In the runup to the annual Charlotte Wine and Food Festival, April 22-24, a number of the city’s top restaurants are scheduling wine dinners this week. Spring is in the air, and the menus feature lots of duck, lamb and morel mushrooms. Since most of them take place the same night (Wed. March 24), you stand a fair chance of scoring a seat at these wildly popular events. Bon chance!
Blue Restaurant’s Etude Wine and Food Pairing includes a special appearance by Etude winemaker Jeff Priest. The six-course menu by Chef Briggs includes Alaskan Halibut, Grilled Lamb Loin and Roast Bison Striploin with Spring morel mushrooms.
Wednesday, March 24th at 6:30; $39.95 per person plus tax and tip.
D’vine Wine Cafe in Ballantyne Village sponsors a seven-course Italian Feast paired with wines rated 90 or above.
Thursday, March 25; call for pricing.
Dressler’s Metropolitan in Midtown hosts its very first wine dinner, hosted by Laurie Hook, winemaker at Beringer Vineyards, the oldest continuously operating winery in the United States.
Wednesday, March 24th at 6:30 p.m.; $75 per person
Mimosa Grill’s Stags´ Leap Winery Dinner pairs award winning wines with a special menu from Executive Chef Jon Fortes, featuring Lucky Pig Farms Rillette with seven onion jam and macerated cherries; followed by Morel Crusted Colorado Lamb Loin. Winemaker Christophe Paubert of Stag’s Leap is the special guest.
Wednesday, March 24th; $55 per person, plus tax and tip.
Another Harper’s Group restaurant, Upstream, will host a wine dinner featuring Davis Family Vineyards wines, with an exclusive reception with winemaker and CEO, Guy Davis. The five course menu by Chef Wallen includes Cast Iron Magret Duck Breast, Colorado Lamb Loin and Lamb Sausage Roulade, and Campfire S’mores made with chocolate ganache.
Tuesday, March 23 at 6:30pm; $75 per person.
Mez in the EpiCentre hosts a St. Clement Wine Dinner, featuring Winemaker Danielle Cyrot and Guest Chef Anoosh Shariat. Chef Shariat, considered the best chef in Louisville, Kentucky, and frequently profiled in the national food press, has designed a five-course menu including Pan Seared Sea Bass, Four Spice Marinated Duck Breast, and Grilled Rack of Lamb with asparagus and sun dried plums to accompany wines from St. Clement Vineyards, voted Best Boutique Winery two years in a row by Napa and Sonoma Valley magazines.
Wednesday, March 24 at 6:30 p.m; $65 per person, plus tax and gratuity.