Five Terroirs & Five Producers
Thursday, May 7, 2015 • 6:30 pm
Dreyfus, Ashby & Co.
purveyors of fine wines & spirits since 1946
Please join us for a very special night that will feature five principal winery owners showcasing what they do best, Pinot Noir. Our good friend Mark Kalachnik of Dreyfus, Ashby Imports assembled this tour with a focus on Pinot Noir producers, in their portfolio, from around the world.
The featured guests include Laurent Drouhin of Maison Joseph Drouhin from Burgundy, France; Martin Hofstatter of J. Hofstatter from Alto Adige, Italy; Charline Drappier of Champagne Drappier from Champagne, France; Kyle Thompson of Saint Clair Winery from Marlbourgh, New Zealand; and finally David Millman of Domaine Drouhin from the Willamette Valley, Oregon. This dinner is the only public event in which Domaine Drouhin is participating on this tour that is predominately a Pinot Noir Trade Seminar traveling around the country.
Each winery principal will participate and present two of their wines and explain the soil, climate, wine-making and unique conditions that help them to craft world class Pinot Noir based wines from their geographical locations.
Chef John D’Amico has created a splendid six-course dinner to accompany these terrific wines.
Scotch Barreled Smoked Salmon Croque-Monsieur, Jicama & Cucumber Salad
Pullman bread, filled with smoked salmon and Gruyère cheese, lightly egg-battered and sautéed, garnished with a jicama and cucumber salad.
Champagne “Rose,” Champagne Drappier, Urville • Champagne, France, NV
Seared Maine Diver Sea Scallops, Montrachet Goat Cheese, English Pea Purée
Maine diver sea scallops, topped with almond crusted Montrachet goat cheese and finished with an English pea purée, pea tendril.
Sauvignon Blanc “Pioneer Block 2 Swamp Block,”
Saint Clair Family Estate Marlborough, New Zealand, 2013
Seared Branzino Filet, Gras Pistas, Lemon Vinaigrette
Seared Mediterranean Bronzini, served with broccoli raab, herb-butter polenta topped with Gras Pistas, toasted pine nuts, garlic, basil, Italian parsley, mint and extra-virgin olive oil lemon vinaigrette.
Pino Bianco, J. Hofstätter, Alto Adige, Italy, 2013
Duck Confit, Cherry Glace de Viande
Napa cabbage timbale filled with root vegetables, raisin and duck forcemeat, topped with Duck confit and a cherry glace de viande.
Pinot Noir “Barthenau Vigna S. Urbano,” J. Hofstätter, Alto Adige, Italy, 2013
Pinot Noir “Pioneer Block,” Saint Clair Family Estate, Marlborough, New Zealand, 2013
House-Cured Kurobuta Pork Belly, Morel Mushroom Pinot Noir Reduction
Seared Black Berkshire pork belly simmered in its natural juices, seasonal morel mushrooms, pork and morel mushroom Pinot Noir reduction.
Pinot Noir “Laurène,” Dom. Drouhin Oregon, Willamette Valley, Oregon, 2012
Chambolle Musigny, Maison Joseph Drouhin, Burgundy, France, 2012
Chocolate Semi-Freddo, Huckleberry Coulis, Donatella Gelato & Hazelnut Florentine
Chocolate mousse pâté, huckleberry coulis with Donatella gelato, finished with a hazelnut Florentine cookie.
Moscato Rosa, J. Hofstätter, Alto Adige, Italy, 2013
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