RSVnapa Wine & Dine

Celebrate the bounty of the Tennessee River Valley as Rob Sinskey teams up with James Beard nominated Chef Erik Niel for a dinner showcasing local ingredients and the elegant wines of RSVnapa.

Hors D’oeuvres
Socca chickpea pancake, miso/dill whipped creme fraiche, Osetra caviar, chive
Collard green & Carolina Gold rice dolma, pine nuts, cured sumac
Vin Gris of Pinot Noir, Los Carneros 2023

First Course | Vintage Comparison
Sourdough focaccia, pink peppercorn & za’atar infused evoo
Raw oyster, scuppernong & preserved peach mignonette, pickled ramp, cracked fermented white pepper
Frisee & mustard greens, shakerag blue cheese, apples, fried black walnuts, black pepper, cider vinaigrette
Abraxas, Vin De Terroir, Scintilla Sonoma Vineyard, Los Carneros 2019
Abraxas, Vin De Terroir, Scintilla Sonoma Vineyard, Los Carneros 2013 MAGNUM

Second Course | Dueling Pinot Noir
Graminga, andouille sausage ragu, turnip greens, fiore sardo
Bucatini, chanterelle mushrooms, mushroom beurre fondue, vacche rossa parmigiano, rosemary
Pinot Noir, Los Carneros, Napa Valley 2018
Pinot Noir, Three Amigos Vineyard, Los Carneros, Napa Valley 2017

Third Course | Right Bank/Left Bank
Duck Confit, preserved gooseberry, jus, sunchoke, marcona almond, thyme
BC DA KC strip steak, truffle jus
Braised collards & purple hull peas, sofrito, preserved habanada vinegar
Japanese sweet potatoes, labneh, hot honey, pear zhoug, fried sage
Marcien, Proprietary Red, Los Carneros, Napa Valley 2015
Cabernet Sauvignon, “SLD” Estate, Stags Leap District, Napa Valley 2017

Fourth Course
Pavlova, blueberry preserves, pistachio lemon curd, opal basil
Late Harvest Muscat, Scintilla Sonoma Vineyard, Los Carneros 2023

$195 per person + tax and fee (gratuity not included). For tickets, CLICK HERE.

*the menu may change to reflect the freshest available ingredients.

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.