When the California Grill re-opens it will have a new Wine Cellar with approximately 250 different bottles of wine.
The California Grill’s Chef, Brian Piasecki and general manager, Michael Scheifler recently went in search of the best of the best wine in the Napa Valley and Sonoma Vineyards for the California Grill.
“We visited 15 wineries in five days,” says Scheifler. “It was a whirlwind, but we came home with some great new discoveries.” Like Tres Sabores, a small, organic vineyard in Napa where they discovered a delicious zinfandel. At Heitz Cellars, where they are bottling magnums of chardonnay just for California Grill – it’s resting in the bottles now and won’t be ready until fall, says Scheifler.
“We’ll offer club service, where we will bring the magnum to the table to pour by the glass, a really fun presentation” he says.
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