June 2018 RESERVE WINE PAIRINGS

$135 PER GUEST

arrival wine

MV Delamotte Champagne, Brut, Le Mesnil-sur-Oger, Cóte des Blancs, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly grand cru Chardonnay. Pinot Noir and Pinot Meunier are added to finish the personality of the wine. The finish is elegant and perfectly balanced with notes of white flesh fruit, pear, and ginger.

first course

2016 Marisa Cuomo White Blend, ‘Ravello’, Costa d’Amalfi, Campania, Italy

Pairing Notes: If you search for images of Ravello, Italy, you will be greeted by stunning pictures of the Amalfi Coast. We greet your dinner tonight with this blend of Falanghina and Biancolella from that very region. Notes of honeysuckle and fresh-cut daisy jump out to dance with the Hawaiian spearfish. The wine is light in body, with a good acidic backbone, and a stony minerality that is perfect with the orchard fruits and almonds.

second course

2015 Henri & Gilles Buisson Chardonnay, ‘La Perriere’, Saint Romain, France

Pairing Notes: Franck and Frederick Buisson pay homage to their family history of farming that dates all the way back to the 1100s. This wine is a true gem, with intense limestone aromas. The palate is rich with Gala apples and Bosc pears that are impeccable alongside the corn agnolotti and the wild pecan butter.

third course

2014 Maison Harbour Pinot Noir, ‘La Justice’, Gevrey Chambertin, France

Pairing Notes: Nicholas and Colleen literally quit their jobs and moved to France to pursue their passion for wine. Nicholas studied winemaking and Colleen studied the marketing aspect behind wine. Together they present us with this stunning glass that features aromas of forest floor and a palate that features mushrooms and just a hint of ripe cherry. This is a beautiful accompaniment to the Duck Breast.

fourth course

2015 Julien Pilon Syrah, L’Élégance du Caillou, Cornas, Rhone Valley, France

Pairing Notes: Julien Pilon described himself as a landless winemaker when he started on his own in 2010. Flavors of ripe cherry and black raspberry give way to notes of pepper and spice that play well with the peppered beef and morel mushrooms. The tannins are soft and luscious, providing a nice texture to complement the gold ‘fondue’.

dessert course

2014 Chateau Filhot Late Harvest White Blend, Sauternes, France

Pairing Notes: This estate was founded in 1709 and is still making delicious, botrytized wines that we will enjoy with the frangipane and apricot tarte. Ripe and honeyed notes of nectar and apricot lend themselves to your dessert.  The wine has a nice acidity that is refreshing for the palate, bite after bite, sip after sip.

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