Wine Club Newsletter
Hello to our member family,
I hope this year has found you happy, healthy, and sharing some great wine with the people you love.
This year marks my 12th with Jessup Cellars. Some of you have been here longer than me, and for some this is your first shipment ever. Wherever you are in your member journey, I want to thank you. These past two years have had many ups and downs, but one thing has been very clear: we have the best member family out there.
I hope that we will see you in Yountville soon, and if you can’t be here in person, perhaps we can come to you! Our Wine on Location team is traveling and will more than likely be in your area in the near future. Please let me know if you would like more information.
In the meantime, open up a bottle of Jessup with someone you care about, and let us know how it is!
VP Membership & Hospitality
LAND, SEA, & AIR EXPERIENCE
Bringing the cellar experience to Yountville, this exciting new barrel tasting will take you on a journey through the lifecycle of wine, complemented by delicious food pairings selected by our Resident Chef, “MikeC.”
Presented in a comparative, side-by-side tasting, guests will sample wines directly from barrels in our cellar, current release wines, and also vintage wines from our library. Each wine will be paired with a “Land, Sea & Air” culinary component, encouraging you to expand your palate and wine appreciation by combining different flavors and textures to create new sensory experiences.
Hosted in our charming cottage (next door to Jessup Cellars Gallery), Jessup Cellars members can look forward to a highly educational offering in an intimate setting, including the following wines and respective food pairings:
Salmon Roe & Crème Fraiche: Red Caviar, Bellevue, WA
Premium-grade Chum Salmon “Royal Caviar”
Pig & Fig Terrine: Smoking Goose, Indianapolis, IN
Country style pork pâté with figs, pepper, garlic, spices, and red wine
Duck Rillette: Alexian Pâté & Specialty Meats, Neptune City, NJ
Slow cooked shredded duck leg confit with luscious duck fat
Additional Food Components
Honey Roasted & Applewood Smoked Almond Mix: Chef MikeC, Napa, CA
Fig & Fennel Jam: Friends in Cheese, Watsonville, CA
Conadria figs, orange juice, Chardonnay, fennel seed, brown sugar, sea salt, and vanilla
Garlic Confit & Pistachio Pesto: Chef MikeC, Napa, CA
Fresh basil, confit garlic cloves, garlic oil, roasted pistachios, and parmesan cheese
To book your experience, please contact us at firstname.lastname@example.org or 707-944-8523.