Discover how place, vintage, and winemaking transform the same grape into entirely different wines.
Join us for a guided tasting experience that explores how the same grape can tell completely different stories.
Each course of the evening will feature two wines made from the same varietal, poured side-by-side and paired with a single dish. Guests will have the opportunity to taste each wine alongside the same flavors and discover how differences in terroir, vintage, and winemaking style shape the final expression in the glass.
Guest Chef Rory Valentino with Nick Kennedy and Eston Blackerby have designed a seasonal menu showcasing Pacific Northwest spring flavors such as sweet snap peas and earthy wild mushrooms paired with rich, worldly ingredients like Robiola cheese, pistachio and chèvre.
This is a dinner designed for curious palates, whether you’re a seasoned collector or simply love discovering something new in every glass.
Our guest speaker for the evening, Peter Young of Treasury Wine Estates, will guide guests through each pairing, sharing insight from nearly two decades in the wine industry and offering a deeper look into the wines and regions featured throughout the dinner.
Peter brings nearly twenty years of experience in the wine and spirits industry across the Pacific Northwest. Based in Seattle, Pete has managed wine programs at some of the city’s most respected restaurants and has worked with wine brands from around the world. Today, he represents the luxury portfolio of Treasury Wine Estates, connecting clients with exceptional wines and sharing his passion for the craft with wine lovers throughout the region.
A Tale of Two Vines: A Comparative Wine Dinner
Monday, April 6, 2026 at 5:30pm
CORSO 1
Spring Salad
Endive, asparagus, snap peas, pickled radish, chèvre, toasted pistachios, speck, fresh herbs, lemon-basil vinaigrette
Sauvignon Blanc, BV Sauvignon Blanc, Napa Valley 2024
Stags’ Leap Sauvignon Blanc, Napa Valley, 2024
CORSO II
Mushroom & Robiola Pastry
Flaky pastry with wild mushrooms and Robiola (sheep & cow), tomato mostarda, scallion oil
Chardonnay, Beringer Private Reserve Chardonnay, Napa Valley 2021
Penfolds Bin 311 Chardonnay, Australia • 2023
CORSO III
Rosemary-Grilled Lamb
Broccolini, cannellini beans, tapenade, lamb demi-glace
Cabernet Sauvignon, Frank Family Vineyards Cabernet Sauvignon, Napa Valley 2022
Stags’ Leap Cabernet Sauvignon, Napa Valley, 2021
CORSO IV
Duck Confit
Roasted spiced carrots, Israeli couscous, arugula with sherry vinaigrette, duck demi-glace
The Crown Pour: Beringer Private Reserve Cabernet Sauvignon, Napa Valley 2018
CORSO V
Torta Caprese
Flourless chocolate-almond cake, amaretto cream, candied orange
Wine Partner Presenter: Peter Young
Culinary Team: Rory Valentino, Nick Kennedy, Eston Blackerby
Service Team Leads: Brett Sumser, Kaleb Albert
Owner & Sommelier: Armen Kevrekian