The Coveted Table V2: Wine of the Sea with Chef Dara Yu
An extraordinary culinary journey from vineyard to ocean floor to table.
On October 10, 2026, CANTO VI in Chatsworth, California, hosted an exceptional evening celebrating the intersection of fine wine, innovative cuisine, and the extraordinary world of underwater wine aging.
The second edition of The Coveted Table, titled Wine of the Sea, brought together six remarkable wines from Italy, Germany, France, and Serbia, each paired with a thoughtfully crafted dish by acclaimed Chef Dara Yu.
A Unique Wine Experience Beneath the Sea
What makes Wine of the Sea truly distinctive is its unconventional approach to wine maturation.
Selected wines are submerged beneath the Adriatic Sea, where darkness, naturally cool temperatures, hydrostatic pressure, and the gentle movement of the water create a unique aging environment.
This extraordinary process brings together centuries of winemaking tradition and an innovative approach to maturation, offering wine enthusiasts an entirely different perspective on familiar European regions and celebrated vintages.
An Evening with Chef Dara Yu
The evening’s culinary experience was created by Chef Dara Yu, winner of MasterChef: Back to Win Season 12.
A former MasterChef Junior runner-up and Culinary Institute of America–trained chef, Dara brings together her Chinese heritage, Los Angeles upbringing, international influences, and classical culinary training.
Her creative approach to cooking provided an exciting complement to the underwater-aged wines, resulting in a six-course journey of flavors, textures, and unexpected pairings.
Six Wines. Six Culinary Experiences.
The evening featured a carefully curated selection of wines and dishes:
Franciacorta – Italy
2018 Castelnova Giancarlo Shrimp Toast with Yuzu Kosho Avocado Aioli
Custoza – Italy
2021 Villa Medici Custoza Superiore DOC Leek Terrine with Parmigiano Espuma, Spiced Hazelnut, Peas, and Jerusalem Artichoke
Riesling – Germany
2019 Dr. H. Thanisch Bernkasteler Lay Riesling GG Turbot with Kombu White Miso Beurre Blanc, Dashi-Braised Hakurei Turnip, Asparagus, Sansho, and Shiso
Bordeaux – France
2015 Château Rousselle Prestige, Côtes de Bourg Wild Mushroom Risotto-Style Congee with Roasted Maitake, Shiitake, and Smoked Scallion-Garlic Oil
Deux Mers – Serbia
2019 Erdevik Grand Trianon “Deux Mers” Duck with Charred Radicchio, Fresh Plum, Chervil, Toasted Buckwheat, and Spiced Plum Jus
Amarone – Italy
2020 Villa Canestrari “Phanos” Amarone della Valpolicella Shaoxing Soy-Braised Short Rib with Chive Crystal Dumpling and Ginger-Carrot Purée
