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Cellar Masters’ Wine Auction
6:00 pm – 10:00 pm
October 9, 2021 @ 6:00 pm – 10:00 pm
This fundraiser will feature passed hors d’ oeuvres, an upscale four-course gourmet dinner with wine pairings – each course prepared by an award-winning chef – a live auction of premier wines and luxury travel, live entertainment, and professional photography.
These sponsors help raise much-needed funds to ensure that no senior in Delaware is on a waiting list to receive a hot, nutritious meal.
2021 Presenting Chefs
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Jonathan R. Poyourow Johnson & Wales University |
First Course
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Deb Paquette Etch and Etc. |
Second Course
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Jose Garces Garces Group |
Third Course
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Amber Croom And 4 Dessert |
Fourth Course Port Wine Chocolate Cake
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Entertainment (After Party – 10:00 pm)
What the Funk Band
Make It a Night!
The Westin Wilmington: Special hotel room rate for Cellar Masters’ Wine Auction guests: $139 per room. Saturday, October 9, 2021, to Sunday, October 10, 2021.
Last Day to Book: Friday, September 13, 2021
Wine Pour Donors
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Cocktail Hour
Bourbon Bonal Breeze Enjoy one of the smoothest bourbon cocktails you will find in Wilmington. A blend of Four Roses Small Batch Bourbon, Bonal, sugar, and orange juice designed to make you want more. Get the Bourbon and the Bonal from Swigg Wine, enjoy the cocktail at the Wine Auction and at Snuff Mill Restaurant-Butchery! |
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Cocktail Hour 2019 Sisters Forever Unoaked Chardonnay The 2019 Sisters Forever Unoaked Chardonnay is a blend of 93% Chardonnay, 5% Viognier and 2% Albarino. This wine has aromas of fresh lemon, lime merengue and banana cream pie. The palate is balanced with good acid and flavors of marshmallow fluff and stone fruit. Three months of lees aging gives this wine a nice structured finish that is not found in most Unoaked Chardonnays 2017 Claret The 2017 Claret is a true Bordeaux blend using Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot. This wine has aromas of Rainier Cherries, blueberry jam and strawberry smoothie. The palate is clean with excellent acidity and medium tannins. More strawberry fruit and hints of white pepper lead to a fresh fruit forward finish with balanced acidity. 2016 Ezio Cabernet Sauvignon The 2016 “Ezio” Cabernet Sauvignon has aromas dark black fruit, brambleberry, cherry cola and cocoa powder. The palate has bright cherry acid, it is intense and well-integrated oak. Layers of fruit with rhubarb, blackberry, brambleberry, with mocha and hazelnut. The medium plus finish has a pleasant touch of lingering oak. |
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First Course Barrell Fermented Chardonnay Fermented and aged in French oak for six months. Notes of apple and pear with a light, creamy finish. |
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Second Course Premium Reserve Malbec 2017 Intense ruby red color with violet hues. Aromas: Ripe red and black fruits such as plum, raspberry, blackberry, violet and notes of chocolate and dulce de leche. Mouth: Powerful, voluminous entrance; with strong and velvety tannins. Very persistent and delicate finish. |
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Third Course
Outer Coastal Plain Cabernet France This Cabernet is made of 100% New Jersey grapes, ripe black cherry on the nose. Medium body with pomegranate and black pepper on the palate. Complex finish. |
Vance Kershner |
Dessert De Krans Cape Vintage Reserve, 2015 Port Blend The 2015 Cape Vintage Reserve received an excellent rating of 96 points and was judged the Best Overall Fortified Wine of the Year in South Africa. Tim Atkin, who tasted over 1700 South African wines describes it as “Rich, dense and hedonistically perfumed. It’s dark, plush and very sweet with beautifully judged tannins and rich bramble and blueberry fruit. Drink between 2025 and 2040. This wine has too many awards and medals to mention. This is a small production wine and has very limited distribution in the United States. |
Marquee Sponsor
Virtual Sponsor
Lead Sponsor
Vance Kershner
Marquee Communications Sponsors
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Vineyard Connoisseur
Dr. Jonathan & Cara Burke |
Young Conaway Stargatt & Taylor, LLP |
Grand Wine Master
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Vaughn and Heather Hardin |
Master Sommelier
Donati Family Vineyard |
Innovative Hospitality Solutions, Inc. |
Wine Collector
| Ashton Pools by Design | Dan and Kathy Dugan | Bill & Helen Stimson |
| Adam Chesia “The Wine Guy” | Pat & Greg Schulze |
Wine Enthusiast
| Ben Fournier Photography | PNC Bank | Richard and Jessica Rollo |
| Jeanne Griffith, CRPC | Charles S. Reskovitz, Inc. | Susan Teiser and Patrick Giacomini |
| Keen Compressed Gas Co. |
2020 Sponsors
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Arthur & Janice Beebe |
Steve & Jane Goldberg |
Ed & Elyse Reznick |
| Kathy & Jim Berg |
Harry’s Hospitality Group |
Bill & Mary Ann Santora |
| Robert & Bernadette Buccini |
Highmark Delaware |
Michael T. Schubert |
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Dr. Barry Roseman & Dr. Laurie Jacobs |
Craig Schwartz & Elizabeth Barry |
| Clear Channel Outdoor |
Nationwide Property & Appraisal Services |
Brock & Yvonne Vinton |
| Gerret & Tatiana Copeland Proprietors of Bouchaine Vineyards |
Mike & Dana Nestor |
Westover Capital |
| Diane & John Danzeisen | Rob & Kristen Poppiti |
Sarah & Gary Willoughby |
| Delaware Center for Maternal & Fetal Medicine |
As we enter our fall fundraising season, we are implementing revised policies to help to ensure the health and safety of our staff, volunteers and guests at Meals On Wheels Delaware events.
- All staff and event volunteers are required to be fully vaccinated∗ and to provide proof of vaccination.
- All staff and volunteers will wear face masks when social distancing can’t be maintained and when interacting closely with guests.
- Guests will be required to provide proof of vaccination or a negative covid test result taken within 3 days of the event date.
- Guests will be asked to mask when not seated.
- Social distancing measures will be implemented wherever possible.
This policy is subject to change based upon the recommendations of the CDC and State of Delaware. Attendees will be informed of all changes via email. Fully Vaccinated means at least 14 days after their final COVID-19 vaccine dose.
Past Cellar Masters’ Wine Auction Presenting Chefs
| 2019 Cellar Masters Wine Auction Presenting Chefs
2018 Cellar Masters Wine Auction Presenting Chefs
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