Some wine dinners are memorable because of the food. Others stand out because of the wine. At Childress Vineyards, the Passport to Pairings winemaker dinner combined both while tying everything together with memorable hospitality, precision, and thoughtful execution.
Preparing for Departure
From the moment guests entered the Bistro Pavilion, every element of the evening was planned out and carefully orchestrated. Guests were greeted at check in and provided with a welcome glass of Passport Punch, a playful introduction to the evening to pair with charcuterie. Once everyone arrived, we took our seats around the large U-shaped table. The set up encouraged conversation among attendees while keeping everyone connected to the evening’s hosts. Just as importantly, it created a sense of community. Throughout the evening we engaged in conversation with our table neighbors to discuss the wines, our favorite pairings, and share stories with a remarkably diverse group of fellow wine lovers.
As the guests were seated, our hosts took a moment to welcome everyone and talk about the evening ahead. Winemaker Mark Friszolowski thanked everyone for coming to the wine dinner and made a few remarks about the harvest season that is just getting underway. He briefly outlined what was to come: a seven-course meal thoughtfully paired with Childress wines. Each course was designed to take you to a different region of the world and show how the food and wines complement each other and also change the whole experience.
What impressed us most was when the wine and food service started. The coordination and synchronization of the servers was remarkable. A team came out with bottles of wine. Service began with the head table and honored guests. Then the teams worked their way down both sides of the U simultaneously serving both inside and outside guests. As glasses were filled and bottles emptied, a member of the support team was immediately at hand to ensure service never skipped a beat. Food service followed the same choreography with pairs of plates placed in unison. It was one of those details that could easily go unnoticed, yet once it was observed it became part of the evening’s appeal.
Around the World in Seven Courses
The “Passport to Pairings” theme carried guests around the globe without ever leaving their seats in Lexington. While each dish was thoughtfully executed, the true focus of the evening was on the relationship between wine and food. The pairings repeatedly demonstrated how dramatically a dish can change the perception of a wine and vice versa. The Colombian ceviche added more fruit to the Reserve Sauvignon Blanc. The Peruvian potatoes highlighted the mineral notes and citrus character of the Albariño. The lamb chop paired perfectly with the Signature Cabernet Franc, intensifying the plum and earthy characteristics, while the picanha brought out more blueberry in the Signature Cabernet Sauvignon.
Events like these serve as reminders that successful wine pairings are not necessarily about finding the perfect wine for the perfect dish. Instead, they are about discovering how each enhances the other and seeing firsthand which combinations surprise and delight you most.
One of the things that stayed with us long after the final course was the feeling and sense that we traveled somewhere and experienced something different. We never left our seats, yet we explored flavors, traditions, and stories from around the world across 7-courses of thoughtful food and wine pairings. Combined with exceptional hospitality, thoughtfully prepared dishes, and a line up of excellent wines, Childress Vineyards delivered more than a dinner. They created an experience that felt like a journey.
The Wine Pairings
While the evening’s presentation and storytelling were memorable, the food and wine pairings were the true stars. Here are our highlights from each stop along the journey:
Charcuterie board paired with Passport Punch: Citrus infused Sauvignon Blanc which was then layered with Slightly Bubbled Sauvignon Blanc.
Pairing Notes: A refreshing start to the evening.
Colombia: Shrimp Ceviche Colombiano paired with 2022 Reserve Sauvignon Blanc
Pairing Notes: The sweetness of the shrimp and brandy sauce brought out more fruit in the wine.
Peru: Papa a la Huancína paired with 2025 Albariño
Pairing Notes: The pairing emphasized the wines mineral notes and brought out more melon while deepening the lemon characteristics.
Poland: Polish Smoked Kielbasa paired with 2023 Signature Meritage and 2025 Reserve Chardonnay
Pairing Notes: A fascinating side by side comparison. The Reserve Chardonnay was the best pairing with the dish bringing out more golden apple and brightness. With the Signature Meritage, the tannins were strengthened and it added more structure to the wine.
Intermezzo: Mango Sorbet paired with Slightly Bubbly Sauvignon Blanc
Pairing Notes: The slightly sweet yet tart sorbet softened the bright flavors of the wine. When you combined the two in the same glass it was an enjoyable palette cleanser.
Italy: Spiralized Spinach Ravioli paired with 2021 Reserve Montepulcian
Pairing Notes: The higher acid red wine cut through the cream sauce while emphasizing the fruity notes of the wine.
Greece: Grilled Lamb Chops paired with 2019 Signature Reserve Cabernet Franc
Pairing Notes: One of the best pairings of the evening. While the lamb brought out more of the plum notes of the wine, the wine helped tame the lamb. The red pepper hummus also had some cumin in it which blended earthy with fruity and created a unique flavor experience.
Brazil: Picanha paired with 2023 Signature Reserve Cabernet Sauvignon
Pairing Notes: The meaty picanha brought out more of the blueberry notes of the wine while the tannins were smoothed by the richness of the meat.
France: French Cheesecake paired with 2019 Finish Line dessert wine
Pairing Notes: The rich cheesecake and sweetness from the dessert wine were a perfect match.
