meal influenced by the culture and heritage of this special region.

MENU 

Reception

2016 Domaine Beaurenard “Biotiful FOX” Rosé

 

First Course 

Pan Fried Carolina Brook Trout

Crayfish, Thyme, Cara Cara Orange and Caper Sauce

2016 Domaine Beaurenard, Chateauneuf-du-Pape Blanc    

2016 Domaine du Vieux Lazaret, Chateauneuf-du-Pape Blanc

 

Second Course 

Syrah Braised Kurabuta Pork Osso Bucco

Black Lentils, Green and Yellow Beans

 

2014 Domaine du Vieux Lazaret, Chateauneuf-du-Pape

2014 Ogier “Reine Jeanne” Chateauneuf-du-Pape

 

Third Course 

Winter Venison Stew

Organic Root Vegetables, Savory Herb

2013 Domaine la Boutiniere “La Crau” Chateauneuf-du Pape Vieilles Vignes Grand Reserve

2012 Domaine Beaurenard “Gran Partita” Chateauneuf-du Pape Anciens

Fourth Course

Crêpe Wrapped Cantal Cheese

Wild Mushroom Fricassee, Char Roasted Cherry Tomatoes

 

2008 Clos des Papes, Chateauneuf-du-Pape 

Boston Wine Festival

Zenato Winery

Wednesday, January 31
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $185
Dinner only, 7:30 p.m., $155

Founded in 1960, the Zenato family has set the bar on how great Italian wine can taste. Second generation, Nadia Zenato, continues the commitment to produce these outstanding wines. Come experience a guided tour through Italy’s Lake Garda and Valpolicella Classico region, hosted by owner Alberto Zenato. Allow your palate to experience one of the most important milestones in Zenato’s wine-making evolution, its production of Amarones.

"Components of Amarone" Seminar

Zenato Valpolicella

Zenato Alanera Rosso Veronese

Zenato Ripassa

Zenato Amarone

Reception

Zenato Lugana Brut

First Course

Flash Fried Nantucket Scallops

Tarragon, Meyer Lemon, Smokey Capers, Red Gem Lettuce

Zenato Lugana di San Benedetto

Zenato Lugana Riserva

Second Course

Carpaccio of Pineland Farms Sirloin

Truffle Aioli, Mache, Cracked Black Pepper

Zenato ‘Cresasso’ Corvina

Third Course

Amarone Braised Wild Boar

White Corn Meal Polenta, Black Kale

2004 Zenato Amarone

Fourth Course

Golden Potato Gnocchi

Cippolini Onion Confit, Aged Parmesan Cheese, Cherry Syrup

2011 Zenato Amarone Riserva

February

Boston Wine Festival

Far Niente Wine Estates

Thursday, February 1
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $215  
Dinner only, 7:30 p.m., $185

SOLD OUT!

Far Niente, located in Napa Valley, was founded in 1885 by John Benson, a forty-niner of the California gold rush and uncle of the famous American impressionist painter, Winslow Homer. In 1979, Gil Nickel purchased the winery. Today, almost 40 years later, Far Niente has expanded their offerings to include, not only their renowned chardonnay, cabernet, and dolce, but also their EnRoute winery, which produces Russian River pinot noir. This will be a special event, featuring wines from partner, Larry Maguire. The evening will begin with a seminar focusing on their single-vineyard designated wine, Nickel & Nickel cabernet.  Dinner will follow, focusing on Far Niente, EnRoute and their newest venture, Bella Union.

MENU & WINE PAIRINGS

Reception

2016 Far Niente Chardonnay

First Course

Sushi Grade Yellow Fin Tuna Poke

Black Rice Cake, Shallot Aioli, Toi Mui

2015 EnRoute Russian River Pinot Noir

Second Course

Slow Roasted Crescent Duck Breast

Minted Whipped Potatoes, French Beans, Toasted Walnut Sauce

2014 Nickel & Nickel Bear Flat Vineyard Merlot

Third Course

Cabernet and Short Rib Canneloni

Red Kuri Squash Sauce, Crispy Maitake, Swiss Chard

2015 Bella Union

2015 Far Niente Cabernet Sauvignon

Fourth Course

Crème Caramel

Citrus Lace, Candied Almonds, Navel Oranges, Grapefruit Compote

2011 Dolce Napa Valley Late Harvest

Boston Wine Festival

St. Supery

Friday, February 2
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

SOLD OUT!

St. Supéry Estate Vineyards and Winery is a 100% estate grown, certified Napa Green winery located in the renowned Rutherford growing region in the heart of Napa Valley. Through their sustainable winery and farming operations, they are protecting their land and environment for future generations. We welcome CEO, Emma Swain, who will host this dinner and present a fabulous collection of their single vineyard and Napa Valley Estate wines.

MENU & WINE PAIRINGS

Reception

2016 Napa Valley Estate Sauvignon Blanc

First Course

Grilled Jumbo Shrimp

Gingered Rice Puree, Snow Pea Stir Fry

2016 Napa Valley, Dollarhide Estate Sauvignon Blanc

Second Course

Char Seared Ora King Salmon

Fennel Mash, Black Trumpets, Caramelized Pearl Onions

2013 Rutherford Merlot

2013 Napa Valley Estate Élu Meritage Red

Third Course

Five Spice Rubbed Roast Colorado Lamb Sirloin

Shoe String Potatoes, Sauteed Watercress, Cabernet Essence

2014 Napa Valley Estate Cabernet Sauvignon

2007 Napa Valley, Dollarhide Estate Cabernet Sauvignon

Fourth Course

Roasted Fresh Peach

Vanilla Sponge, Mandarin Orange Curd, Pistachios

2016 Napa Valley Estate Moscato

Boston Wine Festival

Frog's Leap Winery

Thursday, February 8
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $195

John Williams founded Frog’s Leap in 1981 with a commitment to sustainable and organic farming. His wines are considered some of the most age-worthy in Napa. In 2012, John realized a life-long dream of producing a one hundred percent estate cabernet sauvignon. John has been a longtime friend and host to the Boston Wine Festival. Tonight, we start with another interesting seminar titled “Merlot – Napa’s Most Misunderstood and Perhaps Finest Varietal”. This seminar will be followed by a memorable dinner.

SEMINAR WINE SELECTION

"Merlot: No Longer Sideways"

2015 Merlot, Rutherford, Napa Valley

2010 Merlot, Rutherford, Napa Valley

2005 Merlot, Napa Valley

2000 Merlot, Napa Valley

1995 Merlot, Napa Valley

MENU & WINE SELECTION

Reception

2016 Frog's Leap Sauvignon Blanc, Rutherford, Napa Valley

First Course

Pan Seared Diver Sea Scallops

Black Truffles, Baby Watercress

2015 Frog's Leap Chardonnay, Rutherford, Napa Valley

Second Course

Braised Monkfish Osso Bucco

Roasted Tomato, Basil, Black Olives, Seared Romanesco

2015 Frog's Leap Zinfandel, Rutherford, Napa Valley

Third Course

Cabernet Braised Beef Short Rib

Turnips, Crispy Salsify, Baby Purple Brussels Sprouts Wild Mushrooms

2015 Frog's Leap Cabernet Sauvignon, Rutherford, Napa Valley

1990 Frog's Leap Cabernet Sauvignon, Rutherford, Napa Valley

Fourth Course

Brûléed Boucheron Cheese

Melted Leeks, Green Gauge Plums, Puffed Pastry Pinenuts, Frilly Mustard Greens

2015 Frog's Leap Sauvignon Blanc Rachel Rossi Reserve, Rutherford, Napa Valley

Boston Wine Festival

Grgich Hills Estate

Friday,  February 9
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

Nestled in the heart of Napa Valley and founded by legendary winemaker, Miljenko “Mike” Grgich, this winery is among the most recognized in California. His daughter, Violet Grgich, returns to celebrate their 40th anniversary. Tonight will showcase their richly textured and understated wines, from classic Napa chardonnays, zinfandels and cabernets to the vineyard’s dessert wine, Violetta. We are delighted to have Violet return to celebrate this milestone with us.

MENU & WINE PAIRINGS

Reception

2014 Fume Blanc Napa Valley Estate

First Course

Gingered Maine Lobster and Saffron Risotto

Sweet Pea and Spinach Purée

2014 Chardonnay Napa Valley Estate  and

2014 40th Anniversary Estate Carneros Chardonnay

Second Course

Roasted Ballotine of Quinea Hen

Peppered Spaetzle, Puntarella Greens, Tricolored Carrots

2012 Zinfandel Napa Valley Estate

Third Course

Dry Rubbed Grilled Organic Hanger Steak

Creamy Rose Finn Fingerling Potatoes, Rapini Greens

2013 Cabernet Sauvignon Napa Valley Estate en Magnum

Fourth Course

Ginger Poached Pear

Caramel Crémeux, Vanilla Bean Crème Anglaise, Mandarin Orange Foam

2013 Violetta Late Harvest Estate 

Boston Wine Festival

Valentine’s Dinner Dance

Saturday, February 10
Dinner, 7 p.m., Boston Harbor Hotel, the Wharf Room, $195

Champagne is for more than just toasting! Chef Daniel Bruce once again shows his rare talents with his perfectly matched, all-Champagne dinner featuring wines from Moët & Chandon, including Moët Imperial, Moët Vintage Blanc 2008, Moët Rose NV, Moët Vintage Rose 2008, and Moët Nectar Blanc. Share a romantic evening of live music and dancing, coupled with incredible wine and food.

MENU & CHAMPAGNE PAIRINGS

First Course

New England Seafood Salad

Calamari, Crabmeat, Lobster, Saffron Infused Baby Greens, Roasted Tomato Vinaigrette

Moët & Chandon Vintage Blanc

Second Course

Champagne, Wild Mushroom and Spinach Risotto

Aged Parmesan Cheese 

Moët & Chandon Rosé NV

Third Course

Grilled Petit Filet Mignon

Golden Potato and Melted Leek Cake, Winter Squash Sauce, Braising Greens

Moët & Chandon Vintage Rosé

Fourth Course

Bitter Chocolate Tart

Passionfruit Sorbet, Textures of Strawberries

Moët & Chandon Nectar Blanc

Boston Wine Festival

Valentine's Jazz Brunch

Sunday, February 11
Brunch, Reservations between 10 a.m. and 2 p.m., Boston Harbor Hotel, the Atlantic Room, $100

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. 

BRUNCH MENU

Slow Roasted Peppered All Natural Sirloin Shallot and Champagne Sauce

Pastry Wrapped Atlantic Salmon with a Fennel Shrimp Cream

 

Omelet’s to Order

3 American Caviars

Sour Cream and Chive Biscuits

Buttermilk Vanilla, Ricotta and Strawberry Pancakes, Vermont Maple Syrup

Roasted Winter Vegetables

Truffle Laced Creamy Red Bliss Potatoes

Pan Seared Hake Cakes, Meyer Lemon Sauce

Chicken and Fennel Fricassee, Pearl Onions and Fresh Herbs

Seasonal Melons and Berries

Smokey Kielbasa Sausage with Toi Mui and Celery Root

Crisp Duck Confit over Black Lentil, Parsnip and Pearl Onions

Black Olive, Eggplant Zucchini and Sweet Corn Salad

Romaine and Radicchio and Black Kale Salad with Orange Dressing and Dried

Cranberries

 

House Antipasto

Imported and Domestic Cheeses

Grilled Jumbo Asparagus and Smoky Red Pepper Salad

Selection of Smoked Fish

Chilled Gulf Shrimp Cocktail

Bagels and Assorted Cream Cheese

Selection of Fish Mousses and Terrines

Platter of Steamed Lobsters, Mussels and Clams

Assorted Sushi Platter with Spicy Seaweed Salad

Grilled Calamari, Green and Yellow Bean Lime and Tarragon Salad

Flash Fried Scallops with Seared Shishito Peppers and Tomato Tartar

Seared Atlantic Halibut with Sweet Peas, Smoked Cauliflower, Yogurt Turmeric Dressing

 

Desserts

Sugar Dusted Beignets

Praline Cheesecake

Double Chocolate Chunk Bread Pudding

Crème Caramel

Banana Foster’s Éclair

Bourbon Pecan Tart

Chicory Pot de Crème

Chocolate Covered Strawberries

Passion Fruit-Coconut Verrine

Raspberry-Lime Tart

Strawberry Chouquette

Mimosa French Macaron

Lavender French Macaron

Vanilla Bean Crème Brûlée

Sweet Heart Cookies

S’more’s Station

 

Boston Wine Festival

Old World / New World Pinot Noir

Wednesday, February 14
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $175

SOLD OUT!

Long-time Festival friend, Howie Rubin, returns to host an incredible evening featuring one of the world’s most renowned grape varietals – pinot noir. Tonight will feature many well-known pinot noirs from Europe and South Africa in a side-by-side comparison with their California and Oregon counterparts.

MENU & WINE SELECTION

Reception

2012 Soter Brut Rose Sparkling

First Course

2015 Cloudy Bay Pinot Noir (New Zealand)

2016 Hamilton Russell Pinot Noir (South Africa)

Yellow Fin Tuna Two Ways

Char Seared and Tartar, Crispy Wontons, Micro Greens, Pinot Aioli

Second Course

2014 Domaine Serene Yamhill Cuvee (Oregon)

2015 Clos Salomon Givry Premier Cru (Burgundy)

Duck and Frisee Salad

Toasted Hazelnuts, Red Currant Dressing

Third Course

2013 Au Bon Climat La Bauge Pinot Noir(Santa Barbara)

2014 Bouchard, Beaune de Chateau (Burgundy)

Fricassee of Wild Mushrooms

Cracked Black Pepper Pasta and Caramelized Fennel

Fourth Course

2015 Domaine Guillemot Savigny Les Beaune Aux Serpentieres (Burgundy)

2014 Martinelli Belle Vigne Pinot Noir (Russian River)

Cassoulet of Baby Lamb

Tarbais Beans, Black Garlic, Herb Crumb

Fifth Course

2014 Hirsch San Andreas Pinot Noir (Sonoma Coast)

2015 Walt Blue Jay Pinot Noir (Anderson Valley)

Triple Crème Cheese and Melted Leeks in Flakey Pastry

Dark Cherry and Pinot Relish

Boston Wine Festival

Van Zellers & Co.

Thursday, February 15
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Cristiano Van Zeller represents the 14th generation of his family as a Douro winery owner, dating back to before the designation of Ports. By 23 years old, he was already CEO of Quinta do Noval –an impressive beginning of a legendary career. Since then he has continued to be at the forefront of changes in the region. In 1986, the Douro region was designated as DOC. Today, these wines represent over one third of all total wine sales in the region and have garnered critical acclaim throughout the world. We are honored to have Cristiano join us to share with us these spectacular wines from this historic region of Portugal.

MENU & WINE PAIRINGS

Reception

Special White Port Cocktail

First Course

CV- Curriculum Vitae 2016 Douro White

Demi Cured Roasted Atlantic Hake

Golden Potato Lemon, Parsley Hash

Second Course

CV – Curriculum Vitae 2015 Douro Red

Braised Baby Octopus

Tomatoes, Olives, Garlic and Rapini

Third Course

Vale D. Maria 2014 VVV Valleys Douro Red

Quinta Vale D. Maria 2013 Vinha da Francisca Douro Red

Cocoa and Fennel Pollen Rubbed Grilled Baby Lamb Chops

Portuguese Broad Beans, Braised Collards, Tinto National Essence

Fourth Course

Vale D. Maria 20 Year Old Tawny Port

Portuguese Egg Custard

Dried Fruit Compote, Orange Sorbet

Boston Wine Festival

Château Cos d’Estournel 

Friday, February 16
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $350

Cos d’Estournel is widely considered one of the top wineries in Bordeaux, consistently producing world-class wines. Tonight, for the first time ever, Dimitri Augenblick will showcase three decades of their wines. This includes, the 1989, 1996, 2000, 2003, and 2008, along with a rare white wine as well as their own premier Cru Champagne. This is an extraordinary value and a dinner not to be missed!

MENU & WINE PAIRINGS

Reception

Champagne

First Course

2013 Chateau Cos d'Estournel Blanc

Pinwheel of Lemon Sole and Scallops

Spinach Sauce, Saffron Essence

Second Course

2009 Les Pagodes de Cos

2008 Chateau Cos d’Estournel

Wild Mushroom Bisque

Shaved Black Truffles

Third course

2000 Chateau Cos d’Estournel en Magnum

Coriander and Fennel Grilled Colorado Lamb Chop

Pommes Puree, Rapini, Roasted Carrots, Foie Gras Crostini

Fourth Course

1989 Chateau Cos d’Estournel

1986 Chateau Cos d’Estournel

Duet of Aged Gouda and Cloth Wrapped Cheddar

Crepe Wrapped Leek Pudding

Fifth Course

2008 Tokaj Hétszölö 5 Puttonyos

Dessert To Be Determined

Boston Wine Festival

Center of Effort

Wednesday, February 21
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $195

Owner, Bill Swanson, and winemaker, Nate Carlson, return to Boston to share with us their spectacular wines from California’s Edna Valley. Their commitment to producing world-class, estate-grown, chardonnay and pinot noir has established Center of Effort as one of the top wineries in the Central Coast.  They focus on the vineyard’s lean soils, nuanced terrain, ocean-cooled climate, and pristine environment. This special terroir continues to create incomparable growing conditions for Burgundian varietals.

SEMINAR WINE SELECTION

2016 Pinot Noir Rosé

2015 Pinot Noir, ‘Prova’

2012 Pinot Noir, ‘Rosso Corsa’

2015 Pinot Noir, ‘EFFORT’

2014 Pinot Noir, ‘Center of Effort’

DINNER MENU & WINE PAIRINGS

Reception

2014 Chardonnay, ‘Center of Effort’

First Course

2014 Chardonnay, ‘Giallo Solare’

Pan Roasted Wild Black Bass

Center of Effort Limes, Pea Greens

Second Course

2014 Pinot Noir, ‘Center of Effort’

2011 Pinot Noir, ‘Center of Effort’

Flash Smoked Char Seared Ora King Salmon

Salsify a la Crème, Spigarello, Pinot syrup

Third Course

2012 Pinot Noir, ‘Rosso Corsa’

2015 Pinot Noir, ‘Prova’

Grilled Fennel Rubbed Beef Coulotte

Hedgehog Mushrooms, Shallots, Rapini

Fourth Course

Estate Grown Meyer Lemon Mousse

Blueberry, Shortbread, Orange

Boston Wine Festival

Burgess Cellars

Thursday, February 22
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $185
Dinner only, 7:30 p.m., $155

We are honored to pay homage to legendary founder, Tom Burgess, who was the first winemaker to host a dinner at the Boston Wine Festival in 1990.  His son, Steven, has led the winery since 2005, significantly improving all aspects of the winemaking process and elevating Burgess Cellars to one of the premier wineries in the Valley. Steven returns for a special evening, starting with a seminar featuring some of his father’s favorite vintages. Chef Bruce will recreate the original dinner menu from the 1990 Burgess Wine Festival dinner. Join us as we pay tribute to a special man.  

CHEF BRUCE RECREATES THE 1990 BURGESS WINE DINNER MENU

Reception

Burgess Cellars Chardonnay. Burnside Road Vineyard, Sonoma 2015.

First Course

Atlantic Seafood Consommé, Shrimp Cannellini

Burgess Cellars Chardonnay. Burnside Road Vineyard, Sonoma 2015.

Second Course

Grilled Yellow Fin Tuna, Red Wine Sauce

Burgess Cellars Red Reserve Blend, Napa 2013

Third Course

Tian of Duck, Barley over Wild Mushroom Ragout

Burgess Cellars Estate Cabernet Sauvignon, Napa 2013

Burgess Cellars Estate Reserve Cabernet Sauvignon, Napa 2012

Fourth Course

Cabernet, Fennel  Braised Beef Short Rib, Roasted Winter Vegetables

Burgess Cellars Estate Cabernet Sauvignon, Napa 2007

Fifth Course

Chocolate Mille Feuille, Strawberries, Coffee Sauce

Burgess Cellars Estate Petit Syrah, Napa 2013

Boston Wine Festival

Revana Family Vineyard

Friday, February 23
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $185

Dr. Madaiah Revana has established some of the best vineyard sites throughout the world, including Napa Valley in California, Willamette Valley in Oregon, and Mendoza in Argentina. Revana, Alexana and Corazon del Sol wineries offer the opportunity to experience premium wines that capture the best of Napa, Oregon and Argentina's unique terroir.  The winemaking techniques reveal a transparency between the vineyard and the cellar.  These wines are farmed organically and with minimal intervention winemaking practices.  Respect and integrity for the vineyard leads to balanced, complex and vibrant wines with depth and clarity. Tonight, Madaiah will also showcase two special projects that are not available in the market.

MENU & WINE PAIRINGS

Reception

2015 Alexana Pinot Gris

First Course

2013 Revana Carneros Chardonnay

Pan Roasted Skate Wing

Bamboo Rice, Toi Mui, Glazed Carrots, Chardonnay Butter

Second Course

2014 Alexana Estate Pinot Noir

2012 Sitar “Encore” Pinot Noir

Smoked Sweet Corn Soup

Shredded Duck, Wild Mushrooms, Flash Fried Sage

Third Course

2011 Revana Estate Cabernet

2014 Revana Estate Cabernet

Grilled Espresso Rubbed Beef Skirt Steak

Sunchokes, French Beans, Cheddar Cheese Sauce

Fourth Course

2013 Alexana Late Harvest Riesling

Almond Financier Cake

Fresh Peach Compote, Orange Curd, Crispy Lace

Boston Wine Festival

Schloss Johannisberg

Wednesday, February 28
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

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Schloss Johannisberg, located in the distinguished German wine-growing district of the Rheingau, has been committed to producing only world-class Rieslings for almost three-hundred years. 100% Riesling was first planted here in 1720, making Schloss Johannisberg the oldest Riesling vineyard in the world. With an exceptional reputation amongst wine connoisseurs worldwide, Schloss Johannisberg was finally designated as its own appellation within the Rheingau in 1971. Today, Schloss Johannisberg, has the most comprehensive Riesling library in the world, with wines dating back as far as 1748. Join Stefan Doktor, Managing Director of the winery, as he leads us through this remarkable history and shares with us some great vintages of his wines. Chef Bruce will create his take on a variety of German dishes to complement the wine selection.

MENU & WINE SELECTION

Reception

2016 Schloss Johannisberg Gelblack Riesling Trocken, Rheingau, Germany

First Course

2015 Schloss Johannisberg Gelblack Riesling Trocken, Rheingau, Germany

Pan Roasted Crab Stuffed Shrimp

Carrot, Lemongrass, Coconut Essence, Pea Greens

Second Course

2014 Schloss Johannisberg Silberlack Riesling Grosses Gewachs, Rheingau, Germany

2015 Schloss Johannisberg Silberlack Riesling Grosses Gewachs, Rheingau, Germany

Flash Smoked Cod Loin

Lychee Nuts, Purple Sticky Rice, Toi Mui

Third Course

2015 Schloss Johannisberg Rotlack Riesling Kabinett Trocken, Rheingau, Germany

Veal Tenderloin Schnitzel

Porcini Pasta, Baby Zucchini, Muenster Cheese Sauce

Fourth Course

2015 Schloss Johannisberg Grunlack Riesling Spatlese, Rheingau, Germany

Lychee Mousse

Pineapple, Lime, Banana

March

Boston Wine Festival

Larkin Wines

Thursday, March 1
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $165

The imitable Sean Larkin returns for the third time having, first hosted a dinner as part of the 2007 Rising Stars Dinner and again in 2015. He will present his limited production of Napa Valley cabernets and cabernet francs, which continue to receive rave reviews. Sean’s passionate approach to wine making and his larger than life personality will make this a night you won’t forget. The evening will be highlighted with his Jack Larkin Meritage wines.

MENU & WINE SELECTION

Reception

Moët & Chandon Imperial Brut

First Course

2015 Jack Larkin Chardonnay, Napa Valley

Pan Roasted Mediterranean Daurade

Spring Garlic, Wild White Onion, Meyer Lemon

Second Course

2015 Jack Larkin Cabernet Franc, Napa Valley

2014 Jack Larkin Merlot, Napa Valley

Nettle and Orchard Morel Soup

Fresh Garbanzo Beans, Red Wine Braised Shredded Chicken

Third Course

2013 Jack Larkin Red Wine, Napa Valley

2008 Jack Larkin Cabernet Sauvignon, Napa Valley

Wood Grilled Flash Smoked Petit Filet

Fava Bean and Potato Mash, Melted Fennel and Aged Gouda Sauce

Fourth Course

Flourless Chocolate Torte

Ganache, Grapefruit, Anise

Boston Wine Festival

Halter Ranch Vineyard

Friday, March 2
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $185
Dinner only, 7:30 p.m., $155

Halter Ranch, located in the heart of Paso Robles’ Westside Adelaida district, was purchased by Hansjörg Wyss in 2000. His commitment to producing high-quality wines with a sense of place has resulted in some of the best wines of the region. Winemaker Kevin Sass, formerly of Justin Winery, leads the team of this highly sustainable winery. The evening will begin with a lively seminar and continue with a dinner showcasing his Block 22 syrah and his signature wine, Cuvée Alice.

SEMINAR WINE SELECTION

2008 Halter Ranch Ancestor en Magnum

2011 Halter Ranch Ancestor en Magnum

2013 Halter Ranch Ancestor en Magnum

2014 Halter Ranch Ancestor en Magnum

MENU & WINE SELECTION

Reception

2017 Halter Ranch Rosé

First Course

2016 Halter Ranch Grenache Blanc

Grilled Branzino

Meyer Lemons, Capers, Parsley, Leeks, Garbanzo Beans

Second Course

2015 Halter Ranch Ancestor

2015 Halter Ranch Cabernet Sauvignon

Cabernet Braised Short Rib Ravioli

Chestnut Sauce, Dried Porcini

Third Course

2015 Halter Ranch Cuvée Alice

2015 Halter Ranch Block 22 Syrah

Five Spice Rubbed Slow Roasted

Colorado Lamb Sirloin

Truffle Tossed Early Spring Vegetables, Aged Gouda Sauce

Fourth Course

Apfel Wähe 

Salted Caramel, Vanilla Bean Ice Cream

Boston Wine Festival

Peter Michael Winery

Wednesday, March 7
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $235

In 1982, Sir Peter Michael started this winery on the western face of St. Helena in Sonoma Valley, with a commitment to create wines reflective of Old World traditions and New World influences, with a focus on terroir. They have since expanded to the Sonoma Coast and produce hand-crafted chardonnays, Bordeaux blends and pinot noirs, in very limited quantities. Winemaker, Nicolas Morlet, returns to the Festival as he continues in the line of world-class winemakers, which has been the hallmark of Peter Michael Winery.

MENU & WINE SELECTION

Reception

2014 L’Après-Midi Estate Sauvignon Blanc, Knights Valley

First Course

2012 Belle Côte Chardonnay, Knights Valley

Pan Roasted Demi Cured Atlantic Hake

Early Spring Pea Greens, Chardonnay Lobster Essence

Second Course

2014 Au Paradis Single Vineyard Estate Cabernet Sauvignon, Oakville

Coriander and Plum Lacquered Foie Gras Stuffed Quail

Wild Rapini, Cipollini Onions

Third Course

2006 Les Pavots Estate Red Bordeaux Blend, Knights Valley en Magnum

"Nor’ Easter" Beef Stew

Black Truffles, Root Vegetables, Steamed Fennel Dumpling

Fourth Course

Citrus Olive Oil Cake

Rhubarb, Strawberry, Basil

Boston Wine Festival

Opus One Winery

Thursday, March 8
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $350 

SOLD OUT!

Considered by many to be America’s first growth, Opus One is a legendary winery whose name is synonymous with perfection and harmony. Wine Festival regular, France Posener, will lead an evening featuring three decades of Opus from 1998, 2006, and 2014. 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.

MENU & WINE SELECTION

Reception

Moët & Chandon Imperial Brut

First Course

2014 Opus One, Oakville, Napa Valley

Char Seared Atlantic Monkfish Medallion

Smoked Celery Root Purée, Wild Spring Green Onions

Second Course

2006 Opus One, Oakville, Napa Valley

Char Seared British Columbia King Salmon

Garbanzo Bean Mash, Black Garlic 

Third Course

1998 Opus One, Oakville, Napa Valley

Bresaola Wrapped Roast Venison Loin

Tuscan Kale, Black Lentils, Roasted Carrots

Fourth Course

Opus One Overture, Oakville, Napa Valley

Savory Parmesan and Aged Gouda Rice Pudding Gratin

Tatsoi Rabe

Boston Wine Festival

California Cabernet Reception

Friday, March 9
Reception, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $95

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.

WINE SELECTION

Carolina Wines

2014 Trig Point Diamond Dust Vineyard Cabernet Sauvignon, Alexander Valley, Sonoma County

2015 The Counselor Cabernet Sauvignon, Alexander Valley, Sonoma County

2015 St Huberts 'The Stag' Cabernet Sauvignon, North Coast

2013 Dierberg Cabernet Sauvignon, Star Lane Vineyard, Happy Canyon

2015 Frogs Leap Estate Cabernet Sauvignon, Rutherford, Napa Valley

2014 Hess Collection ‘The Lion Tamer’, Napa Valley

2016 Newton Skyside, Cabernet Sauvignon, Sonoma County

2013 St. Clement Vineyards Cabernet Sauvignon, Napa Valley

Classic Wine Imports

2014 Ferrari-Carano Cabernet Sauvignon, Alexander Valley, Sonoma County

2015 Dry Creek Vineyard Cabernet Sauvignon, Dry Creek Valley, Sonoma County

2014 Foley Johnson Cabernet Sauvignon, Rutherford, Napa Valley

2014 Hall Cabernet Sauvignon, Napa Valley

2014 Whitehall Lane Cabernet Sauvignon, Napa Valley

2013 Heitz Cellar Cabernet Sauvignon, Napa Valley

Horizon Beverage Company

2014 Emblem Cabernet Sauvignon, Napa Valley

2015 Oberon Cabernet Sauvignon, Napa Valley

2011 Clos Pegase Cabernet Sauvignon, Napa Valley

2014 Cosentino Winery ‘The Cab’ Cabernet Sauvignon, Napa Valley

2016 Imagery Estate Winery Cabernet Sauvignon, Sonoma County

2014 St. Francis Cabernet Sauvignon, Sonoma County

M.S. Walker

2014 Freemark Abbey Cabernet Sauvignon, Napa Valley

2015 Hunt & Harvest Cabernet Sauvignon, Napa Valley

2014 Stonestreet Estate Cabernet Sauvignon, Alexander Valley, Sonoma County

2016 Justin Cabernet Sauvignon, Paso Robles, Central Coast

2013 Galerie Latro Cabernet Sauvignon, Knights Valley, Sonoma County

2015 Arrowood Cabernet Sauvignon, Sonoma County

Ruby Wines

2014 Gundlach Bundschu Cabernet Sauvignon, Sonoma Valley

2012 Ken Forrester ‘The Bridge’ Cabernet Sauvignon, Alexander Valley

2013 Heritance ‘Rutherford’ Cabernet Sauvignon, Napa Valley

2015 Turnbull Cabernet Sauvignon, Napa Valley

2014 Ladera Estate Cabernet Sauvignon, Napa Valley

2012 Elyse ‘Holbrook Mitchell Vineyard’, Yountville, Napa Valley

2013 Pine Ridge Vineyards Cabernet Sauvignon, Stags Leap District, Napa Valley     

2014 Revolver Wine Company ‘The Stash’ Cabernet Sauvignon, Napa Valley

United Liquors

2015 Daniel Cohn Bellacosa Cabernet Sauvignon, North Coast

2016 Daou Cabernet Sauvignon, Paso Robles, Central Coast

2014 BV Rutherford Cabernet Sauvignon, Napa Valley

2015 Carpe Diem Cabernet Sauvignon, Napa Valley

2014 Joseph Carr Cabernet Sauvignon, Napa Valley

2014 Charles Krug Cabernet Sauvignon, Napa Valley

2016 Faust Cabernet Sauvignon, Napa Valley

2014 The Calling Cabernet Sauvginon, Alexander Valley, Sonoma County

Winebow

2015 Ancient Peaks Cabernet Sauvignon, Paso Robles, Central Coast

2014 Hook and Ladder Cabernet Sauvignon, Los Amigos Ranch, Chalk Hill, Sonoma County

2015 Noble Tree Wickersham Ranch      Cabernet Sauvignon, Sonoma County

2015 Starmont Cabernet Sauvignon, Napa Valley

2016 Textbook Cabernet Sauvignon, Napa Valley

2014 Frank Family Vineyards Cabernet Sauvignon, Napa Valley

2012 Madrigal Vineyards Cabernet Sauvignon, Napa Valley

FOOD SELECTION

Carving

Black Currant Glazed Sirloin, Cracked Pepper, Red Wine Essence

Hot Buffet

Sautéed Wild Mushrooms and Chestnuts over White Cornmeal Polenta

Black Kale and Parmesan Cheese Laced Easter Egg Potatoes

Pan Seared Demi Cured Hake, Caramelized Onion and Red Wine Broth

Cabernet Braised Beef Stew and Winter Vegetables

Cold Buffet

Grilled Baby Lamb Chops over Beluga Lentil and Parsnip Salad

Shredded Duck Confit over Dried Cranberry and Frisée Salad

Cabernet Braised Chicken Thighs over White Bean and Pearl Onion Salad

Coriander and Five Spice Rubbed Beef Tenderloin, Smoked Vegetables

World Cheese and Bread Board

Assorted Antipasto

Pan Seared Pork Buns over Black Bean and Scallion Ragout

Pan Seared Atlantic Fish Cake over Braised Spring Onions

Yellow Fin Tuna Tartar, Celery Root Slaw

Blackberry Glazed Roast Scottish Salmon, Chinese Black Rice, Leek Salad

Lobster Claws and Black Mussels in a Cabernet Essence

Flash Fried Scallops, Charred Sweet Corn, and Smoked Tomato Salad

Dessert

Chocolate Covered Strawberries

Assorted Chocolate Truffles 

S’mores Tart

Dark Chocolate Ganache Tart

Cashew Tart

Almond Financier

Hazelnut Cluster

Blueberry French Macaron

BlackBerry Mousse

Boston Wine Festival

The Hess Collection

Wednesday, March 14
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $195
Dinner only, 7:30 p.m., $165

Started in 1844, Hess Family Estate is a family owned, fourth-generation company. Hess Collection was their first winery established over 30 years ago by Donald Hess. Located on the volcanic slopes of Mt. Veeder, Hess Collection has a commitment to sustainable vineyard practices. Winemaker, Dave Guffy, will start the evening with a seminar showcasing their Icon series of wines. The dinner will highlight wines from the various series from the winery. 

MENU & WINE SELECTION

Seminar Wine Selection

2016 Hess Collection Small Block Series Chardonnay, Mount Vedeer, Napa Valley

2015 Hess Collection ‘The Lioness’ Chardonnay, Napa Valley

2015 Hess Collection Lion Tamer Red Blend, Napa Valley

2014 Hess Collection ‘The Lion’, Napa Valley

2008 Hess Collection ‘The Lion’, Napa Valley

Reception          

2016 Hess Collection Sauvignon Blanc, Shirtail Ranches, Lake County

First Course

2016 Hess Collection Estate Grown Chardonnay, Napa Valley

Pan Roasted Diver Sea Scallop

Georgia Sweet Pea Risotto, Chardonnay Syrup

Second Course

2014 Hess Collection Small Block Series Pinot Noir, Green Valley of Russian River Valley

Yellow Fin Tuna Carpaccio

Micro Greens, Sweet Garlic Aioli, Pinot Essence, Smoked Crosnes

Third Course

2015 Hess Collection Allomi Cabernet Sauvignon, Napa Valley

2013 Hess Collection Cabernet Sauvignon, Mt. Vedeer, Napa Valley

Cocoa Rubbed Grilled Hanger Steak

Baby Maine Potatoes, Parsnip Purée

Wild Mushrooms, Tatsoi Rabe

Fourth Course

Flexible Chocolate Ganache

Coconut, Mango, Passion Fruit

Clos des Papes

Cain Vineyard & Winery

Thursday, March 15
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $225

SOLD OUT!

Situated in a truly spectacular location at the top of Spring Mountain, Cain’s vineyards face north, south, east and west. This mountain vineyard is dedicated to producing only three cabernet blends: Cain Cuvée, Cain Concept and Cain Five. Join Chris Howell, winemaker and general manager, who also is celebrating his 29th year at the winery. This unforgettable evening will be coupled with a spectacular dinner by Chef Bruce. The seminar will start with a tasting of two decades of Cain Five. We will taste different vintages of his finest wine to better understand the aging potential and amazing complexity found only in a well-matured bottle.

MENU & WINE SELECTION

Seminar

1993 Cain Five

1996 Cain Five

2003 Cain Five

2006 Cain Five

2013 Cain Five

Reception

Moët & Chandon Champagne 

First Course

NV10 Cain Cuvée, Napa Valley

NV13 Cain Cuvée, Napa Valley

Char Grilled Red Snapper

Imperial Rice, Fava beans

Second Course 

2008 Cain Concept, The Benchland, Napa Valley

2006 Cain Five, Spring Mountain District, Napa Valley

Red Wine Braised Beef Short Ribs

Smoked Sweet Corn Polenta, Mixed Wild Rapini

Third Course 

2013 Cain Concept, The Benchland, Napa Valley

2013 Cain Five, Spring Mountain District, Napa Valley

Warm Aged Cheddar Brioche Pudding

Melted Leeks, Roast Mushrooms, Duck Prosciutto

Fourth Course

Spiced Fennel Cake

Grapefruit, Campari, Vanilla Bean

Boston Wine Festival

Hall Wines

Friday, March 16
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $165

SOLD OUT!

Kathryn Hall returns to host a dinner featuring wines from Hall Wines, which is known for their well-balanced cabernets that are produced from specific blocks in and around Napa. She will also present her family-owned Walt Wines, which makes distinctive pinot noirs and chardonnays from grapes harvested from the central coast of California to the Willamette Valley in Oregon.

MENU & WINE SELECTION

Reception

2016 WALT Sonoma Coast Chardonnay

First Course

2014 WALT Pinot Noir, Shea Willamette Valley

2014 WALT Pinot Noir Clos, Pepe Sta. Rita Hills

Char Seared Atlantic Halibut

Sunchoke Mash, Garbanzos, Pinot Essence

Second Course

2014 HALL Merlot, Napa Valley

Cherrywood Flash Smoked Char Roasted Lamb T-Bone

Mint, Red Wine Sauce, Green Garlic, King Oysters

Third Course

2014 Kathryn Hall Cabernet Sauvignon, Napa Valley

2013 HALL Cabernet Sauvignon, Bergfeld St. Helena, Napa Valley

Fennel Pollen Dusted Slow Roasted Petit Filet

Celery Root Purée, Braising Greens, Black Garlic

Fourth Course

2006 HALL Late Harvest Sauvignon Blanc, Napa Valley

Honey Poached Pear

Vanilla Bean, Apricot, Caramel

Boston Wine Festival

Martinelli Winery

Wednesday, March 21
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $155

Martinelli is a family-owned winery in Sonoma that has been growing grapes since 1887. Their estate-grown grapes were so highly sought after that in 1973 the family decided to produce their own wines. Consulting with legendary winemaker Helen Turley, Martinelli Winery has positioned itself as one of the premier wineries in Sonoma. The charismatic Regina Martinelli will return to host this year’s event.

MENU & WINE SELECTION

Reception

2014 Bella Vigna Chardonnay, Sonoma Coast

First Course

2014 Bella Vigna Chardonnay, Sonoma Coast

Chardonnay and Tempura Fried Atlantic Haddock

Frilly Mustard Greens, Avocado Purée, Lemon

Second Course

2014 "Bella Vigna" Pinot Noir, Russian River Valley

2013 Zio Tony Ranch "Grace Nicole" Pinot Noir, Russian River Valley

2013 Three Sisters Vineyard "Sea Ridge Meadow" Pinot Noir, Sonoma Coast

Three Cheese Cannelloni

Fresh Garbanzos, Braising Greens, Sweet Garlic

Third Course

2015 "Giuseppe & Luisa" Zinfandel, Russian River Valley, Sonoma County

Slow Roasted Long Island Duck Thigh

Foie Gras, Salsify, Black Lentils, Dried Cherries

Fourth Course

2013 Muscat of Alexandria, Jackass Hill, Russian River Valley

Dessert To Be Determined

Boston Wine Festival

Page Wine Cellars

Thursday, March 22
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $165

We welcome back Bryan Page for a third time. He returns to showcase his ever growing Napa portfolio, which includes the small production Le Nu Chardonnay and Revolver Wine Company with varietals ranging from sauvignon blanc to his premium meritage blend, The Stash. Chef Bruce will create a perfect match from his stash of ingredients.

MENU & WINE SELECTION

Reception

2016 Revolver “Dreams & Desires” Sauvignon Blanc, Napa Valley

First Course

2014 Revolver “Forsaken” Petit Verdot, Napa Valley

2013 Revolver “Dust to Dust” Petit Verdot, Napa Valley

Char Grilled Wild Striped Bass

Herb Tossed Petit Verdot Braised Green Lentils Tricolored Carrots

Second Course

2013 Page “Proprietary Red”, Napa Valley

Spring Lamb Bolognese

Parmesan Cheese Tossed Fresh Stracciatella Pasta Spring Green Garlic

Third Course

2014 Revolver “The Stash” Cabernet Sauvignon, Napa Valley

2014 Revolver “Vine/Vein” Cabernet Sauvignon, Napa Valley

Wood Grilled Downing Farms Organic Flank Steak

Crispy Wild Mushrooms, Fava Leaves, Roasted Parsnips

Fourth Course

2013 Revolver “Audacious” Late Harvest Sauvignon Blanc Napa Valley

Brioche Bread Pudding

Golden Raisins, Candied Walnuts, Orange Curd

Boston Wine Festival

Mediterranean Reception

Friday, March 23
Reception, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $95

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.

WINE SELECTION

Carolina Wines

Borgoluce, Prosecco Brut DOCG, Veneto, Italy

2016 Huget de Can Feixes, Blanco Seleccio, Penedes, Spain

2016 Villa Bucci, Verdicchio, Castello di Jesi, Marches, Italy

2017 Domaine Triennes, Rose, Provence, France

2015 Domaine Giacometti, Cru des Agriate, Patrimonio Rouge, Corsica

2014 Cantina Santadi, Carignano Grotto Rossa, Sardinia, Italy

2015 Nasiakos, Agioritiko Red, Peloponnese, Greece

2015 Domaine de Terebrune, Terre d’Ombre Rouge, Bandol, France

Classic Wine Imports

2016 Domaine Fondrèche L’Enstant Rosé, Ventoux, France

2016 Preamble Picpoul de Pinet, Southern France

2015 Tenuta delle Terre Nere Clalderara Etna Bianco, Sicily, Italy

2014 Tenuta delle Terre Nere Etna Rosso Santo Spirito, Sicily, Italy

2015 Le Volte Dell’ Ornellaia, Tuscany, Italy

2014 Tenuta Sette Cieli, Bolgheri, Tuscany, Italy

Horizon Beverage Company

2016 Agricola Punica, Samas Isola dei Nuraghi, Sardinia, Italy

2015 Donnafugata, Sedàra, Sicily, Italy

2016 Banfi, San Angelo Pinot Grigio, Tuscany, Italy

2015 Embruix de Vall Llach, Priorat, Spain

2014 Palacios Remondo, La Montesa Rioja, Spain

2014 Cassagnes de la Nerthe, Côtes du Rhône Villages, France

M.S. Walker

2016 Gérard Bertrand Terroir Picpoul de Pinet, France

2016 Sigalas Assyrtiko, Santorini, Greece

2017 AIX Rosé, Provence, France

2015 Alta Mora Etna Rosso, Sicily, Italy

2012 Hecht & Bannier Côtes du Roussillon Villages, France

2015 Guado Al Tasso ‘Il Bruciato’, Tuscany, Italy

Ruby Wines

2015 Naveran, Brut Vintage Cava, Penedes, Spain

NV Cote Mas, Cremant de Limoux Brut Rosé, Limoux, France

2016 Feudi di San Grigio, Fiano di Avellino, Campania, Italy

2016 Parés Baltà ‘Cosmic’ Sauvignon Blanc/Xarello, Penedès, Spain

2017 Bieler Père et Fils “Sabine” Rosé, Provence, France

2013 Valle Dell’Acate, Cerasuolo di Vittoria, Sicily, Italy

2012 Senorio de Barahonda “Barrica” Monastrell/Syrah, Yecla, Spain

2012 Château du Trignon, Gigondas, Rhône Valley, France

United Liquors

2015 Kettmeir Pinot Bianco, Alto Adige, Italy

2016 Poggio Al Tesoro Vermentino, Tuscany, Italy

2017 Bargemone Rosé, Provence, France

2012 Lamole Gran Selezione Chianti Classico, Tuscany, Italy

2014 Allegrini La Grola, Veneto, Italy

2012 Marques de Murrieta Reserva Rioja, Spain

Winebow

2015 Gentilini Robola of Cephalonia, Greece

2015 Mastroberardino Radici Fiano di Avellino, Campania, Italy

2016 Botani Bianco Moscatel Old Vines, Sierras de Malga, Spain

2012 Castello di Bossi Berardo Chianti Classico Riserva, Tuscany, Italy

2014 Thymiopoulos, Naoussa, Greece   

2015 Ànima Negra ÀN/2, Balearic Islands, Spain

MENU

Passed Cold

Goat Cheese and fig on Melba Toast

Tuna Tapenade on Sesame Crackers

Passed Hot

Golden Potato and Shrimp Fritters, Caper Aioli

Flash Fried Scallops, Lemon Crème Fraiche

Cold White Wine Buffet

Seafood Paella

Antipasto Selection

Grilled Calamari, Caper, Tomato and Basil Salad

Zucchini, Green Garlic, Wild Mushroom and Celery Root Salad

Grilled Swordfish, Pea Green, Red Pepper and Pearl Onion Salad

Crispy Pork and Tuscan Kale Roll with Chick Pea Hummus

Cold Red Wine Buffet

World Cheese and Bread Display

Mint Rubbed Baby Lamb Chops, Black Rice, Wild Garlic

Smokey Roasted Beef Tenderloin over Potato and Leek Salad

Roast Duck Confit over Cannellini Bean and Broccoli Rabe

Penne Pasta with Chestnuts, Green Garlic and Spring Onions

Curried Chicken Thighs over Curried Cous Cous

Hot White Wine Buffet

Pan Seared Sea Scallops in a Red Pepper Bouride

Roast Chicken Breast, Lemon, Thyme and Maple

Hot Red Wine Buffet

Wood Grilled Monkfish, Barolo Butter

Parmesan Cheese Tossed Pappardelle Bolognese

Carving

Pastry Wrapped Atlantic Salmon with a Lobster Tarragon Sauce

Desserts 

Honey Pine Nut Tart                          

Dark Chocolate Hazelnut Tart

Pistachio Baklava

Apricot Cardamom Mousse 

Tiramisu

Caramel Biscotti

Lemon Olive Oil Cake

Saffron Pear Cake

Chocolate Covered Strawberries with Crystallized Rose Petals

Burnt Orange Bouchon 

Boston Wine Festival

Robert Foley Vineyards

Wednesday, March 28
Seminar and Dinner, 6:30 p.m., Boston Harbor Hotel, the Atlantic Room, $205

Acclaimed winemaker and accomplished musician, Robert Foley, was the founding winemaker at Pride Mountain Wines. In 1998, Bob and his wife Kelly Kahoe started their own boutique winery on Howell Mountain. They consistently produce highly regarded varietals ranging from lighter Rhone style blends to their signature full bodied reds.  The evening will begin with a seminar followed by a dinner with the opportunity to sample a variety of their wines, including the Griffin as well as Kelly’s Cuvee syrah.

MENU & WINE SELECTION

Seminar

2004 Howell Mountain Cabernet Sauvignon

2005 Howell Mountain Cabernet Sauvignon

2006 Howell Mountain Cabernet Sauvignon

2007 Howell Mountain Cabernet Sauvignon

2008 Howell Mountain Cabernet Sauvignon

2009 Howell Mountain Cabernet Sauvignon

Reception          

2016 Hawksbill Rose Pinot Noir

First Course

2014 Robert Foley White Blend

2013 Robert Foley Pinot Noir Hudson

Char Seared Flash Smoked Diver Scallop

Celery Root Mash, Pinot and Grenache Blanc Butters

Second Course

2015 Robert Foley Griffin

2013 Robert Foley Merlot

Roasted Tomato Bisque

Trilogy of Garlics, Wild Green, Sweet Garlic Cream, Garlic Chips

Third Course

2012 Robert Foley Napa Cabernet

2013 Robert Foley Claret

Colorado Lamb Milanese

Roasted Fennel, Ramps, Trumpet Royale Mushrooms

Fourth Course

Rhubarb Upside Down Cake

Strawberry Sorbet, Micro Basil

Ehlers

Allegrini Winery

Thursday, March 29
Dinner, 7 p.m., Boston Harbor Hotel, the Atlantic Room, $165

For four hundred years, the Allegrini family has been making exceptional valpolicella wines just north of Verona. We are honored to have owner Marilisa Allegrini join the Festival to present her classic and cru wines at this special dinner. Chef Bruce, drawing from his own Northern Italian history, will create his interpretation of regional dishes.

MENU & WINE SELECTION

Reception          

2016 Poggio Al Tesoro Vermentino

First Course

2014 Allegrini La Grola

Char Seared Yellow Fin Tuna

Black Trumpet Mushroom Purée, Fava Leaves

Second Course

2013 Poggio Al Tesoro Sondraia

2012 Poggio Al Tesoro Dedicato Walter

Red Wine Braised Veal Osso Bucco

Wild Rapini Greens, Red Quinoa Polenta

Third Course

2011 Allegrini La Poja

Wild Boar and Sage Raviolo

Toasted Walnut Sauce, Seared Spring Onions, Grilled Radicchio Trevisano

Fourth Course

2013 Allegrini Amarone

Flourless Chocolate Torte

Sour Cherry, Almond, Ganache

Boston Wine Festival

Diamond Creek Vineyards

Friday, March 30
Dinner 7 p.m., Boston Harbor Hotel, the Atlantic Room, $210

SOLD OUT!

Founded in 1968, Diamond Creek is California's first exclusively cabernet sauvignon Estate Vineyard. Visionary pioneer, Al Brounstein, defied modern conventions and planted Bordeaux varietals on the secluded Diamond Mountain. The three vineyards produce a small amount of long-lived wines that are elegant with great depth and richness and are likened to some of the top Bordeuxs. Son, Phil Ross, will discuss the differences imparted to the wine by the distinct soils and micro-climates of Diamond Creek Vineyards.

MENU & WINE SELECTION

Reception

Moët & Chandon Imperial Brut

First Course

2013 Red Rock Terrace Cabernet Sauvignon, Napa Valley

2013 Volcanic Hill Cabernet Sauvignon, Napa Valley

Char Seared Wild Striped Bass

Lollipop Kale, Garbanzo Beans, Red Wine Bourride

Second Course

2013 Gravelly Meadow Cabernet Sauvignon, Napa Valley

2012 Gravelly Meadow Cabernet Sauvignon, Napa Valley

Wood Grilled Prime Petit Filet Mignon

Char Seared King Oyster Mushrooms, Nettles Flowering Wild Mustard, Black Garlic

Third Course

2009 Red Rock Terrace Cabernet Sauvignon, Napa Valley

Crêpe Wrapped Aged Cheddar and Caramelized Fennel

Maple Smoked Bacon Lardons, Leeks, Confit Cippolini Onion, Cabernet Syrup

Fourth Course

Hummingbird Cake

Cream Cheese, Pineapple, Lime