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Wed, May 10


North County Wine Co.

San Marcos: Grgich Hills 5-Course Wine Dinner w/Allie DeKock + Chef Erin Sealy Wed. 5/10

Don't miss our last dinner of the 2022 season! We'll feature fantastic, fall-friendly wines from iconic Napa winery, Grgich Hills!

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San Marcos: Grgich Hills 5-Course Wine Dinner w/Allie DeKock + Chef Erin Sealy Wed. 5/10
San Marcos: Grgich Hills 5-Course Wine Dinner w/Allie DeKock + Chef Erin Sealy Wed. 5/10

Time & Location

May 10, 2023, 6:00 PM – 8:30 PM PDT

North County Wine Co., 1099 W San Marcos Blvd, San Marcos, CA 92078


About the event

Please join us for our seasonal return to North County Wine Co in San Marcos!

Please join us for the start of our 2023 dinner season at North County Wine Company in San Marcos, with our May dinner featuring Grgich Hills! We have a wonderful evening planned featuring some fantastic wines from this iconic, Napa-based, family-owned, winery. The evening will feature 5 wine selections, each paired with a dinner course. We will feature many of their flagship wines, including chardonnay, cabernet and zinfandel, but also a new released multi-varietal rose. Allie DeKock will be joining for the evening to present wine selections and share the rich history behind Grgich and the family, including Mike Grgich, winery patriarch, who celebrated his 100th birthday on April 1st. You won't want to miss this fantastic evening of wine, food and conversation.

Please note, this will be an outdoor event, a light sweater or jacket is recommended.

Each selection will be paired with its own wine inspired dinner course, prepared by Chef Erin Sealy. Chef Erin specializes in pairing food with wine, with a slightly different approach than most. Prior to creating a menu, each wine is tasted and reviewed and then she creates a food pairing, highlighting the nuances of each wine. This concept creates a dinner and pairing experience with layers of complexity and unique creations which exemplify the enjoyment of each wine. With a passion for food and wine, Chef Erin delights attendees with a detailed account of the pairing concept and cooking techniques that create each course. Expect a fabulous evening of wine, food and educational insights! Seating is limited. Please see below for additional dinner details and a registration link.

Wine + Dinner Menu:

2021 Grgich Hills Napa Valley Rose

Fresh Burrata on Baby Arugula with Spicy Sicilian Sausage Crumble, Blood Orange Aged Balsamic and Pepper Infused Olive Oil

2020 Grgich Hills Napa Valley Estate Chardonnay

Bay Scallops and Trumpet Mushrooms in Passionfruit Beurre Blanc with Micro Cilantro and Pomegranate

2018 Grgich Hills Napa Valley Estate Zinfandel

Spice Rubbed Slow Roasted Pork Belly + Roasted Vegetable Stack with Eggplant, Squash and Fresh Mozzarella on Lentils. Served with Sofrito Sauce and Chimichurri Drizzle

2019 Grgich Hills Napa Valley Estate Merlot

Herbs de Provence + Aged Balsamic Glazed Lollipop Lamb Chop on Wilted Greens with Duck Fat Sauteed Wild Mushroom + Arugula Risotto Nero

2018 Grgich Hills Napa Valley Estate Cabernet Sauvignon

Prosciutto Wrapped Filet Mignon with Black Truffle Sea Salt, Gorgonzola + Chive Mashed Red Skins and Balsamic Braised Brussels Sprouts

Complimentary Dessert

5-Course Wine Dinner $105 (Excludes Tax & 18% Gratuity)

The Upper Crust $95/person (Excludes Tax & 18% Gratuity)

NCWC Club Members $95/person (Excludes Tax & 18% Gratuity)

Upon successful registration, your provided credit card will be charged and you will receive an auto-confirmation email immediately. Please be sure to purchase a seat for every person attending. RSVPs are required for all events. Please use the link below to register. For any questions, please contact Erin at or 619.823.3541

For other events and Pop-Up Dinners with Chef Erin, please visit our website & calendar:


Though we cannot guarantee special requests for menu changes, please contact us (email/phone above) if you have any food allergies or special considerations and we'll do our best to accommodate! Please understand that this is pop-up experience, it IS NOT a restaurant. A temporary kitchen is built to accommodate the dinner and resources are very limited. Minor changes can usually be accommodated. Diary Free and Vegan requests CAN NOT be met, though reduced dairy and vegetarian typically can be met. Menu changes should be requested at least 48 hours prior to an event. Please DO NOT buy tickets with the assumption that any special request will be met, please check with us first. Please note that if you purchase tickets before inquiring about your modification, and it cannot be accommodated, the below cancellation policy still applies.

There is a 48-hour full-refund policy. We apologize that cancellations within 48 hours of the event cannot be refunded.

Lastly, please note that your total cost for the dinner includes two processing fees that are collected by third parties and do not transfer to Wine Pairs Events. Instead of passing on these additional fees to customers, we have decided to absorb them. This however means that when a customer cancels a reservation, at any point, 6% of the ticket total is non-refundable, as these processors do not issue refunds for any reason.

About This Venue:

North County Wine Co. is located in San Marcos. The seating area is outside on a back patio. Please note this venue is VERY limited in kitchen and prep space, we are limited in the number of menu changes we can accommodate. There is no indoor seating available at this location. This venue seats about 26 people in standard table height seating. All chairs have backs. Group seating of up to 8 people can be accommodated, with advanced notice. Seating is assigned at all events, if anyone in your group has made a separate reservation and you would like to sit together, please ensure you provide this information during registration. There is a dedicated, free parking lot, however ride share services or taxis are always recommended.


  • 5-Course Wine Dinner $105/pp++

    Base price does not include 7.75% Sales Tax and 18% Gratuity. Ticket price at checkout includes both.

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