Thank you for your interest in Charlotte Seen. We are very excited about your interest in our up coming shows. Please refer to our home page for events and dates. Please sign up for our newsletter by clicking here. For more information, you may reach Rita Miles at 704-492-9846 or email rita@charlotteseen.com or visit our site at www.charlotteseen.com
Jul
29
Tue
2014
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| Old World Wines From New World Vines |
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Monday, July 29th at 7pm
$75 per person, excluding tax and gratuity
Rôtie Cellars was born out of a desire to pay homage to the wines of the Rhone Valley. Winemaker and owner Sean Boyd’s goal has been to make traditional Rhone blends in Washington State. His philosophy is simple – combine old world winemaking techniques with the highest quality Rhone varietals that Washington has to offer. Always eager to discover new wines, we invite you to start your journey to the old world at our house.
For reservations call 704.332.3322.
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| Beginning on Monday, September 8th we are bringing back our Seven Week Wine Class. Class will meet every Monday from September 8th through October 20th from 6:30pm to 8:30pm. Tasting 7-8 wines each class, every week will focus on a different wine producing region of the world.Taught by James Corbin, Certified Specialist of Wine and Certified Sommelier, this is a great class whether you are a novice or someone looking to refresh their wine knowledge.
$195 per person
To reserve a seat call 704.332.3322 |
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Mark you calendars for an exciting line-up of wine dinners.Joseph Phelps Wine Dinner
Wednesday, August 20th at 7pm
Hall Wine Dinner
Wednesday, September 24th at 7pm
Wild Game Dinner featuring Blackbird
Wednesday, November 5th at 7pm
Champagne Dinner featuring Deutz
Monday, December 1st at 7pm
We are accepting reservations for all wine dinners. Call 704.332.3322. |
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First Course
Southern White
Crab Terrine with Cucumber-Horseradish Consomme
Second Course
Northern White
Feta and Summer Melon Salad
Third Course
Southern Red
Pine Nut and Garlic Crusted Lamb Loin over Sautéed Spinach with Olive and Thyme Gnocchi, Tomatoes, and Lamb Jus
Fourth Course
Northern Red
Herb Roasted Veal Marrow Bones topped with Savory Onion Jam and Roasted Pepper Relish with Rosemary Focaccia
Fifth Course
Homage
House Made Pici Pasta with Smoked Pork Shoulder, Grapes, and Pine Nuts
Dessert Course
Wild Berries Tiramisu
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