Revana Wine Dinner

Revana Wine Dinner

Join award-winning Chef Greg Campbell alongside founder and president of Revana Family Vineyards, Dr. Madaiah Revana for this exclusive and highly anticipated event at GROVE!

Explore Oregon, Argentina, and Napa Valley with selections from Dr. Madaiah Revana's 3 estate wineries, artfully paired with locally sourced ingredients to create a one-of-a-kind experience.

Featured Wine: Revana Estate Cabernet Sauvignon 2011
We are excited to bring you this ultra-premium, award-winning Cabernet (retail $190)
The 2011 Revana Cabernet has a lively, bright nose with hints of blackberry, floral cherry, and pipe tobacco. On the palate the wine has an incredible brightness, bursting forth with cherry, dried cranberries, and well-integrated oak. Traces of rose petal and tea leaves complement the velvety tannins

Time: 7-10:30 pm
Check-In: 6:30 - 7 pm
Tickets: $275 + tax & gratuity

About Revana Family Vineyard: Revana Family Vineyard was established in 1997 and is part of a portfolio of wine-growing estates that were founded by Houston Cardiologist and Sole Proprietor, Dr. Madaiah Revana, who immigrated to the United States from India in 1973. His vision has been to produce world-renowned, site-specific wines from exceptional vineyards. He has accomplished exactly that with three remarkable brands, each named on Wine Spectator's Top 100 lists and located in California's Napa Valley, Oregon's Willamette Valley, and Argentina's Uco Valley.

MENU:
Reception
2018 Alexana 'Terrior Series' Pinot Gris, Willamette Valley AVA

First Course
2016 Alexana 'Signature' Chardonnay, Willamette Valley AVA
Scampi Grilled Oysters
Baked Brie with Wine Poached Raisins and Cranberries on Crostini
Escargot Stuffed Mushroom with Prosciutto Butter

Second Course
2017 Alexana 'Revana Vineyard' Estate Pinot Noir, Dundee Hills AVA
Prosciutto Wrapped Halibut with Balsamic Reduction
Baby Carrots and Steamed Haricots Confit 

Third Course
2016 Corazón del Sol 'Luminoso', Estate GSM, Los Chacayes, Uco Valley
Smoked Duck Breast with Farro Risotto, Taleggio Cheese & Blistered Cherry Tomato 

Fourth Course
2011 'St. Helena Estate', Cabernet Sauvignon, St. Helena AVA
Grilled Elk Medallion with Lentil Ragout, Mushroom Medley, and Blackberry Jus

Fifth Course
Veuve Clicquot Yellow Label
Chocolate Cheesecake with Salted Caramel

BOOK YOUR TABLE