Some serious party forces come together to help keep your Mardi Gras marathon training on track.

Bacchanal Fine Wine and Spirits hosts Las Jaras (winemakers owners, Joel Burt and Eric Wareheim) and St. Reginald Wines (maker Andy Young), along with the REAL burger king, Chris Kronner of KronnerBurger for an epic, debut tasting, Burger smashing event.

Serious food wines. Salty grilled burger patties. And so much dancing. This party is gonna melt your face off.

Join us in the yard from 2-5, Saturday February 23rd.

Tickets available the day of, at Bacchanal (600 Poland Ave).

More ticket info to come.
See all your pretty faces then!

More on our guests -

Las Jaras Wines -

‘At Las Jaras, our goal is to make delicious wine that has tons of energy and balance. We want them to be vibrant, delicate, and supple all at the same time while also being food friendly and easy for anyone to enjoy.’

Wines -

1. 2017 Sparkling Wine, Old Vine Carignan

2. 2017 “Chloe” Old Vine Carignan

3. 2017 Sweet Berry Wine, Old Vine Red Wine

Joel Burt and Eric Wareheim are the winemakers behind Las Jaras Wines.

 ‘Our wines are designed to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation.

Our lighter wines can elevate your daily experiences. Bring the elegant bubbles of our Sparkling Wine to your best friends engagement party. Nestle the Rosé into your backpack for a trip to the park to watch an epic sunset. Pair the chilled Glou Glou with a margherita pizza to make takeout tastier.

Our medium bodied reds pair with deep savory meals and create thought provoking moments. A holiday dinner includes a conversation about Carignan. The Cabernet Sauvignon is brought to your favorite restaurant to share a taste with your server. “Does this remind you of 70’s Napa?” And our Sweet Berry Wine demands explanation, inspires stories, and creates joy. For your Wine!’

 St. Reginald Parish -

‘Fine neighborhood wines grown and vinified in Oregon.’

Wines -





From Willamette Weekly -

‘‘Andy Young was taking a Louisiana community college class in winemaking when he heard the news.’’

‘I found out that a vineyard about 10 hours away in West Texas was willing to give away fruit to students," he says. "I drove out there with my dog and 10 10-gallon buckets. I drove for hours and hours, rented equipment, and took chain saws to plastic bins that formerly held tomatoes to create fermentation tanks. In the end, I got two whole cases of wine out of the deal, and I loved every minute of it. So did my dog.’

‘‘This is the spirit that makes Young's wine feel so vibrantly new, even though the 39-year-old's winery, St. Reginald Parish, has been around since 2012.

His party-ready bottles of the Marigny are light, chillable and chuggable—especially his carbonic pinot gris and pinot noir, which taste like something out of the natural wine bars of Paris and Barcelona. More serious are Young's Congregation wines, which include a couple of adult pinot noirs in a small-batch, unstuffy Burgundian style.

His first takes on Oregon chardonnay and two méthode champenoise sparkling wines are due for release this year.

Drawing inspiration from progressive winemakers in places like Sicily and the French Alps is just one part of the equation here. St. Reginald Parish's bottles are alive and perfect for people just getting into wine. Young's production is among the smallest of any winemaker in Oregon—under 1,000 cases.”

KronnerBurger -

‘A Burger to Believe In’

From East Bay Express -

“Eating one of KronnerBurger's decadent sandwiches feels like how the ancient Greek or Roman ruling classes must have rolled.”

“The Kronnerburger is the latest version to be named best of the best, and one way to understand why is to geek out over its technical merits. There's the specificity of each beef patty: Half of the meat is dry-aged and comes from very lean, retired dairy cows; the other half comes from grassfed steers that Kronner buys whole, almost every part of which (except the steak cuts) goes through the grinder. [They make their] own pain de mie-style potato buns, which have a potato flour element that adds a subtle sweetness. And cheddar cheese gets blended into the mayonnaise that serves as the burger's only condiment, making the salty richness of a cheeseburger a built-in feature.”