Thursday Wine Tastings

The Grand Cru is host to our popular Thursday Night Wine Tastings in the off-season. Featured wines will be paired with sample offerings from our menu prepared by Chef Bobby Gold. Please call for information and reservations, 508-534-5511.

Please note: reservations require advance payment which is fully refundable if canceled within 48 hours prior to event.

Events are held on Thursdays*, 6pm - 7pm
Featuring 4 wines and 3 pairings of food
$32 per person (price includes tax & gratuity)

Thursday March 12th

Taste the wines of Domaine Bousquet from Argentina
Hosted by Boston Wine Company
Presented by Gary Gahl

Aperitif

Sauvignon Blanc
Fresh tropical aromas with citrus and lime

Food/Wine Pairings

Chardonnay
Aromas of tropical fruit with citrus notes
~ served with Baked Sole with tropical fruit Salsa

Malbec
Aromas of blackberry, currants and plums
~ served with Baked Mac and Cheese

Cabernet Sauvignon
Intense red berry with spice and minerals
~ served with Roast Loin of Pork with sweet onion Gravy

 

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Thursday April 9th

Taste wines from Sonoma California
Hosted by Commonwealth Wines
Presented by Dan Connor

Aperitif

Sparkling J Vineyards California Cuvee
Asian pear and honeysuckle notes

Food/Wine Pairings

Chardonnay Laguna Ranch Russian River 2016
Refreshing apple, peach and orange notes
~ Served with Roulade of chicken, ala orange

Pinot Noir MacMurray Estate, R.R. Valley 2017
Cherry and plum notes with a hint of violet
~ Served with Mushroom Ravioli

Zinfandel Frei Brothers Dry Creek Valley 2016
Blueberry, blackberry and plum notes
~ Served with Pork and Polenta Pie

 

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Thursday May 14th

Josh Cellars of the World
Hosted By Ruby Wines
Presented by Erica Cummings

Aperitif

Italy Prosecco
Aromas of Pears, Green apple and citrus

Food/Wine Pairings

Washington Pinot Gris
Aromas of Mango and tropical fruit
~ served with Seared Sea Scallops with Mango Butter

Oregon Pinot Noir
Lush Strawberry and Cherry Flavors
~ served with Wild Mushroom Crostata

Paso Robles Cabernet Sauvignon
Blueberry, plum and blackberry spice
~ served with Flat Iron Steak AuPoivre