High Museum Wine Auction Dinners

High Museum Wine Auction Dinners

This week is the High Museum Wine Auction.  

For wine-lovers, this is a must-do, where you can experience wine dinners with Atlanta’s top chefs. Here’s your chance to enjoy restaurants in Atlanta like no one else can. Literally. Anyone fortunate enough to attend will enjoy an exclusive menu specially prepared by the chefs themselves. Now add world-class winemakers into the mix, pouring special bottles of their top wines paired perfectly with your dinner. Sakes alive! Jealous friends may think you’re puttin’ on airs, but it will be worth it.

Here’s our list of High Museum Wine Auction Dinners.

Wednesday March 25

Seamus Wine Dinner | Common Quarter | 6:30 PM 
Join us for a wine dinner with local resident and winemaker Jim Foley of Seamus Wines Benefitting the High Museum of Art.
Reception: Pearl Pinot Gris 2013, Canape: Chicken Liver & Foie Gras Mousse, Brioche, Apple Mostarda
Course 1: Seamus Chardonnay 2012, Ricotta Gnocchi, Mushrooms, Asparagus, Peas, Leeks, Truffle Butter
Course 2: Seamus California Red Wine 2011, Griddled Arctic Char, Carrots, Fava Beans, Grilled Mushroom Vinaigrette, Radish
Course 3:  Seamus Cabernet Sauvignon 2010, Dr. Joe’s Duck Breast, Parmesan Polenta, Baby Vidalia Onions, Swiss Chard, Rhubarb Mostarda

Retour Wine Dinner | Ecco | 6:30 PM
Retour wines are very limited in production. Each is focused, complex, nuanced, and has pitch-perfect acidity and an eloquent structure. You’ll be tasting: Retour Pinot Noir Rose ’12,  Manifest Destiny Pinot Noir ’11, and Retour Pinot Noir ’07, ’08, and ’10. The evening will also include an extravagant four-course dinner to introduce and showcase Executive Chef Joshua Perkins and his culinary talents: Moorish Spiced Pork Loin, Serrano Ham on Country Bread with San Marzano Tomatoes, Royal Red Shrimp and Avocado over Gazpacho and Granny Smith Apple Puree, Duck Confit Tortelloni with Walnut Brown Butter and Rooftop Bay Leaves and Milk Fed Veal Chop , Tomato Emulsion, Honey Fire Roasted Spring Vegetables and Goat Cheese Bechemel.

Vintner’s Dinner | White Oak Kitchen | 6:30 PM
White Oak Kitchen & Cocktails has joined with Banfi Wines to present a 5-course wine dinner to help kick off the High Museum’s Annual Atlanta Wine Auction. Hosted by Executive Chef Timothy Magee and Sommelier Jeremy Eubanks, the evening begins with an appetizer reception and progresses to the 5-course wine dinner. Wines are selected from the Banfi Wine’s portfolio, hand picked by their Advanced Sommelier Jacob Gragg. 30% of all proceeds from this dinner will go to the High Museum of Art as a part of their Dine Around Dinners event.

Dine Around Dinner | Park 75 | 6:30 PM
Please join Executive Chef Robert Gerstenecker of Park 75 at Four Seasons Hotel Atlanta for an intimate winemaker dinner featuring Ted Henry, winemaker at Napa Valley’s esteemed Jarvis Estate winery and world renowned painter of wine, Atlanta’s own Thomas Arvid. Chef Gerstenecker will prepare an extraordinary menu perfectly paired with an array of current and library releases from Jarvis.

Round Pond Estate Winery Dinner | Oak Steakhouse Avalon | 6:30 PM
Features a prix-fix menu from chef Chad Anderson and paired wines from Round Pond Estate.

Dine around Dinner | The Luminary | 6:30 PM 
A multi-course meal paired with Skipstone wines and Champagne Henri Giraud.

Phipps Family Wine Dinner | Vine & Tap | 6:30 PM
Andy Phipps to host a 3-course dinner. Tuna Carpaccio with a 90-day Foie Gras Torchon with Phipps Family Cellars Mélange Blanc (SB/Riesling White Blend), Duck Ravioli with wild mushrooms, shaved parmigiano-reggiano with sage butter sauce with Phipps Family Cellars Carneros Pinot Noir, Beckstoffer Carneros Lake Vineyard, Braised Short Ribs, whipped Yukon gold crema, spring carrots & pea shoots with Phipps Family Cellars Combs Brothers Vnyd Cabernet Sauvignon, Yountville, Napa Valley. Artisanal Cheese and Chocolate Truffles with Phipps Family Cellars Treborce Vineyard Zinfandel, Dry Creek Valley.

Martinelli and ZD Wine Dinner | Woodfire Grill | 6:30 PM 
Julianna Martinelli, Owner and Director of Martinelli Winery and Teresa D’Aurizio, Vice President of ZD Wines. Join Woodfire Grill for a Wine Auction Dine Around Dinner featuring a 4-course menu prepared by Executive Chef Matt Weinstein. This dinner, for $114 per person plus tax and gratuity, will be paired with wines from guest winemakers Julianna Martinelli of Martinelli Winery and Teresa D’Aurizio of ZD Wines. A portion of the proceeds will benefit the High Museum of Art.

Alexana and Revana Family Wine Dinner | Nikolai’s Roof | 7 PM
Enjoy an exclusive menu specially prepared by Chef Stephanie Alderete paired perfectly with specially chosen bottles of wine from world-class winemakers. Wines by Alexana Winery and Revana Family Vineyard. Includes foie gras, lamb t-bones, veal sweetbreads and ricotta cheesecake.

Dine Around Dinner | Sotto Sotto | 7 PM
Featuring the wines of Tenuta Argentiera poured by Carlotta Scotti Pignatto, President of Tuscan Vineyard Imports and Sam Pignatto, Vice President of Tuscan Vineyard Imports, paired with chef Ricardo Ullio’s Italian specialties.

Trione Vineyard Wine Dinner | Cooks & Soldiers | 7 PM
The event will include five courses, specially prepared by chef Landon Thompson, as well as a special appearance from the winemaker. Tickets for the event will be $99 per person. For more information on details and times, please call 404.996.2623.

Napa vs. Sonoma Wine Dinner | Vino Venue | 7 PM
Please join us, along with Bryan Vais, Owner of Bailiwick Wines and Tom Gamble, Owner of Gamble Family Vineyards, for this special “Napa vs. Sonoma” seated four course dinner. Bailiwick Vermentino 2012, California, Pinot Noir 2010, Russian River Valley  and Pinot Noir 2011, Sonoma Coast . Gamble Sauvignon Blanc 2013, Heritage Sites Zinfandel Blend 2010, and Family Home Cabernet Sauvignon 2009.

Thursday March 26

Dine Around Dinner | Southern Art | 6:30 PM 
Five course wine dinner paired with Cliff Lede and O’Shaughnessy wines. Partial proceeds will benefit the High Museum. Features Brand Ambassador Luke Russ of O’Shaughnessy Estate Winery and Winemaker Chris Tynan of Cliff Lede Vineyards.


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