On Friday evening, March 22nd, we will once again present a Winemaker's Dinner at La Crémaillère restaurant in Bedford, NY.
La Crémaillère's proprietor Robert Meyzen and his staff have been working diligently along with VDLT's Michael Kimelman and myself to come up with a wine pairing dinner that will astonish our guests with superb cuisine and the great wines of Domaine Drouhin-Laroze. We are honored to have the Domaine's owner/winemaker Philippe and his lovely wife Christine joining us for this event. All wines will be from the great 2009 or 2010 vintage. Because we worked (or should I say, enjoyed!) so hard tasting wine to come up with the perfect wine pairing dinner, I thought I would arouse your appetite with a preview.
- Reception -
As people gather, we will be greeted with a glass of 2009 Laroze Rosé with Hors D'oeuvres. As many of you may know, dry rosé is one of the fastest growing categories in the American wine market. Many retailers I know have tripled their selection of rosé in the past few years and springtime is the best time to enjoy these wines. This rosé is very special because it is 100% Pinot Noir from some of Burgundy's top vineyards. Philippe makes a very small amount of this wine and only on certain vintages, not to sell, but to drink with friends. No doubt a special treat to taste.
- First Course -
We will then sit down for our first course of "Chaud/Froid” of Sea Scallops with Micro Greens and a Warm Crayfish Vinaigrette. This seafood course will be paired with VDLT's private label 2010 Chablis "Vaulorent," a single vineyard Premier Cru Chablis from the great 2010 vintage. On the nose, there are aromas of granny smith and green apples, citrus, limestone and wet rock. Very dry in the finish with a bright acidity that cries out for this scallop dish.
- Second Course -
Roasted Loin of Lamb, Ratatouille with a Green Olive Sauce paired with 2009 Drouhin-Laroze Chapelle-Chambertin Grand Cru. Traditionally, lamb is paired with full-bodied reds like Bordeaux or a Napa Valley Cabernet, but we strongly feel that this structured Grand Cru Burgundy from the powerful 2009 vintage will be superb! Beautiful red cherry aromas and flavors, as well as strawberry, blackcurrant and gooseberry. These flavors in conjunction with the wine's structure will bring out the best of both lamb and wine.
- Third Course -
Roasted Squab, Sautéed Foie Gras, Fresh English Peas with a Black Truffle Sauce. With this course, we are very happy to serve the 2010 Drouhin-Laroze Chambolle-Musigny. We have chosen this wine because it shows the gracefulness for which Chambolle-Musigny is known, yet it presents rich black cherry and dark berry fruit with complex notes of sandalwood, plums and spice. Fragrant and complex, it lines the palate with silk and lace. Its delicate and fleshy texture in no way detracts from its solid and durable structure. These deeper fruit flavors along with the wines texture will pair well with this richly flavored dish.
- Fourth Course -
Assortment of Fromages. For this course, we have hand-selected an assortment of artisan cheeses, some from Burgundy itself and others that will pair well with red Burgundy. For the last wine of the night how can we not serve another Grand Cru Red Burgundy! The wine we chose is the 2009 Drouhin-Laroze Latriciиres-Chambertin. The Latricières is a Grand Cru that has the acidity to handle the cheeses along with flavors and aromas of violet, moss, red liquorish, underbrush and earth. I cannot wait to taste this wine with these cheeses.
- Dessert Course -
We will conclude the evening with Coffee Soufflé Glacé, Chocolate Cookie Crust, Café, Thé et Petits Fours. Hope to see you on the 22nd!!!
RSVP soon as space is limited.
or call 855-SIP-VDLT (747-8358)
Friday, March 22
Reception at 7 p.m. – Dinner at 7:30 p.m.
Located at La Crémaillère Restaurant
46 Bedford-Banksville Road
Bedford, NY 10506