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Burgess Cellars is one of Napa Valley’s true pioneers and one of the first to establish a mountain side winery in valley, crafting wines of distinction since 1972. The 4-course wine pairing menu was created by Henrietta’s Table’s Executive Chef Peter Davis.
Menu and wine pairing:
VT Hot House Arugula, Sharon Fruit, Toasted Walnuts, Westfield Farm Chevre
2016 Chardonnay Barnside Road Vineyard, Russian River Valley, Sonoma County
Seared George’s Bank Sea Scallops, Kabocha Puree, Leek Butter Sauce
2014 Petite Sirah, Haymaker Vineyard, Napa Valley
Jim’s Organic Coffee Rubbed Coulotte Steak, Grilled Greens
2014 Mountaineer Red Wine, Hillside Vineyards, Napa Valley
Poached Pear, Chocolate Almond Frangipane Tart and Vanilla Bean Ice Cream
2014 Cabernet Sauvignon, Burgess Cellars, Hillside Vineyards, Napa Valley
Price: $120 per person inclusive of tax and gratuity
For reservations, please purchase tickets via Eventbrite here.
Address: The Charles Hotel, One Bennett Street, 2nd floor, Cambridge, MA 02138
About Burgess Cellars
The hillside soils of the 1880 Estate Vineyard are known as Konocti stony clay loam. It’s a low nutrient, porous soil, which is perfect for growing premium grapes. Western facing with a 22% slope, our vineyards are well placed to produce grapes with a distinct profile – concentrated, structured and rich in color with balanced acidity. As custodians of this unique property, Burgess Cellars continues the tradition of tending the land, the vines and continuing to produce award winning wines. www.burgesscellars.com
About Steven Burgess
Steven Burgess is President and Vintner of Burgess Cellars but he did not always work in the family business. He earned degrees in Agricultural Systems Management and Agricultural Business as well as a Wine-Marketing Certificate. Steven was a high school physics teacher, wine representative, night barman and restorer of vintage trailers. In 2004 his father, Tom, persuaded him to return to Burgess Cellars. In 2013, Steven was promoted to President of Burgess Cellars making it a true Second Generation family business.
About Henrietta’s Table
The award-winning farm-to-table Henrietta’s Table restaurant emphasizes a fresh and honest cooking philosophy with organic and sustainable ingredients sources from local purveyors. Open for over 2 decades, Executive Chef Peter David continues to preside over the menu, crafting simple yet delicious New England, traditional comfort cuisine. www.henriettastable.com