Your Ultimate Sauvignon Blanc Primer

Saturday, May 5, 2:00 - 2:30 pm
On the crush pad of Chacewater Winery

  • Join a panel of wine experts for this special food/wine pairing
  • Taste stylistic differences of Sauvignon Blancs from around the world
  • Explore the interesting dynamics of Sauvignon Blanc and cuisine
  • Understand how Lake County fits in with global styles of Sauvignon Blanc

Buy Tickets

Entry to the Saturday Seminar requires a Grand Tasting ticket.


Wines specially selected by Master Sommelier Robert Bath

  • Henri Bourgeois 2016 Sancerre
  • Chacewater 2017 Sauvignon Blanc
  • Six Sigma 2016 Sauvignon Blanc
  • Clos Henri 2015 Sauvignon Blanc
  • Lail 2016 Sauvignon Blanc "Blueprint"
  • Bodkin 2013 Late Harvest Sauvignon Blanc


Small bites prepared by Rosey Cooks

  • Fresh goat cheese coated with fresh herbs and drizzled with olive oil
  • Ahi Napoleon: marinated ahi tuna, wasabi creme, avocado and micro greens
  • Pan-seared scallops with beurre blanc


Robert Bath, MS, CHE, is Professor of Wine and Beverage Studies at the Culinary Institute of America, Napa Valley, and member of the Court of Master Sommeliers. An engaging and lively speaker with a distinguished professional career in food and wine, Bob has been an ardent supporter of Lake County wines for many years. His experience with these wines goes back to an early meeting with Jed Steele in 1984 when Bob was a young sommelier and Jed was launching Kendall-Jackson Chardonnay.


Sara Schneider has been a wine, food, and general lifestyle editor and writer for 25 years. Most recently as Sunset’s Wine Editor, she has been responsible for writing a monthly wine column as well as wine-related food and travel stories, organizing tasting panels, pairing food and wine in the test kitchen, leading wine seminars at Sunset events, and developing and overseeing Sunset’s International Wine Competition. Sara has been nominated for multiple James Beard and IACP journalism awards and holds the Academy of Wine Communication’s Certificate for Excellence in Wine Writing.


Christopher Christensen started his winemaking career as a lab intern at Gallo of Sonoma in 2003. Over the next five years he interned at various wineries in Sonoma County, including Medlock Ames Winery where he worked himself up from the cellar to enologist. In 2011, after working abroad for BK wines in the Adelaide Hills region of South Australia, Chris launched Bodkin Wines with a focus on Sauvignon Blanc and Zinfandel. Bodkin wines have garnered rave reviews, with fourteen 90+ scores from the Wine Enthusiast Magazine. The winery is recognized as the first producer of American sparkling Sauvignon Blanc.