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Freemark Abbey Wine Dinner

Wine Tastings

What’s Happening?

RECEPTION AT 6:30PM | DINNER AT 7PM
Join us for PART ONE of our Fielding’s Fall Winter Wine Experience: A Historic dinner with Freemark Abbey, established in 1886 as the 16th bonded winery in Napa Valley and considered one of the first Cabernet producers in the region. They were also one of the few wineries who competed in the Judgment of Paris in 1976 - The iconic event that put Napa wines up against French wines in a blind taste test that would prove to the world that Napa wines were just as good as French wines.


Our guest speaker will be Jay Dillard from the Jackson Family who runs the Freemark Abbey Estate.

Reception | 6:30 pm
Custom cocktail by Head barman Luis Valbuena & small bite from the kitchen

The Dinner | 7pm
COURSE I - 2022 Sauvignon Blanc

Bright, lively, and aromatic, this wine opens with notes of tropical fruits, lemon zest, lime leaf, and honeydew. The palate is crisp and fresh with flavors of mandarin, grapefruit, cantaloupe, apricot, and lemongrass. There is plenty of minerality and bright textures

Paired with Dover Sole: Semolina gnocchi, shrimp bisque, Genoa pesto

COURSE II - 2021 Chardonnay

The nose opens with rich and layered aromas of pear, mandarine, tuberose, vanilla and oak spice. The palate is met with flavors of brioche, apple pie, lemon curd and fresh pineapple. It has a creamy texture reminiscent of creme brulee with a finish that is bright and complex with incredible length.

Paired with Grilled Cheese: Triple cream brie & brioche, truffle & foie gras, white grape gazpacho

COURSE III - Side by side Pairing

    2018 Bouche Cabernet Sauvignon

The nose exhibits aromas of black cherry, mocha, cassis and forest floor. The palate is bright yet creamy and filled with notes of forest fruits, leather, baking spices and soft vanilla. The textures are vibrant and integrated making this wine lovely now with the ability to age for decades in the cellar.

    2017 Sycamore Cabernet Sauvignon

Opaque dark ruby describes the color of this Rutherford wine. Black currant and Boysenberry notes dominate the aroma, with dark chocolate truffle, cocoa powder,  Worcestershire sauce, cremini mushrooms and forest floor adding to the complexity. The oak adds the ideal amount of complexity with aromatic cedar, cinnamon and clove. The wine has great depth of black fruit flavor, with a strong expression of sweet black cherry. This full-bodied cabernet sauvignon has resolved tannins yet firm structure, with good acidity. Lovely long finish!

Paired with 44 Farm Filet “A la Bourguignonne”, chanterelles, challot comfit, potato fondant, Napa cab reduction

COURSE IV -  2019 Merlot

Red ruby color, our merlot expresses red and blue fruits, composed of dried cherries, ripe strawberry, blue berry cobbler, fruit cake, red raspberry jam, and plum. A very pleasant complexity includes baking spice, leather, milk chocolate and arugula. The spicy oak is very well integrated. Entry and finish are very smooth, with fruit resembling cherry and plum nuances. This Merlot has a good overall balance of fruit, body, and tannin, with a long fruitful finish. 

Paired with Tarte Chocolate, hazelnut praline, Chantilly, merlot poached pear  

-----------------

WE WILL HAVE A LIMITED RETAIL OPPORTUNITY FOR LIBRARY VINTAGES!

$219 Plus Tax & Gratuity

Call us at 281-351-2225 to book your table. We are not taking online reservations for this event.

RECEPTION AT 6:30PM | DINNER AT 7PM
Join us for PART ONE of our Fielding’s Fall Winter Wine Experience: A Historic dinner with Freemark Abbey, established in 1886 as the 16th bonded winery in Napa Valley and considered one of the first Cabernet producers in the region. They were also one of the few wineries who competed in the Judgment of Paris in 1976 - The iconic event that put Napa wines up against French wines in a blind taste test that would prove to the world that Napa wines were just as good as French wines.


Our guest speaker will be Jay Dillard from the Jackson Family who runs the Freemark Abbey Estate.

Reception | 6:30 pm
Custom cocktail by Head barman Luis Valbuena & small bite from the kitchen

The Dinner | 7pm
COURSE I - 2022 Sauvignon Blanc

Bright, lively, and aromatic, this wine opens with notes of tropical fruits, lemon zest, lime leaf, and honeydew. The palate is crisp and fresh with flavors of mandarin, grapefruit, cantaloupe, apricot, and lemongrass. There is plenty of minerality and bright textures

Paired with Dover Sole: Semolina gnocchi, shrimp bisque, Genoa pesto

COURSE II - 2021 Chardonnay

The nose opens with rich and layered aromas of pear, mandarine, tuberose, vanilla and oak spice. The palate is met with flavors of brioche, apple pie, lemon curd and fresh pineapple. It has a creamy texture reminiscent of creme brulee with a finish that is bright and complex with incredible length.

Paired with Grilled Cheese: Triple cream brie & brioche, truffle & foie gras, white grape gazpacho

COURSE III - Side by side Pairing

    2018 Bouche Cabernet Sauvignon

The nose exhibits aromas of black cherry, mocha, cassis and forest floor. The palate is bright yet creamy and filled with notes of forest fruits, leather, baking spices and soft vanilla. The textures are vibrant and integrated making this wine lovely now with the ability to age for decades in the cellar.

    2017 Sycamore Cabernet Sauvignon

Opaque dark ruby describes the color of this Rutherford wine. Black currant and Boysenberry notes dominate the aroma, with dark chocolate truffle, cocoa powder,  Worcestershire sauce, cremini mushrooms and forest floor adding to the complexity. The oak adds the ideal amount of complexity with aromatic cedar, cinnamon and clove. The wine has great depth of black fruit flavor, with a strong expression of sweet black cherry. This full-bodied cabernet sauvignon has resolved tannins yet firm structure, with good acidity. Lovely long finish!

Paired with 44 Farm Filet “A la Bourguignonne”, chanterelles, challot comfit, potato fondant, Napa cab reduction

COURSE IV -  2019 Merlot

Red ruby color, our merlot expresses red and blue fruits, composed of dried cherries, ripe strawberry, blue berry cobbler, fruit cake, red raspberry jam, and plum. A very pleasant complexity includes baking spice, leather, milk chocolate and arugula. The spicy oak is very well integrated. Entry and finish are very smooth, with fruit resembling cherry and plum nuances. This Merlot has a good overall balance of fruit, body, and tannin, with a long fruitful finish. 

Paired with Tarte Chocolate, hazelnut praline, Chantilly, merlot poached pear  

-----------------

WE WILL HAVE A LIMITED RETAIL OPPORTUNITY FOR LIBRARY VINTAGES!

$219 Plus Tax & Gratuity

Call us at 281-351-2225 to book your table. We are not taking online reservations for this event.

Special Instructions
Call us at 281-351-2225 to book your table for this event. $25 deposit per seat via credit card required to secure reservation. Cancellation permitted within 48 hours of the meal (by Monday evening 10/16).
More about Fielding's
Fielding's Culinary Group has two locations: Fielding's Local Kitchen + Bar and Fielding's Wood Grill. Both restaurants make everything from scratch and source from local producers as much as possible. They specialize in New American cuisine and reinvented cocktails as well as boasting a large wine selection.
When & Where
Oct 17, 2023, 6:30pm to 9:30pm Timezone: CDT
$219.00


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