Join Charlotte Wine & Food to raise money for Charlotte-area children's charities as we host an intimate and exclusive walk-around tasting of Bordeaux: Past & Present. Come taste your way through a mix of 36 old and new vintages and experience how beautifully this carefully curated selection of Bordeaux ages.
Wednesday, October 23 | 5:30 pm - 7:00 pm
Format: Walk-Around Tasting
Menu: Heavy Hors d'Oeuvres of Classic and Modern French Cuisine
Menu created by Wells Fargo Dining Room Executive Chef Michael Bader
Attire: Business Casual
See the featured wines and menu below.
The Wells Fargo Executive Dining Room
One Wells Fargo Center
301 S. College Street, 41st Floor
Charlotte, NC 28202
Self-Parking is available | Uber/Lyft is recommended
Tickets are $150 per person + tax
$50 per person is tax-deductible
***Featured wines (current vintage only) will be available for sale at the event through our retail partner, The Wine Vault.***
10% of proceeds from wine sales will benefit our charitable partners.
This event is sold out! Please email firstname.lastname@example.org to be added to the waiting list!
Château La Lagune | Haut-Médoc | Left Bank
Château Cantemerle | Haut-Médoc | Left Bank
Château Malescot St. Exupéry | Margaux | Left Bank
Château Poujeaux | Moulis-en-Médoc | Left Bank
Château Chasse-Spleen | Moulis-en-Médoc | Left Bank
Château Haut-Bailly | Pessac-Léognan | Left Bank
Château Pape Clément | Pessac-Léognan | Left Bank
Château Smith Haut Lafitte | Pessac-Léognan | Left Bank
Château Meyney | Saint-Estèphe | Left Bank
Château Lafon-Rochet | Saint-Estèphe | Left Bank
Château Branaire-Ducru | Saint-Julien | Left Bank
Château Lagrange | Saint-Julien | Left Bank
Château Gruaud Larose | Saint-Julien | Left Bank
Château Léoville Barton | Saint-Julien | Left Bank
Château Léoville Poyferré | Saint-Julien | Left Bank
Château Clinet | Pomerol | Right Bank
Château Gracia | Saint-Émilion | Right Bank
Château Monbousquet | Saint-Émilion | Right Bank
Garde Manger: Collection of Pâté, Terrines, Canapés, and Salads
Chef’s Selection of Assorted Charcuterie, Pickled Vegetables, Warm and Chilled Cheese Pairings
Passed Hors d’Oeuvres:
Duck Confit | Presented in Two Passes
Classic Steak Tartare | Cured Quail Yolk | Lavender Salt
Foie Gras | Many Ways
Tasting of Champignons: Warm Chanterelle Soup | Garnish of Crispy Shiitake, Black Garlic, Fall Squash
Sous Vide Farm Fresh Egg Custard, Truffled Veal Jus, Crisp Potato Galette
CHEF MICHAEL BADER
With over 20 years of food service management experience, Chef Michael Bader is passionate about supporting local food and farmers to deliver the highest quality dining experience. His experience ranges from being a personal chef in the Hamptons, to catering 18,000-person events in San Diego.
Chef Bader continues to grow and evolve his style, drawing inspiration from travel, influential experiences, and exciting events as the Executive Chef for Wells Fargo. Chef also appreciates the importance of fostering relationships and partnering with local business to cultivate a long-needed food service operation within the community.
Chef Bader grew up in the US on both coasts, with his early childhood spent in Brooklyn and later years in San Diego. He has 3 sons, ages 9-15, who are all involved in music and the arts. He and his wife, Robyn, got married in Colorado in March 2019.