Opus 39 husband-and-wife owners schedule next wine exploration tour of California wine country
St. Augustine, Fla. – Like the cuisine they prepare at Opus 39
Restaurant & Wine Gallery, Fla. – the dining destination they own
and operate in St. Augustine, Fla. – Michael and Christine
McMillan consider small production wines an art form. This is why the
husband-and-wife restaurateurs and wine enthusiasts stock their gallery
with more than 400 bottles produced by boutique wineries. The McMillans
handpick many of the selections during their annual wine exploration of
northern California.
A small wine producers or boutique winery – is usually defined as a
business that makes less than 10,000 cases of wine each year and is
owned and operated by an individual or a family.
In most cases, visitors to boutique wineries meet the people who have
planted the grapes, lovingly tended to them, harvested, crushed, made
all of the winemaking decisions and even designed the label on the
bottle. The result is a hand-crafted, often award-winning wine.
The winery’s owners and staff focus on making wine tasting fun,
educational and not the least bit intimidating – which is what the
McMillans strive for at Opus 39.
“A boutique winery does not mass produce, so the owners have a close
attention to detail,” McMillan said. “They are devoted to growing
grapes and making wine. It’s an art they take seriously.”
The McMillans have set their next wine exploration trip of Napa and
Sonoma for April 2006. There is space for 12 people, including the
McMillans, and the cost is $3,800, which includes air fare, lodging,
transportation, wine tastings and meals. Guests can learn more by
calling the restaurant at 904-824-0402.
“You get to experience the process of how make wine,” she said. “From
picking grapes, crushing grapes and putting them into barrels to
tasting and measuring, you feel like you’re a part of it. It’s an
experience few people get to have.”
During the excursion, the McMillans and their guests visit wineries that are accessible by invitation only.
“We have developed a network of small production wineries who know our
concept, and they welcome us to visit and learn more about their
wines,” Christine McMillan said. “The larger wineries have their own
tasting areas for the public. The boutique wineries don’s. When we
visit, we might be tasting their wines in a barn, a kitchen or a
backyard.
“It’s rewarding because not only do you get a chance to learn about the
winemaking process, but you also get to meet the owners of the winery,”
she added. “Once you talk to them, you can see how passionate they are
about their wines, and the attention to detail that they have.”
Creativity is essential for the Opus 39 concept, which features a
five-course tasting menu that changes daily. The menu is determined by
the best ingredients that are available. Michael McMillan, a
CIA-trained chef, selects produce from an organic farm in Ocala and a
stand in Hastings, and buys the freshest seafood, beef and game
possible on a daily basis. Then he creates the menu for that night by 3
p.m.
After the menu is presented, and orders are placed, guests who prefer
wine with their dinner are invited to the adjacent wine room that is
stocked with an ample collection of small production selections from
boutique wineries around the world. More than 400 choices are available
by the bottle and the glass at rates that are more reflective of retail
prices than typical restaurant markups. Christine often suggests wine
pairings to accompany each course, and guests can taste the selections
before ordering them.
“Generally people look at factors such as price and familiarity when
selecting wines,” said Christine. “When they come here, they have the
opportunity to try something new and different.”
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Media Contact:
Quantified Marketing Group
407.936.1010
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