Wednesday, June 14th and Thursday, June 15th, 2017 | 7:00pm Wine Dinner featuring the “Blends of France” | $60 per person | 5 wines paired with 5 courses | Reservations Are Required
It is time to experience the blends of France! If you are familiar with French wine regions, then you may look at the wines listed and already have an idea of what grapes make up each of these wines, if not, it may be difficult to know what we have in store for this wine dinner, but that’s all part of the fun, trying new styles of food and finding new wines we love!
In the US, it is more common to purchase a wine based on its varietal, but in France, it is customary to purchase a wine based on region. So, in Virginia, you may purchase a Pinot Noir or Merlot, but in France, you would purchase a Burgundy or Pomerol. So why put the place on the label rather than the name of the grape? The answer is terroir–the wine’s expression of the place from where it came. Terroir encompasses everything from climate, soil type, aspect of the vineyard and anything else that differentiates one area of land from another.
Generations of French winemakers have learned that certain grapes not only grow best in particular wine regions, but can complement each other and combine to make a whole that is better than the sum of its parts. Different qualities from each grape play an important role in the actualization of the wine.
The real joy of blends is that they’re delicious and there is something for everyone in the bottle! Robert Crum, of Roanoke Valley Wine Company, will be joining us to share his knowledge of French blends and to give us a heightened tasting experience. We hope you’ll be able to join us for this stellar wine dinner!
Ashley Esposito, Manager
Emilio Amato, Owner
Course 1: Crostini topped with warm smoked salmon and a Dijon butter sauce with orange zest
Paired with Domaine Sorin Cotes du Provence, 2016
Course 2: French onion soup topped with gruyere crouton
Paired with Domaine Bott-Geyl Pinot d’Alsace, 2014
Course 3:Fresh lamb bolognese with black olive over penne pasta
Paired with Boutinot Domaine Pontbriand Vaucluse, 2015
Course 4: Filet Mignon topped with a bearnaise sauce served with a potato leek gratin
Paired with Chateau Maine d’Arman Cotes du Bourg, 2012
Course 5: Cote du Rhone poached pear, triple cream brie, rosemary croccatini
Paired with Boutinot Cotes du Rhone Villages, 2012