November Wine Dinner – French Wines

$39 Includes four courses and wine pairings!

First Course

Menu Item – Spaghetti Alla Vongole - Clams tossed with a garlic white wine butter sauce.

Clerget- Bourgogne Hautes cotes de Beaune– Bourgogne Hautes Côtes de Beaune is a regional appellation of Burgundy. The soils are clay and limestone. The harvest is usually manual and sometimes mechanical. The vinification is traditional with temperature controls and a long maceration of 12 to 15 day. The wine has been maturing during 8 month in barrels. The colour is dark red. The nose expresses red fruits, the cherries dominate and jammy and a little woody. This wine has a good structure, the palate is silky, the tannins are present but soft and not aggressive.

Second Course

Menu Item –Poached Salmon – Norwegian Salmon poached in while wine, fresh herbs, and lemon butter served on a bed of chopped Escarole and finished with a Caper butter sauce.

Clerget Bourgogne Chardonnay – Soil: Limestone and clay slopes This Bourgogne Chardonnay comes from areas which faces South and East, and thus offers an ideally sunshine. Pleasant vintage, the wine possesses the characteristic of its region. The Chardonnay gives off characteristic flower scents: hawthorn, white flowers and rose; supple, well-balanced, fruity wine with very pleasant citrus fruits flavour. It has roundness in the mouth and a long aftertaste.

Third Course

Menu Item – Stuffed Chicken – Pan roasted chicken stuffed with a walnut pork sausage stuffing, served with dill potatoes and topped with a pomegranate sauce.

Clerget-Bourgogne Pinot Noir – The vineyards tend to be located along the foot of the wine-growing slopes on limestone soils mixed with some clays and marls. Colour of medium intensity, purplish in its youth, changing to ruby, and then garnet, after several years in bottle. It shows an impressive array of fragrances, an essential quality of Pinot Noir. Its structure, quite round with moderate tannin, permits early enjoyment, while ensuring good ageing potential. Aroma of red and black fruits, fruity wine, reticent tannins, softening when aging, long on the palate.

Fourth Course

Menu Item – Pork Tenderloin – Pan roasted pork tenderloin served with fruit and nut risotto and topped with a tarragon cream sauce.

Clerget- Coteaux Bourguignons Red – Coteaux Bourguignons is an Appellation d'origine contrôlée (AOC) for white, red and rosé wine from the region of Burgundy in France. This wine is a crimson hue with purplish tinges, brilliant. This light, fruity, and fluid burgundy goes well with andouillette gratin; rare duck breast with cranberries and ceps, river fish with wine sauce, grilled piece of beef and vegetable tart, wild boar stew with chestnuts, Burgundy marbled ham, and barbecued meat.