Indulgent. Magical. That’s how six courses paired with wine and enjoyed under bistro lighting on the patio of The Vic Bar + Kitchen can best be described.
On Oct. 23, 20 guests tucked into our harvest table to enjoy sies suntuosa curso, aka “six sumptuous courses,” artfully designed by Chef Robe and matched perfectly with distinct wines from The Wagner Family chosen by Steven Schattenberg.
The elegant evening began with a courtyard reception overlooking the beautiful White Tank Mountains. Once seated, Chef Robe shared amusing tales and anecdotes about the food he had chosen and prepared.
The Spanish-inspired dishes teased the palate and included Spanish classics as well as a few surprises for the taste buds. Take for example the perfectly paired curso de tres in which Emmolo Merlot was served with Suckling Pig Empanada—Marjoram Mole, curso de cinco with Caymus Cabernet served with Chorizo/Calasparra Stuffed Piquillo Peppers and Fresh Anchovies, or curso de sies with Steorra Sparkling served with Spanish Clementine Flan.
Kyle Kimmerle shared the story of The Wagner Family of wine, spanning up and down the coast of California.
Started in 1971, Charles F. (Charlie) Wagner and his wife Lorna Belle Glos Wagner asked their son Charles J. (Chuck) Wagner to join them in starting Caymus Vineyards on their ranch in Napa Valley. The Wagners produced their first vintage in 1972—240 cases of Cabernet Sauvignon that has grown to 65,000 cases annually. Today, Caymus Vineyards remains 100 percent family-owned, with Chuck, his two sons and daughter—Charlie, Joe and Jenny—farming the Wagner family’s 350 acres of choice Napa Valley land.
Hosted in a spectacular venue, The Vic Harvest Dinner was a food and wine experience for all the senses.