Archive for December, 2008
Copain Wine Dinner @ Poole’s Diner
Friday, December 26th, 2008Poole’s Diner in Raleigh is hosting a wine dinner with Copain Wine Cellars on Tuesday, February 5 at 6:30pm. Wells Guthrie, Copain’s owner and winemaker, will be in attendance and the cost is $79 a person. Call at (919) 832-4477 to reserve your spot.
The Menu:
Reception at the bar with sparkling wine and hors d’oeuvre
First
Lobster bisque [...]
World Wines and Global Poverty @ 3Cups
Thursday, December 18th, 2008Nourish International is partnering with 3Cups in Chapel Hill to host a wine tasting called “World Wines and Global Poverty” on Friday, January 9, 2009 from 8-10pm. Featuring keynote speaker and guest Dan Ariely, author of the NY Times bestseller “Predictably Irrational,” tickets are $50 each or $90 for two.
Visit the Nourish International website for [...]
Holiday Wine Tastings @ Hope Valley Bottle Shop
Thursday, December 18th, 2008Hope Valley Bottle Shop in Durham is hosting two more holiday wine tastings (the first was last night) on Friday and Saturday to help you find the best holiday deals. All the wines sampled are available at a discounted price for that day.
Friday, December 19, 5-8pm, Sparkling Wines
Cristalino Brut Cava, Spain
Marquis de la Tour [...]
The Triangle Wine Experience
Wednesday, December 17th, 2008The Triangle Wine Experience is a premier wine event involving tastings, dinners, and a Grand Gala with Fine Wine Auction over a three day period, February 5-7, 2009.
To make a reservation at any of the participating restaurants, visit the Triangle Wine Experience website or call the Frankie Lemmon Foundation office at (919) 845-8880.
The Grand Gala [...]
Wild Game Wine Dinner @ Blu Seafood and Bar
Friday, December 12th, 2008Blu Seafood and Bar and Hope Valley Bottle Shop are teaming up for a four-course wild game dinner complimented by wine on Wednesday, December 17 starting at 7pm. The cost is $45 a person, please RSVP with Blu at (919) 286-9777.
From the HVBS eNewsletter:
Final menu details are still coming, but Chef Lyons is talking about [...]
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