Fete du Bordeaux
Join us in welcoming ambassadors from some of the great Bordeaux châteaux who travel annually to a select number of cities here in the US, and present their current vintage release to wine lovers. We’ll sample the highly touted 2016 vintage as it is about to be shipped across the Atlantic as well as enjoy some of the finest older vintages produced in recent years from these renowned estates. The evening will begin with a Champagne reception with passed hors d’oeuvres followed by a sumptuous five-course dinner prepared by Chef Maiki Le to accompany each flight of wines. The dinner will include 15 wines to be presented.
Only $189 (including tax & gratuity). Visit The Wine House website, www.winehouse.com/product/fete-du-bordeaux-wine-dinner-monday-january-21-2019-700-pm/, to reserve now.
Only $189 (including tax & gratuity). Visit The Wine House website, www.winehouse.com/product/fete-du-bordeaux-wine-dinner-monday-january-21-2019-700-pm/, to reserve now.
Fete du Bordeaux
Monday, January 21, 2019
Menu
Welcome Reception
Crispy Goose Fat & Potato Wontons, whipped crème fraîche
Lobster & Butternut Squash Soup Sips, chives
Gioia Burrata & Crushed Olives, mini toasts
Champagne Henriot Brut Millésime 2008
First Course
Ahi Tuna Tartare, white sturgeon caviar, cucumber, radish, grapefruit granita, Raineri extra virgin olive oil
2017 Blanc de Lynch Bages
Second Course
Seared King Cole Duck Breast, napa cabbage roulade with leg confit & wild rice, carrot puree, veal demi
2016 Petit Figeac
2016 Château Figeac
2016 Château Mauvesin-Barton
2016 Château Ormes de Pez
2016 Château Langoa Barton
2016 Château Lynch Bages
2016 Château Léoville Barton
Third Course:
Roasted New Zealand Lamb Sirloin, yogurt spaetzle, peas, scallions, cranberry chutney, red wine demi
2011 Château Figeac
2007 Château Langoa Barton
2006 Château Lynch Bages
Fourth Course:
Three Cheese Plate: Cypress Grove’s Truffle Tremor, Cowgirl Creamery’s Red Hawk, Fiscalini’s San Joaquin Gold
2002 Château Figeac (from Magnum)
2001 Château Lynch Bages
2004 Château Léoville Barton
Fifth Course:
Winter-Spiced Apple Bread Pudding, McConnell’s salted caramel ice cream, toasted almonds, toffee sauce
2010 Château Suduiraut
Wines will be available for pre-order at special prices following the dinner.
Crispy Goose Fat & Potato Wontons, whipped crème fraîche
Lobster & Butternut Squash Soup Sips, chives
Gioia Burrata & Crushed Olives, mini toasts
Champagne Henriot Brut Millésime 2008
First Course
Ahi Tuna Tartare, white sturgeon caviar, cucumber, radish, grapefruit granita, Raineri extra virgin olive oil
2017 Blanc de Lynch Bages
Second Course
Seared King Cole Duck Breast, napa cabbage roulade with leg confit & wild rice, carrot puree, veal demi
2016 Petit Figeac
2016 Château Figeac
2016 Château Mauvesin-Barton
2016 Château Ormes de Pez
2016 Château Langoa Barton
2016 Château Lynch Bages
2016 Château Léoville Barton
Third Course:
Roasted New Zealand Lamb Sirloin, yogurt spaetzle, peas, scallions, cranberry chutney, red wine demi
2011 Château Figeac
2007 Château Langoa Barton
2006 Château Lynch Bages
Fourth Course:
Three Cheese Plate: Cypress Grove’s Truffle Tremor, Cowgirl Creamery’s Red Hawk, Fiscalini’s San Joaquin Gold
2002 Château Figeac (from Magnum)
2001 Château Lynch Bages
2004 Château Léoville Barton
Fifth Course:
Winter-Spiced Apple Bread Pudding, McConnell’s salted caramel ice cream, toasted almonds, toffee sauce
2010 Château Suduiraut
Wines will be available for pre-order at special prices following the dinner.
Sommelier: ~
Executive Chef: Maiki Le