A German Wine Dinner

with Dr. Dirk Richter of Max. Ferd. Richter

Thursday September 8, 2011 | 6:30 pm

Please join us Thursday September 8, 2011 as we welcome back Dr. Dirk Richter to Chez François. We will showcase eleven Rieslings from this award winning winery, focusing on different styles and terroirs of this terrific variety. Chef Join D’Amico has created a six-course dinner to compliment these wines.

The estate of MAX FERD.RICHTER has been in the ownership of the family for more than 300 years! Today this enterprise is one of the leading producers of top RIESLING-wines in the heart of the central Mosel area with total holdings of 40 acres and an annual production of about 10,500 cases.

MAX FERD.RICHTER not only produces fine RIESLING-wines which are well known throughout the world, such as “Wehlener Sonnenuhr”, “Graacher Himmelreich” and “Brauneberger Juffer”, but also two Monopoly top quality wines: “Mülheimer Helenenkloster” and “Veldenzer Elisenberg”. The possession of these vineyards dates from 1813 when one of the ancestors, by his personal courage, succeeded in preventing the plundering of Mülheim by Emperor Napoleon I.

MAX FERD.RICHTER supplies a large variety of single vineyard wines. The terroir of their steep vineyard sites is generally fresh weathering grey slate with different compositions of ferruginous (Brauneberg), mineral quartz (Veldenz) or clay parts (Graach, Wehlen, Mülheim); those make the character and flavour.

“The Mosel region is dominated by Riesling grapes and slate soils, and the best wines are grown in dramatic-looking steep vineyards directly overlooking the rivers. This region produces wine that is light in body, crisp, of high acidity and with pronounced mineral character. “

The Dinner Menu

Tuna Tartar & Smoked Salmon Canapés

A spicy-hot tuna tartar served in a potato crisp and smoked salmon topped with crème fraîche and caviar on toasted brioche.

Sparkling Riesling “Brut, Mülheimer Sonnenlay, Mosel, Germany, 2007

Roasted Heirloom Carrot & Curry Soup, George’s Bank Sea Scallop

Caramelized heirloom carrots puréed with cream, flavored with curry, Served with a seared Maine sea scallop.

Riesling “Classic”, Mosel, Germany, 2009
Riesling “Estate”,Mosel, Germany, 2009

Maryland Crab Cake, Cucumber & Ginger Coleslaw

Sautéed Maryland crab cake served on a bed of julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne infused olive oil, garnished with petit dill.

Riesling “Kabinett”,  Graacher Himmelreich, Mosel, Germany, 2008
Riesling “Kabinett”,  Wehlener Sonnenuhr, Mosel, Germany, 2008
Riesling “Kabinett”, Veldenzer Elisenberg, Mosel, Germany, 2006

Quiche Lorraine, Hollandaise

A flaky tart filled with an egg custard flavored with Gruyère cheese, applewood smoked bacon and leeks, topped with a classic hollandaise sauce.

Pork Tenderloin with Sautéed Apples

Roast tenderloin of pork served over spaghetti squash with sautéed apples, sun dried raisins and cherries.

Riesling “Spätlese”,  Mülheimer Sonnenlay “Feinherb”, Mosel, Germany , 2009
Riesling “Spätlese”,  Brauneberger Juffer Sonnenuhr, Mosel, Germany, 2008
Riesling “Spätlese”, Graacher Himmelreich, Mosel, Germany 2009

Riesling “Spätlese**”, Brauneberger Juffer Sonnenuhr “Cask 64”, Mosel, Germany, 2009

Ohio Peach Frangipane Tart

An Erie County peach tart with an almond paste and French vanilla bean ice cream

Riesling “Auslese”, Graacher Dompropst , Mosel, Germany, 2002

$90.00 per Person Tax & Gratuity not included.

[fblike style=”standard” showfaces=”false” verb=”like” font=”arial”]