Vine Series Dinner: Roots

Vine Series Dinner: Roots

We’re excited to announce the first of our Vine Series Dinners this year. Over the course of four different dinners, we will be exploring the growing cycle and seasons of the grapevine, combining exceptional wines and brilliant food with educational information about what makes this remarkable plant and product possible.

This February, we’re starting from where it all begins: roots. The roots are vital to a plant's survival, yet often overlooked. When it comes to grapes, roots not only provide nutrients and anchor the plant in place, but in many ways, they give the resultant wines their character and sense of place. Here in Washington state, the roots of the wine industry are at their deepest in vineyards like the ones managed by Lacey Lybeck, Vineyard Manager at Sagemoor Vineyards, whose grapes are used in many of the state's most acclaimed wines. Lacey's perspective on the Washington wine industry is informed through constant dialogue and tasting with many of the star winemakers in the region, as well as tending to hundreds of acres of premium grapes.

Join us as we taste through these showstopping wines, each carefully paired with key ingredients from the Pacific Northwest courtesy of Dahlia Lounge’s Chef Brock Johnson – plus a few delicious surprises along the way. 


2018 Sagemoor Vineyards "Carving Blocks" Dry Riesling paired with beet soup with fresh turmeric and smoked avocado toast

2018 DeLille Cellars "Chaleur Blanc" Sauvignon Blanc/Semillon paired with gem lettuce salad with buttermilk dressing, fried celery root and horseradish

2017 Januik Weinbau Cabernet Franc paired with olive oil poached arctic char with sage, leeks and salsify

Revelry Vintners "D11" Cabernet Sauvignon paired with rutabaga tart with red wine jam, mushroom and chicory

Woodward Canyon "Artist Series" Cabernet Sauvignon paired with braised beef with whole roasted parsnip and licorice jus


*menu subject to change

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