The Brown Hotel’s AAA Four-Diamond restaurant, the English Grill, is partnering with Clos Du Val Winery to host a wine dinner on Thursday, March 8 at 7 p.m. The five-course dinner will feature expertly paired wines from Napa Valley’s Clos Du Val Winery, whose name means “small vineyard estate of a small vinery” in French. Tom Conrad, the Midwest regional manager for Clos Du Val will be on hand to discuss each wine and how they pair with each course. The cost to attend is $65 per person, plus tax and gratuity. Seating is limited, so please call (502) 736-2996 for reservations.

The menu for the evening will include:

Seafood Course
Poached Lobster with tarragon butter, chive risotto and saffron vanilla sauce
2009 Chardonnay, Carneros, Napa Valley

Game Course
Celery Salt Duck Carpaccio with shaved pecorino pepato, mâche lettuce and honey lavender vinaigrette
2008 Pinot Noir, Carneros, Napa Valley

Main Course
Cast-Iron Seared Beef Tenderloin with Kentucky tobacco seasoning, roasted red beets and Balinese long peppercorn veal sauce
2006 Cabernet Sauvignon, Stags Leap District, Napa Valley

Cheese Course
Capriole Old Kentucky Tomme Goat Cheese with red ribbon sorrel, citrus vinaigrette and sweet tomato chutney
2007 Merlot, Napa Valley

Dessert
Pear Trottoir with frangipane and bourbon glacé
NV Brut Taché, Victoria & Tasmania, Australia

Franco-American entrepreneur John Goelet and French winemaker Bernard Portet founded Clos Du Val in the Stags Leap District in 1972. It was established after a worldwide search for ideal vineyard properties on which to grow classic French varietals. For over 40 years Clos du Val has been nestled in California’s Napa Valley and has been producing “vindependent” wines. For more information on “vindependence” or Clos du Val, call (707) 261-5200 or visit www.closduval.com.