A 2017 Beaujolais Nouveau Celebration

…Kysela Pere et Fils Imports

Friday, November 17, 2017 – 6:30 pm

All the grapes (Gamay) in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand-harvesting is mandatory.

Join us Friday, November 17, 2017 as we co-host our 26th annual Beaujolais Nouveau Celebration with Kysela Pere et Fils of Winchester, Virginia. Beaujolais Nouveau is always released the third Thursday of November, regardless of the start of the harvest. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. The Beaujolais “Noveau” dinner will feature thirteen wines from Fran Kysela’s outstanding portfolio.

Robert Parker on Kysela: “Kysela’s offerings all tend to be extremely pure, ripe, fruity wines…in short, faithful re ections of their appellations.”

“My philosophy on wine is one based on quality. Nothing else matters but the quality of the juice in the bottle. I look for wines that are true to type and classic in their flavors. I prefer wines that are fresh and bright and show good fruit/acid balance. I am not a new oak person, feeling that too much wood obscures true regional character. The wines I select are focused and on target. There is nothing more exciting than tasting a wine that hits the mark.” -Fran Kysela

Pre-Dinner Wine Tasting with Wines of Bordeaux region.

Cream of Butternut Squash Soup, Seared Maine Diver Sea Scallop

A purée of fall butternut squash soup, served with a warm red pepper salsa cruda, topped with a seared Maine diver sea scallop.

Vouvray “Clos le Vigneau”, Gaudrelle, Loire Valley, France, 2015
Côte-du-Rhône Reserve “Blanc”, Domaine Grand Veneur, Rhône Valley, France, 2016

Maine Lobster Quiche, Truffle Hollandaise

A flaky pie crust filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a truffle hollandaise sauce.

Viré-Clessé “Quintaine”, Domaine Guillemot-Michel, Burgundy, France, 2012

Wild Mushroom Truffle Ravioli & Duck Confit, Truffle Butter Sauce

Mushroom ravioli made with wild mushroom pasta, filled with fall wild mushrooms, topped with duck con t and black “Burgundy” truffles, truffle butter sauce and shaved Parmigiano-Reggiano.

Beaujolais “Nouveau”, Manoir du Carra, Beaujolais, Burgundy, France, 2017
Beaujolais “Julienas”, Manoir du Carra Beaujolais, Burgundy, France, 2015

Roasted Cervena Venison Chop, Venison Jus

Roasted New Zealand venison chop, served over a chestnut mousseline, topped with venison jus.

Côte-du-Rhone Village “Cairanne”, A Jaume, Les Travees, Southern Rhône Valley, 2015
Liarc “Reine des Bois”, Domaine Mordoree, Lirac, Southern Rhône Valley, France, 2015

Seared Wild Boar Loin, Truffle Boar Glace de Viande

Sous-vide wild boar loin, seared, herb truffle risotto, finished with a truffle boar glace de viande.

Rosso di Montalcino, Collemattoni, Tuscany, Italy, 2015
Rioja “Reserva”, Bodegas Luis Cañas, Rioja, Spain, 2011

Apple Frangipane Tart, Madagascar French Vanilla Bean Ice Cream

An apple frangipane tart, filled with Ohio golden delicious apples, served with Madagascar French Vanilla Bean ice cream and an apricot glaze.

Pommeau de Normandie, Morin Normandy, France, 2015

$110 per person Tax & Gratuity not included
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