Burgundy Wine Dinner with Importer Steve Pignatiello March 1, 2023

$ 155.00

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This event is sold out! Please email kelli@taylorswineshop.com to be added to the waitlist.

Burgundy Wine Dinner with Importer Steve Pignatiello and Chef Serge
Wednesday, March 1st 2023
At a private home near Taylor's Wine Shop in North Raleigh

 $155 per person, all-inclusive

This has been a long time coming, my wine friends.  Burgundy, France is a region steeped in ages of wine history and excitingly distinctive terroir.  Wines hailing from this region are mainly Chardonnay and Pinot Noir, with some sparkling thrown in, and they are as diverse as they are delectable. Come learn about this incredible wine region from "The Burgundy Wine Man" Steve Pignatiello, who has an extreme passion for Burgundy and owns P. Comms Intl Burgundy Importer.  Scroll down to learn more about Steve.
We're thrilled to have Serge Falcoz-Vigne as our guest Chef for this gorgeously paired four course meal.   We at Taylor's have been working on a wine dinner partnership with Serge since he was the Executive Chef at St. Jacques French restaurant several years ago.  He is as talented as he is entertaining, and his excitement for this dinner is palpable.  The menu will be posted soon, and it is shaping up to be stunning. 
This event will be limited to 22 guests.
You will enjoy these wines with your four course meal.
 Jean Luc Joillot Crémant de Bourgogne NV 
First Course
Alain Patriarche Bourgogne Chardonnay "La Montagne"
Domaine Paul Jouard Chassagne Montrachet 2020
Second Course
Claudie Jobard Rully Le Chaume 2020
Third Course
Domaine Parent Beaune Epenottes Premier Cru 2019
Rene Leclerc Gevrey-Chambertin Lavaux St. Jacques Premier Cru 2020
Fourth Course
Non-Refundable 72 hours in advance.  


About Steve Pignatiello

Sommelier Steve Pignatiello first traveled to France as a Dartmouth College student in 1979. Over the past 39 years, he has gained a comprehensive knowledge of the country. His passion, however, centers on the world-famous wine region called “La Bourgogne” (Burgundy). Steve says, “Burgundy is a way of life. It’s a tiny region where the best wines are made by mom-and-pop operations, not large corporations.”

These wines are so special and so good because the families have total control over the winemaking process from start to finish. As one winemaker says, “I put my heart in every bottle of wine.” Each family owns the vines and personally works in the vineyards, pruning the vines, hand-picking and sorting the grapes, and overseeing the winemaking process in its entirety.

Over the years, Steve has had the good fortune to become friends with some of these highly respected winemakers. His passion for and first-hand knowledge of their wines have earned him the nickname “The Burgundy Wine Man.” In recognition of his contributions to the promotion of Burgundy wines – as well as his close, personal ties with many of the region’s top winemakers – Steve was inducted into the prestigious Confrerie des Chevaliers du Tastevin at the historic Chateau du Clos de Vougeot. Furthermore, Steve is privileged to serve as the Vice Conseiller Gastronomique for the Chaine des Rotisseurs.

Steve has been honored as the Burgundy authority at the annual Food and Wine Classic at the Cloister on Sea Island, Ga., as well as at the annual Wine and Food Festival at The Grove Park Inn Resort & Spa in Asheville, N.C. He served as sommelier for the kickoff dinner at the 2001 PGA Championship and was featured in an article in Travel and Leisure Golf magazine coinciding with the Masters Golf Tournament in April 2003. He was also selected to present Burgundy at Disney’s Epcot International Food and Wine Festival in 2006 and again in 2007.

“Many wine lovers in the U.S. shy away from Burgundy because of the staggering array of vineyards and winemakers,” Steve says. “So while many people in our country know a lot about wine, if they have one area of weakness, it’s usually Burgundy.”

And that’s why Steve formed P. Comms Int’l

This event is sold out! Please email kelli@taylorswineshop.com to be added to the waitlist.