Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 21 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.  


Château de Beaucastel Wine Dinner

Code Price Date Time Location  
7:00pm - 11:00pm
Private Home

Address will be provided to ticket holders in early May

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Join Marc Perrin of Château de Beaucastel to celebrate the story and the wines of Famille Perrin, the leading organic wine grower of the Southern Rhône Valley. Château de Beaucastel produces what most people acknowledge to be the finest wines of Châteauneuf-du-Pape. The Perrin family has been an integral fixture of the region for well over 100 years. The wines of Beaucastel tell the story of the family’s values, an absolute respect for land and terrior, biodynamic culture, elegance and balance. Tyler Kinnett, Executive Chef at Harvest embraces the philosophy of celebrating local and seasonal foods. He will present a paired tasting menu with fresh, regional ingredients to compliment these unique and special wines.

Featured Wines:

  • 2015 Château de Beaucastel, Chateaunuef-du-Pape Blanc
  • 2006 Château de Beaucastel, Chateaunuef-du-Pape Rouge
  • 2005 Château de Beaucastel, Chateaunuef-du-Pape Rouge
  • 2000 Château de Beaucastel, Chateaunuef-du-Pape Rouge
  • 1998 Château de Beaucastel, Chateaunuef-du-Pape Rouge
  • 2014 Famille Perrin, Muscat de Beaumes-de-Venise 


Marc Perrin, CEO, Château de Beaucastel

Marc Perrin, the son of Jean-Pierre Perrin, was born April 25, 1970. He graduated from Paris Graduate School of Management in 1993, and worked at Procter & Gamble from 1994-96. In 1996 he founded www., the leading French wine online retailer. He sold the company to LVMH in 2002 - a great retail experience. He has been involved in the assemblage and winemaking at Beaucastel since 1988 and joined the family company full time in 2002. After serving as general manager and traveling around the world marketing the wines of the Perrin family, he now serves as CEO for the company.

Tyler Kinnett, Executive Chef, Harvest

Tyler Kinnett currently helms the kitchen at Harvest Restaurant in Cambridge, Massachusetts as Executive Chef.  At 19, he moved to Vermont, working part-time at various restaurants while attending the New England Culinary Institute in Montpelier.

Upon graduating from culinary school in 2009, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the city’s famed Hamersley’s Bistro. Following that, he worked at Fenway Park for the 2010 season as a cook in the EMC Club. Next, under Chef Geoff Gardner at Sel de la Terre, Kinnett learned to never stop pursuing greatness through high standards and hard work, as well as the skillset of running a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he was able to work with a number of talented Boston chefs.

Kinnett joined the team at Harvest in 2012 as a sous chef, where he was able to showcase his produce driven cooking and fresh, regional ingredients to develop vibrant flavors in a seasonally rotating menu, and he quickly moved up the ranks. Throughout his time at Harvest, Kinnett took a short sabbatical to work at Paul Kahan’s Publican (Chicago) and also spent time in the kitchen of Thomas Keller’s Michelinstarred Per Se (New York City). In May 2015, Kinnett was appointed to the position of Executive Chef at Harvest, taking the reins of the New England culinary institution as it prepares to celebrate its 40th anniversary.