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2017 Wine & Chocolate Weekend in the PALATE ROOM will include: Guantone Pizza (purchase may apply), Barrel Tasting, New Wine Releases of Zinfandel from the Rous Vineyard & Bonotto Vineyard, Wine Glass Tagging, Pull the Cork, wine barrel wood workings from Black Bear and of course CHOCOLATE! As always, we welcome all!!! Come and enjoy the hospitality of the Palate Room! Wine & Chocolate Weekend February 11th & 12th / Pull the Cork / Buy 1 Bottle get 1 Free / Chance to WIN / Logo Shirt / $100.00 Gift Certificate /Join Wine Club and receive a Pizza
Grand Tasting Saturday, February 25 Pier 27 - James R. Herman Cruise Terminal The Embarcadero, San Francisco
Discover and taste some of the 500 different wines poured by 130 of the best Zinfandel producers in the world. As you sample epicurean bites from estate chefs, you can enjoy relaxed conversations with celebrity winemakers about their wine and Zinfandel's food pairing virtues. The adventure begins when the doors open at 11 AM and wineries welcome you with private reserve, barrel samples, and wines with limited availability. Specially curated food purveyors will present their selections throughout the day and surprise you with some new offerings starting at 1 PM. Around the same time, you can be one of the first to make your reservation for a Meet the Maker Roundtables session - a popular ZinEX activity that gives winemakers and guests a chance to sit down together for an intimate meet-and-greet tasting.
TICKETS: The weekend’s main event is Saturday’s Grand Tasting where attendees meet winemakers during the most comprehensive showing of Zinfandels and blends in the world. This ultimate tasting experience includes a selection of sumptuous samples from restaurants and winery chefs and opportunities to experience face-to-face tastings with celebrity winemakers. The spacious open floor plan and panoramic views of the bay create a perfect backdrop for getting to know Zinfandel.
Michael McCay and his family have farmed in Lodi for 20 plus years. Michael came to Lodi in the mid 1980s, started making wine in 1994 and launched the McCay Cellars label in 2007. From the beginning, Michael’s winemaking style has involved native fermentation...discovering and exploring the layers and trueness of this "old world style" winemaking. Concentrating on Zinfandel and Rhone varietals has become a passion at McCay Cellars.