Tue February 13, 2018
German Riesling and Pinot Noir at it's BEST - August Kesseler Wine Dinner
SEE EVENT DETAILS
at Luce
(see times)
Winemaker August Kesseler of Germany’s August Kesseler Winery brings a selection of Rieslings and Pinot Noir to Luce on February 13 for a tasting and reception followed by a sit down dinner paired with Chef Daniel Corey’s Michelin-star cuisine.
The Kesseler family has been making wine in the Rheingau region of Germany since 1924. Following the sudden passing of his parents in 1977, the then 19 year old August took over winemaking at the 50-acre vineyard. For more than 30 years, he has been producing award-winning wines and earned the reputation as one of the fathers of the red wine revolution in Germany. While Pinot Noir has been cultivated locally for centuries, it is becoming more popular on a global scale. Kesseler was one of the first to market a Pinot Noir in the 1980s and today his portfolio boasts a selection of this unique wine in addition to Riesling, sparkling wine, and more.
Chef Corey’s seasonal menu is a complement to many of Kesseler’s wines and the Luce team, as well as the InterContinental San Francisco team, have a great appreciation for German food, wine, and culture. Luce is excited to introduce guests to August Kesseler and his special selections of wine from well-known German Rieslings to the unique red wines coming out of the region.
Amuse Bouche
First Course
Warm Sunchoke Salad with garlic & anchovy, smoked hazelnuts
RÜDESHEIM RIESLING 2015
Second Course
Local Quail “Escabeche,” handmade ricotta
LORCHER SCHLOSSBERG RIESLING ALTE REBEN 2015
Main Course
California Lamb Loin, wild mushrooms & salsify
“CUVEE MAX” SPÄTBURGUNDER 2013 (Pinot Noir)
Dessert
Chocolate Cremeux, clove ice cream, caramel sponge
RÜDESHEIMER BERG SCHLOSSBERG RIESLING SPÄTLESE GOLDKAPSEL
show less
The Kesseler family has been making wine in the Rheingau region of Germany since 1924. Following the sudden passing of his parents in 1977, the then 19 year old August took over winemaking at the 50-acre vineyard. For more than 30 years, he has been producing award-winning wines and earned the reputation as one of the fathers of the red wine revolution in Germany. While Pinot Noir has been cultivated locally for centuries, it is becoming more popular on a global scale. Kesseler was one of the first to market a Pinot Noir in the 1980s and today his portfolio boasts a selection of this unique wine in addition to Riesling, sparkling wine, and more.
Chef Corey’s seasonal menu is a complement to many of Kesseler’s wines and the Luce team, as well as the InterContinental San Francisco team, have a great appreciation for German food, wine, and culture. Luce is excited to introduce guests to August Kesseler and his special selections of wine from well-known German Rieslings to the unique red wines coming out of the region.
Amuse Bouche
First Course
Warm Sunchoke Salad with garlic & anchovy, smoked hazelnuts
RÜDESHEIM RIESLING 2015
Second Course
Local Quail “Escabeche,” handmade ricotta
LORCHER SCHLOSSBERG RIESLING ALTE REBEN 2015
Main Course
California Lamb Loin, wild mushrooms & salsify
“CUVEE MAX” SPÄTBURGUNDER 2013 (Pinot Noir)
Dessert
Chocolate Cremeux, clove ice cream, caramel sponge
RÜDESHEIMER BERG SCHLOSSBERG RIESLING SPÄTLESE GOLDKAPSEL
Winemaker August Kesseler of Germany’s August Kesseler Winery brings a selection of Rieslings and Pinot Noir to Luce on February 13 for a tasting and reception followed by a sit down dinner paired with Chef Daniel Corey’s Michelin-star cuisine.
The Kesseler family has been making wine in the Rheingau region of Germany since 1924. Following the sudden passing of his parents in 1977, the then 19 year old August took over winemaking at the 50-acre vineyard. For more than 30 years, he has been producing award-winning wines and earned the reputation as one of the fathers of the red wine revolution in Germany. While Pinot Noir has been cultivated locally for centuries, it is becoming more popular on a global scale. Kesseler was one of the first to market a Pinot Noir in the 1980s and today his portfolio boasts a selection of this unique wine in addition to Riesling, sparkling wine, and more.
Chef Corey’s seasonal menu is a complement to many of Kesseler’s wines and the Luce team, as well as the InterContinental San Francisco team, have a great appreciation for German food, wine, and culture. Luce is excited to introduce guests to August Kesseler and his special selections of wine from well-known German Rieslings to the unique red wines coming out of the region.
Amuse Bouche
First Course
Warm Sunchoke Salad with garlic & anchovy, smoked hazelnuts
RÜDESHEIM RIESLING 2015
Second Course
Local Quail “Escabeche,” handmade ricotta
LORCHER SCHLOSSBERG RIESLING ALTE REBEN 2015
Main Course
California Lamb Loin, wild mushrooms & salsify
“CUVEE MAX” SPÄTBURGUNDER 2013 (Pinot Noir)
Dessert
Chocolate Cremeux, clove ice cream, caramel sponge
RÜDESHEIMER BERG SCHLOSSBERG RIESLING SPÄTLESE GOLDKAPSEL
read more
The Kesseler family has been making wine in the Rheingau region of Germany since 1924. Following the sudden passing of his parents in 1977, the then 19 year old August took over winemaking at the 50-acre vineyard. For more than 30 years, he has been producing award-winning wines and earned the reputation as one of the fathers of the red wine revolution in Germany. While Pinot Noir has been cultivated locally for centuries, it is becoming more popular on a global scale. Kesseler was one of the first to market a Pinot Noir in the 1980s and today his portfolio boasts a selection of this unique wine in addition to Riesling, sparkling wine, and more.
Chef Corey’s seasonal menu is a complement to many of Kesseler’s wines and the Luce team, as well as the InterContinental San Francisco team, have a great appreciation for German food, wine, and culture. Luce is excited to introduce guests to August Kesseler and his special selections of wine from well-known German Rieslings to the unique red wines coming out of the region.
Amuse Bouche
First Course
Warm Sunchoke Salad with garlic & anchovy, smoked hazelnuts
RÜDESHEIM RIESLING 2015
Second Course
Local Quail “Escabeche,” handmade ricotta
LORCHER SCHLOSSBERG RIESLING ALTE REBEN 2015
Main Course
California Lamb Loin, wild mushrooms & salsify
“CUVEE MAX” SPÄTBURGUNDER 2013 (Pinot Noir)
Dessert
Chocolate Cremeux, clove ice cream, caramel sponge
RÜDESHEIMER BERG SCHLOSSBERG RIESLING SPÄTLESE GOLDKAPSEL
show less
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888 Howard Street, San Francisco, CA 94103
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