With Maison Joseph Drouhin
Thursday, October 23, 2014 • 6:00 pm
Join us Thursday, October 23, 2014 as we welcome the legendary Domaine of Burgundy Maison Joseph Drouhin to Chez François. We will taste nine wines from their two properties in Burgundy, France and the Willamette Valley in Oregon.
Founded in Beaune in 1880, Maison Joseph Drouhin’s cellars have spread from the historical Cellars of the Dukes of Burgundy and the Kings of France in Beaune (12th-18th centuries) to the Moulin de Vaudon, an 18th Century watermill in Chablis. Today, the fourth generation is at the helm. Each has his role to play in imposing the Family “Charter of Excellence.”
A strict attention to detail, self-imposed discipline, a desire to learn, a rigorous sense of values, passion and daring, are the qualities that have been handed down through the generations, together with the art of winemaking and a never ending search for quality.
Four Drouhin generations have learned how to carefully observe the land, the vine, and the grape, humbly drawing lessons from every detail. The methods used bring together experience and innovation.
In 1957, Robert Drouhin became the third generation to run the business. He first “discovered” Oregon on a 1961 visit, and then again during the 1979 and ’80 blind tastings in Paris and Burgundy (the latter of which Robert organized) that put Oregon wines on the world map. Robert recognized that it was Oregon, more so than California, whose soils and climate could unlock the complexities and potential of Pinot Noir and Chardonnay in the United States.
Quail Egg, Cheese Espuma, Black Truffles
Poached quail egg served in a ramekin, topped with a Parmigiano-Reggiano cheese soufflé, garnished with fresh shaved Burgundy “black” Truffles.
Chardonnay “Arthur”, Domaine Drouhin, Willamette Valley, Oregon, 2012
Chassagne-Montrachet, Joseph Drouhin, Côte de Beaune·Burgundy, France, 2011 Chablis “Vaudon”, Joseph Drouhin, Chablis·Burgundy, France, 2013
Coquilles Saint Jacques à la Parisienne
Maine Sea Scallops, sautéed, served in a fish velouté sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Parmigiano-Reggiano cheese, served in a natural sea scallop shell with duchess potatoes.
Chablis “Les Clos”, Joseph Drouhin, Chablis·Burgundy, France, 2012
Clos de Mouche “Blanc”, Joseph Drouhin, Côte de Beaune·Burgundy, France, 2011
Chassagne-Montrachet “Marquis Laguiche”, Joseph Drouhin
Champignons Savages de Saison, Beurre Plugra
A fall tasting of seasonally fresh sautèed wild mushrooms with Plugra butter.
Pinot Noir “Cloudline” Domaine Drouhin Oregon, Willamette Valley, Oregon, 2012
Pinot Noir “Estate”, Domaine Drouhin Oregon, Willamette Valley, Oregon, 2012
Pinot Noir“Laurène”, Domaine Drouhin Oregon, Willamette Valley, Oregon, 2012
Pot-au-Feu, Fall Vegetables
A combination of rabbit, duck and veal sweatbreads served with stewed seasonal vegetables and cannellini beans in a rich veal and vegetable broth and crackling brioche.
Short ribs braised in red wine and beef broth flavored with garlic,
onions mushrooms and and lardoon.
Côte de Beaune, Joseph Drouhin, Côte de Beaune·Burgundy, France, 2011
Clos de Mouche “Rouge”, Joseph Drouhin, Côte de Beaune·Burgundy, France, 2011 Chambolle Musigny, Joseph Drouhin, Côte de Nuits·Burgundy, France, 2012
Fruits Napoleon, Berry Coulis
A flaky pastry filled with Chantilly and Bavarian cream with seasonal strawberries, blackberries and raspberries, drizzled with a berry coulis.
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