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.
MUST BE 21 OR OLDER TO PURCHASE TICKETS TO ALL NWF EVENTS. VALID ID REQUIRED FOR ENTRY
Vega Sicilia Wine Dinner
8:00pm - 11:00pm
Address will be provided to ticket holders in early May
Founded in 1864, Vega Sicilia symbolizes the gold standard of Spanish red wine. Undoubtedly considered the “first growth” of Spain and one of the most prestigious and respected wineries in Europe, Vega Sicilia enjoys a certain old but stately air, producing wines with great elegance, finesse and complexity. The wines have ample capacity for maintaining these characteristics in the bottle for decades, and these combined features make them amongst the most collectible in the world. Join Vega Sicilia’s Antonio Menéndez Puente for an insightful and impactful evening discovering a four-vintage vertical of Vega Sicilia Valbuena, along with two top-quality vintages of the flagship Único, the 100-point 2006 and the supremely rare and cherished 1962. Guests will also be treated to two wines from the family’s famed Tokaji Estate, Tokaj-Oremus, celebrating both their legendary status as the King of Ribera del Duero, if not all of Spain as well as their prominent influence abroad.
Chef Mary Dumont of Boston’s highly acclaimed Cultivar will create a five-course dinner to pair with each of the exquisite Vega Sicilia wines. Mary’s inventive and explorative approach culls from both American and European cuisine, melding old world with new, and celebrating farm to table cuisine in the truest sense - cultivating assorted produce in a state-of-the-art grow room attached to her restaurant.
Featured Wines include:
- 2015 Oremus, Mandolás, Tokaj
- 2011 Vega Sicilia, Valbuena 5, Ribera del Duero
- 2013 Vega Sicilia, Valbuena 5, Ribera del Duero
- 2007 Vega Sicilia, Valbuena 5, Ribera del Duero
- 2008 Vega Sicilia, Valbuena 5, Ribera del Duero
- 2006 Vega Sicilia Único, Ribera del Duero
- 1962 Vega Sicilia Único, Ribera del Duero
- 2008 Oremus, Tokaji Aszú 5 Puttonyos, Tokaj
Antonio Menéndez, Managing Director Sales and Marketing, Vega Sicilia
Antonio Menéndez joined Vega Sicilia in March 2015 to lead the business development of the group nationally and internationally, to manage the corporate marketing for each of its wineries and to create the medium and long-term strategy for the company. With over 17 years of a professional career behind him and a generalist and retail business profile in sectors such as drink, luxury, entertainment and cosmetics, Antonio Menéndez holds a degree in Company Management and Business Administration from the Universidad Autónoma de Madrid, and has done postgraduate studies at Berkeley (California) and the Management Development Programme (PDD) at the IESE de Navarra.
Mary Dumont, Chef/Owner , Cultivar
Mary has worked under the tutelage of culinary talents including Traci Des Jardins (Jardiniere), Laurent Manrique (Campton Place), and Daniel Patterson (Elizabeth Daniel) in San Francisco, and Paul Kahan (Blackbird) in Chicago. In 2005, Mary returned to her native New Hampshire to open The Dunaway in Portsmouth where she was honored by Food & Wine magazine as a “Best New Chef” in 2006 – the first chef from New Hampshire to ever win this distinction. In 2016 Dumont opened Cultivar.
Robert Gonzalez, Executive Pastry Chef, Cultivar
Driven to create desserts that are as unique and visually stunning as they are delicious, Chef Robert Gonzalez’s confections are designed to capture the hearts and imagination of every guest. Gonzalez studied to be a pastry chef at Miami Culinary Institute and upon graduation was selected as an intern at Tuyo Restaurant, where he worked his way up to Head Pastry Chef under mentors Chef Norman Van Aken, Pastry Chef Max Santiago and Chef Victor Santos. In 2015, Gonzalez made his Boston debut at the esteemed Bistro du Midi working alongside Executive Chef Robert Sisca, during which time he was recognized as an Eater Young Guns Semi-Finalist. At Cultivar, Gonzalez’s pastry department features an in-house bread program and selection of rotating, produce-driven desserts to complement Chef Dumont’s menu.