Cline Family Cellars Wine Night
Sustainable Wines from California
*The event has finished successfully.
Cline Family Cellars is a family-owned winery nestled in the rich natural environment of Sonoma, California. Dedicated to sustainable winemaking, the winery harmoniously coexists with owls and sheep, reflecting their commitment to agricultural methods that foster a balance between people and nature. Some of their vineyards date back to 1880, showcasing a deep-rooted heritage. We are pleased to welcome the winery owner and founder, Fred Cline, to share the unique charms of this exceptional winery. Additionally, we invite you to savor the delightful pairing with Head Chef Asano's summer dishes.
Date: June 21 (Fri) 2024
Time: Doors open at 18:00 / Event starts at 18:30
Venue: 33F "Kunsei Kitchen"
Prices: ¥38,000 per person(including food, beverage, tax and service charge)
<Reservations>
Book Now
<Inquiries>
Centara Grand Hotel Osaka, Restaurant Reservations
TEL: 06-6695-7204 (Monday to Saturday 10:00-18:00)
Email: [email protected]
Wine List
2022 Seven Ranchlands Sauvignon Blanc
2022 Sonoma AVA series Hat Strap Chardonnay
2022 Seven Ranchlands Pinot Noir
2021 Ancient Vines Zinfandel
2022 Eight Spur Zinfandel
2019 Late Harvest Mourvèdre
About Speaker
Fred Cline, along with his wife Nancy and their seven children, continues to cultivate Chardonnay, Pinot Noir, and Rhone varietals, perfectly suited to the cool growing conditions of Sonoma and Contra Costa, California. In the 1990s, the winery pioneered a natural and sustainable production system, establishing itself as a leader in the region for both vinification and overall production.
Head Chef Hiroyuki Asano
Raised in Gifu Prefecture, he has consistently emphasized the quality of ingredients and embraced the gifts of nature in his culinary practice. He skillfully blends classical techniques with contemporary culinary methods. His cuisine, rooted in French techniques, incorporates smoking skills alongside the unique climate and food culture of the Kansai region. He cherishes the seasonality of ingredients and dishes, striving to maximize their potential through refined cooking techniques and thoughtful seasoning.
Menu
Amuses
Smoked Horse Mackerel Ginger
Tiger Prawn Grapefruits Manganji Bell Pepper
Japanese Egg Cockle Seasonal Vegetables
Entrée
Caramelized Foie Gras Berry
Poisson
Teriyaki Ayu Liver Sansho Pepper
Viande
Summer Venison Turnip, Ginger
Avant Dessert
Melon Black Pepper
Grand Dessert
Roquefort Cheese Honey
Sustainable Wines from California
*The event has finished successfully.
Cline Family Cellars is a family-owned winery nestled in the rich natural environment of Sonoma, California. Dedicated to sustainable winemaking, the winery harmoniously coexists with owls and sheep, reflecting their commitment to agricultural methods that foster a balance between people and nature. Some of their vineyards date back to 1880, showcasing a deep-rooted heritage. We are pleased to welcome the winery owner and founder, Fred Cline, to share the unique charms of this exceptional winery. Additionally, we invite you to savor the delightful pairing with Head Chef Asano's summer dishes.
Date: June 21 (Fri) 2024
Time: Doors open at 18:00 / Event starts at 18:30
Venue: 33F "Kunsei Kitchen"
Prices: ¥38,000 per person(including food, beverage, tax and service charge)
<Reservations>
Book Now
<Inquiries>
Centara Grand Hotel Osaka, Restaurant Reservations
TEL: 06-6695-7204 (Monday to Saturday 10:00-18:00)
Email: [email protected]
Wine List
2022 Seven Ranchlands Sauvignon Blanc
2022 Sonoma AVA series Hat Strap Chardonnay
2022 Seven Ranchlands Pinot Noir
2021 Ancient Vines Zinfandel
2022 Eight Spur Zinfandel
2019 Late Harvest Mourvèdre
About Speaker
Fred Cline, along with his wife Nancy and their seven children, continues to cultivate Chardonnay, Pinot Noir, and Rhone varietals, perfectly suited to the cool growing conditions of Sonoma and Contra Costa, California. In the 1990s, the winery pioneered a natural and sustainable production system, establishing itself as a leader in the region for both vinification and overall production.
Head Chef Hiroyuki Asano
Raised in Gifu Prefecture, he has consistently emphasized the quality of ingredients and embraced the gifts of nature in his culinary practice. He skillfully blends classical techniques with contemporary culinary methods. His cuisine, rooted in French techniques, incorporates smoking skills alongside the unique climate and food culture of the Kansai region. He cherishes the seasonality of ingredients and dishes, striving to maximize their potential through refined cooking techniques and thoughtful seasoning.
Menu
Amuses
Smoked Horse Mackerel Ginger
Tiger Prawn Grapefruits Manganji Bell Pepper
Japanese Egg Cockle Seasonal Vegetables
Entrée
Caramelized Foie Gras Berry
Poisson
Teriyaki Ayu Liver Sansho Pepper
Viande
Summer Venison Turnip, Ginger
Avant Dessert
Melon Black Pepper
Grand Dessert
Roquefort Cheese Honey
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