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Pierpont's

Pierpont’s brings Napa Valley to Kansas City on Feb. 6 with 5 wines from Chateau Montelena Winery

Executive Chef Matt Barnes' custom 4-course menu features dishes like Fire Roasted Leg of Lamb and Herb Crusted Venison Loin with brown butter sweet potatoes

KANSAS CITY, Mo. (Jan. 22, 2019) – Pierpont's Executive Chef Matt Barnes has created a four-course dinner, with amuse-bouche, that will pair with five different wines from Chateau Montelena Winery at a collaboration dinner on Wednesday, Feb. 6. Chateau Montelena’s rich history began in 1882, and by 1896 it was the seventh-largest winery in Napa Valley. In the early 1970’s, the winery set out to produce classically styled wines using sun-ripe California grapes. In 1976, at the “Paris Tasting," Chateau Montelena helped put California at the forefront of the wine world. That year four white Burgundies were tasted against six California Chardonnays. The French judges were convinced that the top-ranking white wine was one of their own. When in fact, it was Chateau Montelena’s 1973 Chardonnay. Proving that Chateau Montelena could produce some of the world’s finest wines, and that California’s wine industry had come of age. Decades later, this celebrated family owned winery continues to thrive.


Tickets to the Chateau Montelena wine dinner are $125 and include tax and gratuity. Seating is limited and reservations are required. Reservations are required by calling the restaurant at 816-221-5111. Guests must be 21 years of age or older. 


Chateau Montelena Wine Dinner:


Amuse-Bouche

Peach-Vanilla Soda – local honeycomb

Wine Pairing: Potter Valley Riesling (profile


First Course

Seared Ahi Tuna – parsnip, green apple, citrus

Wine Pairing: Napa Valley Chardonnay 2016 (profile


Second Course

Fire Roasted Leg of Lamb – bolitas de queso, cactus pear, arugula

Wine Pairing: Calistoga Zinfandel 2015 (profile)


Third Course

Aromatics Infused Filet Mignon – turnip puree, herb coulis

Wine Pairing: Napa Valley Cabernet Sauvignon 2015 Magnum (profile)


Fourth Course

Herb Crusted Venison Loin – brown butter sweet potatoes, elderberry, Frisian cheese

Wine Pairing: Montelena Estate Cabernet Sauvignon 2014 (profile)

 

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