Sun August 25, 2019
Secrets to Food & Wine Pairing Featuring winemaker Miguel Besoain of Lafken
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Cress Wine Design, Copa Fina and Montperi Catering present: The Secrets to Food & Wine Pairing, featuring artisan winemaker Miguel Besoain of Lafken Winery (Chile) Sunday August 25, 4-7:30PM in San Francisco at Naked Kitchen.
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with winemaker and rennaisance man Miquel Besoain of Los Morros and Lafken wineries, from the country of Chile. On August 25, we'll get a chance to try expertly crafted wines, like a single vineyard Riesling, Pinot Noir, Carmenere, and Cabernet Sauvignon with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Miguel's expertise on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Miguel Besoain, former forest engineer, now lives and makes wine in Maipo Valley, Chile. A true renaissance man, Miguel studied winemaking at the University of Dijon in Burgundy, and cut his teeth at various wineries in France and Germany. Speaker of six languages, Miguel is also an expert of French forests, which, as you might suspect, comes in handy when selecting French oak for aging wine at the winery! He often builds and toasts his own hand-selected oak for barrels. Miguel is known for having the "Frankenstein" winery, where he often repurposes and welds stainless steel tanks, and no two tanks are alike. His Los Morros label is a great "value" brand, where his wines, at $10-12 retail, compete with any country on the market. His Lafken line, which we'll focus on, comes from organic and single vineyard grapes, all originating from the Maipo Alto.
We're excited to welcome Miguel to California and showcase the often underappreciated wines of Chile. It's going to be a magnificent evening.
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an expert winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
show less
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with winemaker and rennaisance man Miquel Besoain of Los Morros and Lafken wineries, from the country of Chile. On August 25, we'll get a chance to try expertly crafted wines, like a single vineyard Riesling, Pinot Noir, Carmenere, and Cabernet Sauvignon with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Miguel's expertise on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Miguel Besoain, former forest engineer, now lives and makes wine in Maipo Valley, Chile. A true renaissance man, Miguel studied winemaking at the University of Dijon in Burgundy, and cut his teeth at various wineries in France and Germany. Speaker of six languages, Miguel is also an expert of French forests, which, as you might suspect, comes in handy when selecting French oak for aging wine at the winery! He often builds and toasts his own hand-selected oak for barrels. Miguel is known for having the "Frankenstein" winery, where he often repurposes and welds stainless steel tanks, and no two tanks are alike. His Los Morros label is a great "value" brand, where his wines, at $10-12 retail, compete with any country on the market. His Lafken line, which we'll focus on, comes from organic and single vineyard grapes, all originating from the Maipo Alto.
We're excited to welcome Miguel to California and showcase the often underappreciated wines of Chile. It's going to be a magnificent evening.
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an expert winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
Cress Wine Design, Copa Fina and Montperi Catering present: The Secrets to Food & Wine Pairing, featuring artisan winemaker Miguel Besoain of Lafken Winery (Chile) Sunday August 25, 4-7:30PM in San Francisco at Naked Kitchen.
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with winemaker and rennaisance man Miquel Besoain of Los Morros and Lafken wineries, from the country of Chile. On August 25, we'll get a chance to try expertly crafted wines, like a single vineyard Riesling, Pinot Noir, Carmenere, and Cabernet Sauvignon with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Miguel's expertise on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Miguel Besoain, former forest engineer, now lives and makes wine in Maipo Valley, Chile. A true renaissance man, Miguel studied winemaking at the University of Dijon in Burgundy, and cut his teeth at various wineries in France and Germany. Speaker of six languages, Miguel is also an expert of French forests, which, as you might suspect, comes in handy when selecting French oak for aging wine at the winery! He often builds and toasts his own hand-selected oak for barrels. Miguel is known for having the "Frankenstein" winery, where he often repurposes and welds stainless steel tanks, and no two tanks are alike. His Los Morros label is a great "value" brand, where his wines, at $10-12 retail, compete with any country on the market. His Lafken line, which we'll focus on, comes from organic and single vineyard grapes, all originating from the Maipo Alto.
We're excited to welcome Miguel to California and showcase the often underappreciated wines of Chile. It's going to be a magnificent evening.
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an expert winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
read more
Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with winemaker and rennaisance man Miquel Besoain of Los Morros and Lafken wineries, from the country of Chile. On August 25, we'll get a chance to try expertly crafted wines, like a single vineyard Riesling, Pinot Noir, Carmenere, and Cabernet Sauvignon with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Miguel's expertise on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU.
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Miguel Besoain, former forest engineer, now lives and makes wine in Maipo Valley, Chile. A true renaissance man, Miguel studied winemaking at the University of Dijon in Burgundy, and cut his teeth at various wineries in France and Germany. Speaker of six languages, Miguel is also an expert of French forests, which, as you might suspect, comes in handy when selecting French oak for aging wine at the winery! He often builds and toasts his own hand-selected oak for barrels. Miguel is known for having the "Frankenstein" winery, where he often repurposes and welds stainless steel tanks, and no two tanks are alike. His Los Morros label is a great "value" brand, where his wines, at $10-12 retail, compete with any country on the market. His Lafken line, which we'll focus on, comes from organic and single vineyard grapes, all originating from the Maipo Alto.
We're excited to welcome Miguel to California and showcase the often underappreciated wines of Chile. It's going to be a magnificent evening.
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an expert winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress
show less
Date/Times:
945 Valencia Street, San Francisco, CA 94110
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