Acacia Wine Dinner, Monday March 9

We are pleased to be hosting a wine dinner this coming Monday, March 9th with Acacia Winery. We will be pouring 4 wines (1 Chardonnay and 3 Pinot Noir). There is still room available and we are also excited that Matthew Glynn, the senior winemaker at Acacia, will be present to discuss his wines. It should be an enjoyable dinner. Here are the particulars and we hope you can make it:

What: Acacia Winery Dinner
When: Monday March 9, 7pm
Where: The Phoenix, 812 Race Street, Downtown Cincinnati
Reservations: Phone 513-721-8901
Cost: $60 (includes tax and gratuity!)

Here is a bio of Matthew Glynn:

Matthew Glynn

Acacia Vineyard

Senior Winemaker, Acacia

As senior winemaker for Acacia Vineyard Matthew Glynn expresses his passion for the classic Burgundian varietals; Pinot Noir and Chardonnay. He provides creative and technical direction for the Acacia team in the winery's role as a leader in the new Carneros by handcrafting compelling wines possessing purity, character and style.


His vision at Acacia is to honor and build upon the established history Acacia has created as a leading producer of Pinot Noir and Chardonnay wines in California and to develop a portfolio of wines including more unique wines from carefully selected vineyards in California. He joined the Acacia team in 2005 as assistant winemaker for Acacia Vineyard and created the wine style for A by Acacia.


Matthew's relationship with Pinot Noir and Chardonnay goes back to his college years, when he began developing winemaking techniques for these varietals at Domaine Chandon. Early in his career he gained broad experience making Cabernet Sauvignon, Merlot and Sauvignon Blanc in the Napa Valley and New Zealand; he then began a period of focus on Pinot Noir and Chardonnay. Matthew holds undergraduate degrees in Biology and Botany, which are complemented by a Master of Science degree in Enology and Viticulture * all from the University of California, Davis.


To develop technique and increase perspective, Matthew spent time in Burgundy, France during 2001 and 2002, where he learned traditional techniques for the growing of grapes and vinification for Premier Cru and Grand Cru wines. These experiences included time in the vineyards and cellars of Domaine Dujac, Domaine de l'Arlot, and the receipt of a laureate award from the Confrérie des Chevaliers du Tastevin Foundation - Domaine Bouchard Père et Fils.

Upon his return to the U.S, Matthew worked as an enologist and assistant winemaker in Sonoma County, where he began to learn about the unique vineyard sites in the Russian River Valley and Sonoma Coast appellations.


Matthew is a member of the American Society of Enology and Viticulture and is the Secrétariat of the Confrérie des Chevaliers du Tastevin Laureate's Club. When he is away from the winery, Matthew enjoys music, water sports and cooking, which brings him back to the subject of wine as he feels strongly that wine is best enjoyed with food and people. "Food and wine bring up memories of people, places and experiences," he says, "and that stimulates conversation and stirs the emotions."