With Monsieur Dan Repata of Wine Trends
Thursday, November 1, 2018 • 6:30 pm
Our annual Truffle Kickoff dinner is Thursday, November 1, 2018. We invited Dan Rapata of Wine Trends to be our guest host. Wine Trends offers a wealth of great wines that pair nicely with black truffles.
When we choose wines for our annual dinner, we look for those that are strong enough to stand with truffle flavors, yet not interfere. We look for wines that have an earthy aroma, are medium-bodied, low in acidity and also cleanse the palate. If we can find a wine with mushroom notes, even better.
Aged wines pair perfectly with truffles. They bring out the best in truffle flavors and acquire an earthy flavor which perfectly complements the earthy tones of the truffle.
We have a great lineup of wines from Sparkling, White and Red Burgundy to The Rhône Valley and Bordeaux and over to Northern Italy and even a unique wine from Portugal. This is a don’t miss happening that features a seven-course truffle dinner with eleven wines.
Duo of Scrambled Eggs & Truffles, Truffle Cappuccino
Scrambled brown eggs, seasoned with truffle butter, garnished with black “Burgundy” truffles
N°69 Crémant de Bourgogne, JCB, Burgundy, France, NV
Sea Scallop En Croûte, Black Truffle Butter
A Maine diver sea scallop baked in its natural shell, filled with sliced black “Burgundy” truffles and truffle butter, wrapped in puff pastry.
Meursault “Vieilles Vignes”, Maison Roche de Bellene, Burgundy, Frnace 2015
Soufflè au Fromage, Black Truffle and Quail Egg
Ubriaco and Parmigiano-Reggiano cheese, oven baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.
St . Joseph “Blanc”, Domaine Faury, Northern Rhône Valley, France, 2015
A purée of fall wild mushrooms and black “Burgundy” truffles, seasoned with white truffle oil and finished with steamed cream.
Domaine de la Vougeraie Nuits-Saint-Georges “Les Corvees Pagets” Premier Cru, Côte de Nuits, Burgundy, France, 2014
Char-Grilled Farmed Raised Coturnix Quail, Black “Burgundy” Truffle Butter
Char-grilled quail filled with a quail and truffle forcemeat, serve with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce.
Barolo “Castiglione”, Vietti, Piedmont, Italy, 2013
Barbaresco “Martinenga”, Marchesei Di Gresy, Piedmont, Italy, 2013 Châtenuef du Pape, Vieu Telegraph, Rhône Valley, France, 2014
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
Brunello di Montalcino “Tenuta Nuova”, Casanova di Neri, Tuscany, Italy, 2012 Bandol, Domaine de Terrebrune, Bandol, France, 2012
Douro Red, Roquettes et Cazes, Douro Valley, Portugal, 2013
White Truffle Ice Cream
French vanilla bean ice cream flavored with White “Alba” Truffles and truffle honey, served over an almond tuile and seasonal berries.