During the sixth annual Wine & Swine event at Bacchus on Friday, January 27, you'll enjoy a five-course meal exquisitely prepared by Chef Nick Wirth with wine pairings chosen with care by Certified Sommelier and Wine Specialist, Katie Espinosa.

This annual event features locally raised Heritage Berkshire Hogs from the farm at Uplands Cheese in Dodgeville, Wisconsin. Plus, Uplands' owner Andy Hatch will be on hand for this special evening!

Hurry! This event will sell out quickly!

Sixth Annual Wine & Swine Menu

Pork Banh Mi
Pork Paté, Fried Head Cheese, Pickled Slaw, Mayo
2013 Domaine Kiralyudvar, Furmint, “Sec” Tokaji, Hungary

Pork Belly
Buttermilk Biscuit, Red Eye Gravy, Sunny Side Up Quail Egg
2013 Drew Family Winery, Pinot Noir, “Gatekeepers” Anderson Valley, California

Pork Ravioletti
Pleasant Ridge Reserve, Black Truffle Brodo
2012 Occhipinti, Nero d’Avola, “Siccagno" Terre Siciliane, Sicily

Pork Loin Schnitzel
Horseradish Spätzle, Red Onion Jam, Date Vinegar Gastrique
2014 Zepaltas Wines, Cabernet Franc, “Pickberry Vineyard” Sonoma Valley, California

“The Elvis”
Bacon Sticky Toffee Pudding, Peanut Butter Mousse, Caramelized Banana
2005 Quinta do Infantado, “Colheita” Tawny, Douro, Portugal


Sixth Annual Wine & Swine at Bacchus
Friday, January 27 at 6:30 p.m.
Five courses, paired with five wines
$85 plus tax and gratuity

Purchase your Annual Wine & Swine Tickets Here