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Replace the glass with a microphone, and it's easy to imagine Sean Capiaux as the host of a game show or a network news anchor.
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Given his good looks, and charismatic personality, one might well mistake Sean Capiaux for a daytime TV star, but luckily for the wine-lovers of the world, his career path went in quite another direction.
After earning his degree in enology, Sean set out to gain practical experience by working for wineries in California, Long Island and Australia. He paid his dues as an apprentice, and then as assistant winemaker, until he was finally given the reins and the primary responsibility of creating the wines for several east coast producers.
In 1994, after returning to California, Sean established his own label, Capiaux Cellars, and began to produce his signature Pinot Noirs, the wines which have brought him a good deal of fame, fortune and an impressive following. Working out of the O'Shaughnessy Estate Winery, which he helped establish in 1996, Mr. Capiaux also makes some very respectable wines under his host's label.
The Capiaux dinner, itself, was a kind of bottled biography, with examples of wines from almost all the venues in which Sean has worked. They included a Jamesport Sauvignon Blanc, a Schneider Cabernet Franc, both served with delectible Plaza Café canapes, no less than three distinctive Capiaux Capiaux Cellars Pinot Noirs and a robust Cabernet Sauvignon from O'Shaughnessy.
As do most of the winemakers, Sean began his presentation by speaking to the entire group from the front of the room, but being very much a "people person", he chose to spend most of his time circulating among the individual tables, personally refilling the guests' glasses and taking their questions. |
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Menu
The Plaza Café Signature Canapes
Schneider Cabernet Franc 2004 (North Fork of L.I.)
Jamesport Sauvignon Blanc 2006 (North Fork of L.I.)
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Catapano Farms Goat Cheese Ravioli with Baby Local Heirloom Beets
Capiaux 'Chimera' Pinot Noir 2005 (Sonoma County, CA)
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Sauteed Sea Scallops with Local Lobster-Sweet Corn Polenta, Foie Gras,
Matsuki Mushrooms and Pinot Noir Reduction
Capiaux 'Widdoes' Pinot Noir 2005 (Russian River Valley, CA)
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Five Spiced Tuna with Smoked Corn Salsa and Avocado Puree
Capiaux 'Garys' Vineyard' Pinot Noir 2005 (Santa Lucia Highlands, CA)
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Sliced Naturewell Sirloin with 'Truffled Macaroni and Cheese' and Red Wine Reduction
O'Shaughnessy Cabernet Sauvignon 2004 (Howell Mountain, CA)
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Peaches Three Ways
Peach Strudel, Peach Sorbet, 'Peaches and Cream'
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Writer, Michael Braverman, of the East Hampton Star with Opus One's, France Posener.
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Chef Doug Gulija goes over the Plaza Café wine list with Sean Capiaux.
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Guests enjoy the reception phase.
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