A Feast For The Senses: Chef’s Table At St. Supéry Estate Vineyards & Winery
St. Supéry Dollarhide Ranch. Image courtesy St. Supéry
There are places so singular, it’s hard to imagine a world existing beyond them. Driving through the scenic rolling hills of Napa Valley in California, every hour feels golden, each street holds enchantment and wineries span as far as the eye can see. St. Supéry Estate Vineyards & Winery is an absolute must on most wine lovers itineraries. Just breathing in the delectable aroma of a freshly opened Rutherford Estate Vineyard Cabernet Sauvignon makes the worlds troubles melt away… Now, something else is maturing at St. Supéry… A foodie movement for elevated pairings, courtesy of Chef’s Table.
Seated Wine Experiences at St. Supéry. Image courtesy St. Supéry
Poet Robert Louis Stevenson once said: “Wine is bottled poetry” Pairing food and wine is a science catering to individual tastes no matter if you’re an acclaimed sommelier, a committed enthusiast or an occasional wine lover. Might you prefer a dazzling Sauvignon Blanc and spring veggies or are you more the experimental type leaning towards a glass of Petit Verdot and a sweet crêpe Suzette? What sets this apart from any other pairing experiences is Chef’s Table commitment to a multi-sensory experience.
Winery Tasting Room at St. Supéry. Image courtesy St. Supéry
The palate, as we know, can be influenced by a variety of factors, and St. Supéry’s Estate chef understands this fundamental formula and smartly balances every dish’s ingredients to help amplify, not overlap, its paired wine selection. And just like the wine itself, the menu is crafted with sustainably grown produce at the Dollarhide Ranch and Rutherford Estate Culinary Garden. This is as close as one would get to “farm to table” movement.
St. Supéry Rutherford Estate Vineyard. Image courtesy St. Supéry
Could the secret for the one-of- a-kind interactive experience rest in the fact that both wine as well as produce originate from the same source? St. Supéry encompasses the Dollarhide Estate as well as the Rutherford Estate spanning 1,500+ acres of lush Napa Valley soil. For Michael Scholz, the V.P. of Winemaking and Vineyards, it’s the unique terrain that makes all the difference, “the natural combination of the soil, the harvest season and the oak form the future of what you’ll taste two years or many years later.” The Dollarhide Ranch is home to seven lakes and seven different soil types framing its mini flora and fauna ecosystems. This combination of biodiversity and desire to being eco-friendly is why St. Supéry is certified Napa Green.
Harvest in the vineyard. Image courtesy St. Supéry
The Chef’s Table is the latest offering from the St. Supéry menu of “Interactive Wine Experiences” such as Aromatherapy With a Corkscrew, Ampelography Master Class, Cabernet Sauvignon Collector Tasting, among others. Emma Swain, St. Supéry’s CEO, attributes the success of their ever-growing programs to her passionate team: “I am fortunate to be surrounded by colleagues that shares my desire to make fantastic wine. One of my main goals in to continue to produce the highest quality estate wines without compromise.” Who could have guessed that sustainability can be such a feast for the senses?
St. Supéry Sauvignon Blanc on a Summer Afternoon. Image courtesy St. Supéry
The entire experience takes up to 90 minutes and Chef’s Table is available by reservation only for $125 per person for parties up to 10 people. Prices vary for larger groups. Reservations can be made online or by calling the St. Supéry estate concierge at 707–302–3448 at least 48 hours prior to the appointment. Find the directions here.
With the introduction of the new Chef’s Table, St. Supéry is gearing up for a busy few months as they will be featured at Basalt in Napa and Harvest Table in St. Helena during Napa Restaurant Week from January 22 until January 29. On January 28, St. Supéry Winemaker, Michael Scholz will host a not to miss dinner at Harvest Table. During February they will be hosting Bottled Poetry with poet Silvi Alcivar on the 11, 12, 18 and 19 of the month.
Follow Vivien Moon on Twitter: www.twitter.com/tvivien_moon
Vivien Moon Fashion journalist exploring the fashion industry’s many sides
Originally published at www.huffingtonpost.com on January 25, 2017.