Events
Five Decades of Napa & Bordeaux:
A Historic Dinner Experience
The Wine Palate is partnering with Bottega Restaurant in Napa Valley to present an extraordinary, one-night-only wine dinner tracing the evolution of Napa Valley and Bordeaux across sixty remarkable years.
Thursday, March 12, 2026
7:00 p.m.
This intimate evening will be guided by Master of Wine Lisa Perrotti-Brown, one of the world’s foremost authorities on both regions.
Guests will embark on a five-course culinary journey in which each dish is paired with two wines—one from Napa, one from Bordeaux—each representing a different decade. Beginning with the modern era and reaching back to the seminal 1960s, the lineup will demonstrate how viticulture, winemaking, and regional identity have transformed over time. With every course, Lisa will share insights into the estates, their winemakers, and the pivotal moments that shaped these bottles.
Chef Alex Espinoza has crafted an Italian-inspired menu that complements the character and structure of the wines from each decade. The evening begins with a glass of Champagne in Bottega’s private foyer, followed by dinner in the restaurant’s newly renovated and elegantly spacious private dining room.
Because nearly all wines have been sourced directly from the estates and several bottles are exceedingly rare, the experience is limited to just 24 guests. Seating will be offered on a first-come, first-served basis.
This is a rare opportunity to taste history, compare two of the world’s greatest wine regions across five decades, and enjoy world-class cuisine in an unforgettable setting.
Purchase Tickets
Menu & Wines
Champagne Reception
Aperitivo
Uovo Verde Croccante — “Crispy Green Egg”
A soft-centered egg encased in delicate, crisp breadcrumb, served with house made ricotta and finished with freshly shaved back truffle.
2022 Eisele Vineyard Sauvignon Blanc, Napa Valley, Calistoga
2021 Aile d’Argent (the white wine of Château Mouton Rothschild), Bordeaux
Antipasto
Costolette di Agnello alla Griglia
Grilled Australian lamb chops, served alongside slow-simmered cannellini beans scented with sage and roasted fennel brushed with aged balsamic.
1979 Spring Mountain Vineyard Estate Cabernet Sauvignon, Napa Valley, Spring Mountain District
1978 Château Ducru-Beaucaillou, Bordeaux, Saint-Julien
Pasta
Risotto ai Funghi e Tartufo (Mushroom & Truffle Risotto)
Risotto of oven-roasted wild chanterelle mushrooms with Parmigiano-Reggiano and a touch of black truffle.
1984 Spottswoode Cabernet Sauvignon, Napa Valley, St. Helena
1982 Château Léoville Las Cases, Bordeaux, Saint-Julien
Secondo/Main Course
Filetto di Manzo al Tartufo Nero
Grilled Senku Wagyu beef tenderloin with truffle and herb butter and roasted porcini.
1992 Eisele Vineyard Cabernet Sauvignon (Araujo Estate), California, Napa Valley, Calistoga – 3-liter bottle
1998 Château Mouton Rothschild, Bordeaux, Pauillac
Formaggi (Cheese)
Brézain d’Argental, Aged Italian Gorgonzola, mostarda di frutta, pane croccante.
1969 Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon, California, Napa Valley
1962 Château Pichon-Longueville Baron, Bordeaux, Pauillac
Coffee & Petit Fours
+ A Mystery Sauternes
We can accommodate substitutions for vegetarians, pescatarians, those on gluten-free diets, and individuals with other dietary restrictions.