Stag’s Leap Vineyards are well known for the part they played in the 1976 blind wine tasting in Paris France that shook up the wine world. Their 1973 Stag’s Leap Wine Cellars S.L.V. Cabernet Sauvignon took top ranking in the reds, along with several other California wines. It might not have been a huge deal except that all of the tasters were well-known French wine experts who probably wouldn’t have given these American wines the time of day except that it was a blind tasting. There is even a movie on the competition produced in 2008 called Bottle Shock.
Stag’s Leap has remained well known for being a Napa Valley powerhouse for advancements in the industry. Stag’s Leap Winemaker Nicki Pruss is no exception. Originally headed for career in podiatric medicine, a bike ride across Europe called her to winemaking. From intern at the winery she rose to winemaker inside of seven years.
On Thursday the 16th, Plantation House Restaurant in Kapalua Chef de Cuisine Maro Gjurasic will be pairing five courses with wines. Executive Chef Alex Stanislaw says, “Maro Gjurasic, Chef de Cuisine at the Plantation House, has created some exceptional menus. Maro is an incredibly talented chef, and a bona fide wine enthusiast as well. He puts together ingredients and flavors that blow me away, and combinations that really compliment the total wine experience. He is also an artist with plate presentation. I can’t say enough about what he brings to the table every time he creates a special for our dinner menu, or wows a special guest with a spur-of-the-moment creation.”
Reserve your spot at this dinner by calling 669-6299, price is $85 per person and the event starts at 6pm.
The very next evening Chef Roger Stettler, Four Seasons Maui, and winemaker Nicki Pruss, Stag’s Leap, are excited to announce their wine pairing dinner on Friday February 17th.
“The art of food and wine pairing is a passion of mine,” says Executive Chef Stettler. “The perfect pairing elevates the dining experience exponentially, and I’m especially excited to work with these selections.” Stettler’s imaginative four-course dinner will feature delectables such as confit of salmon trout, veal medallion with morel mushroom sauce, and Maple Leaf Farm duck breast, to name few.
“Winemaking offers the chance to combine the technical aspects of science and artistry,” said Pruss. “I enjoy the creative challenge of working with nature to produce world-class wines.”
Pruss selected the following wines for the evening:
2009 KARIA Chardonnay
2008 Sauvignon Blanc
2008 FAY Cabernet Sauvignon
2007 S.L.V. Cabernet Sauvignon
2008 ARTEMIS Cabernet Sauvignon
The Stag’s Leap Wine Dinner cost is $160 per person. Space is limited. Reservations may be made by contacting firstname.lastname@example.org or by calling 808 874 2201.