In the ancient days, the Bordeaux region was famed for its white wine. The transition to red occurred in the 1970s, as Bordeaux’s signature red blend began to rise in popularity. The British were among the first consumers to appreciate red Bordeaux, which they called ‘claret’.
A Bordeaux Wine Dinner
With Monsieur Daniel Greathouse
Sunday, May 21, 2023 • 5:00 p.m.
Join us for one of the most anticipated wine dinners every year our annual Bordeaux Dinner featuring the Wines of Bordeaux. Mr. Dan Greathouse, Heidelberg Distributing Company, Ohio’s largest importer of Bordeaux Wine, will co-host this event.
Clarendelle Rosé, The Dillon Family, Bordeaux, France, 2021
A Duo of Montrachet Goat Cheese & Roasted Vegetable Terrine, Morel Mushroom Cappuccino
A seasonal vegetable terrine wrapped in leeks, layered with asparagus, roasted zucchini, squash, turnips and Montrachet goat cheese, sauced with heirloom carrot & pea purée and a cappuccino of purée of morel mushrooms topped with steamed creamed.
Bordeaux Blanc “G”, Château Guiraud, Bordeaux, France, 2020
Chardonnay, Hubert de Boüard, Vin de Pays de l’Atlantique, France, 2018
Pot-au-Feu of Texas Wild Boar, Venison & Veal Sweetbreads, Trio Consommé
Wild boar, Venison and veal sweetbreads served over a Napa cabbage timbale filled with root vegetables and cannellini beans, topped with a rich boar, venison and veal consommé, crackling brioche.
Château Le Boscq, Saint-Estèphe Cru Bourgeois, Bordeaux, France, 2019
Château Belgrave “Grand Cru Classé”, Haut-Médoc, Bordeaux, France, 2019
Château du Glana, Saint-Julien, Bordeaux, France, 2018
Char-Grilled Hudson Valley Quail, Black Currant
Boneless breast of Hudson Valley quail, filled with a currant stuffing roasted sweet potato mousseline and Black currant reduction.
Château Les Carmes de Haut Brion “Le C”, Pessac-Léognan Bordeaux, France, 2018
Château Larrivet-Haut-Brion, Pessac-Léognan, Bordeaux, France, 2019
Haut-Bailly II, Château Haut-Bailly, Pessac-Léognan, Bordeaux, France, 2019
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 Quintus“Le Dragon De Quintus”, Saint-Émilion Grand Cru, 2018
Clos de L’Oratoire a, Grand Cru Classé, Saint-Émilion, 2018
Château Fleur Cardinale, Grand Cru Classé, Saint-Émilion, 2019
Roast Tenderloin of Black Angus Beef, Morel Mushroom Sauce & Roasted Bone Marrow
Tenderloin Angus beef lightly peppered, morel mushroom and Jerusalem artichoke brunoise, roasted bone marrow Chimichurri, finished with a morel red wine sauce.
Château Gracia, Saint-Émilion, Bordeaux, France, 2015
Château Pape Clément “Grand Cru Classé de Graves”, Pessac-Léognan , Bordeaux, France, 2019
Château Pontet Canet, Pauillac”, Bordeaux, France, 2019
*Château Haut-Brion, Pessac-Léognan 1er Grand Cru Classé , Bordeaux, France, 2016
*Supplemental 1.5 oz pour $50
Asian Pear Frangipane Tart, Madagascar French Vanilla Bean Ice Cream, Sauterne Coulis
A fruit frangipane tart filled with Asian pears, served with Madagascar French Vanilla Bean ice cream, finished with a Sauterne glaze.
Château Guiraud, Sauternes 1er Cru, Gravess·Bordeaux, France, 2008
Tax & Gratuity not included.
All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transactions.
One of the most important wine regions of the world, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic Ocean by a coastal pine forest, this relatively flat region has a mild maritime climate, marked by cool wet winters and warm summers. Annual weather differences create significant vintage variations, making Bordeaux an exciting region to follow. One third of the good quality wine in France comes from Bordeaux. Bordeaux is 57 appellations, about 7,000 wine-producing châteaux, and 13,000 wine growers. The large diversity of Bordeaux suggests an equal diversity of soil.
The Gironde estuary, a defining feature of Bordeaux, separates most of the region into the Left Bank and the Right Bank. Farther inland, where the Gironde splits into the Garonne and Dordogne Rivers, the bucolic, rolling hills of the area in between, called Entre-Deux-Mers, is a source of great quality, approachable reds and whites.
The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as the region’s most famous chateaux. Merlot is important here as the perfect blending grape for Cabernet Sauvignon adding plush fruit and softening Cabernet’s sometimes hefty tannins. Cabernet Franc, Petit Verdot and Malbec may also be used in the Left Bank blends.
Merlot is the principal variety of the Right Bank; Cabernet Franc adds structure and complexity to Merlot, creating wines that are concentrated, supple, and more imminently ready for drinking, compared with their Left Bank counterparts. Key appellations of the Right Bank include St. Emilion and Pomerol.
Dry and sweet white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling wine are made in Bordeaux as well.