"An Evening in France" High-End Tasting (Limited Seating Event)

     Thursday February 28, 2019

Reservations Closed
Course Pairing / Description Wine
Hors D’oeuvres Canapes de Crevettes, Caviar et Blinis, Filet de Boeuf Moderne (Shrimp Toast , Caviar & Blinis, Crostini filet of Beef Modern Style)
Domaine Louis Moreau is a 124 acre estate based in the heart of the Chablis appellation. Louis and his wife Anne founded the domain in 1994 and own parcels in four of Chablis’ seven grand cru climates. All of Louis’ decisions in the vineyard and cellar are meant to bring out the personality of each terroir. Vineyards are farmed lutte raisonnée (a sustainable culture minimizing the use of chemicals in the vineyard) with some of the premier cru and grand cru vineyards in conversion to complete organic. Petit Chablis and Chablis are machine-harvested while the premier and grand crus are hand-harvested. The wines are vinified and aged in stainless steel tanks and receive a light filtration before bottling. Chablis Vaulignot Premier Cru sits in a side valley on the left bank of the Serein and the soils have a higher proportion of clay than other premier crus giving it a rounder profile. Grapes are hand-harvested and vinified by spontaneous fermentation in stainless steel tanks. The wine goes through 100% malolactic fermentation and ages 18 months on the fine lees before bottling. Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaulignot Premier Cru has a classic Chablis character, with an elegant minerality and a rich, full palate. It has hints of mint and pineapple on the nose, and a long finish. Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches or fresh goat cheese.
Domaine Louis Moreau Chablis Vaulignot Premier Cru 2016
Seafood Course Saute’s Escargots a la Bourguignonne Avec Champignons (Sautéed Escargot with Wine & Cremini Mushrooms)
Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak. The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years Gevrey-Chambertin Les Seuvrées is a lieu-dit (small area) lying directly below the grand cru of Charmes-Chambertin. Seuvrées comes from the Latin “separatas” and was named because the plot is separated by the borders of Gevrey and Morey. It is from clay-limestone soils with round stones of varying sizes. Les Seuvrées delivers classic Gevrey-Chambertin flavors of black fruit, licorice, violets, and spices with an underlying earthiness. Fifty-year-old vines bring unexpected richness and depth to this village-level bottling. The wine is a pure expression of its terroir thanks to its élevage in a combination of used oak and clay jars. Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or foods rich in umami.
Domaine Michel Magnien et Fils Gevrey-Chambertin Les Seuvrées 2016
Salad Course Salade Nicoise, De Homard, Petits Pois, Tomates (Field greens, Lobster Meat, English Pea’s, Hybrid Cherry Tomatoes)
Listrac-Médoc is a Bordeaux “left bank” appellation, in which Cabernet Sauvignon usually predominates. Château Fourcas-Borie, owned by Bruno Borie of Chateau Ducru Beaucaillou, aims at producing an elegant top-quality wine. Great efforts are made regarding both the cultivation of the vineyard and the elaboration of the wine. The 74 acres of vineyards are planted to Cabernet Sauvignon, Merlot, and Petit Verdot on a terroir of clay and limestone. After sorting and de-stemming, the grapes were put in stainless steel vats with daily pump-overs. The vats range in size from 790 to 5,800 gallons to allow for a parcel by parcel vinification. The wine was aged for 12 months in 30% - 50% new French oak. The skills of five coopers were used along with various degrees of toast in order to give the final wine the aromatic complexity required. The Listrac-Medoc is deep purple in appearance with defined aromas of mocha with black cherry and currant fruit, and is 60% Merlot, 40% Cabernet Sauvignon. It is juicy on the palate with plum-like texture and dark, ripe fruits underscored by lots of spice.
Château Fourcas-Boire Listrac-Médoc 2012
Pork Course Poitrine de Porc Poelee avec Polenta (Pan seared Pork Belly served with Polenta)
Laurent Cognard began domaine bottling his family's wines in 1997 and today farms 26 acres of vines in the appellations of Montagny, Mercurey, and Pouilly-Loché. The specialty of the domaine is white wine, though a small amount of Mercurey rouge is also produced. The vineyards are farmed lutte raisonée. The region of Côte Chalonnaise extends 16 miles from the southern end of the Côte d'Or to the Mâconnais in the south. Soils are like the Côte d'Or with weathered limestone and clay. Laurent Cognard's 26 acres are spread across Montagny, Mercurey, and Pouilly-Loché in the Mâconnais. Montagny Les Bassets Premier Cru is the flagship wine of the domaine. The vineyard lies near the commune of Buxy with the lower portion classified as village and the upper portion classified as premier cru. The 5.8-acre upper portion belongs entirely to Laurent Cognard. The vineyard has an eastern exposure with limestone soil and an average vine age of 25 years. The wine is aged in a combination of 10% new 60 gallon Burgundian pièce and 132 gallon puncheons. White wines from the Côte Chalonnaise are sometimes leaner and tarter than those from the Côte de Beaune despite being further south. The hilly terrain draws in cool westerly winds which delays ripening and brings freshness to the wines. Limestone soils give an underpinning of minerality and oak aging lends warmth and texture. White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Oak-aging lends itself well to grilled fish, starches, butter, and toasted nuts.
Laurent Cognard Montagny Les Bassets Premier Cru 2016
Beef Course Filet de boeuf jus de viande Duchesse et Asperges, Huile de Truffe (Beef Tenderloin, Meat Jus, Duchess Potatoes, Asparagus with Truffle Oil)
Bordered to the north by the Barbanne Creek, to the east by the village of St. Émilion and to the south and west by the town of Libourne, on the right bank, Pomerol is the smallest of all Bordeaux appellations, but commands global recognition. Clos Beauregard is a 15 acre plot that runs across the lower stretches of the Château de Beauregard, to which it was attached up until the 1930’s. The Merlot of the Pomerol region is famed for producing some of the most plush and velvety-textured wines in the world. Clos Beauregard is planted to 93% Merlot, 4% Cabernet Sauvignon and 3% Cabernet Franc with an average vine age of 40-years. The vineyards are planted on a mix of light gravelly sand and clay soils and are 100% hand-harvested and fermented in temperature-controlled vats. Since 2011, the vinification has been supported by famed consultant Michel Rolland. The Pomerol has deep purple hues and shades of garnet red are complemented by aromas of blueberry jam, violets, vanilla, and spice. The palate is plush and velvety, with flavors of black cherry fruit and notes of blackberry jam, coffee, cocoa powder, plum, and smoke. This wine pairs well with grilled red meats, stews or cheeses.
Clos Beauregard Pomerol 2012
Dessert Course Crème Brulee aux Fruits Frais (Classic Crème Brule with Fresh Mix Berries)
This wine comes from famed Bordeaux negociant and Sauternes expert, Bill Blatch. Since 1995, Bill has used his enviable list of contacts in Sauternes to make La Fleur d’Or. He buys top-notch parcels of wine from small lesser known properties as well as some from well-known chateaux. The final blend is always a lively, fresh yet still botrytised wine perfect for no fuss consumption. The vineyards of the numerous small estates are mostly in Barsac, where the misty morning microclimate encourages the growth of botrytis. The average age of the vines is 35 years, and the soils are predominantly red, ferruginous clay with some gravel. The botrytis grapes are hand-harvested and the wine is traditionally vinified in small steel vats. The wine is then aged for one year in barrels followed by an additional year in steel vats. A traditional blend of Sauvignon Blanc and Semillon, La Fleur d'Or Sauternes has an elegant yellow appearance with aromas of candied apricot, peach, mango along side toasty hints. The palate has a vivacious attack with a remarkable balance between freshness and botrytis.
La Fleur D’Or Sauternes 2014