Sequoia Grove Chef’s Table Elevates the Wine Tasting Experience 

As Napa Valley wineries continue to up-the-ante on wine tasting experiences, a select few reach for the stars with new wine and food pairings that rival the best of wine country’s gourmet offerings. One such winery is Sequoia Grove where, this summer, the winery completed construction of a brand-new chef’s kitchen and dining room, allowing for the launch of their ‘Sequoia Grove Chef’s Table’ experience.

This high-end, casually elegant, 90-minute tasting is offered Thursday through Monday at 11am and 2pm, ($125 Retail and $95 for wine club members, reservations at and includes five courses perfectly paired with Sequoia Grove’s top-tier Cabernet Sauvignons, preceded with a welcoming pour of Napa Valley Chardonnay and a tasty nibble, such as a Dungeness crab cake. This intimate experience is limited to 16 guests and is enjoyed in the winery’s beautiful Cambium Room, overlooking a namesake grove of towering Sequoia trees.

Sequoia Grove is delighted to have secured the culinary artistry of Chef Britny Maureze who in turn is excited to launch this new tasting program. “I’m thrilled to be a part of Sequoia Grove’s culinary program,” says Maureze.

“I’ve had the opportunity to lay the groundwork for a truly special, elevated portfolio of culinary experiences that will be sure to distinguish us as one of the most memorable properties for those visiting the Napa Valley.”

Formerly Winery Chef at St. Supery, Maureze is a graduate of the Culinary Institute of America. Her wine and food pairing skills were initially honed during chef positions at both Chateau Montelena and Signorello Estate. As Sequoia Grove’s first winery chef, Maureze has helped to build the culinary program from the ground up, crafting an experience specifically to enhance the enjoyment of Sequoia Grove’s wide range of Cabernet Sauvignon wines.

The Chef’s Table atmosphere is refined, yet friendly and welcoming, and is suitable for both wine novices and experts alike. Each seating is hosted by a knowledgeable wine specialist who assists in illuminating the ‘why’ and ‘how’ of perfect wine pairings. Red meat is of course paired with Sequoia Grove’s classic cabs, but Maureze includes a few tweaks in her menus to prove that reds can also be paired with fish or vegetables. Case in point – Alaskan Black Cod with garam masala, beluga lentils, and pickled plum sauce is served with a 2014 Tonella Vineyard Cabernet Franc. A more traditional pairing includes the show-stopping Cabernet Braised Short Rib with kohlrabi soubise, brown butter summer squash, and Cabernet demi served with a soul-stirring 2013 Cambium.

Maureze changes her dishes seasonally and utilizes the best and freshest locally-sourced ingredients. She crafts her menu specifically to bring out the best in Sequioa Grove wines, the grapes for which have been sourced from both high-altitude vineyards and those on the valley floor since the winery’s 1979 inception. “We believe that just like food, wine is built upon layers and layers,” says Steve Bowden, vice president of consumer sales and marketing. “We not only source from our estate vineyards in Rutherford but also from many AVAs spanning the Napa Valley from Coombsville in the south to Calistoga in the north.  This allows our wines to achieve complexity, balance, and grace which has been our trademark style for nearly 40 years.”  

For the wine tasting purists who seek just a splash of this and a sip of that, Sequoia Grove also continues to offer its traditional current release and single-vineyard tastings, held in their newly remodeled tasting ‘barn,’ adjacent to the new Chef’s Table kitchen off of Hwy 29.


Article By: Fran Miller