Wine Dinner Series | Schramsberg

Sip, savor, and celebrate the art of wine and fine dining during our exquisite multi-course wine dinner showcasing. Each course is expertly paired with a curated selection of wines, and a seasoned sommelier will guide you through a presentation of each featured wine. Immerse yourself in an evening that will tantalize your taste buds and elevate your appreciation for the world of wine.

Schramsberg’s history dates back to the 19th century, when German immigrant Jacob Schram first made his home and started his winery on Diamond Mountain. Over a century later, Jack and Jamie Davies restored the Schramsberg estate in 1965. They set out to produce sparkling wine – specifically, “America’s most prestigious, select and admired sparkling wine.

6:00 - 8:00 pm

Monday, November 2, 2026

Adults-only (21+) $225+ ($299.53) per person

Members, Accompanied Member Guests, and Resort Guests; Reservations required.

Location: Flybridge, Yacht Club

Parties of 2 or fewer may be subject to group seating.

Attire: Resort Elegant. Evening attire required. For gentlemen, collared shirts and trousers; jackets preferred. Equivalent attire for ladies includes dresses and skirts. Flip-flops are not permitted.

Valet parking is available at the Cloister main entrance.

72-hour cancellation policy applies. Any no-shows, modifications, or cancellations made after this window will incur the full charge of the event cost.

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FEATURED WINES

Passed | Schramsberg Blanc de Blancs

First Course | J. Schram Noirs

Second Course | J. Schram, Limited, Late Disgorged 

Entrée | J. Davies Cabernet Sauvignon Diamond Mountain

Cheese | Schramsberg Crémant Demi-Sec, 2021

SCHRAMSBERG WINE DINNER MENU

Amuse Bouche

Foie Gras Pralines, Consommé, Blinis with Salmon Caviar

Bread & Salt

Rye Bread and Brown Butter

FIRST COURSE:

Steelhead Trout

Radishes, Citrus and Kefir

SECOND COURSE:

Chantarelles Ravioli

Leek Beurre Blanc, Leek Straw, and Black Truffle

ENTRÉE:

Wagyu Delmonico Steak

Pretzel Dumpling, Haricot Vert, and Demi-Glace

or

Red Snapper

Fennel Pollen Risotto, Beets, and Verjus Velouté

CHEESE COURSE:

Brie de Meaux

Stone fruit and Cracker Bread