Wine Dinners at Gorji Restaurant

  • April 15, 2019

Chef Gorji Wine Dinners

Wine dinners hosted by Chef Gorji at his namesake restaurant in Dallas, TX feature multi course dinners paired with domestic and international wines. They often feature winemakers, owners, sommeliers or representatives from the featured wineries.

Elie Maamari, Chateau Kasara winemaker and Chef Gorji

Gorji Wine Dinner Features Lebanon’s Oldest and Largest Winery

Gorji article with D magazine logo.D Magazine Article“…Gorji’s tiny restaurant in North Dallas, Gorji has always been a treasure… Later this month, Gorji’s fall cooking class and wine dinner will feature another treasure: Lebanese winemaker Elie Maamari….”

Special guest Elie Maamari, Chateau Ksara Winemaker will present three Lebanese Chateau Ksara Wines

Three Course Wine Dinner

Pan Seared Gnocchi, Venison Strips & Cognac Sauce

Wild Caught Alaskan Coho Salmon will still be in season)

Chocolate Pizza with Pears & Roasted Pistachios


Pinot Noirs from Oregon

Since the first vintage in 2006, Merriman Wines has been working to produce exceptional Oregon wines. The winery is named after owner Mike Merriman, a Texas native with a passion for Oregon and the world-class Pinot Noir produced there.

Michael Merriman, Merriman Vineyard will be joining us to discuss the characteristics of these wonderful wines and answering all our questions.

Cummins Road Pinot Noir
The Cummins Road is made up of grapes from the new south facing block #13. This block is planted entirely to the Pinot Noir clone Wädenswil, which traces its origin to Switzerland.

Merriman Vineyard, Estate Pinot Noir (Yamhill-Carlton, Oregon)
Grown at the highest elevation in the vineyard, Blocks 1 and 2 were planted with Pommard and Wädenswil clones in the Spring of 1999. Never irrigated, the roots from the vines go deeper, adding to the complexity of the wine.


Four Course Texas Wine Dinner Featuring Texas Hills Vineyard Benefitting Breast Cancer Care

Chef Gorji with Kathy and Gary Gilstrap, owners of Texas Hills Vineyard

The evening will feature Kathy and Gary Gilstrap, owners of Texas Hills Vineyards, including their infamous and award-winning Kick Butt Cabernet Sauvignon.

This four course Texas Wine Dinner is part of the Eat, Drink & Beat Breast Cancer Culinary Campaign to help raise funds for the non-profiLaidley’s Ladies Foundation founded by Dr. Alison Laidley. Its mission is to assist under-funded families in achieving excellent breast cancer care. 30% of the total donated to Laidley’s Ladies Foundation.

Cranberry Champagne Apertif

First Course
Texas Gold Shrimp with Pomodoro Butter Bean Ragout
Sangiovese, 2010 Newsom Vineyard, Texas High Plains
MEDAL WINNER: 2013 Houston Stock Show and Rodeo, 2012 Houston Rodeo — Texas Class Champion
2012 Houston Livestock Show and Rodeo, 2012 Lone Star International Wine Competition

TXDinnersmSecond Course
Texas Rio Star Grapefruit Salad
Pinot Grigio 2010, Texas Hill Country
 MEDAL WINNER: 2010 San Antonio Stock Show & Rodeo 2nd Annual Wine Competition

Third Course
Texas Wild Boar with Gnocchi Gorgonzola
Kick Butt Cabernet Sauvignon, 2009 Newsom Vineyard, Texas High Plains

Wine dinner by Chef Gorji with Dr. Alison Laidley

Chef Gorji with Dr. Alison Laidley

2012 People’s Choice Award at Grapefest (largest consumer-judged wine competition in the nation) as Texas’s Best Cabernet … has won this award for the last 5 years
MEDAL WINNER: 2012 Lone Star International Wine Competition

Fourth Course
Kefir and Medjool Date Butterfly with Pomegranate Reduction
Orange Moscato 2010, Newsom Vineyards – Texas Reserve Class Champion
 MEDAL WINNER: 2013 Houston Stock Show and Rodeo — Texas Reserve Class Champion,
2012 Houston Rodeo — Texas Class Champion, 2012 San Antonio Rodeo Wine Competition


Chef Gorji & Wrath Wines Pair Up For Dinner

“We are proud to lend our food to these wines, whose wine-making philosophy matches ours’ about cooking.”—Chef Gorji


As many of you know, I spend many of my rare vacations visiting vineyards. I discovered Wrath Wines this summer in Monterrey, California. “In addition to their great taste, I was drawn to their philosophy of small production, limited distribution, attitude, passion and respect for their land and how it mirrors my own philosophy about food and cooking. I knew I wanted to do a wine dinner and introduce them to you.”

Claire Marlin, Managing Director of Wrath Wines will be discussing their wine-making and the characteristics of these wonderful wines with us.

15% of proceeds of this wine pairing will be donated to Laidley’s Ladies Foundation. The non-profit is dedicated to helping under-funded families receive excellent breast cancer care.

 A little more about Wrath wines.

Art & Wines 

Our Estate San Saba Vineyard is sheltered in a nook just below the Santa Lucia Highlands AVA, roughly 25 miles southeast of the town of Monterrey. Our climate is heavily influenced by the morning fog and afternoon winds from the nearby Pacific Ocean. This is a cool site with little rainfall and one of the longest growing seasons in the world. Our unusual climate allows us to produce ripe, concentrated wines of exceptional balance.

  Wrath Wine Philosophy

We strive to illuminate terroir. Our viticultural and winemaking methods are designed to showcase the topography, geology and climate of a finite, naturally defined piece of land. While all of our wines possess accurate varietal characteristics, their real strength is their ability to deliver the unique aromatics, flavors and textures of a specific terroir.

To help us explore terroir we’ve adopted a “less is more” mantra. It guides our actions and influences the style and personality of our wines. It is that recurring theme that appears in our weather, farming and wine-making.

  • The cool windy climate and gravelly soils of our Estate San Saba Vineyard naturally results in low yields.
  • Lower yields lead to greater concentration and more character in our wines.
  • Gentle handling during harvest and fermentation preserves fruit and site character.
  • Intensive grape sorting ensures only the highest quality fruit.
  • Minimal processing throughout the wine-making process guarantees purity and authenticity.
  • The use of indigenous yeast for specific lots heightens site specificity.
  • The minimal use of filtration retains texture and flavor.



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