Join Us and Get to Know the Grape Xinomavro and the Wines of the Naoussa Region of Greece. Register Today!
Join us for this rare opportunity to taste and learn from the winemakers themselves as they visit California for a market tour. David Glancy, MS, will present a panel discussion of the wines followed by a walk around tasting. You'll enjoy a selection of cheeses and charcuterie expertly prepared by Chef Matthew Dolan while you savor the selection of 17 stunning Xinomavro wines.
- Dalamara Winery
- Diamantakos Estate
- Elinos SA
- Estate Chrisohoou
- Foundi Estate
- Karydas Estate Kelesidis Estate
- Kir-Yianni Estate
- Kokkinos Winery
- Vaeni Naoussa Co-op
- Thimiopoulos Vineyard
Xinomavro Panel Tasting with David Glancy, MS
Wednesday, March 25th, 2015, 11:30am - 12:30pm
Walk Around Tasting, 12:30pm - 3:00pm
25 Lusk Street San Francisco, CA 94107
REGISTER TODAY! CLICK HERE!
This event is open to qualified wine industry trade and press only; business cards and corresponding credentials will be required to enter. We reserve the right to deny admission.
About David Glancy, CEO San Francisco Wine School
About Chef Matthew Dolan, 25 Lusk
Chef Matthew Dolan has been working since 14 years old, starting as a dishwasher and fry cook at a casual restaurant in Connecticut, and he’s never looked back. Officially schooling at the Culinary Institute of America and schooling hard knocks-style with “salty old European chefs,” Dolan took his first plunge into the chef world at Café des Artistes in New York. He then went on to work with Emeril Lagasse just as the now-famous New Orleans chef was finding his stride, an experience that helped further refine Dolan’s technique.
Dolan has traveled extensively, having staged in France and worked in kitchens from Nantucket to Helsinki, Finland, where he said he developed a profound appreciation for seasonality and freshness. But it was in San Francisco that he made his biggest mark to date, first as executive chef at Garibaldi’s and then in 2010 opening Twenty Five Luskwith former culinary school pal (and now general manager) Chad Bourdon. It’s at that restaurant, which was three years in the making, that Dolan continues to develop what he calls “approachable fine dining.”