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Wednesday, November 15, 2023 Burgundy Wine Dinner with Importer Steve Pignatiello and Chef Serge

$ 17500

Burgundy Wine Dinner with Importer Steve Pignatiello and Chef Serge

Wednesday, November 15, 2023
At a private home near Taylor's Wine Shop in North Raleigh

 $175 per person, all-inclusive


We had the pleasure of hosting this wine dinner in March, and it sold out so quickly that we have scheduled back to back repeats! We will be doing identical dinners on Tuesday, November 14 and Wednesday, November 15.  Burgundy, France is a region steeped in ages of wine history and excitingly distinctive terroir.  Wines hailing from this region are mainly Chardonnay and Pinot Noir, with some sparkling thrown in, and they are as diverse as they are delectable. Come learn about this incredible wine region from "The Burgundy Wine Man" Steve Pignatiello, who has an extreme passion for Burgundy and owns P. Comms Intl Burgundy Importer.  Scroll down to learn more about Steve.

We're thrilled to welcome back Serge Falcoz-Vigne as our guest Chef for this gorgeously paired and coursed meal.   We at Taylor's have been working on a wine dinner partnership with Serge since he was the Executive Chef at St. Jacques French restaurant several years ago.  He is as talented as he is entertaining, and his excitement for this dinner is palpable. Each evening, this event will be limited to 22 guests.

Quiche Lorraine
Jean Luc Joillot Crémant de Bourgogne NV


Foie Gras Creme Brulée 


Smoked Salmon with Potatoes, Chives, Arugula, Citrus
Alain Patriarche Bourgogne Blanc “La Monatine” 2021
Bouzereau Gruere Meursault Grands Charrons 2021


NC Smoked Barbecue Terrine, Prime in Knightdale
with Cornichons and Mustard Sauce
Claudie Jobard Rully “Le Chaume” 2020


Wilders NC Wagyu Choux Farcis, Pomme Purée, Braising Jus
Domaine Parent Pommard la Croix Blanche 2019
Tortochot  Morey Saint Denis "Cuvée Renaissance" 2021


Traditional Chocolate Mousse
Jean Luc Joillot Crémant de Bourgogne Rosé NV


About Steve Pignatiello

Sommelier Steve Pignatiello first traveled to France as a Dartmouth College student in 1979. Over the past 39 years, he has gained a comprehensive knowledge of the country. His passion, however, centers on the world-famous wine region called “La Bourgogne” (Burgundy). Steve says, “Burgundy is a way of life. It’s a tiny region where the best wines are made by mom-and-pop operations, not large corporations.”

These wines are so special and so good because the families have total control over the winemaking process from start to finish. As one winemaker says, “I put my heart in every bottle of wine.” Each family owns the vines and personally works in the vineyards, pruning the vines, hand-picking and sorting the grapes, and overseeing the winemaking process in its entirety.

Over the years, Steve has had the good fortune to become friends with some of these highly respected winemakers. His passion for and first-hand knowledge of their wines have earned him the nickname “The Burgundy Wine Man.” In recognition of his contributions to the promotion of Burgundy wines – as well as his close, personal ties with many of the region’s top winemakers – Steve was inducted into the prestigious Confrerie des Chevaliers du Tastevin at the historic Chateau du Clos de Vougeot. Furthermore, Steve is privileged to serve as the Vice Conseiller Gastronomique for the Chaine des Rotisseurs.

Steve has been honored as the Burgundy authority at the annual Food and Wine Classic at the Cloister on Sea Island, Ga., as well as at the annual Wine and Food Festival at The Grove Park Inn Resort & Spa in Asheville, N.C. He served as sommelier for the kickoff dinner at the 2001 PGA Championship and was featured in an article in Travel and Leisure Golf magazine coinciding with the Masters Golf Tournament in April 2003. He was also selected to present Burgundy at Disney’s Epcot International Food and Wine Festival in 2006 and again in 2007.

“Many wine lovers in the U.S. shy away from Burgundy because of the staggering array of vineyards and winemakers,” Steve says. “So while many people in our country know a lot about wine, if they have one area of weakness, it’s usually Burgundy.”

And that’s why Steve formed P. Comms Int’l