With John Junguenet of Alain Junguenet Selections
Friday, October 6, 2017 • 6:30 pm
Please join us as we explore the Rhône Valley of France with John Junguenet of Alain Junguenet Selections. Alain Junguenet made a name for himself as a Grand Prix race car driver, before turning his passion for wine and his friendship with many of France’s foremost vignerons into a second career that has brought him additional notoriety.
“The name Alain Junguenet on a bottle,” wrote Robert Parker in December 1991, “is an indication of a fine wine that is probably undervalued in terms of its quality,” and that continues to remain true today. Alain’s son, John works closely with his father to continue the tradition of sourcing high-quality, good value selections from across France. This exceptional collection of small, family-owned and farmed estates brings the consumer direct access to high-quality micro-production wines.
Junguenet’s initial strengths were in the wines of the south of France, “… particularly [in] Châteauneuf-du- Pape and Languedoc-Roussillon, the quality of Junguenet’s portfolio stands out. He was one of the first importers to recognize the vast unexploited potential that existed in these two regions. In terms of importers, he is ‘Mr. Châteauneuf- du-Pape,’ with portfolio…of serious estates making high-quality wines.”
–The Wine Advocate, 12/9
Provençal Root Vegetable Soup with Pistou
White bean and fennel soup enriched with pesto and parmesan cheese.
Saint-Peray Blanc “les Figuires” Bernard Gripa, Norhern Rhône, Valley, 2011
Cocotte Potted Quail Egg, Black Truffle
Quail egg, served in a ramekin, filled with Ubriaco cheese fondue and grated Parmesan Reggiano cheese, topped with a poached quail egg and freshly-shaved black truffles.
Châteauneuf-du-Pape “Blanc”, Clos Des Papes, Southern Rhône, Valley, 2011
Châteauneuf-du-Pape “Blanc”, Le Vieux Dojon, Southern Rhône, Valley, 2005
Cassoulet of Duck, Duck Broth
Roast Duck Breast served over a Napa cabbage timbale filled with simmered white beans, duck con t, pancetta bacon and caramelized shallots, topped with a rich duck broth.
Le Petit Vin d’Avril Rouge, Clos des Papes, Southern Rhône, Valley, 2015
Côtes du Rhône Rouge, Domain Olivier Hilliare, Southern Rhône, Valley, 2015
Lirac Rouge, Domaine Lafond, Southern Rhône, Valley, 2015
Braised Lamb Shank Confit, Jardinière
Braised lamb shank slowly cooked in its natural juices and a mirepoix of root vegetables with sauce au natural.
Châteauneuf-du-Pape, Le Vieux Dojon, Southern Rhône, Valley, 2015
Châteauneuf-du-Pape, Moulin Tacussel, Southern Rhône, Valley, 2015
Châteauneuf-du-Pape, Mas De Boislauzon, Southern Rhône, Valley, 2015
Char-Grilled Berkshire Pork Tenderloin,
Hickory Smoked Wild Mushroom & Huckleberries, Char-grilled pork tenderloin, butternut squash purée, finished with smoked fall wild woodland mushroom mountain huckleberry reduction.
Châteauneuf-du-Pape “Cheante Le Merle”, Bosquet des Papes, Southern Rhône, Valley, 2015
Châteauneuf-du¢-Pape “Cuvée du Quet”, Mas De Boislauzon, Southern Rhône, Valley, 2015
Chocolate Mousse & Hazelnut Crepe Torte, Berry Coulis
Layered crepe torte with chocolate mousse, topped with chocolate Chantilly cream seasonal berries and berry coulis.