GREENVILLE SC | Bubbles & Tannins Wine Dinner

Bubbles & Tannins: Exploring Texture in Wine


Matt Tebbetts from Mission Grape Wine Co.


What do bubbles and tannins have in common? Texture. The “feel” of a wine can come in many forms and can be the sole reason someone prefers one wine over another. The bubbles in sparkling wines are not only important because they help to release aromas into the air. Those little carbon dioxide molecules diffuse into the cells of your tongue, where it activates nerve endings, producing a sharp tingle. The level of tannins can range from non-detectable, as in most whites, to completely drying out your mouth and coating your teeth, as is the case with wines from Barolo. These tactile sensations make up much of the pleasure of drinking wine and would seem flat without them.

To help us learn more about the role that texture plays in wine and how we interpret the different forms, we are welcoming guest speaker Matt Tebbetts, founder and owner of Mission Grape Wine Co. You’ll also enjoy a 4-course dinner created by Chef Chris Mydosh for this special occasion.


Only bar and community seating available


Dinner Menu & Wines Served

course 1
seared shrimp cake, roasted garlic & honey herbed ricotta, house cured bacon, sparking wine butter sauce

Champagne André Heucq Blanc de Meunier Brut Nature
Champagne Pertois-Moriset “Ros&Blanc” Brut Grand Cru

course 2
seared yellowfin, field pea ragôut, bitter greens with sugar plum, toasted cumin, and a sesame vinaigrette

Anne Pichon “Sauvage”
Limited Addition Co-Ferment Orange

course 3
roasted mushroom “meatball”, winter squash and goat cheese agnolotti, mushroom broth with melted leek

Gianfranco Alessandria Barbera d’Alba
Trail Marker Pinot Noir “Saveria Vineyard”
course 4
confit stuffed pheasant, black rice pilaf with toasted chestnuts and a roasted carrot purée

Tenuta di Trinoro “Le Cupole” IGT Toscana
Domaine la Suffrene Bandol Rouge


Date of Event: Wednesday, October 19th

Time: 07:00 PM - 09:00 PM

Location: Greenville

Contact: (864) 906-4200

Cost: $99/person + tax and gratuity

(Final ticket price will include 20% gratuity)