Narragansett’s Coast Guard House, in collaboration with Johnson Brothers of Rhode Island, hosted a wine-pairing dinner featuring the wines of Belle Glos on Feb. 13. Sophie Daniels, Region Manager – New England, Copper Canes Wines & Provisions; Hoyt Scharff, Oxford Street Merchant Luxury Portfolio Specialist, Johnson Brothers; and Elisa Wybraniec, DWS and Wine Director, Coast Guard House, presented the renowned California wines to guests as they enjoyed a three-course dinner prepared by Chef Angel Cardona and his culinary team. Wines on the menu included Belle Glos Taylor Lane Pinot Noir, Clark & Telephone Pinot Noir, Eulenloch Pinot Noir, Glasir Holt Chardonnay and Oeil de Perdrix Rosé. The Belle Glos line is produced by Copper Cane Wines & Provisions, owned by Joseph Wagner, who named the brand after his late grandmother, Lorna Belle Glos Wagner, Co-founder of Caymus Vineyards. Known for its unique Pinot Noirs, grapes for Belle Glos wines are grown in vineyards on California’s coast in Santa Barbara, Sonoma and the Santa Lucia Highlands.
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- Narragansett’s Coast Guard House, in collaboration with Johnson Brothers of Rhode Island, hosted a wine-pairing dinner featuring the wines of Belle Glos on Feb. 13.
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- Belle Glos Taylor Lane Pinot Noir, Clark & Telephone Pinot Noir, Eulenloch Pinot Noir, Glasir Holt Chardonnay and Oeil de Perdrix Rosé.
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- Elisa Wybraniec, DWS and Wine Director, Coast Guard House; Sophie Daniels, Region Manager – New England, Copper Cane Wines & Provisions; and Hoyt Scharff, Oxford Street Merchant Luxury Portfolio Specialist, Johnson Brothers.
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- Jacob Tasich, WSET Level 3, The Coast Guard House pouring Belle Glos Glasir Holt Chardonnay.
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- A pour of Belle Glos Glasir Holt Chardonnay.
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- Belle Glos Clark & Telephone Pinot Noir was paired with lamb chops.
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- Sophie Daniels, Region Manager – New England, Copper Cane Wines & Provisions.
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- The second course, pork belly with potato, cabbage, apple slaw and honey pepper sauce, was paired with Belle Glos Taylor Lane Pinot Noir.
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- The third course, lamb chops, rosemary garlic and au gratin potatoes, was paired with Belle Glos Clarke & Telephone Pinot Noir.
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- Coast Guard House team: Meghan Jacobs, Wine Steward; Dawn Williams, Sous Chef; Ariel Gardiner, Wine Steward; Elisa Wybraniec, DWS and Wine Director; Jacob Tasich, Wine Steward; and Jamie Welsh, Pastry Chef.
Photos by Laura Widness.
