The best way to start the week? Wining and dining of course! There is an art to pairing food with wine. A steak pairs perfectly with a full-bodied Cabernet Sauvignon. You’ll want to try a tangy goat cheese with a high acid Sauvignon Blanc. Warm spring weather, salty oysters and the acidic minerality of a Rose flow seamlessly together. Wine dinners are the perfect opportunity to learn the harmony of food and wine, providing an educational (and tasty) experience.
3324 Cobb Pkwy SE, Atlanta
A four-course meal catered by Italian-born chef Paolo Tondo with wine pairings by certified sommelier Jasmin Reyes Scott is well worth the reasonable $65 price. Each dinner is the last Thursday of the month at 6:30 p.m. You are guided through each wine’s tasting notes by both Reyes Scott and local sommeliers, giving you a truly educational experience.
4199 Paces Ferry Road, Atlanta
Bi-monthly wine dinners feature wine pairings from Canoe’s Cellar Door, and center around a specific vineyard. Some dinners begin with an apertif at Cellar Door, then guests walk down to the riverside for a private outdoor dinner, guided by sommelier Matt Bradford. Dessert wine and sweet bites end the evening back at Cellar Door. The price is $125 per person.
3085 Piedmont Road, Atlanta
The next seasonal wine dinner is this Wednesday, and then the series will resume first Wednesday in June. The six-course, 12-“taste” menu for $125 per person. You’ll be exposed to the unique wines of Greece, like the Xynomavro, a sour black grape with a full-bodied mouth-feel. Dinner starts at 6:30 p.m.
1042 West College Avenue, Decatur
Their monthly wine dinners center around three wines and paired appetizers. The next dinner, a “Chilean Feast” is May 7 from 5 to 7 p.m. Carmenere grapes are swiftly rising in popularity, and are sure to make an appearance in this tasting. Reservations are required and can be made by calling the restaurant.
Stem Wine Bar
1311 Johnson Ferry Road, Marietta
The winemaker dinner series occurs monthly and features select winemakers. Executive Chef Doug Turbush and Sommelier/General Manager Jason Raymond pair wine selections with six-courses. Expect European-inspired small plates and wines from the old world: Italy, France and Spain to name a few.
-By Alexa Lampasona for the Food & More blog