Wine Dinners at Besh Restaurants

April Showers of Wine

Besh Restaurant Group Presents Three Wine Dinners in April


April showers are bringing notes of black cherries, soft bouquets, and great finishes to August and La Provence! Sommelier Michelle Gueydan of Besh Restaurant Group will gather oenophiles for three food and wine dinners this April.



Weygandt Wines

Wednesday, April 7, 2010; 6 pm at La Provence

$85 per person, all inclusive


Renowned importer, Peter Weygandt, will hand-select and present French wines from his celebrated artisanal and “boutique” wine portfolio to accompany a four-course spring menu collaboration between chef John Besh and his “Chef to Watch,” Erick Loos, highlighting ingredients from the farm at La Provence. Peter Weygandt is known both nationally and internationally for his selections and has been featured in Time Magazine, The New York Times and Food & Wine Magazine.



Silver Oak Cellars

Thursday, April 8, 2010; 6 pm at August

$150 per person, all inclusive


“Life is a Cabernet” for Silver Oak Cellars winemaker, Daniel Baron, who will present the vineyard’s 2005 Alexander and Napa Cabernets as well as selections from Twomey Cellars paired with a five-course menu prepared by chef John Besh and sous chef, Mike Gulotta. The 2005 Alexander Valley Cabernet is full bodied, yet refined with a nose of black cherry, clove, cinnamon, lavender, and licorice making it seamless on the palate with a solid core of berry fruit, while the 2005 Napa Valley Cabernet boasts a complex nose of boysenberry, truffles, wild game, soy and black pepper presenting a silky mouth feel and elegant, long finish with slight tannic grip. A former board member for the American Society for Enology, Daniel Baron has been making wine with Duncan family wineries for more than 15 years after previous experience with Dominus in NapaValley and Petrus in Bordeaux, France.



Jordan Vineyard & Winery

Tuesday, April 27, 2010; 6 pm at August

$125 per person, all inclusive


Winemaker Rob Davis will pair a vertical tasting of Cabernet Sauvignon in vintages from 2002-2004, along with J Sparkling and Jordan Chardonnay with a five-course menu prepared by chef John Besh and sous chef, Mike Gulotta. The 2002 varietal begins with flavors of cassis, black cherry, cedar and leather, while the 2003 varietal carries notes of black cherry with a hint of blueberry and a nice mid-weight of oak and fruit tannin, and the 2004 varietal captures the flavors of cherry, raspberry, blueberry, plum, cassis, and spicy American Oak with an herbal backdrop to finish. Davis began his winemaking career in 1976, working hand-in-hand with famed winemaker André Tchelistcheff during Jordan Vineyard’s first harvest.



For reservations, please contact Christy Bradley, 504-299-9777, extension 304.



August – 301 Tchoupitoulas Street New Orleans, LA 70130 – www.restaurantaugust.com

La Provence – 25020 Highway 190 Lacombe, LA70445 – www.laprovencerestaurant.com


From Simone Rathle