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SUMMARY:VIP Sanglier Wines Dinner with Glenn and Melissa Alexander
DESCRIPTION:Join us for an exclusive evening of VIP Sanglier wines and a gourmet dinner with the founders of Sanglier Winery Glenn and Melissa Alexander\n\n\nSanglier Cellars Wine Dinner \nFriday\, November 13\, 2026 · 6:30 PM · Special Guests: Glenn and Melissa Alexander\, Founders of Sanglier Cellars \nWelcome\nSanglier means “wild boar” in French\, and the wines are inspired by the food Melissa Alexander puts on the family table. Glenn and Melissa grew up in rural East Texas\, met in college in 1974\, and spent twenty years in business before buying a farmhouse and a 9-acre old-vine Zinfandel vineyard in Russian River Valley in 2001. \nGlenn studied viticulture and winemaking\, farmed for neighbors and well-known Sonoma producers\, and now focuses on his own wines. Melissa trained in Provence\, Italy and at the Culinary Institute of America\, and is an inductee of the San Francisco chapter of Les Dames d’Escoffier. Tonight’s pairings follow that same idea: the wine and the food made for each other. \nReception Pour\nNV Blanc de Blancs Sparkling \nA crisp\, all-white-grape sparkling wine to open the evening\, served with passed hors d’oeuvres while guests meet Glenn and Melissa. \nFirst Course\nSeared Scallops with Shaved Fennel Salad \nPaired with 2019 River Tusque Chardonnay\, Bennett Valley. Hand-sorted\, whole-cluster pressed\, fermented in barrel and aged on the lees\, with stone-fruit and citrus depth and bright acidity to match the sweet\, caramelized scallops. \nSecond Course\nWild Mushroom Risotto topped with Sliced Smoked Duck Breast \nPaired with 2021 Left Tusque Cabernet Sauvignon\, Sonoma County\, Gold Medal at the Sonoma County Harvest Fair. Structured and full-bodied\, with the weight and tannin to stand up to the smoked duck and earthy mushrooms. \nThird Course\nExtra-Thick Pork Chop with Sautéed Shallots and Cherries\, Britt’s Rosemary and Lavender Mashed Potatoes \nPaired with 2020 Emilia’s Cuvée Family Reserve Pinot Noir\, Sanglier’s Family Reserve Pinot. Red-fruit and spice that flatter the pork and cherries\, with the rosemary and lavender in the potatoes picking up the wine’s savory side. A fitting dish for a winery named for the wild boar. \nFinal Course\nApple Berry Tart \nPaired with 2021 Le Cochon Sauvage Zinfandel\, Bennett Valley\, Gold Medal at the Sonoma County Harvest Fair. Jammy\, bramble-fruit old-vine character that echoes the berries and holds up to the baked apple.
URL:https://brittswine.com/event/vip-sanglier-wines-dinner-with-zachary-campbell/
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