Chef Earl and Duckhorn Vineyards pulled off an amazing wine dinner last Friday night. Seven wines were paired alongside a specially prepared menu. Highlights included the Goldeneye Pinot Noir which matched perfectly with Chef’s Pork Belly Wild Mushroom Quiche and the melt-in-your-mouth Wagyu Beef short ribs that worked in perfect harmony with Duckhorn’s Merlot and Cabernet Sauvignon. It’s easy to see why this event sold out. Stay tuned for our next quarterly wine dinner.