2024 Event Schedule
Like a Fine Wine… Getting Better Every day
SPECIAL EVENT: WINE & OYSTER SOCIAL WITH GLIDDEN POINT @ TWELVE
DETAILS: Twelve restaurant is partnering with Glidden Point Oysters on their picturesque patio overlooking the Maine coast. Sommelier Jenn Forge, has handpicked four outstanding wines perfectly suited to complement Glidden Point’s oysters from the Damariscotta River, some of the best oysters Maine has to offer.
Enjoy these wines by the glass or indulge in a tasting flight. No reservations or tickets needed, so stop by anytime from 3 pm until close for an unbeatable view, vibrant atmosphere, delicious oysters, and refreshingly crushable wines. The ultimate start to patio season!
Outdoors on the patio (weather permitting).
WINES: 2.5 oz half-glasses / 5 oz full glasses. Also enjoy a flight of 4 half-glasses.
NV Andre Clouet ‘Silver’ Brut Nature Champagne $14/28
2023 Ameztoi, Hondarrabi Zuri, Txakoli, Spain $8/16
2021 William Fevre “Champs Royaux” Chablis, Burgundy, France $10/20
2022 Pepiere “Clos des Briords” Muscadet , Sevre et Maine, Loire Valley, France $8/16 **Flight (2.5 oz each) $40
***Wines subject to change based on availability
OYSTERS: $2 each, available a la carte. You may enjoy as many as you would like.
Glidden Point Oyster Farm, established in 1987, has cultivated a deep love for the Damariscotta River, nurturing oysters within its pristine waters. Years of practice revealed a winning combination for growing GPO oysters: the perfect synergy of location and dedicated husbandry. Tiny oyster seeds, nestled in surface cages, begin their slow growth in the river's cold embrace. Once mature, we transplant them to the riverbed where, nestled amongst the pebbles and sand, they develop their signature deep cup over a few years. Our exceptional Maine oysters are hand-harvested by divers, minimizing disruption to the delicate ecosystem. This dedication, from seed to harvest, has earned Glidden Point national recognition for producing world-class oysters. Paired with a fine wine and the touch of a talented chef, these briny gems can be transformed into a sensational culinary experience.
RESERVE: No reservations or tickets required. Though there may be a wai to get in if seats are full.
LINKS: Twelve, Glidden Point Oysters
PHONE: (207) 910-7400
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Sommelier Jenn Forge | Born and raised in Portland, Maine, Jenn is a veteran of the city’s restaurant scene having experience in every front of the house position over the last 17 years. A local favorite bartender, Jenn’s love of wine began while working at Munjoy Hill’s highly regarded Lolita and her last position at Via Vecchia before joining the opening team at Twelve. She is a certified sommelier through the Court of Master Sommeliers, has a degree in hospitality management, and has recently been accepted to participate in the Advanced Sommelier Course through the Court. She has also completed the WSET Advanced Level 3 course and feels that exploring both paths have been beneficial to her wine education. “First and foremost, I’m grateful to work in a restaurant where I’m surrounded by so many talented people—it’s nothing short of inspiring. I want the wine list at Twelve to be both approachable and impressive to cater to Portland’s diverse demographic. I am committed to serving every guest a delicious bottle (or glass) of wine, regardless of price point, with un-paralleled hospitality.”
WEEKLONG: Glass Pours & Nightly Tapas Pairings @ Local 188
DETAILS: Local 188 will be celebrating their 25th year as a Portland institution! They’ll be offering 1/2 & full glass pours of hand-selected wines paired with the chef's choice nightly tapas special! Enjoy the eclectic, cozy atmosphere of Local 188 while you experience the delicious locally sourced menu paired perfectly with wines from the world.
WINES
Each $6.5 half-glass / $13 glass / $47 bottle + (tax and gratuity)
2022 Gramona, Gessami, Penedes, Spain (Muscat, Sauvignon Blanc, Gewurztraminer)
2022 Domaine Maestracci, Corse Calvi Blanc "E Prove", Corsica, France (Vermentinu)
2021 Celler Cecilio, “Black Slate Gratallops” Priorat, Spain (Garnatxa Negra, Cariñena, Syrah)
2022 Vidigal, Vinho Verde, Portugal for $6 a glass… a fun summer wine special for the week!
LINK: Local 188
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
WEEKLONG: BICHI WINES FROM MEXICO’S BAJA CALIFORNIA @ REGARDS
DETAILS: Enjoy special glass pours of rotating Bichi wines from Baja, Mexico during Portland Wine Week. While the wine region of Baja California may not be a household name, the Telléz family founded Bichi to spotlight the incredible diversity and heritage of its organic vineyards, creating unexpected yet exceptional wines that express the rugged, mountainous terroir of Mexico’s Baja California Norte. You can order these wines by the glass, from 5-9 p.m. daily. Follow along with @regardsmaine on Instagram during Portland Wine Week to see the featured Bichi wine of the day!
A small plates restaurant that draws inspiration from the diverse food culture of Los Angeles, REGARDS specializes in natural, low-intervention wines and delicious food made from the beautiful products and produce of Maine. Tucked into an elegant space on Congress Street, Regards sparkles with creative West Coast and Mexican influences while sourcing directly from Maine-based farmers and fishermen. Heralded as one of Bon Appetit’s “50 Best New Restaurants of 2022” and one of “14 Must-Visit Restaurants in Portland, Maine” by Boston Magazine, REGARDS has carved out a reputation as an unmissable destination for impeccably fresh, Mexican-inspired small plates and libations.
PRICE: $14 per pour (tax + gratuity not included)
LINK: Regards
EMAIL: hello@regardsmaine.com
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Kimberly Lund | The co-owner and Sommelier of REGARDS, in 2022,, Kimberly took home the prize for Best Pairing at the Grand Opening: Women in Wine: Who Paired It Better? Sponsored by Bangor Savings, thanks to her creative wine selection skills.
Chef Neil Zabriskie | Hailing from Southern California and influenced by the flavors of Mexico and the Southwest, Chef Neil Zabriskei honed his skills at culinary school and restaurants in Los Angeles. After 10 years in the kitchens of Spanish and Japanese establishments, he was pulled northward by the siren song of the ocean and the availability of fresh, local seafood. Relocating to Portland in 2018, Zabriskie immersed himself in the culinary landscape and community.
In 2022, Zabriskie opened Regards alongside wife and Sommelier Kimberely Lunch. The restaurant is a bridge between his culinary experiences, from L.A., to New York, to Portland. Tapping into his strong connections with local farmers, he prioritizes coastal New England produce and seafood to create a seafood-forward menu that feeds his nostalgia for the authentic Mexican flavors of his youth. Zabriskie was profiled as one of Star Chefs’ Rising Stars in 2023.
WEEKLONG: 2022 Montenidoli Canaiuolo Rosato x Gnocchi alla Toscana Pairing @ Solo Italiano
DETAILS: Make a reservation this week to enjoy a glass of the delicious 2022 Sono Montenidoli, Canaiuolo Rosato from San Gimignano, Tuscany with Chef Paolo Laboa's divine Gnocchi alla Toscana made with local rabbit liver sugo and Parmigiano-Reggiano. This mouth-watering combo is worth the trip! Reservations highly recommended.
PRICE: $60 (tax and gratuity not included)
LINK: Solo Italiano
About the winemaker: Elisabetta Fagiuoli is a pivotal figure in Tuscan winemaking, making highly appreciated terroir-driven wines for nearly 50 years, on a mountain above the appellation of San Gimignano. In 1965 she fell in love with the Montenidoli estate which she was able to purchase with the help of some money from her grandmother. The estate was in total disrepair. She began working towards restoring the property to its former glory. Her debut vintage was 1971. Still today, she makes everything naturally, by hand.
Chef Paolo Laboa’s journey started in his mother's kitchen, where he learned the secrets of real Genovese cooking, the pinnacle of Northern Italian cuisine. Every ingredient Chef Paolo touches is fresh from the farm and sea to his kitchen to your table. Some of his favorite farms are Stonecipher Farm, Dandelion Springs Farm, Valley Farm, Olivia’s Garden for greens, vegetables, basil, and herbs, and Northspore for foraged mushrooms. Fresh fish is brought in each day through Upstream, Harbor Fish Market, or Browne Trading Co. Also sourcing other proteins like wild rabbit from Sumner Valley Farm and lamb and pork from Two Cove Farm, while dairy comes from a variety of these local farmers. “Cooking is what I love and I want each ingredient to sing. Simplicity is my goal. If there are five ingredients, I want you to taste all five of them.” Bread and pasta are all made in-house from scratch using traditional Genovese recipes. “It is very important–the food that you eat,” says Laboa.
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
WEEKLONG: WOMEN WINEMAKERS OF ITALY @ TIPO
DETAILS: It's Portland Wine Week and Tipo is excited to feature a line-up of glass pours and special bottles made by truly inspirational women! In true Tipo fashion, all the featured wines will be from Italy. They will have something for everyone on the list, fun light bubbles, bright roses, and some serious reds. Stay tuned for whose wines she’ll be pouring! Make your reservations now to join them indoors or on their beautiful expanded patio to celebrate these women winemakers and winery owners and the amazing wines they have created!
PRICE: Varies based on glass
LINK: Tipo Restaurant
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Sommelier Victoria Barthelmes curates the wine program at Central Provisions and Tipo Restaurant. A graduate of The Culinary Institute of America, she focused the beginning of her career in New York City at Lincoln Ristorante under Chef Richard Capizzi and Johnathan Beno. While at Lincoln, Victoria was an integral part of the team that also produced the pastry program offered at the Metropolitan Opera, Lincoln Center, and elaborate wedding cakes for the Brooklyn Botanical Garden. Upon moving to Maine in 2015, she began purchasing wine as a General Manager for a cafe and market in Cape Elizabeth. When she joined the team at Tipo, she worked her way up to General Manager and eventually took over the wine director role for both of the Goulds’ restaurants. She earned her first-level degree with the Court of Master Sommeliers in 2023.
WEEKLONG: Coastal Latitudes @ Crown Jewel
DETAILS: Crown Jewel (located in Diamond Cover on Great Diamond Island) is pleased to offer a luxurious, oceanic bite paired with your choice of two unique varietal and terroir-driven wines from Croatia and Australia that emphasize the salinity and symbiotic relationships of their island environment, kitchen, and bar program. Take the ferry or water taxi and raise a glass on island time!
WHEN:
Friday, June 16: 3 PM - 10 PM
Saturday, June 17 & Sunday, June 18: 11 AM - 10 PM
OFFERING:
Caviar Toast: Grilled oysters with ramp butter, a chorizo crumble, and chive.
PAIRINGS:
Pairings: Voštinić – Klasnić, Ŝkrlet, Croatia, 2021 (BTG/$12 BTB $40)
Moondara, Chardonnay Pet Nat, Victoria, Australia, NV (BTG $16 BTB $48)
COST: $35 Grilled Oysters + Glass of either wine (tax + gratuity not included)
WEEKLONG: Daniel Chotard Sancerre Flight @ Broken Arrow
DETAILS: The Chotard family has been making wine for over 200 years, though Daniel Chotard very almost broke the chain, starting his career as a teacher and musician. Ultimately the family roots were too deep to be avoided and he, alongside his wife Brigitte took up the mantle to farm organically and produce exceptional Sancerre wines. He is known to organize elaborate music and wine celebrations - These are party wines, which means they are perfect for Broken Arrow's dimmed lights and loud music!
Daniel Chotard Sancerre Flight:
2021 Daniel Chotard Sancerre Blanc, Loire, France (100% Sauvignon Blanc) $21 glass/ $75 bottle
2020 Daniel Chotard, Sancerre Rosé, Loire, France (100% Pinot Noir) $21 glass/ $75 bottle
2020 Daniel Chotard, Sancerre Rouge, Loire France (100% Pinot Noir) $21 glass/ $75 bottle
PRICE: $30 + tax and gratuity for three half glasses (one of each)
LINK: brokenarrowmaine.com
PHONE: (207) 808-8938
WEEKLONG: Carcavelos & Maine Cheese Pairing @ Broken Arrow
DETAILS: West of Lisbon lies Portugal's smallest wine appellation, Carcavelos. Despite these fortified dessert wines gaining significant renown in the 18th century, the arrival of phylloxera was a setback from which they never quite recovered. Today there is only one active producer of Carcavelos. Villa Oeiras, born of a partnership between Portugal's Ministry of Agriculture and the municipality of Oeiras, keeps the tradition alive.
We love Maine cheese at Broken Arrow! This sweet and salty pairing will be a perfect start or end to a meal, especially if you are indulging in our 5 course chef's selection with wine pairings!
PRICE: $15 for a single portion, $28 for two (not including tax and gratuity) for 3oz pours of Villa Oeiras 12 year Carcavelos with a perfectly paired Maine cheese (to be announced based on seasonal availability).
LINK: brokenarrowmaine.com
PHONE: (207) 808-8938
WEEKLONG: 5-Course Wine Pairing & Chef Select Menu @ Broken Arrow
Broken Arrow’s is curating a lovely wine dinner with Executive Chef Jordan Knightley's Chef Selection Prix Fixe menu all Portland Wine Week-long! Experience an elevated version of Broken Arrow’s dining experience with 5-courses from their seasonal menu with wine pairings.
Everyone at the table participates. Please note
They are able to accommodate gluten allergies and vegetarian or vegan requests with advanced notice. Other dietary restrictions may not be able to be met in this particular format and are left to the discretion of the kitchen.
WHEN: 5:00-7:30 Thursday - Sunday
PRICE: $110 (tax + gratuity not included)
LINK: brokenarrowmaine.com
PHONE: (207) 808-8938
Executive Chef Jordan Knightley is a creator, a builder, and an artist; with a focus on introducing simple ingredients to unexpected pairings, with skillful execution. Food that is playful, creative, and simply beautiful.
Executive Chef Jordan Knightley
WEEKLONG: Women Winemakers of Italy @ Tipo
DETAILS: It's Portland Wine Week and Tipo is excited to feature a line-up of glass pours and special bottles made by truly inspirational women! In true Tipo fashion, all the featured wines will be from Italy. They will have something for everyone on the list, fun light bubbles, bright roses, and some serious reds. They are super excited to be offering bottles from Ariana Occhipinti, Tua Rita, and La Maliosa. Join them indoors or on their beautiful expanded patio to celebrate these women winemakers and winery owners and the amazing wines they have created!
Learn more about Sommelier Victoria Barthelmes in our Portland Wine Week Sommelier Feature Reel sponsored by SheLuxe.
COST: Varies based on glass
RESERVE: Reservations at Tipo
LINK: Tipo Restaurant
WEEKLONG: Claudio Vio's Pigato with Risotto al Pesto Corto e Gambero Rosso @ Solo Italiano
DETAILS: Behold Chef Paolo Laboa's world-famous pesto handmade with a mortar and pesto (corto). The freshness of the basil-forward pesto corto, perfectly cooked al dente risotto, sea salt, and creaminess of Spanish carabineros (that literally melt-in-your-mouth) harmonize with the elegant acidity, lightly oily texture, and honeyed minerality of Liguria's very own 'speckled' variety of Vermentino, known there as Pigato. A pairing wherein the wine and the food are certainly tasty on their own but come alive and elevate each other when consumed together. If that alone doesn't convince you to try this pairing, you can just learn more about Chef Laboa and his beautiful dish in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Wine Wise Blog.
COST: $60 (tax and gratuity not included).
WEEKLONG: Merroir & Terroir @ Union at the Press Hotel
DETAILS: An experience of Merroir, an adopted French phrase to describe the natural element of an oyster, meets our familiar friend, Terroir, in Union for Happy Hour. Featuring wines from 25-year-old winemaker, Louise Chereau, the newest generation from the pioneers of Muscadet in Chereau Carré, we hope to offer an organic expression of Muscadet and our outstanding quality of local oysters we are fortunate to enjoy here in Maine.
Each expression of Muscadet; bubbles, still, single vineyard, offered side-by-side with its delicately selected oyster companion, flight style. Enjoy a flight of 3 wines and 3 oysters for $30, from June 13th - June 17th, and Union from 5-7pm for an activated Happy Hour, influenced by yours truly, wine & food.
FLIGHT OF 3 WINES PAIRED WITH 3 OYSTERS:
Louise Chereau, Vices & Vertus "Orgueil" Méthode Traditionnelle Brut, 2019, Muscadet, Loire Valley, France, Melon de Bourgogne, (Included in flight price of $20 for 3oz pour), $15/glass; $60/bottle
Chereau Carré, Château l'Oisiliniere de La Ramee Muscadet Sevre-et-Maine, 2019, MV, Muscadet, Loire Valley, France, Melon de Bourgogne, (Included in flight price of $20 for 3oz pour), $15/glass; $60/bottle
Louise Chereau, Vices & Vertus, "Katharos" Muscadet, 2020, Muscadet, Loire Valley, France, Melon de Bourgogne, (Included in flight price of $20 for 3oz pour), $15/glass; $60/bottle
ALSO OFFERED BY THE GLASS:
Chereau Carré, Les Clos du Château l'Oisliniere de La Ramee Muscadet de Sevre-et-Maine, 2015, Muscadet, Loire Valley, France, Melon de Bourgogne, $17/glass; $68/bottle
Chereau Carré Les Sillon de Braudieres Clisson Muscadet, 2018, Muscadet, Loire Valley, France, Melon de Bourgogne,$17/glass; $68/bottle
PRICE OF FLIGHT + OYSTER PAIRING: $30 (tax + gratuity not included)
PRICE OF FLIGHT: $20 (tax + gratuity not included)
RESERVE: Union at Press Hotel Reservations (walk-ins are welcome!)
PHONE: 207.808.8700.
LINK: Union Restautant
JESSICA WILLIAMS
Jessica Williams is a seasoned beverage professional with experience ranging from steakhouse to boutique wine bar. Currently directing the wine program at Union restaurant in The Press Hotel, the restaurant features a classic coastal Maine cuisine of local oysters, sustainably sourced seafood and creating fresh and seasonal dishes based on Maine’s wealth of fresh ingredients. Terroir being the foundation of the experience, Jessica offers an enthusiastic approach to sustainable, organic and biodynamic wines to pair with such a seasonal menu.
WEEKLONG: 2020 Massaya Lebanese White + Chef Ginn's Asparagus Dish @ Evo Kitchen + Bar
DETAILS: Come in to enjoy one of our favorite Lebanese white wines with the bounty of Maine. Join acclaimed Chef and "Chopped Champion" Matt Ginn at Evo Kitchen + Bar for a delectable weeklong special for Portland Wine Week! Evo will be offering a seasonally-inspired asparagus dish matched perfectly with the 2020 Massaya white from Bekaa Valley, Lebanon. You don’t want to miss this flavorful pairing only available during Portland Wine Week! They recommend you accompany this dish with their delicious, fresh tuna entrée!
Learn more about Chef Ginn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.
OFFERINGS:
ASPARAGUS
Preserved Lemon / Arugula / Halloumi Cheese
TUNA
Avocado Toum / Fresno Pepper / Turmeric
COST: $33 for a glass of the 2020 Massaya Lebanese White + Chef Ginn's Asparagus Dish Pairing. This combo is $3 off regular prices. Add on the Tuna Entrée for $36 Tuna (tax and gratuity excluded.) Prices are subject to change by June.
RESERVE: Reservations at Evo Kitchen + Bar
LINK: Evo Kitchen + Bar
PHONE: (207) 358 7830
Executive Chef Matt Ginn
Both in his personal and professional life, Matt strives to create food that is honest and speaks for itself with outstanding ingredients that require minimal intervention. Matt’s culinary philosophy is guided by the seasons and the region, which has allowed him to cultivate long-standing, meaningful relationships with local Maine farmers. This shines through on Evo’s menu, which he thoughtfully curates and rotates daily. Additionally, Matt is also the executive chef of Chebeague Island Inn, the farm-to-table restaurant on Maine’s coast that focuses on the state’s micro seasons, where he oversees the menu and restaurant operations. At both Evo and Chebeague, Matt strives to create a work environment that supports the growth and development of his employees.
