Back to All Events

Marche Wine Dinner with House of Mustaine

  • Yolan at The Joseph, a Luxury Collection Hotel, Nashville 401 Korean Veterans Blvd Nashville United States (map)

Yolan welcomes House of Mustaine for an incredible pairing of wine and cuisine from “Italy’s best kept secret,” the rolling hills of Marche (pronounced Maar·kai).

One of the most treasured regions nestled along Italy’s Adriatic coast, this quintessential wine destination boasts a wealth of unique, time-honored varietals, breathtaking landscapes, and centuries-old winemaking traditions.

This exclusive evening begins with a sparkling welcome reception hosted by famed musician Dave Mustaine and sommelier daughter Electra Mustaine. Next, enjoy a five-course, Marche-inspired tasting menu, including Crescia in Brodo with mussel, clam and Meyer lemon, and Fritto Misto di Agnello with lamb, artichoke, and black olive. Each course will be paired to perfection with the exceptional, rare pours from House of Mustaine’s Marche collection to honor this alluring region of Italy.

VIEW MENU
Five-course tasting menu with wine pairings, $225 per person
Pricing is exclusive of tax and gratuity.


RESERVE YOUR SEAT
Communal seating is limited for this exclusive event. Reserve early!
Sign up for our emails to learn more about upcoming events.

House of Mustaine Logo

ABOUT HOUSE OF MUSTAINE

House of Mustaine redefines wine with a rebellious edge. Founded by Megadeth’s Dave Mustaine, wife Pamela, and sommelier daughter Electra, the winery crafts rare, story-driven wines from untouched regions. Every bottle is a passport to untold stories, untamed regions, and roads less traveled.

House of Mustaine cultivates ancient organic vineyards, tracing back over 1200 years to the Benedictine Monks. Rejecting mass production and industrial shortcuts, they employ purist methods, lower sulfites, and dry-farming practices, prioritizing the vineyard’s natural work over manipulation in the winery.

Earlier Event: January 11
Wine Tasting: Tuscany
Later Event: February 7
February Pasta-Making Class: Tortelli