Del Frisco’s Wine Dinners

There’s nothing I love more than a good wine and food pairing, and wine dinners are one of the best ways to experience expert pairings. Last Friday I got to attend a preview of Del Frisco’s new World of Wine Dinner Series, making its debut this March with a region near and dear to my heart, Napa Valley.

The preview consisted of a delicious raw bar, and four tables, one for each wine dinner that Del Frisco’s has planned, Napa Valley, Bordeaux, Burgundy, and Northern Italy. We made our way around the room twice, first tasting the whites at each table, then the reds. At each table, a knowledgeable representative was able to answer our questions, share interesting information about the wines, and generally made the experience one that was fun, interactive, and of course, delicious.

Just like this preview reception, the World of Wine dinners will provide an opportunity for interactive wine education. Executive Chef Derek Barragan will prepare five courses for each of the dinners; Del Frisco’s breadth of wine knowledge, through their Director of Wine, Jay Foster and four expert Sommeliers will be shared with dinner guests in an intimate setting. During the dinners, Foster and his team will travel from table-to-table during each course to involve guests in sight, smell, and taste characteristics in each wine as well as how they relate to the region.

Menus for the first two World of Wine dinners as well as dates for later dinners are below. Dinners cost $100 plus tax and gratuity. For more information on Boston’s wine dinners, call 617-345-3941 or visit Del Frisco’s website.

Del Frisco’s World of Wine Dinner Menus

March 22nd Dinner

Cheese plates on table
Passed Sparkling

1st Cliff Lede Sauvignon blanc
Green chile braised pheasant enchilada, blood orange, queso fresco

2nd Rombauer Cabernet
Applewood smoked pork belly confit, Caramelized Granny Smith grits, cardamom-sage
jus.

3rd Nickel and Nickel CC Ranch Cabernet
Australian lamb Ribeye, local goat cheese bread pudding, wild berry lamb Demi,
watercress.

4th Dunn Howell Mountain Cabernet
Prosciutto wrapped filet mignon, foie gras, russet-sweet potato gratin

Dessert, Dolce by Far Niente
Lemon cupcake with lavender meringue.

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Bordeaux Dinner June 7th

Cheese plates on each table
Passed Sparkling

1st Course: CH. Graville Lacoste White
Ahi Tuna Tartare, Toasted Sesame Wafer, English Cucumber Mingonette

2nd Course: CH. Mylord Saint Emillion
Georges Bank Scallop, White Truffle-Corn Bisque, Sweet
Basil Vinaigrette (Garnish w/ Micro Basil)

3rd Course: CH. de Bellvue: Margeaux
Duck Confit-Cannellini Bean Stew, Red Chile-Corn
Muffin, Wild Baby Arugula

4th Course CH. Deyrem Valentin
Slow Braised Beef Cheek, Smoked Vermont Cheddar
Grits, Crispy Onions, Red Currant Jus

Dessert: Ch. Laribotte Sauternes
Summer Peach Bread Pudding, Honey Whipped Mascarpone

Burgundy Dinner August 16th – Menu to Follow
Northern Italy Dinner October 25th – Menu to Follow