Groth Vineyards & Winery, one of Napa Valley’s most respected producers, is hosting a special wine dinner at Jersey City restaurant 87 Sussex on March 19.
Founded in 1982, Groth has long been one of the most prestigious winemakers in the States. Their 1985 Reserve Cabernet was named the first ever 100-point wine in the U.S., forever marking Groth’s name in the history books of American viniculture.
Wine dinners featuring Napa Valley producers are rare in Jersey City, making the event a unique opportunity for local diners to taste Groth’s wines without traveling to California.
The 87 Sussex dinner will present a unique opportunity for diners to sample an array of Groth wines alongside curated plates from Chef Brian Walter. The tasting brings the terroir of the Napa Valley to Paulus Hook—everything from crisp, lively whites to the full-bodied, “fruit-bomb” reds that Napa is best known for.
Groth Dinner at 87 Sussex: Featured Wines and Bites
Diners will receive a featured flight of Groth wines, which includes two whites and two reds that effectively showcase what Napa winemaking is all about. Here are the featured wines, in order:
- Estate Sauvignon Blanc
- Estate Chardonnay
- Oakville Cabernet Sauvignon
- Reserve Cabernet Sauvignon
To go with them, a menu that plays on Chef Walter’s decades of fine dining experience. Dine on raw hamachi with pickled green strawberry, soy pearls, and grapefruit; coal-fired bigeye tuna with black garlic and smoked eggplant; and Barolo-braised beef cheek, served with Perigord truffles and buttery pommes purée.
Details
The four-course dinner (plus dessert) seats at 7 p.m. on Thursday, March 19. Tickets are $145 per person, which includes the food and wine pairing.
Wine lovers and novices alike will find plenty to explore at this exclusive Jersey City dinner—from Groth’s legendary Reserve Cabernet to crisp estate whites. And what better way to experience these special wines than alongside dishes tailored just for them?
Seats are limited. Book here now.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
