If you attend, you will also be able to visit the David and Judy Breitstein Historical Wine Collection at the C.I.A.
Wine Collection information click here.

PART ONE:
6th Annual Robert M. Parker, Jr.
Seminar & Tasting
Châteauneuf du Pape 2007

Thursday, October 22, 2009
1:30 p.m.
Ecolab Theatre
Reception follows in the Rudd Center for Professional Wine Studies

The Culinary Institute of America at Greystone
2555 Main Street, St. Helena, CA

Proceeds benefit the CIA Wine Advocate Endowed Scholarship Program for the Rudd Center for Professional Wine Studies.

"Throughout the southern Rhône, 2007 is the greatest vintage I have tasted in my 30 years working in that region. As for Châteauneuf du Pape, that appellation has had an unprecedented succession of superlative vintages... These are very aromatic wines of great concentration, freshness, laser-like focus, and amazing purity as well as depth. It is the vintage of my lifetime for this region, and I don't say that lightly. These 2007s will also be very long-lived given their extraordinary balance." - Robert Parker, October, 2008

PART TWO:
Great Friends, Great Food, Great Causes...
and Great Wine (BYOB)
A Very Special Evening with Robert M. Parker, Jr.

Thursday, October 22, 2009
Reception 6 p.m. • Dinner 7 p.m.
PRESS Restaurant 587 St. Helena Highway, St. Helena, CA

Proceeds benefit Johns Hopkins Medicine, Department of Radiation, Oncology, and Molecular Radiation Sciences and the CIA Wine Advocate Endowed Scholarship Program for the Rudd Center for Professional Wine Studies.

During this private dinner, each guest brings a bottle so that extraordinary wines from great vintages everywhere in the world are opened, poured, and shared among friends. Bob Parker visits each table, talking and tasting with all of us. (Limited to six tables of 10.)

Bryan Flannery of Bryan's Fine Foods, Corte Madera, CA, will again provide spectacular shellfish, barbecued St. Louis spare ribs, organic chickens, and his extraordinary special dry-aged strip loins and bone-in ribeyes.

Special price for both events: $1,500 per person
($1,250 tax-deductible)

Seminar & Tasting only: $750 per person ($500 tax-deductible)

PRESS Dinner only: $1,000 per person ($750 tax-deductible)

To reserve your seat, please contact:
Reuben Katz: r_katz@culinary.edu or 707-967-2305.


Note: Prices are good while our supplies last and we reserve the right to change them at any time without notice.