RSVnapa Wine & Dine

Join Maria Helm Sinskey for an intimate dinner in the West Loop, featuring a vibrant fusion of Japanese, Chinese, and Thai flavors by Chef Chris Jung, perfectly paired with the elegant wines of RSVnapa including some very special library selections.

Suzuki Tartare – nasturtium, coconut, peanut, lemongrass, chili
Prosciutto & Gnocco Fritto – caprino cheese, black currant-pepper jam
Maxwells griddle bread, French Onion Dip and Japanese Eggplant
Orgia, Los Carneros 2018

Clay Pot Mushroom Rice – Yamagata koshihikari, shiitake, maitake, chestnut & blue oyster mushrooms
Black Sea Bass – salted black bean, ginger, watercress, Liv’s soy sauce
Pinot Noir, Four Vineyards, Los Carneros, Napa Valley 2011 – MAGNUM

Bone in Strip – sesame, Maxwells “creamed spinach”
Chicory Caesar – radish, fennel, crimini mushroom, breadcrumb, parmesan cheese, caper vinaigrette
Vineyard Reserve, Proprietary Red, Los Carneros, Napa Valley 1999 – MAGNUM

Basque Butter Cake – strawberry
Pinot Noir, Los Carneros, Napa Valley 2018

For tickets, CLICK HERE

Robert Sinskey Vineyards celebrates 40 Harvests with a series of gluttonous dinners across the US and around the world. These celebrations bring library wines from our cellar to the table along with current vintages, for a chance to experience the arc of well-aged, well-crafted wine.

Each dinner represents a deep connection with chef’s we know and love.  In our early days, and to this day still, chef-driven, boot strapped restaurants celebrate and support our steadfast ethos of growing our grapes well and practicing low intervention in the cellar. This care in farming and making is expressed in every bottle we produce. Wines of purity, elegance and grace, destined to be consumed with food at the table, unadorned by the accolades and scores of critics. Chefs, their minds, their palates and their delicious food are why RSVnapa exists today. They never compromised and neither did we.