Caymus Vineyards Wine Dinner

Step into a refined culinary experience celebrating the bold character of Caymus Vineyards and the timeless allure of Italian cuisine.

 

Join us for an elevated five-course dinner, each course thoughtfully paired with wines from the Wagner family’s iconic portfolio—including the legendary Caymus Cabernet Sauvignon.

 

Celebrate the holiday season with a wine pairing event surrounded by exceptional flavors and ambiance. Reserve your seat now — this will be a night to savor.

 

Course 1

Marsala Meatball – Ground chicken and bacon meatballs simmered in our mushroom and Lombardo Marsala wine sauce, topped with fontina cheese and served with baked bread

WINE PAIRING: CAYMUS SUISUN “THE WALKING FOOL” RED BLEND

Named for Winemaker Jenny Wagner’s great-great-grandfather, Johannes Glos—who earned the nickname “The Walking Fool”

in the 1880s for working in Napa’s vineyards—this blend’s fruit-forward brightness complements the savory Marsala Meatball while balancing its earthy, creamy flavors

 

Course 2

Fiorucci Salad with Pistachio Crusted Goat Cheese** – Warm pistachio crusted goat cheese atop a slice of grilled eggplant

over a bed of spring mix, artichoke hearts, red bell peppers, romano and parmesan cheese then

lightly tossed with Italian vinaigrette

WINE PAIRING: MER SOLEIL RESERVE CHARDONNAY

Mer Soleil is a French phrase that means “sea and sun.” Winemaker Charlie Wagner was inspired by the coastal,

cooler climate of Monterey, California where the vineyard is located.

The rich, fruity, and slightly oaky profile of the wine enhances and balances the diverse flavors of the salad

 

Course 3

Fontina & Mushroom Risotto with Short Rib – Creamy risotto with fontina cheese and mushrooms topped

with braised short rib in a tomato sauce

WINE PAIRING: THE VINEKEEPER CABERNET SAUVIGNON, NAPA VALLEY

The Vinekeeper is a special line of cabernet sauvignons meant to highlight “vineyard sites off the beaten track” across California. Each release introduces a new region—starting with Napa Valley for this debut bottling.

Its bold structure and rich dark fruit flavors enhance the savory depth of the braised short rib

 

Course 4

Filet with Gorgonzola* & Calabrian Shrimp – Our 9oz wood-grilled filet prepared with Mr. C’s Grill Baste, olive oil

and herbs topped with spicy Calabrian shrimp, drizzled with a gorgonzola cream sauce.

Served with garlic mashed potatoes and grilled asparagus

WINE PAIRING: CAYMUS NAPA VALLEY CABERNET SAUVIGNON

Founded in 1972, Caymus remains family owned and has earned numerous awards and accolades, including being named

the #1 cabernet sauvignon in the world by Wine Spectator in 2005. Renowned for its full-bodied and fruit-forward flavors,

this bold cabernet shines with the wood-fire filet and the spiciness of the shrimp

 

Course 5

Chocolate Hazelnut Torte** – A rich chocolate torte filled with hazelnut and a crumble topping over chocolate sauce, topped with chocolate drizzled vanilla ice cream. Garnished with walnut brittle and fresh mint

WINE PAIRING: CONUNDRUM RED BLEND

Charles Wagner Sr., founder of Caymus Vineyards would experiment by mixing different varietals to find

the perfect glass to pair with his meal, eventually igniting the now-popular blend category.

The layers of the wine enhance the richness of the torte while offering just enough fruit and spice to keep every bite lively