The Woodall invites wine enthusiasts and food lovers alike to an exclusive Domaine de Cazaban Wine Pairing Dinner on Tuesday, Nov. 19. Guests will indulge in a five-course menu curated by executive chef Matt Marcus, crafted to complement and elevate the exquisite notes of Domaine de Cazaban wines.

Located northwest of Carcassonne in the south of France, Domaine de Cazaban produces organic and biodynamic wines of the Cabardès appellation. The evening’s pairing journey will showcase each wine’s unique character, bringing together unforgettable flavors and refined culinary artistry.

This immersive dining experience begins at 6:30 p.m. and features meticulously selected pairings. Each course is harmonized with Domaine de Cazaban’s distinctive wines, which are exclusively available for purchase at this event and cannot be found anywhere else in the United States, making it a rare opportunity for collectors and enthusiasts.

The menu features:

Amuse Bouche

Beet tartare rosemary tart

Foie gras and strawberry sandwich brioche

Cucumber and shallots

First Plate

Brunswick shrimp with European butter, saffron pink lady apple, sunchoke and scarlet begonia

Belles de Vigne Chardonnay ‘23

Second Plate

Bigeye tuna with dry-aged custard, beurre rouge and salt-cured brassicas

Sabotage “Blouge” Grenache Noir et Blanc ‘23

Third Plate

Duck rillete breast and foie with Bing cherries and tom choy

Parti Pris 100% Pinot Noir ‘20

Main Plate

Prime strip with pommes soufflé, black truffle and horseradish

Angie Cabernet Franc, Syrah ‘23

Sweet Plate

Point Reyes cheesecake with Chambord panna cotta, beef floss and fermented blueberry grenache

Fade to Black Syrah ‘23

The five-course dinner is priced at $120 per person. Reservations are required and can be made via OpenTable.