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
June 2, 2024 • 5 pm
Join us for one of most anticipated wine dinners every year our annual Bordeaux Dinner featuring the Wines of Bordeaux featuring sixteen wines from the 2015 to 2021 vintages. Mr. Dan Greathouse, Heidelberg Distributing Company, Ohio’s largest importer of Bordeaux Wine, will co-host this event.
Château La Rose Bellevue “Blanc” Blaye-Côtes de Bordeaux, France, 2021
First Course
Cream of English Pea, Montrachet Goat Cheese Medallion
Purée of English pea soup, sautéed panko breaded Montrachet medallion roasted red tomato coulis.
Château Carbonnieux “Blanc”, Pessac-Léognan, Bordeaux, France, 2020
Château Malartic-Lagraviere Blanc, Pessac-Léognan, Bordeaux, France, 2021
Second course
Pot-au-Feu of Braised Beef Cheeks & Veal Sweetbreads, Seasonal Morels
Braised beef cheeks in its natural juices, veal sweetbreads served over a Napa cabbage timbale filled with root vegetables and cannellini beans, topped with morel mushrooms veal consommé, crackling brioche.
Château L’Hetre “Raison d’Hetre”, Castillon-Côtes de Bordeaux- France, 2020
Château La Tour de By, Medoc, Bordeaux, France, 2019
MILIO VVS, St. Émilion Bordeaux, France, 2021
Third course
Char-Grilled Hudson Valley Quail, Truffle Glace de viande
Boneless breast of Hudson Valley quail, quail stuffing with root vegetables roasted Jerusalem artichoke mousseline and truffle reduction.
Château Du Glana, St. Julien, Bordeaux, France, 2019
Château Bellegrave, Pauillac, Bordeaux, France, 2019
Château Dufort -Vivens La Plantes, Margaux, Bordeaux, France, 2019
Fourth Course
Seasonal Northwest Morel Mushroom Risotto, 24-Month Aged Comté Cheese
Creamy Carnaroli rice flavored with seasonal Northwest Morels, and 24-month aged Comté cheese, herb butter, shaved Comté cheese.
Château St. Georges “Côte Pavie”, St. Émilion, Bordeaux, France, 2020
Château d’Issan, Margaux, Bordeaux, France, 2019
Château Haut Bages Liberal, Pauillac, Bordeaux, France,2019
Fifth course
Roast Tenderloin of Provimi Veal, Morel Mushroom Sauce & Roasted Bone Marrow
Tenderloin of milk fed veal, morel mushroom and celery root mousseline brunoise, roasted bone marrow Chimichurri, finished with a morel red wine sauce.
Château Pontet Canet, Pauillac, Bordeaux, France, 2019
Château Pape Clement, Pessac-Léognan, Bordeaux, France, 2019
Château Beychevelle, St. Julien, Bordeaux, France, 2019
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 Climens, Sauternes, Bordeaux, France, 2015
$245/Per Guest
Tax & Gratuity not included. All pricing reflects a cash & check payment.
A 2.75% non-cash/check adjustment is included in all other forms of payment.
All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transactions.
*Wines to be determined
Bordeaux!
Bordeaux, France
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