Be Among the First to Discover the Wines of Bohème Winery on at the Pig + Fig Cafe

January 29, 2018


At 6:00 p.m. Wednesday, January 31st, the Pig + Fig Cafe will welcome Kurt Beitler, owner and winemaker at Bohème Winery.

They will serve a five course dinner with pairings from the wines from the Bohème winery, including the 2014 Boheme English Hill Vineyard Chardonnay and the 2013 Bohème Old Mancini Ranch Zinfandel and three different Pinot Noirs.


These wines aren’t currently available in New Mexico. Beitler is travelling to New Mexico to represent Bohème in the Taos Winter Wine Festival, where he plans to meet distributors in the state.  


Laura Crucet, Pig + Fig Café’s executive chef and owner, is pleased to introduce Beitler to her customers and present these wines. She said, “These wines are very fresh and approachable. Their pinot noirs are especially delightful.”

Tom Hill, a local wine enthusiast who helps plan the wine dinners at the Pig + Fig said, “Across the board, the wines are outstanding...but in a more refined and elegant style than a typical in-your-face California style favored by many winemakers. The Syrah is a classic cold-climate Syrah with a lot of peppery character. The Zin, a one-off production, comes from the very old Mancini Ranch in the Russian River Valley along Olivet Lane. I think you will be impressed.”


The menu for the evening was designed to bring out the flavors of the wines.


It includes lemon-poached langostinos, thyme + stone ground grits, crumbled chèvre; garbure of jamon serrano, white beans, shaved winter vegetables, crispy duck confit;  cherry braised pork shank, cracked black pepper + pecorino tagliatelle; savile row farmhouse white cheddar, smoked blackberry jam, 8 olive tapenade; blueberry white truffle frangipane tart, strawberry gelato.

The Bohème Vineyards are nestled amongst the redwoods, valleys and farms along the Bohemian highway on the Sonoma Coast.



The focus on the Pinot Noirs reflects the amount of care that Bohème’s owner and winemaker, Kurt Beitler, puts into the grapes every day. On his website, he described the process. “First, it takes great care to farm; it’s delicate and high-maintenance.  The upside to Pinot’s fickleness is that grapes respond quickly to inputs. The day following a spring rain or shoot-thinning pass, vines perk up and leaves turn a darker shade. They’re amazingly alive and responsive. Working closely with the vines helps us learn best how to tend them.”


This five-course dinner will be $95 per plate. You can make a reservation by emailing


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