Neyer Wine Dinner

This dinner is really exciting for me because I have a long history with Neyers wines. One that has had a nearly twenty year lull due to my wandering mind and tastes.

Back in the mid-90s when we opened Mr. Friendly’s, my goal was to have a casual restaurant with a Southern-influenced kitchen with an all-American wine list. After a few years of building the list into one of the best in the southeast (and awarded as such by Wine Spectator before you could bullshit your way into an award), I was introduced to the wines of Neyers by none other than Bruce Neyers himself, who much to his chagrin, was representing a LOT of spectacular European wines I had zero interest in…LOL. A super jovial and gregarious guy, Bruce had spent most of his adult life in the wine industry (and a few in the Army) beginning at Mayacamas Winery, and then with one of my hands-down favorite wineries, Joseph Phelps. After 17 years there, he became the national sales manager of one of the world’s greatest import houses, Kermit Lynch, which I would later go on to use extensively at Gervais & Vine. Knowing that wine was their destiny, he and his wife Barbara began purchasing vineyards in Napa in the 80s that would go on to become key players in their own label. Barbara, whom I have yet to meet, is also a bit of a hero to me as she was the manager of the game-changing Chez Panisse in Berkley for twenty years. One day, I WILL sit down to a glass of wine with her to hear the stories. It’s a bucket list thing.

When I met Bruce at Mr. Friendly’s all those years ago, what struck me most was how passionate he was about doing every step of the wine-making process as simply and as “Euro” (my words back then, not his) as possible, AND by growing his grapes in some of the finest appellations California had to offer. There was no ego to it. No “I’m going to produce a “cult wine”" sort of vibe I sometimes get from some vineyard owners who made their fortunes in other endeavors. His was a more no-nonsense, “I want to make the best wines I can and not screw up what the vineyard gives me” sort of ethos. Needless to say, I was blown away by their wines and they became a staple (when we could get them) on our wine list. When we told guests that these wines were “Burgundian” in style, but with the characteristics only found in Napa Valley fruit…well…how could you go wrong?

Fast-forward through my own “Euro” stages at Gervais & Vine and Rosso where I plumbed the furthest reaches of the world and every nook and cranny of Italy, and then my foray into "brown water” at Bourbon, and I find myself back at the beginning. Back to doing intimate wine dinners for small groups of people who, like me, understand that life is short and to eat and drink well is one of life’s greatest treasures and back to having the privilege of doing one with Bruce and Barbara’s wines. Back to the Future, if you will. - Kristian 

First Course

Carolina Gold Rice Risotto with Titan Farms Peach Sofrito and Wood-Grilled SC Shrimp

Neyers Chardonnay “Carneros District” 2019

House Charcuterie Plate of Wild Boar Rillettes and Foie Gras Mousse, Local Cheeses, Pickles, Honey, Jam, and Crusty Bread

Sage Canyon Red, Napa Valley 2019

Roasted Brasstown Grass-Fed Filet Mignon with Chocolate-Port Sauce and Blackberry-Onion Jam, Crispy Rosemary Potato Galette, Seasonal Vegetable

Left Bank Red, Napa Valley 2019

Dark Chocolate Cake with Balsamic Fire-Roasted Summer Berry Compote and Vanilla Bean Chantilly

Vista Luna Zinfandel, Napa Valley 2018