Undiscovered France
Reservations Closed
| Course | Pairing / Description | Wine |
|---|---|---|
| Hors D’oeuvres |
Shrimp-Roasted Garlic Aioli with Celery, Radish, and Endive
Sweet Short Rib Crostini with White Cheddar, Baguette
The Sauvion Vouvray is sourced from 30-year-old vines planted in calcareous soil, the grapes are fermented in temperature-controlled stainless-steel tanks for 30 days. Three months sur lie aging adds warm aromas and a creamy mouthfeel. The nose features notes of honeysuckle and rope citrus fruit. On the palate, the wine is off-dry and medium bodied with food-friendly acidity. Flavors of honey, ripe pear, and dried fruit lead to a long finish. Pair this medium bodied wine with medium bodied dishes. Highlight the floral and citrus notes with goat cheese or fresh fruits, or use the delicate sweetness to combat spicy dishes, especially Thai food. |
Sauvion Vouvray 2020
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| Salad Course |
Pea & Little Gem Salad with Farro, Radish, and Pecorino
The grapes for Les Charmes are hand and mechanically harvested, then pressed in a pneumatic press. The alcoholic fermentation is carried out in temperature-controlled, stainless-steel vats at a constant temperature of 16 to 18°C. The wine undergoes malolactic fermentation before it is matured with its lees in stainless-steel vats prior to bottling. The nose is fresh with notes of nuts, honey and citrus fruits. Medium body on the palate with delicate fruit flavors and a slightly spicy finish. Pair this medium-bodied wine with medium-bodied dishes, highlight citrus flavors with fresh oranges and lemon zest, or enjoy with classic Burgundian dishes like escargot. |
Cave de Lugny Macon-Lugny Les Charmes 2020
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| Seafood Course |
Gulf Shrimp with Citrus, Tomato, Cippolini, and Spinach Nage
The fermentations for La Jassine were done with native yeast entirely in raw concrete tanks. One third of the fruit was fermented whole cluster (with stems) which was particularly important to balance the more powerful flavors from the hot vintage and low yields with spice and savory notes of stems. The fermentations were ultra-slow, taking on average 30 days on the skins. A small percentage of the wine, about 3%, was aged in new French oak with the rest staying in concrete. The resulting wine is beautiful on the nose with brooding raspberry, black cherry, garrigue (rosemary, thyme), chocolate and tobacco which builds and concentrates on the palate. The mouthfeel is rich without being heavy and maintains freshness thanks to the hilltop fruit and norther latitude. Tannins are soft, round and inviting. |
Bieler Pere et Fils La Jassine 2020
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| Beef Course |
Hanger Steak with Carrots, Peas, and Crisp Fingerling Potatoes
Cigalus is a heady mix of international and local varietals: Syrah, Merlot, Caladoc, Cabernet Franc, Grenache Noir, Cabernet Sauvignon and Carignon. Hand-picked grapes are placed in small wooden crates to preserve their condition and avoid any crushing. Carignan and Syrah are vinified separately with carbonic maceration and all other varietals are in the traditional way, placed in new French oak barrels for 12 months after fermentation and bottled unfiltered. Complex, rich, bold yet nuanced, the nose has tons of red and black fruit (ripe strawberries, dark cherries, blackberry, plum), coffee, cacao, cigar box, slight toast but not overly oaked and pepper with an intense palate (fruit, coffee and pepper) and long finish. Could be decanted but was beautifully drinkable as is. With its complexity and at 15.5% abv this would be amazing with rack of lamb, duck confit, roasted meat, or extra ripe strong cheese. Wine Spectator 91 points |
Gerard Bertrand Cigalus Rouge 2019
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| Dessert Course |
Carrot Cake with Carrot Jam, and Sweet Creamy Glaze
“Les Bartavelles” means the Royal Partridges in French. This wine is from one of the best terroirs in the appellation which has rolled river pebbles which deliver a wine of elegance, richness, and structure. The wine undergoes 4 days of pre-fermentation maceration followed by seven days of fermentation in steel vats at a controlled temperature of 82.4°F. Three weeks of maceration at 86°F. The juice spends 18 months in large oak barrels and a small portion is aged in small, one- to three-year-old barriques. Dark purple color. On the nose, lovely scents of ripe red fruit, licorice and sweet spice. A powerful and full-bodied wine with rich notes of blueberry, wild herbs and lots of spice. Pairs exceptionally well with game, hearty stews, steaks and Italian dishes. Wine Enthusiast 90 points |
Jean-Luc Colombo “Les Bartavelles” Châteauneuf-du-Pape 2019
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| Chip Wine |
Gevrey-Chambertin is one of the finest viticultural villages of the Côte de Nuits. In 1847 Gevrey-Chambertin was the first village of the Côte d'Or to join the village name with that of one of its Grand Crus - hence 'Gevrey-en-Montagne' became 'Gevrey-Chambertin'. Planted only with Pinot Noir, here one finds the complete hierarchy of the Burgundian appellations: to the north, the premiers crus and to the south the grand crus. The village appellations are gathered on the bottom of the slope. The sparse and pebbly limestone rich brown-red soils give Gevrey-Chambertin wines power and body. A great Côte de Nuits Classic, Gevrey-Chambertin reveals aromas of lightly wooded blackcurrant. On the palate blackcurrant and liquorice blend beautifully and are accompanied by a slight peppery finish, enhanced by silky tannins. Wine Spectator: 92 points |
Latour Gevrey Chambertin 2018
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