• Chef's Table

Schramsberg Wine Dinner

Updated: Jul 16, 2019


It's not every day that we have the winemaker from Schramsberg here at Chef's Table! So, when Laurent asked us to have a dinner, we were honored and accepted.


We had a wonderful time tasting through all the bubbly wine for the event, which led into the Davies Pinot Noir & Estate Cabernet. Here's the menu that has been artfully paired for this dinner:


Hors d'Oeuvres, On Arrival

Schramsberg 2014 Blanc de Blancs Magnums


Apple-Potato-Celery Root Soup with Prosciutto Crisp

Schramsberg 2008 Reserve


Smoked Salmon Calla Lily with Horseradish Mousse, Fennel Pollen & Arugula

Schramsberg 2014 Brut Rose


Duck Ravioli with Shaved, Cured Egg Yolk, Creamed Leeks & Blueberry Gastrique

J. Davies Vineyards Pinot Noir


Bavette Steak with Black Truffle, Parisian Potatoes & Brandy Cream Sauce

J. Davies 2014 Diamond Mountain District Estate Cabernet


Blood Orange Crème Brûlée

Schramsberg Cremant Demi-Sec



From Laurent's email to Schramsberg Wine Club Members:

Dear Schramsberg and Davies Fan,


Wineries, chefs and dining spaces. The symbiotic relationship between these three components is as old as the world.


Last October, as I was visiting Wisconsin, serendipity had me meet Chef David Magnasco, owner of Chef’s Table located in Milwaukee’s historic Walker’s Point neighborhood. Even before meeting with Chef David, what impressed me was his dinning space. The old red brick warehouse with its open kitchen, lavish woodwork and airy layout immediately seduced me. I loved the kitchen, its flow and the choice of equipment, all spoke of passion for the best.


After tasting Schramsberg and Davies Vineyard wines with Chef David, it became clear to me that an American chef who had graduated with a Master’s in regional Italian cuisine from an Italian Culinary Institute offered intriguing possibilities for a winemaker dinner. The old world, new world complexity mirrored our own ethos.

Chef David added several of our offerings to his wine list, and this mutual interest in each other’s craft formed the basis of this dinner.


The menu will be finalized in the upcoming week, but the dinner will feature Schramsberg Vineyards best sparkling wines, J. Davies estate cabernet and Davies single-vineyard pinot noir paired with Chef’s David’s delicious Italian influenced cuisine.


During the dinner, I will provide you with my insight of how the sparkling wine world has evolved during my 17 years of being at Schramsberg, and how we have evolved as a winery. Please mark your calendar to join me, or better yet make your reservation for this event. It will be, as they say, a night to be remembered!


I look forward to seeing you on February 7th!


Warm wishes,


Laurent Sarazin

VP of Sales and Marketing

Schramsberg and Davies Vineyards