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A Weekend with Belle Glos Wines

 

Weekend highlights

 

 

March 7

 

WELCOME RECEPTION IN THE GREENHOUSE

7–9PM

Enjoy an evening of wines, live music, delightful small bites, and connecting with other oenophiles at The American Club. Discover the artistry behind Belle Glos as you create your own keepsake bottle sealed with their signature crimson wax.

Exclusive to Belle Glos overnight package guests

 

 

March 8

 

HANDS-ON COOKING DEMONSTRATION AND WINE PAIRING
9–10:30AM

Indulge in a decadent experience as Kohler Executive Pastry Chef Nicolas Blouin guides you through the art and technique of creating a gourmet chocolate peanut bar, where guests will have the opportunity to assemble their own masterpieces.

Exclusive to Belle Glos overnight package guests

 

 

GUIDED TASTING OF KOHLER CHOCOLATES AND WINE PAIRINGS

2–3PM

Join Kirsten Nennig, Kohler’s talented chocolatier, and Andrew Strenk, regional manager of Copper Cane wines, as they guide you through a tasting journey of exquisite chocolates paired with Belle Glos wines.

$65++ per person

PURCHASE TICKETS

Included with Belle Glos overnight package

 

 

BELLE GLOS WINE DINNER
6:30PM–LATE

Celebrate the art of winemaking with an unforgettable evening that begins with a reception hosted by Andrew Strenk and finishes with a four-course dinner and expertly selected wine pairings from the Copper Cane wine portfolio.

$325++ per person

Included with Belle Glos overnight package

 

 

 

 

Weekend pricing

March 7–9

  • Two nights of luxury accommodations at The American Club​ or Inn on Woodlake
  • A curated in-room amenity to enhance your stay
  • A welcome reception in The Greenhouse
  • An interactive cooking demonstration with wine pairings
  • A chocolatier-led chocolate and wine tasting
  • A four-course wine dinner honoring the art of winemaking

 

The American Club
Starting at $1,229 per person, based on double occupancy

Inn on Woodlake
Starting at $973 per person, based on double occupancy

To make a reservation, book online or call .

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