Caymus Wine Dinner

Four Course Dinner paired with the excellent wines of Caymus Vineyards. Victory Tavern Chef Jim Oetting and Kurt Baumgartner, Fine Wine Specialist for Republic National Beverage, will be on hand to guide you through this exceptional dining experience and answer your questions about the Caymus wines.

Caymus founder Charlie Wagner took the name Caymus from the Mexican land grant known as Rancho Caymus, given to George Yount in 1836, which included what eventually became the Napa Valley towns of Rutherford and Yountville. The winery's 60-plus acres of estate Cabernet Sauvignon in Napa Valley's Rutherford District continue to form the foundation of Caymus Cabernets. Caymus has made Napa Valley Cabernet Sauvignon every year since its founding in 1972, and now focuses entirely on this variety. Both the Napa Valley and the Special Select Cabernet continue to earn high accolades year after year.

Their Conundrum brand became an independent entity in 2001 and continues to produce the spectacular white wine blend. Made from Sauvignon Blanc, Chardonnay, Muscat Canelli, and small amounts of Sémillon and Viognier, the wine presents a flavor "Conundrum" of texture and flavors.

1st Course: Chorizo Stuffed Calamari with Spaghetti Squash / White Meritage, Caymus Conundrum, California 2008

2nd Course: Nueske's Smoked Chicken Shepherd's Pie with Fall Vegetables / Chardonnay, Mer Soleil "Silver" Unoaked, Santa Lucia Highlands 2006

3rd Course: Porcini Dusted Venison Loin with Herb Spaetzle & Lingonberries / Cabernet Sauvignon, Caymus, Napa Valley 2007 / Cabernet Sauvignon, Caymus "Special Selection" Napa Valley 2006

4th Course: Caramelized Orange Tart with Buttermilk Ice Cream / Late Harvest White Meritage, Mer Soleil "Late", Santa Lucia Highlands 2004

Thursday, October 29, 6:30 p.m.

$79 per guest