Bordeaux is a region dominated by the production of red wine. Close to 90% of Bordeaux wine is red. The most widely planted grape variety is Merlot, followed by Cabernet Sauvignon.
with Monsieur Dan Greathouse
Sunday, May 7, 2017, 5:00 pm Dinner
Our Annual Bordeaux dinner takes place Sunday May 7, 2017. This years dinner features sixteen wines-four white wines and twelve red wines. In the past fifteen years Bordeaux producers have modernized the way they do things in their vineyards and in their cellars. Today they are making terrific wines with upfront fruit flavors, silky textures that can be enjoyed early or can be cellared for years of enjoyment. Bordeaux is the largest fine-wine district on earth and this dinner is a great way to explore and enhance your knowledge of these wines.
Dan Greathouse of Heidelberg Distributors and Kimberly Keslin of LD Vins SAS- Bordeaux- France will co-host this dinner with us. Dan has been visiting wine Châteaus in Bordeaux for decades. He is an expert in this region and will lead us in this tasting.
LD Vins USA was Founded in 1992 by childhood friends Thierry Decré & Frédéric de Luze of Château Paveil de Luze, Margaux. Their mission was to form a company to bring the finest wines of Bordeaux from Classified to Petite Châteaus to the world.
With an office located on the banks of the Garonne River, the company now sells wines in over 50 countries, carefully storing the wines in perfectly maintained temperature and humidity controlled conditions
Chef John D’Amico will prepare a six-course dinner to compliment these wines.
Cream of English Pea Cappuccino, Montrachet Goat Cheese Espuma
An amuse bouche of puréed English pea soup, topped with a goat cheese foam.
Clarendelle Rose’, Haut Brion, Pessac-Lèognan, 2015
Hawaiian Ahi Tuna, Petit Arugula & Heirloom Tomato Salad, Calamansi Vinaigrette
A cold, lightly-peppered and seared premium Hawaiian Ahi Tuna, heirloom tomato and petit arugula salad, finished with Calamansi vinaigrette dressing and 12 month aged Comté cheese.
Château Carbonnieux Blanc, Pessac-Lèognan, 2013
Aile d’Argent, Mouton Rothschild, Pauillac, 2013
Duck Ravioli & Pekin Duck Rillette, Spring Morel Mushrooms & Truffle Butter Sauce
Ravioli made with mushroom pasta, with spring wild mushroom, with a quenelle of Pekin duck Rillette, spring morel mushrooms, and white Alba truffle butter sauce, shaved aged Parmigiano-Reggiano cheese.
Le Haut Médoc de Branaire-Ducru, Haut-Médoc, 2010
Le Comtes de Malartic, Pessac-Lèognan, 2010
Le Haut-Médoc d’Issan, Haut-Médoc, 2010
Pot-au-Feu of Russian Wild Boar, Rabbit & Veal Sweetbreads, Trio Consommé
Wild boar, rabbit, and veal sweetbreads served over a Napa cabbage timbale filled with root vegetables and cannellini beans, topped with a rich boar, rabbit and veal consommé, crackling brioche.
Le Conseiller, Bordeaux Superieur, France, 2010
Château Siaurac, Lalande de Pomerol, 2013
Les Haut de Croix Labrie, St. Émilion, 2012
Char-Grilled Angus Beef Teres Major, Roasted Bone Marrow & Bordelaise sauce
Char-grilled Teres major tender, sautéed potato herb cake, roasted bone marrow, finished with a classical Bordelaise sauce of bone marrow bits, shallots and red wine Espagnole.
Château Pape Clément, Pessac-Lèognan, 2012
Sarget de Gruaud-Larose, St. Julien, 1999
Gassies, Margaux, 2010
Roast Striploin of Provimi Veal, Hickory-Smoked Spring Morel Mushrooms
English cut striploin of Provimi veal, morel mushroom risotto, hickory smoked wild mushroom sauce.
Château Paveil de Luze, Margaux, 2012
Château Marojallia, Margaux, 2007 Château Margaux, Margaux, 2013
Stewed Spring Strawberry Rhubarb François, Papillon, Raw Ewe Roquefort
Stewed spring strawberry rhubarb in sauterne, served over hazelnut tuile cookie with Roquefort cheese.
Château de Fargues, Sauternes, 2007
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