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  • Writer's pictureChef's Table

Schramsberg Wine Dinner

Updated: Jul 16, 2019

The Chef’s Table welcomes back Laurent Sarazin of Schramsberg to help us celebrate the crown jewel of our annual wine dinners.  Laurent is a marvelously engaging speaker and shines a bright light on the versatility of Sparkling wines for food pairing.

Schramsberg is one of the few landmark California wineries that has deep roots in California’s first Golden Age of winemaking in the 1800s.  The Davies family now boasts more than 50 years of vision and leadership in the Napa Valley.   Their iconic Sparkling wine has been served at the White House since 1972.

Please join us as we navigate six inspired courses designed specifically to match a full range of Sparkling wines (dry to sweet) and exquisite red wines from Northern California.

We promise you a night you will not soon forget.


Oysters & Accoutrement Charcuterie, Olives, & Crackers on Kitchen Pass

Blanc de Blancs, 100% Chardonnay

Shaved Asparagus Salad, Soft Shell Crab, Asiago

J. Schram Vintage Release, 2010

Salmon Mousse, Creme Fraiche, Caviar, Sweet Pea Puree, Pea Tendrils

Rosé, 64% Pinot Noir & 36% Chardonnay

Sweet Bread-Apricot Canneloni

Blanc de Noirs, 81% Pinot Noir & 19% Chardonnay

Goose Breast, Foraged Mushroom Napoleon, Goat Cheese, Foie Gras

J Davies, Cabernet Sauvignon

Napa Valley, 2015

Imported Cheese, Honeycomb, Candied Nuts

Cremant Sparkling, Demi-Sec

Napa Valley

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!

Warm wishes,

Laurent Sarazin

VP of Sales and Marketing

Schramsberg and Davies Vineyards


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