2024 Event Schedule
Like a Fine Wine… Getting Better Every day
(5 Seats REMAINING) WINE & FOOD SAIL: “SHEF” Mimi Weissenborn of Sur Lie @ Wine Wise
DETAILS: If these are not the best things going on in Portland this Summer, we don’t know what is. Sommelier Erica Archer has invited some of her favorite chefs in Portland to join her on a select few of our season-long wine sails to pair five delicious courses with five delicious wines. We’re so excited for “Shef” Mimi Weissenborn of Sur Lie in Portland, Gather in Yarmouth, and the soon-to-be-open Catface Cafe in Biddeford, to join us again this year during Portland Wine Week!
You’ll sail and sip five incredibly delicious wines that you'll love to have in your repertoire ... each paired with food thoughtfully prepared for you by Shef Weissenborn… all while indulging in a gorgeous scenic sail on board the 74-foot immaculate sailboat, Frances, built by her Captain and crew on Portland's waterfront. You're in for an incredible wine and food experience as you sail through Maine’s beautiful Casco Bay with scenic views of Maine lighthouses, islands, and waterways ... all with delicious wines and paired food. You'll walk away knowing a lot about wine, how regional influences impact wine styles and quality, and gain confidence knowing how to evaluate, select, and pair wines and describe what you smell and taste. And no doubt you will enjoy every bite and sip.
MENU: TBD
The menu will be available close to the date of the event as the chef takes inspiration from only the freshest local ingredients. Due to the nature of this event, we regret that we cannot accommodate food substitutions.
PRICE: $185
LINK: Wine Wise
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Mimi Weissenborn | Creative Director & Executive Shef of Sur Lie and Gather Restaurant
A native Maryland crab, Shef studied at L’Academie de Cuisine and promptly decided to pursue a culinary career in New York City as a proud member of the LGBTQ+ community. As the Creative Director, and later Executive Chef, at Vinateria she received a Michelin recommendation, participated in multiple chef collaborations such as New York City Food & Wine Festival, Harlem Eat Up and a gamut of James Beard Foundation dinners headlining and selling out one of her very own.
(SOLD OUT) WINE DINNER: 5-COURSE Frank Cornelissen x Piccolo-Style @ Ugly Duckling
DETAILS: Join renowned Chefs Ilma Lopez and Damian Sansonetti as they revive Piccolo, their beloved former Italian restaurant, for one night only! Take your seat around the signature horseshoe counter in Portland’s West End for an unforgettable 5-course Southern Italian-inspired dinner featuring five wines from Frank Cornelissen, Sicily's and Mt. Etna's most emblematic winemaker. Indulge in five of his small-productions wines, including magnums and exclusive library vintages, all perfectly paired with a diverse menu of fish, meat, house made pastas, and desserts made from local ingredients … and perhaps even Piccolo’s famous cavatelli (if you know you know!)
Space is extremely limited! Book your table in advance to experience this one-off, boutique dinner during Portland Wine Week.
PRICE: $135, plus tax and gratuity.
LINK: Ugly Duckling
RESERVE: Email reservations@chavalmaine.com
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
(SOLD OUT) WINE BRUNCH: Fabulous Champagne Brunch @ Chaval
DETAILS: Join the incredible team at Chaval for the indulgent and unmissable Fabulous Champagne Brunch, including Krug Rosé (we repeat, Krug rosé) and caviar! The four-course brunch menu will feature four incredible expressions of Champagne, each paired with a decadent, French-inspired dish. Chaval’s talented culinary team, helmed by acclaimed chefs Damian Sansonetti and Ilma Lopez, will blow you away with a delicious menu utilizing local and regional ingredients, heritage meats, and caviar. This is truly a fantastic event for all lovers of fine bubbles and decadence. Tickets won’t last long.
Seating will be indoors or on the private patio if the weather permits.
FEATURED CHAMPANGES: Krug rosé! Other Featured Champagnes and Menu TBA
PRICE: $145 per person (plus tax and gratuity)
LINKS: Chaval
RESERVE: Email reservations@chavalmaine.com
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
Pictured: Champagnes poured at Chaval’s previous Portland Wine Week Fabulous Champagne Lunch. Stay tuned for what’s being poured at their equally Fabulous Champagne Brunch in 2024.
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
(SOLD OUT) WINE DINNER: 7-Course LOPEZ DE HEREDIA LIBRARY WINES @ CHAVAL
DETAILS: Get ready to be dazzled during this exclusive wine dinner featuring the Rioja wines of Lopez de Heredia, paired with delicious 7 courses from acclaimed culinary duo, Chef Damian Sansonetti and Chef Ilma Lopez of Chaval. Lopez de Heredia is recognized as one of the all-time greatest Rioja producers, a legendary winemaking family that has been making wine the same way since it began in 1877, now in the hands of 4th generation winemaker Mercedes Lopez de Heredia. Not only will you have the opportunity to taste a portfolio of these incredible wines (which also happen to be one of the Chefs’ favorites), you’ll savor them with delicious dishes inspired by Spanish flavors and flair, featuring regional and local ingredients, with an exquisite touch. Seating is limited to only 10 people seated in their intimate private dining room.
FEATURED WINES:
2011 R. Lopez De Heredia, Viña Gravonia, Rioja Crianza Blanco, Spain
2010 R. Lopez De Heredia, Viña Tondonia, Rioja Reserva Blanco, Spain
2012 R. Lopez De Heredia, Viña Bosconia, Rioja Reserva, Spain
2007 R. Lopez De Heredia, Viña Tondonia, Rioja Reserva, Spain
2006 R. Lopez De Heredia, Viña Tondonia, Rioja Reserva, Spain
2005 R. Lopez De Heredia, Viña Tondonia, Rioja Reserva, Spain
2001 R. Lopez De Heredia, Viña Tondonia, Rioja Reserva, Spain
RESERVE: Via email reservations@chavalmaine.com
PRICE: $199 plus tax and gratuity
LINKS: Chaval, Ugly Duckling
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
BIOS:
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
WINE DINNER: 4-Course French Wine Dinner @ The Grill Room Annex
DETAILS: Chef Harding Lee Smith and his culinary team are excited to indulge you in a decedent 4-course French wine and food experience in their new space. Reserve your seats for this delicious dinner while they last.
MENU:
First Course
Trio of Oysters – 3 Local oysters with 3 unique garnishes
*Domaine Michel Briday, Brut, Cremant de Bourgogne, France
Second Course
Olive oil poached Halibut – crab and clam nage, asparagus
*2021 Domaine Delaporte, Silex Sancerre Blanc, France
Third Course
Roasted Saddle of Rabbit – peas and carrots, parsnip, rabbit jus
2021 Chateau de Beaucastel, Coudoulet de Beaucastel Rouge, Côtes du Rhone, France
Fourth Course
Local Strawberries – goat cheese mousse, fennel tuile, hazelnuts
*2019 Chateau Rieussec, Carmes de Rieussec, Sauternes, France
PRICE: $135 (tax and gratuity excluded)
LINK: The Grill Room Annex
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Harding Lee Smith, Chef/Owner of “The Rooms”
(sold out) Wine Dinner: 7-Course Wine Pairing Experience @ David’s Opus Ten
DETAILS: Enjoy the creative cooking and personal attention of Chef David Turin during this 7-course wine dinner, taking place Wednesday, Thursday, and Friday during Portland Wine Week. Locally sourced seasonal dishes paired with seven wonderful wines, each selected to perfectly complement the lineage and style of these reconstructed classic dishes. Seating is limited to 18 guests per night, so don’t wait around to secure your seats!
David’s is also offering this Wine Dinner on:
Each seating if limited to 18 guests.
PRICE: $185/per person (not including tax and gratuity)
LINK: David’s Opus 10
Menu modifications are politely declined. Cancellation is 1 week in advance. Full ticket price will be charged for no shows.
MENU
Three oysters
pears and prosecco
Torched with fine herbs, garlic and butter
Crispy fried in arborio rice with citrus aioli
NV Gonet Medeville, Premier Cru Champagne. France
___________________
Foie gras and chicken liver mousse
Pickled pear • oloroso cherries • pickled Fresno • ginger white balsamic • brioche • frisse
2022 Dr. Thanisch Riesling, Mosel, Germany
____________________
Opus cioppino
Mussels • clams • peaky toe crab • cod fish • wine, tomato and chili broth
2021 Ramey Chardonnay, Russian River Valley, CA
____________________
Sorbet
Peach • blackberry • lemon • thyme
Frozen vodka
____________________
Raviolo al uovo
Roasted exotic mushrooms • sage brown butter • guanciale • pecorino romano
2019 Louis Latour Marsannay, Burgundy, France
____________________
Lamb
Roasted saddle • pressé with dates • Moroccan spiced winter vegetables
Madras curry and coconut demi glaze • pomegranate glaze
2021 Famille Perrin, Chateauneuf de Pape, Rhone, France
___________________
Apple tart tatin
Cinnamon- ginger ice cream
2020 Chateau Rieussec Sauterne
___________________
Mignardises
Milk chocolate truffle • blackberry tartlette • pistachio - cherry macaron
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
WINE BRUNCH: BRUNCH AND BUBBLES WITH OYSTER RIVER WINEGROWERS @ OCOTILLO
DETAILS: Ocotillo [oh-koh-tee-yo], a new brunch spot coming to you from the amazing team at Terlingua, in Portland's West End neighborhood, is welcoming Maine’s Oyster River Winegrowers for a one-time Brunch and Bubbles event during Portland Wine Week! Chef Al Zoni will prepare Mexican and Southwestern Springtime-inspired flavors that will pair perfectly with the distinct, natural, terroir-driven wines made by the acclaimed Oyster River Winegrowers team in midcoast Maine!
Wines will be offered by the glass alongside a delicious a la carte menu. Winemaker Brian Smith will be present to talk with guests about the winemaking process and story of Oyster River. Oyster River is a small farm winery in Warren, Maine. Since 2007, Oyster River has been making lively wines and ciders in a low-intervention style from both its own fruit, and fruit sourced from other growers in the Northeast. The vineyards and orchards are managed organically, and in the summer months the barn opens as a popular gathering spot for adventurous wine drinkers from near and far.
LINKS: Ocotillo, Oyster River Winegrowers
WINES:
Maine-Grown:
2021 Oyster River “Chaos” White Sparkling Wine: $12 2.5oz. // $24 5oz. // $60 BTL
A 100-percent homegrown, traditional-method sparkling wine (aka Champagne) made from organically managed La Crescent and Vidal Blanc vineyards. The wine is fermented with only the wild yeasts naturally occurring on the grape skins, aged on the lees in bottle, then riddled and hand-disorged with no sulfur added and no sugar dosage. This is coastal Maine's un-manipulated terroir, where brutality and tension produce dramatic beauty. Really fine bubbles and acidity accompany a deeply savory yeastiness.
2023 Oyster River “Carbonic Nation” Red: $9 2.5oz. // $18 5oz. // $45 BTL
A carbonic fermentation of 100-percent Maine fruit makes for a deep, fruity red with a little prickle of residual carbon dioxide on the pallet. No sulfites added and unfiltered. Serve at cool cellar temp.
Wildman Dry Cider 750ml: $12 // $35 BTL
Produced from apples gathered from wild seedling trees and old unmaintained trees of unknown varieties. Wild yeast fermented, unfiltered, bottle conditioned, no sulfites added.
North Fork, Long Island, New York Grown:
2023 Oyster River “Morphos Pet Nat White” $12 // $35 BTL
Bottled during the end of active fermentation, this wine continues to ferment in the bottle leaving it dry, cloudy, yeasty, and full of life, with a natural effervescence. Released just after bottling, it is the fresh wine of the harvest. Morphos is fresh and fruity after bottling, but ages gracefully into more yeasty, toasty aromas. Made from a blend of Cayuga and Seval grapes from Finger Lakes region, New York.
2022 Oyster River “Morphos Pet Nat Rosé” $12 // $35 BTL
A pétillant naturel style wine made from 100-percent Merlot from the North Fork of Long Island. The wine is wild fermented in the barn with no added sulfur and bottled toward the end of active fermentation. It continues to ferment in the bottle and is never filtered, creating a fizzy, yeasty and refreshing living rosé.
BIOS:
Head Chef Al Zoni has a passion and talent in using foraged and farmed seasonally-driven local ingredients matched with Ocotillo’s Mexican and Southwestern driven influences on the menu.
Brian Smith is the winemaker at Oyster River Winegrowers. He has a traditional education in winemaking from Fresno State University, and uses that knowledge base to make distinct wines in ways that may have been common in pre-industrial times. He believes his role in the winemaking process to be more nature's assistant than winemaker. Most of our fermentations start spontaneously with wild yeasts that occur on the fruit and in the cellar, and play out over the course of several months. We add nothing and take nothing away from the natural chemistry of the fruit. All of Oyster River’s ciders and our sparkling wines are bottled without the addition of sulfites and are not filtered. Still wines are minimally sulfited where necessary. The farm supplies the fruit for Chaos, a homegrown traditional method sparkling wine, Carbonic Nation, and a good portion of its cider. Oyster River’s other wines are made with fruit purchased from close contacts in the Northeast.
The vineyards consist of the following varieties: LaCrescent, Vidal Blanc, L’Acadie Blanc, Chardonnay, Pinot Noir, Pinot Blanc, Marquette, Sabrevois, and St. Croix. We have a couple acres of orchards, consisting of Cider-specific varieties as well as wild “seedling” apples on the farm. Our vineyards and orchards are managed organically.
(SOLD OUT) WINE DINNER: 5-Course Alsatian-Inspired Wine Dinner with Rick Rainey of Forge Cellars @ Chaval
DETAILS: Take a gastronomic journey to Alsace as you sample boutique-made wines from Forge Celllar winery of Seneca, New York, during this unique 5-course Wine Dinner. Renowned Chefs Ilma Lopez and Damian Sansonetti will interpret the distinctive dishes of the Rhine region, while winemaker Rick Rainey pour bone-dry Riesling, cool-climate Pinot Noir, Chardonnay, and Cabernet Franc and introduces you to the terroir of the Finger Lakes Region of New York. Chaval’s Alsatian dinners are not to be missed.
PRICE: $120 (plus tax & gratuity)
RESERVE: Via email reservations@chavalmaine.com
LINKS: Chaval, Ugly Duckling, Forge Cellar
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
BIOS:
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
Rick Rainey | Managing Partner & Conductor of Forge Cellars
Born in Florida, Rick came to the Finger Lakes by way of the Philadelphia restaurant industry with the aim of someday owning a winery. For more than two decades, Rick has been involved in all aspects of the distribution business, from his role as a wine buyer for a French portfolio to managing a team of nine sales people. He naturally gravitates to working in partnership with growers and alongside the vines but also enjoys the cellar, as it is the culmination of all their hard work.
(SOLD OUT) Wine Dinner: 7-Course Wine Pairing Experience @ David’s Opus Ten
DETAILS: Enjoy the creative cooking and personal attention of Chef David Turin during this 7-course wine dinner, taking place Wednesday, Thursday, and Friday during Portland Wine Week. Locally sourced seasonal dishes paired with seven wonderful wines, each selected to perfectly complement the lineage and style of these reconstructed classic dishes. Seating is limited to 18 guests per night, so don’t wait around to secure your seats!
David’s is also offering this Wine Dinner on:
Each seating if limited to 18 guests.
PRICE: $185/per person (not including tax and gratuity)
LINK: David’s Opus 10
Menu modifications are politely declined. Cancellation is 1 week in advance. Full ticket price will be charged for no shows.
MENU
Three oysters
pears and prosecco
Torched with fine herbs, garlic and butter
Crispy fried in arborio rice with citrus aioli
NV Gonet Medeville, Premier Cru Champagne. France
___________________
Foie gras and chicken liver mousse
Pickled pear • oloroso cherries • pickled Fresno • ginger white balsamic • brioche • frisse
2022 Dr. Thanisch Riesling, Mosel, Germany
____________________
Opus cioppino
Mussels • clams • peaky toe crab • cod fish • wine, tomato and chili broth
2021 Ramey Chardonnay, Russian River Valley, CA
____________________
Sorbet
Peach • blackberry • lemon • thyme
Frozen vodka
____________________
Raviolo al uovo
Roasted exotic mushrooms • sage brown butter • guanciale • pecorino romano
2019 Louis Latour Marsannay, Burgundy, France
____________________
Lamb
Roasted saddle • pressé with dates • Moroccan spiced winter vegetables
Madras curry and coconut demi glaze • pomegranate glaze
2021 Famille Perrin, Chateauneuf de Pape, Rhone, France
___________________
Apple tart tatin
Cinnamon- ginger ice cream
2020 Chateau Rieussec Sauterne
___________________
Mignardises
Milk chocolate truffle • blackberry tartlette • pistachio - cherry macaron
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
(2 SPACES) WINE LUNCH: OCCHIPINTI @ CENTRAL PROVISIONS
Details: Join the incredible team at Central Provisions for a highly exclusive (only 20 seats!), four-course wine luncheon featuring the wines of Arianna Occhipinti, each paired with delicious food from acclaimed Chef Chris Gould and his culinary team. Winemaker Arianna Occhipinti’s name graces just about every women winemaker list in the world. She began her foray into wine at the age of 16 with an introduction by her uncle Giusto Occhipinti, whose COS wines are undisputedly amongst the best of Sicily. Over the years she has climbed to stratospheric fame. Her wines are made with a focus on a quality expression of the terroir of each vineyard made in small lots, making them difficult to come by but highly sought after. Wine Director Victoria Barthelmes will guide you through each incredible wine pour.
WINES:
2021 Occhipinti, SP68 Bianco, Terre Siciliane (60% Zibibbo,40% Albanello)
From certified organic vines, averaging more than 20 years old and planted on chalky, sandy soils. The bunches are harvested by hand, destemmed, and co-fermented spontaneously with native yeasts in concrete tanks. Maceration lasts approximately two weeks. The wine is aged in concrete tanks for six months and bottled unfiltered.2020 Occhipinti, Vino di Contrada BB Bombolieri, Terre Siciliane (100% Frappato)
This wine shows a slightly more saturated hue with dark fruit flavors of black cherry and fresh plum. I like the impeccable balance of the BB (from the Contrada Bombolieri with sandy soils and stones), which is more accessible and primary next to the Contrada PT and without the earthy overtones you get in the Contrada FL. Sulfur use is minimal.2020 Occhipinti, Vino di Contrada PT Pettineo, Terre Siciliane (100% Frappato)
A few miles away from Bombolieri and Fossa di Lupo, the 0.9-hectare “Pettineo” plot features the oldest Frappato vines (60 years) in Vittoria. They grow on 25 inches of fine orange sand over tufa (a porous limestone) and are a mix of alberello and guyot training. This site is the first of the three to be harvested. Arianna finds a forward fruitiness and fine, smooth tannins in this wine, loaded with flavors of sweet and sour cherries, orange peel, ash, and tobacco. With regards to Arianna’s other two single-vineyard Frappatos, PT is the most juicy, bright, and fruit-driven.2020 Occhipinti, Siccagno, Sicilia DOC (100% Nero d'Avola)
From multiple, certified organic parcels with vines averaging 35 years old, planted on red-sandy, limestone soils and trained in alberello and guyot. The bunches are hand-harvested and destemmed with the berries left whole. Fermentation is spontaneous with native yeasts in 20-hectoliter concrete tanks and with approximately 30 days of maceration and only gentle extraction. The wine is aged for 22 months in 25-hectoliter Slavonian oak barrels and is bottled without fining or filtration. Sulfur use is minimal. "Siccagno" is the local dialect for "totally dry.” Chili pepper, wet tobacco, and black cherries collide on the nose while the palate can be characterized by dark licorice, tart dark cherry, ashy charcoal, and fresh potting soil.
TICKETS: 20 tickets available
PRICE: $200 per person (plus tip and service)
LINK: Central Provisions
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Chef Chris Gould began his culinary career at the age of 15 as a summer dishwasher and prep cook at the Bethel Inn in Bethel, Maine. He spent the following summer on the line working sauté and then enrolled in The Balsams’ accredited American Culinary Foundation apprenticeship program where he trained under several Certified Master Chefs and Bakers such as Chef Roland Henin, Chef Phil Learned, and Chef Steve James. After graduating from The Balsams in 2006, Chris landed in Boston working at Clio Restaurant as a Garde Manager cook; within a year he was chef tournant, also taking on the position of sashimi assistant at Uni. In 2009, he was the opening sous chef at Chefs Ken Oringer and Jamie Bissonnette's Coppa Enoteca. Later that year, Chef Oringer asked Chris to return to Uni as his chef de cuisine, where he spent the next three years. He met his future wife and business partner, Paige Gould at Clio and in October 2012, the two moved to Portland, Maine. Chris and Paige spent two years making Central Provisions a reality, and in February 2014, they opened the doors to national acclaim, including a nomination for Best New Restaurant by the James Beard Foundation. Three years later, they opened Tipo restaurant, specializing in Neapolitan pizzas, pasta, and small plates.
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.
(2 seats remaining) WINE DINNER: 4-Course SAMSARA WINE DINNER with Joan Szkutak @ CHAVAL
DETAILS: Indulge in a fabulous French-inspired cuisine with a New England flair, paired fine with wines from SAMsARA–considered one of the top Syrah producers in California. Owner Joan Szkutak will present the wines and her share insights into her highly exclusive wines and sustainable winemaking process. As you sip and explore each small-batch wine, enjoy delicious dishes made from local ingredients prepared by Chaval’s acclaimed owners, Chefs Damian Sansonetti and Pastry Chef Ilma Lopez. Seats are extremely limited. Book your table before it’s too late!
PRICE: $129 plus tax and gratuity
LINKS: Chaval
RESERVE: Via email reservations@chavalmaine.com
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
BIOS:
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
Joan Szkutak | Hailing from Maine, SAMsARA Wine Co. owner, began her career as engineer in the corporate world before she translated her talents into a boutique winery owner. Using low-intervention methods, SAMsARA produces limited releases of Pinot Noir, Syrah, Grenache and Chardonnay from carefully selected micro-sites around Santa Barbara.
(sold out) Wine Dinner: 7-Course Wine Pairing Experience @ David’s Opus Ten
DETAILS: Enjoy the creative cooking and personal attention of Chef David Turin during this 7-course wine dinner, taking place Wednesday, Thursday, and Friday during Portland Wine Week. Locally sourced seasonal dishes paired with seven wonderful wines, each selected to perfectly complement the lineage and style of these reconstructed classic dishes. Seating is limited to 18 guests per night, so don’t wait around to secure your seats!
David’s is also offering this Wine Dinner on:
Each seating if limited to 18 guests.
PRICE: $185/per person (not including tax and gratuity)
LINK: David’s Opus 10
Menu modifications are politely declined. Cancellation is 1 week in advance. Full ticket price will be charged for no shows.
MENU
Three oysters
pears and prosecco
Torched with fine herbs, garlic and butter
Crispy fried in arborio rice with citrus aioli
NV Gonet Medeville, Premier Cru Champagne. France
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Foie gras and chicken liver mousse
Pickled pear • oloroso cherries • pickled Fresno • ginger white balsamic • brioche • frisse
2022 Dr. Thanisch Riesling, Mosel, Germany
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Opus cioppino
Mussels • clams • peaky toe crab • cod fish • wine, tomato and chili broth
2021 Ramey Chardonnay, Russian River Valley, CA
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Sorbet
Peach • blackberry • lemon • thyme
Frozen vodka
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Raviolo al uovo
Roasted exotic mushrooms • sage brown butter • guanciale • pecorino romano
2019 Louis Latour Marsannay, Burgundy, France
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Lamb
Roasted saddle • pressé with dates • Moroccan spiced winter vegetables
Madras curry and coconut demi glaze • pomegranate glaze
2021 Famille Perrin, Chateauneuf de Pape, Rhone, France
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Apple tart tatin
Cinnamon- ginger ice cream
2020 Chateau Rieussec Sauterne
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Mignardises
Milk chocolate truffle • blackberry tartlette • pistachio - cherry macaron
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
(SOLD OUT) WINE DINNER: 5-COURSE CANTELE OF PUGLIA WITH FRED MULLINS @ ISA BISTRO
DETAILS: Get whisked away to southern Italy with Isa Bistro during a delicious five-course dinner highlighting the wines of Cantele. Chef Isaul Perez will create bistro-style fare to complement this beautiful lineup of wines that showcases the native grapes of Puglia, Italy. A James Beard 2023 Semi-Finalist, Isaul’s unique style combines his Mexican heritage with extensive experience cooking French and Italian cuisine. His wife and fellow co-owner, Sommelier Suzie Perez and Fred Mullins of Vias Imports will guide you through five delicious wines of Cantele.
WINES: Experience the Estate’s Verdeca, Chardonnay, Rosato, Negramaro, and Primitivo varieties.
MENU: Chef Perez will post the menu on their website one month prior to the event.
PRICE: $150 per person includes food and wine pairings (tax and gratuity not included).
LINK: Isa Bistro
RESERVE: Call 207-808-8533. Online reservations are available from 5/12 onward. Please have a credit card number ready to hold your reservation. A cancellation fee of $30 per person will be applied if canceling within 24 hours of the event.
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Chef Isaul Perez & Sommelier Suzie Perez
Suzie has extensive industry experience in Maine, Washington DC., and New York City, both serving, bartending, and managing. She has extensive wine knowledge and continues to hone her baking skills. Her love of the business, and her husband, have brought her home to finally open the place they have talked about for years! Isaul has worked in New York City for years, cooking primarily French and Italian cuisine. His Mexican heritage combined with his years of experience gives the Isa menu a unique twist.
Fred Mullin
With over 25 years’ experience dedicated to the study of Italian wine, Fred Mullins is an engaging and knowledgeable speaker with great insight and perspective. "I’ve sat in quite a few seats in the business of wine from being a partner in a small artisan importer, a wine director for retail shops and restaurants, a portfolio manager, and now a sales manager for VIAS Imports. I’ve been lucky enough to work with and alongside some of the best and brightest in the world of wine. It's the passion for wine that drives me. The drive goes far beyond enjoying wine... it's really about being able to share my experiences and knowledge with others. My focus through the years has always been on devoting as much time and effort as I am able to the discipline that is wine. The culture of wine is an ever-shifting landscape that requires not only knowledge but the ability to relate your expertise while being objective and open-minded.”
(SOLD OUT) WINE & FOOD SAIL: with Paolo Laboa of Solo Italiano @ Wine Wise
DETAILS: If these are not the best things going on in Portland this Summer, we don’t know what is. Sommelier Erica Archer has invited some of her favorite chefs in Portland to join her on a select few of our season-long wine sails to pair five delicious courses with five delicious wines. We’re so excited for Chef Paolo Laboa of Solo Italiano to join us to help us kick off our Portland Wine Week schedule!
You’ll sail and sip five incredibly delicious wines that you'll love to have in your repertoire each paired with food thoughtfully prepared for you by Chef Paolo Laboa… all while indulging in a gorgeous scenic sail on board the 74-foot immaculate sailboat, Frances, built by her Captain and crew on Portland's waterfront. You're in for an incredible wine and food experience as you sail through Maine’s beautiful Casco Bay with scenic views of Maine lighthouses, islands, and waterways ... all with delicious wines and paired food. You'll walk away knowing a lot about wine, how regional influences impact wine styles and quality, and gain confidence knowing how to evaluate, select, and pair wines and describe what you smell and taste. And no doubt you will enjoy every bite and sip.
MENU: TBD
The menu will be available close to the date of the event as the chef takes inspiration from only the freshest local ingredients. Due to the nature of this event, we regret that we cannot accommodate food substitutions.
PRICE: $185
LINK: Wine Wise
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
WINE DINNER: Fierce Wining, Dining & Drag Queens @ Sur Lie
DETAILS: Let Mimi Weissenborn taste you through female winemaker Brianne Day's eclectic collection of boutique wines made from fruit sourced exclusively from a small group of Oregon grape growers.
Day Wines are distributed exclusively by Crush Distributors here in Maine, which is also a female owned business. Laura from Crush wines will be personally presenting each wine to you.
All while you enjoy a performance by Chartreuse Money, voted Portland's Best Drag Personality!
If you've never attended a wine dinner at Sur Lie, you're in for a treat! Nominated as a semi-finalist for a James Beard award for Outstanding Hospitality in 2023, Sur Lie's family style dining creates a fun and unique dining experience. You'll taste your way through four courses each paired with its own unique wine. The food will be perfectly paired by executive chef Mimi Weissenborn, a Michelin Star recommended chef who boasts most of her experience in NYC.
PLEASE NOTE: Due to the family style, sharing nature of our dinner we will not be able to accommodate late arrivals, allergies or dietary restrictions.
PRICE: $150 (Tax and gratuity not included)
LINK: Sur Lie
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
Mimi Weissenborn | Creative Director & Executive Shef of Sur Lie and Gather Restaurant
A native Maryland crab, Shef studied at L’Academie de Cuisine and promptly decided to pursue a culinary career in New York City as a proud member of the LGBTQ+ community. As the Creative Director, and later Executive Chef, at Vinateria she received a Michelin recommendation, participated in multiple chef collaborations such as New York City Food & Wine Festival, Harlem Eat Up and a gamut of James Beard Foundation dinners headlining and selling out one of her very own.
Krista Cole | Owner/Director of Operations & Marketing of Sur Lie in Portland & Gather Restaurant in Yarmouth, Maine.
Krista Cole is a two-time James Beard semi-finalist. She is a semi-finalist for Outstanding Restaurateur and Sur Lie is a semi-finalist for Outstanding Hospitality. Leadership is something she takes very seriously, and feels that her most important job is to create an environment of equity, transparency, integrity and respect. She seeks team members who share her passion for the craft of hospitality and who believe in the contributions they make to their community.
(SOLD OUT) WINE DINNER: VINO E PASTA WITH PAOLO @ SOLO ITALIANO
DETAILS: Wine and Pasta with Paolo brings pasta making into full focus with wine pairings, as the Italians would no doubt have it. Featuring Chef Paolo Laboa and resident wine guy, Jesse Bania, this class will teach the ins and outs of pasta (shape will be a surprise!) and pairing its preparation with the perfect wine. You'll delve into the history of pasta and some of Paolo’s own pasta-making stories. After some hands-on work, your pasta will then head to the kitchen where Paolo will finish and present them in two distinctly unique manners. While you enjoy the fruits of your labor with your classmates, you'll learn about "bridge ingredients" within those preparations that might affect a suggested wine pairing, using two different wines specially selected and presented by Jesse.
PRICE: $125 (tax and gratuity not included). Limited to 16 people.
LINKS: Solo Italiano
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
(SOLD OUT) GRAND OPENING Women in Wine Dinner: Who Paired it Better? Sponsored By Bangor savings @ Falmouth Country Club
DETAILS: Join us for Portland Wine Week's Grand Opening Women in Wine Dinner: Who Paired it Better? This dinner features 5 outstanding Maine Chefs and 10 Greater Portland Sommeliers who all happen to be women. 5 courses and 10 wines. Two Sommeliers are paired with each Chef to present their best wine pairing with the dish to each guest. Two wines per dish. The only criteria is that all wines chosen/poured will be made by women winemakers.
Who paired it better? You’ll thoroughly enjoy figuring that out and voting for your favorites … one beautiful wine and food pairing after another. Join us for this incredible show of wine and food talent for one epic dinner under the beautiful large tent at Falmouth Country Club.
We cannot wait to bring our community and visitors together for this outstanding one-of-a-kind event to kick off Portland Wine Week.
TEN SOMMELIERS, FIVE CHEFS, AND MENU TO BE ANNOUNCED!
COST: $250 per person - Includes all food, wine, tax, and gratuity.
Dinner will be for up to 100 people seated at tables for 2-6, according to the number of people on the reservation ticket. Please purchase all tickets in one transaction for the people you’d like to sit with. We will be unable to make changes to table sizes, and seating charts at a later date. We recommend Venmo as a great app to transfer funds between guests so one member of your group can purchase all the tickets for your table. *Due to the nature of this event, we regret that we cannot accommodate food substitutions.
EMCEE:
Erica Archer | WINE WISE
Archer is a true oenophile, having obtained high levels of certification in her field. In 2010, she was awarded the Wine Spirit and Education Trust Level Three Advanced Certification in Wines and Spirits (with merit), became a Sommelier in the American Court of Master Sommeliers, and received her Certified Wine Professional award from the Culinary Institute of America in St. Helena, California. Erica is the principal of Wine Wise, a wine education and events service and presenting sponsor of Portland Wine Week.
FIVE FEATURED CHEFS:
Ilma Lopez
Damian Sansonetti
Hannah Ryder
Nick Dalaimo
Chef Jef Wright
TEN FEATURED WOMEN SOMMELIERS:
Jessica Williams
Susannah Gleason
Jenn Forge
Victoria Barthelmes
Kelly Nelson
Suzie Perez
Cecily Upton
Sierra Fahrman
Nikaline Iacono
Lauren Smallidge
GET YOUR TICKETS TO ALL OPENING DAY EVENTS AT FALMOUTH COUNTRY CLUB:
11:30-2:00 pm Women Winemaker Luncheon
5:30-9:00 pm Women in Wine Dinner: Who Paired it Better?
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
WOMEN IN WINE DINNER CANCELLATIONS/RESCHEDULES/NO SHOWS
Cancellations affect us significantly. No refunds will be permitted after May 15. We will have incurred all the expenses for wine, food, and rentals for your reservation by then. Before May 15, if you need to cancel we must be able to re-sell your tickets before we can refund your tickets minus a $30.00 credit card transaction fee per ticket (e.g., two tickets = $60). You are always welcome to send a friend or family member in your place or sell your own tickets. Just make sure we have the ticket holders’ names and email addresses so we may send them event notifications, including any day-of weather-related communications. There are no refunds or reschedules for no-shows or if we are not able to resell your tickets. Makes sense, right?
(SOLD OUT) GRAND OPENING Women Winemakers LUNCHEON, Sponsored by Back Cove Financial @ Falmouth Country Club
SPONSORED BY BACK COVE FINANCIAL
DETAILS: Single seat tickets now available! Celebrate the official kickoff to Portland Wine Week with an incredible four-course luncheon featuring four fabulous women wine professionals representing, pouring, and discussing notable women winemakers' wines from their portfolios. What a way to celebrate the start of this year’s signature Women in Wine Track!
Leisurely lunch with Carolyn from Devenish Wines, Dyane from Wicked, Jaime from Central, and Amanda, Owner and winemaker of Maine's own Eighteen-Twenty Wines who'll be pouring and discussing on of their favorite women winemakers' wines from their portfolios. Each of the four wines will be paired with a delicious course from Executive Chef Tim Labonte. The sparkling personalities of Blake Hayes and Kelly Towle from Coast 93.1 will lead festivities as the emcees. If there was ever a reason to take a Monday off from work to enjoy a long, leisurely, and delicious wine lunch — this is it.
Due to the nature of this event, we regret that we cannot accommodate food substitutions.
PRICE: $125 per person includes food, wine, and tax.
EMCEES:
BLAKE & KELLY
FEATURING:
Dyane Lacerda
Wicked Wines
Wicked Wines is a mid-coast-based distributor of responsibly farmed wines from independent producers. Dyane has been working for Wicked as the fine wine representative for nine years. Being in the wine business has inspired her to learn about geography, geology, agriculture, history, and cuisine. She loves the experience of the perfect wine and food pairing and sharing that knowledge for others to enjoy.
AMANDA DENNISTON
Eighteen-Twenty Wines
Amanda started eighteen twenty wines in 2015 with a friend who had been home-brewing rhubarb wine. When she tried it, she had the same reaction everyone else does when they have it "this actually tastes good".
Amanda has a strong background in marketing, had worked professionally in the wine industry, and wanted to take on the challenge of bringing a good wine to market made with local produce (rhubarb).
She has taken her love of wine and Maine, her marketing experience, and constant curiosity to keep eighteen twenty growing.
Carolyn Porter
Devenish Wines
A native to Maine, Carolyn has worked in the hospitality industry in the Northeast for nearly twenty years, working in Providence, Nantucket, Portland, and Midcoast Maine. Utilizing her promotions through front-of-the-house restaurant positions, she simultaneously put herself through a bachelor’s program in Psychology and Business. Carolyn is fine wine representative for Devenish Wines—a small, natural wine focused distributor in Maine.
JAIME MCMAHON
Central Distributors
Maine Native, Jaime's passion for wine stems from many years in the hospitality industry. She's worked in Los Angeles, Dallas, Philadelphia, with most of it running events in NYC at a fine dining steakhouse. When the opportunity presented itself to move back home and work with family-owned Central Distributors out of Lewiston (where her father grew up), she decided it was the right time to welcome a new challenge. Her wine sales portfolio sees her discovering Maine businesses from Portland area , Yarmouth and up through Freeport. She loves to learn about what wines really engage you, what wines will appeal to your customers and provides honest and caring consultations to her accounts.
GET YOUR TICKETS TO ALL OPENING DAY EVENTS AT FALMOUTH COUNTRY CLUB:
11:30-2:00 pm Women Winemaker Luncheon
5:30-9:00 pm Women in Wine Dinner: Who Paired it Better?
Portland Wine Week is Presented by Wine Wise with Partner Sponsors Bangor Savings and Buoy Local.
CANCELLATIONS/RESCHEDULES/NO SHOWS
CANCELLATIONS/RESCHEDULES/NO SHOWS
Cancellations affect us significantly. No refunds will be permitted after May 1. We will have incurred all the expenses for wine, food, and rentals for your reservation by then. Before May 1, if you need to cancel we must be able to re-sell your tickets before we can refund your tickets minus a $30.00 credit card transaction fee per ticket (e.g., two tickets = $60). You are always welcome to send a friend or family member in your place or sell your own tickets. Just make sure we have the ticket holders’ names and email addresses so we may send them event notifications, including any day-of weather-related communications. There are no refunds or reschedules for no-shows or if we are not able to resell your tickets. Makes sense, right?
(SOLD OUT) WINE DINNER: Occhipinti @ The Ugly Duckling
DETAILS: Join the incredible chefs and team at The Ugly Duckling for a wine dinner featuring the wines of Arianna Occhipinti, each paired with delicious food from Chefs Damian Sansonetti and Ilma Lopez. Winemaker Arianna Occhipinti is a women whose name graces just about every women winemaker list in the world. She began her foray into wine at the age of 16 with and introduction by her uncle Giusto Occhpinti, whose COS wines are undisputedly amongst the best of Sicily. Over the years she climbed to statepheric fame.
Limited to 16 people seated around the intimate horseshoe bar at the Duckling.
Featured Wines:
Magnum of 2021 Occhipinti, SP68 Rosso, Sicily, Italy
Magnum of 2020 Occhipinti, SP68 Rosso, Sicily, Italy
2019 Occhipinti, Siccagno Nero D’Avola, Sicily, Italy
2014 Occhipinti, Grote Alte, Ceresuelo di Vittoria Classico, Italy
Magnum of 2016 Occhipinti, IL Frappato, Sicily, Italy
COST: $125 plus tax and gratuity
RESERVE by email reservations@chavalmaine.com
LINKS: The Ugly Duckling
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
WINE BRUNCH: Fabulous Champagne Brunch @ Chaval
Saturday’s Portland Wine Week Fabulous Wine Brunch at Chaval sold out so quickly that they added this one on Sunday.
DETAILS: Join Chaval as they pour four Champagnes, including Krug Rosé (we repeat, including Krug rosé), for this annual not-to-be-missed Portland Wine Week brunch. This 4-course pairing menu will feature four incredible expressions of Champagne, each paired with a decadent course. The menu will be French-inspired, utilizing local and regional ingredients, caviar, and heritage meats. This is truly a fantastic event for a lover of fine bubbles and deliciousness. Tickets will not last long.
Other Featured Champagnes and Menu TBA
Seating will be indoors or on the private patio (weather permitting).
COST: $139 per person (plus tax and gratuity)
RESERVE: Email reservations@chavalmaine.com
LINKS: chavalmaine.com
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
Pictured: Champagnes poured at Chaval’s Portland Wine Week Fabulous Champagne Lunch in 2021. Stay tuned for what’s being poured at their equally Fabulous Champagne Brunch in 2023.
(SOLD OUT) WINE & FOOD SAIL: Chef Series Wine & Food Sail with Mimi Weissenborn of Sur Lie @ Wine Wise
DETAILS: Wine & Chef Sails are back at Wine Wise!
If these Wine & Chef Sails are not the best thing happening in Portland this Summer, we don’t know what is. Sommelier Erica Archer has invited some of her favorite chefs in Portland to pair five mouth-watering courses with five delicious wines on a select few of our season-long wine sails. We’re kicking off the 2023 series during Portland Wine Week with “Shef” Mimi Weissenborn of Sur Lie.
Learn more about Shef Mimi Weissenborn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.
You’ll sip five incredible wines, each paired with food thoughtfully prepared by Shef Weissenborn while indulging in a scenic sail through the Casco Bay. Join us on board the 74-foot immaculate sailboat, Frances, built by her Captain and crew on Portland's waterfront. Take in the views of Maine lighthouses, islands, and waterways. You'll walk away knowing a lot about wine, how regional influences impact wine styles and quality, and gain confidence knowing how to evaluate, select and pair wines and describe what you smell and taste.
MEUN: TBD
The menu will be available close to the date of the event as the chef takes inspiration from only the freshest local ingredients. Due to the format of this event, we unable to accommodate food substitutions.
LINK: 6/18/23 Chef Series | Wine + Food Sail with Mimi Weissenborn of Sur Lie
Mimi Weissenborn | Creative Director & Executive Shef of Sur Lie and Gather Restaurant
A native Maryland crab, Shef studied at L’Academie de Cuisine and promptly decided to pursue a culinary career in New York City as a proud member of the LGBTQ+ community. As the Creative Director, and later Executive Chef, at Vinateria she received a Michelin recommendation, participated in multiple chef collaborations such as New York City Food & Wine Festival, Harlem Eat Up and a gamut of James Beard Foundation dinners headlining and selling out one of her very own.
WINE DINNER: Lopez de Heredia, Including Reserva Vintage Library Wines @ The Ugly Duckling
DETAILS: Join the incredible chefs and team at The Ugly Duckling for an incredible wine dinner featuring the Rioja wines of Lopez de Heredia, each paired with delicious food from Chefs Damian Sansonetti and Ilma Lopez. Lopez de Heredia is recognized as one of, if not the best, Rioja producers in Spain. They have been making their wine the same way since they began in 1877. This is a wonderful opportunity to taste through a library portfolio of these wines that also happen to be one of the favorite wines in the world for these chefs. The menu will feature regional and local ingredients with a Spanish flair and influence.
Limited to 16 people seated around the intimate horseshoe bar at the Duckling.
Featured Wines:
2013 R. Lopez De Heredia, Viña Cubillo, Crianza, Rioja, Spain
2012 R. Lopez De Heredia, Viña Gravonia Crianza Blanco, Rioja, Spain
2008 R. Lopez De Heredia, Viña Tondonia, Rosé, Rioja, Spain
2006 R. Lopez De Heredia, Viña Tondonia, Reserva, Rioja, Spain
2007 R. Lopez De Heredia, Viña Tondonia, Reserva, Rioja, Spain
COST: $135 plus tax and gratuity
RESERVE by email reservations@chavalmaine.com
LINKS: The Ugly Duckling
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
(SOLD OUT) WINE BRUNCH: Fabulous Champagne Brunch @ Chaval
They just added a second Fabulous Champagne Wine Brunch on Sunday, June 18! See details here.
DETAILS: Join Chaval as they pour four Champagnes, including Krug Rosé (we repeat, including Krug rosé), for this annual not-to-be-missed Portland Wine Week brunch. This 4-course pairing menu will feature four incredible expressions of Champagne, each paired with a decadent course. The menu will be French-inspired, utilizing local and regional ingredients, caviar, and heritage meats. This is truly a fantastic event for a lover of fine bubbles and deliciousness. Tickets will not last long.
Other Featured Champagnes and Menu TBA
Seating will be indoors or on the private patio (weather permitting).
COST: $139 per person (plus tax and gratuity)
RESERVE: Email reservations@chavalmaine.com
LINKS: chavalmaine.com
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
Pictured: Champagnes poured at Chaval’s Portland Wine Week Fabulous Champagne Lunch in 2021. Stay tuned for what’s being poured at their equally Fabulous Champagne Brunch in 2023.
(SOLD OUT) WINE DINNER: CHÂTEAUNEUF-DU-PAPE WITH DOMAINE DU PEGAU @ Chaval
DETAILS: Well this is going to be glorious, a Domaine du Pegau, Châteauneuf-du-Pape wine dinner featuring whites, reds, special cuvées, reserve wines, magnums … paired with 5-courses of Rhone-Alpine cuisine from the wine-loving team at acclaimed restaurant Chaval.
Featured Domaine du Pegau Wines:
2020 Chateau Pegau, Cuvée Maclura, Côtes de Rhône Rouge
2021 Domaine du Pegau, Châteauneuf-du-Pape Reserve Blanc
Magnum of 2013 Domaine du Pegau, Cuvée Lawrence, Châteauneuf-du-Pape
2020 Domaine du Pegau, Châteauneuf-du-Pape Reserve
2018 Domaine du Pegau, Châteauneuf-du-Pape
Menu: TBA
Seating is limited to 22.
COST: $129 (plus tax and gratuity)
RESERVE: email reservations@chavalmaine.com
LINKS: chavalmaine.com
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
WINE DINNER: FRENCH CLASSICS REVISITED @ DAVID'S OPUS 10
DETAILS: It’s no secret that David Turin has deep roots in the wine and food from France. If you’ve eaten at David’s, you’ll know in a minute that’s where his culinary passion originates. These dinner selections will be paired with a wide variety of regional French wines to perfectly compliment the lineage and style of these reconstructed classic dishes. Don’t miss this!
David’s is also offering this Wine Dinner on:
Each seating if limited to 18 guests.
COST: $185/per person (not including tax and gratuity)
RESERVE: Reserve Online
LINK: David’s Opus 10
Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.
MENU
Crevettes au Pernod et bouillie blanche
shrimp • fennel • shallots • cream • corn porridge
Champagne Taittinger, Champagne Brut Réserve (NV)
___________________
Soupe de moule "Billi Bi"
Bangs Island mussels • white wine • saffron • cream
Alphonse Mellot, Sancerre La Moussière Blanc (2020)
____________________
Saumon à l'oseille beurre blanc
Seared Scottish salmon • parsley potato • sorrel butter sauce
Maison Albert Bichot, Montagny 1er Cru (2019)
____________________
Poulet poché et cheveux d'ange
Poached chicken • angel hair pasta • shiitake mushrooms
strong chicken broth
Vincent et Sophie Morey, Santenay Les Hâtes (2020)
____________________
Cunard au Foie gras
Magret breast • Hudson valley foie • orange gastrique • foie gras butter crouton
Famille Perrin, Châteauneuf-du-Pape Les Sinards Rouge (2020)
____________________
Careé D’agneau Persille
Parsley and garlic crust rack of lamb • carved off the bone • bordelaise • au gratin potato
Château La Gaffelière, Saint-Émilion Grand Cru Dame de Gaffelière (2019)
___________________
Deux Fromages
Roquefort • brie
Hot honey • crusty bread • fig jam
Château Rieussec, Carmes De Rieussec Sauternes (2020)
___________________
Mignardises
tarte aux framboises
Macaron
truffe au chocolat au lait
Orange brûlée tuile
(SOLD OUT) WINE DINNER: Greek Wine Dinner @ Evo Kitchen + Bar
DETAILS: Join acclaimed Chef and "Chopped Champion" Matt Ginn at Evo Kitchen + Bar is joined by the expertise of Andreas Zinelis, COO for Cava Spiliadis Collection and a Master of Wine candidate for a unique culinary experience that brings together the flavors of Maine and the Mediterranean. Handpicked Greek wines will accompany the restaurant's exquisite 5-course tasting menu with Andreas presenting the wines. This special Portland Wine Week dinner promises to be an unforgettable journey for your taste buds, featuring Greek staples like lamb, octopus, and olives, paired with fresh Maine ingredients. Come indulge and savor the flavors of this exceptional culinary event.
Learn more about Chef Ginn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.
WINES:
2021 Tselepos, Mantinia Classic, Greece (100% Moschofilero)
2021 Canava Chrissou-Tselepos, Santorini Vieilles Vignes, Greece (100% Assyrtiko)
2020 Christos Fonsos, "Mathiulis" Red, Tinos Island, Greece (80% Koumari, 20% Mavro Potamisi)
2019 Parparoussis "Oeniophilos" Red, Greece (Agiorgitiko, Mavrodaphne)
COST: $120 (plus tax and gratuity)
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.
Andreas Zinelis
Andreas Zinelis is the COO for Cava Spiliadis Collection, an importer/distributor in North America and UK. He joined the company in 2014 after working close to a decade as a sommelier and wine director.
Having studied Biology and International Relations at UC Irvine, Andreas quickly realized that wine is the best of both worlds. In the process he also received his Grand Diplome from the French Culinary Institute, specializing in food and wine pairings.
Andreas completed his Wine and Spirits Education Trust (WSET) Diploma at International Wine Center in 2017 and is currently a Master of Wine candidate. The science and enjoyment behind wine, as well as interacting with people from all over the world have always been his dream and he could not be happier doing this.
WINE DINNER: 'SUSUCARU' MAGNUM DINNER—PICCOLO STYLE @ THE UGLY DUCKLING
DETAILS: Pastry Chef Ilma Lopez and Chef Sansonetti recently opened The Ugly Duckling Luncheonette and Bakeshop in Portland’s West End and are excited to be showcasing a Portland Wine Week Dinner featuring magnums of Frank Cornelisson's 'Susucaru' from Mt Etna and course after course of Sicilian-inspired food channeling their beloved Italian restaurant Piccolo that closed in 2020. You can count on lots of local ingredients, fish, meat, house made pastas, and dessert. Guests will be seated around the horseshoe to enjoy this delicious and exciting night.
Limited to 16 people.
6 wines + 6 courses + prosecco welcome toast (out of magnum, of course)
COST: $110 plus tax and gratuity
RESERVE: email reservations@chavalmaine.com
LINKS: The Ugly Duckling
Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.
Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.
WINE DINNER: FRENCH CLASSICS REVISITED @ DAVID'S OPUS 10
DETAILS: It’s no secret that David Turin has deep roots in the wine and food from France. If you’ve eaten at David’s, you’ll know in a minute that’s where his culinary passion originates. These dinner selections will be paired with a wide variety of regional French wines to perfectly compliment the lineage and style of these reconstructed classic dishes. Don’t miss this!
David’s is also offering this Wine Dinner on:
Each seating if limited to 18 guests.
COST: $185/per person (not including tax and gratuity)
RESERVE: Reserve Online
LINK: David’s Opus 10
Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.
MENU
Crevettes au Pernod et bouillie blanche
shrimp • fennel • shallots • cream • corn porridge
Champagne Taittinger, Champagne Brut Réserve (NV)
___________________
Soupe de moule "Billi Bi"
Bangs Island mussels • white wine • saffron • cream
Alphonse Mellot, Sancerre La Moussière Blanc (2020)
____________________
Saumon à l'oseille beurre blanc
Seared Scottish salmon • parsley potato • sorrel butter sauce
Maison Albert Bichot, Montagny 1er Cru (2019)
____________________
Poulet poché et cheveux d'ange
Poached chicken • angel hair pasta • shiitake mushrooms
strong chicken broth
Vincent et Sophie Morey, Santenay Les Hâtes (2020)
____________________
Cunard au Foie gras
Magret breast • Hudson valley foie • orange gastrique • foie gras butter crouton
Famille Perrin, Châteauneuf-du-Pape Les Sinards Rouge (2020)
____________________
Careé D’agneau Persille
Parsley and garlic crust rack of lamb • carved off the bone • bordelaise • au gratin potato
Château La Gaffelière, Saint-Émilion Grand Cru Dame de Gaffelière (2019)
___________________
Deux Fromages
Roquefort • brie
Hot honey • crusty bread • fig jam
Château Rieussec, Carmes De Rieussec Sauternes (2020)
___________________
Mignardises
tarte aux framboises
Macaron
truffe au chocolat au lait
Orange brûlée tuile
WINE DINNER: FRENCH CLASSICS REVISITED @ DAVID'S OPUS 10
DETAILS: It’s no secret that David Turin has deep roots in the wine and food from France. If you’ve eaten at David’s, you’ll know in a minute that’s where his culinary passion originates. These dinner selections will be paired with a wide variety of regional French wines to perfectly compliment the lineage and style of these reconstructed classic dishes. Don’t miss this!
David’s is also offering this Wine Dinner on:
Each seating if limited to 18 guests.
COST: $185/per person (not including tax and gratuity)
RESERVE: Reserve Online
LINK: David’s Opus 10
Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.
MENU
Crevettes au Pernod et bouillie blanche
shrimp • fennel • shallots • cream • corn porridge
Champagne Taittinger, Champagne Brut Réserve (NV)
___________________
Soupe de moule "Billi Bi"
Bangs Island mussels • white wine • saffron • cream
Alphonse Mellot, Sancerre La Moussière Blanc (2020)
____________________
Saumon à l'oseille beurre blanc
Seared Scottish salmon • parsley potato • sorrel butter sauce
Maison Albert Bichot, Montagny 1er Cru (2019)
____________________
Poulet poché et cheveux d'ange
Poached chicken • angel hair pasta • shiitake mushrooms
strong chicken broth
Vincent et Sophie Morey, Santenay Les Hâtes (2020)
____________________
Cunard au Foie gras
Magret breast • Hudson valley foie • orange gastrique • foie gras butter crouton
Famille Perrin, Châteauneuf-du-Pape Les Sinards Rouge (2020)
____________________
Careé D’agneau Persille
Parsley and garlic crust rack of lamb • carved off the bone • bordelaise • au gratin potato
Château La Gaffelière, Saint-Émilion Grand Cru Dame de Gaffelière (2019)
___________________
Deux Fromages
Roquefort • brie
Hot honey • crusty bread • fig jam
Château Rieussec, Carmes De Rieussec Sauternes (2020)
___________________
Mignardises
tarte aux framboises
Macaron
truffe au chocolat au lait
Orange brûlée tuile
WINE DINNER: Mexican Wine Dinner @ Isa Bistro
DETAILS: Husband and wife co-owners Isaul and Suzie Perez have created an authentic five-course Mexican dinner, showcasing what they both do best. Chef Isaul and his crew will take you on a Mexican culinary adventure, creating memorable dishes from his home country. Suzie, a certified sommelier, has hand-selected wines from SoPo Wine Co to complement each of his culinary creations. Sit back and enjoy this once-a-year event for Portland Wine Week!
Learn more about Chef Perez in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog. You can also learn more about Sommelier Suzie Perez in our Portland Wine Week Sommelier Feature sponsored by SheLuxe.
PRICE: $125 per person for dinner, including wine pairings (tax and gratuity not included)
RESERVE: Please email info@isaportlandme.com with the reservation name, party size, table or bar preference, and contact phone number. ISA will send email confirmations once it is booked.
LINK: Isa Bistro
PHONE: 207 808 8533
