“Kysela’s offerings tend to be pure, ripe, fruity wines…in short faithful reflections of their appellations.” Robert Parker
A 2006 Beaujolais
Nouveau Celebration
with Kysela Pere et Fils Imports
Thursday, November 16 and Friday November 17, 2006 • 6:45 pm
Join us Thursday November 16, 2006 and Friday November 17, 2006 as we celebrate our 17th annual Beaujolais Nouveau Celebration. Joining us for the eleventh year is Master Sommelier and Importer Fran Kysela. A native of Rocky River, Fran started his import company thirteen years ago. We will feature seven wines from around the world in Fran’s portfolio, including the just–released 2005 Beaujolais Nouveau.
It should be clearly understood that no one considers Beaujolais Nouveau a “serious wine.” Young and fresh, its color is light, its taste is extraordinarily fruity and it should be just as well chilled as a white wine when drunk. Nor is this a wine for gentle sipping. The wine is made by the process known as carbonic maceration, which means that whole bunches of grapes are allowed to ferment in sealed containers with carbon dioxide gas, this in turn allows the wine to have lots of fruit and color and little tannin. This translates into a light, crisp, fresh Nouveau Beaujolais that is so easy to drink that many consider it at its best when served lightly chilled and drunk not in small sips but in large mouthfuls.
Unlike most Americans, Fran was born into a family that consumed and appreciated fine wine. One of the youngest specialty importers, Kysela began his career as the national sales manager for the import arm of Kermit Lynch's sprawling wine business. Subsequently, he worked briefly for another high quality importer, Weygandt-Metzler in Unionville, Pennsylvania. Inevitably, he founded his own firm, dedicated to discovering high quality estates in France and Italy [and Portugal].
Kysela's offerings all tend to be extremely pure, ripe, fruity wines...in short, faithful reflections of their appellations. He is not an aggressive interventionalistic importer à la Robert Kacher (or to a lesser extent, Neal Rosenthal, Eric Salomon, or Peter Weygandt), nor does he permit his producers to take a laissez-faire approach to their work. In a few short years Kysela has emerged as one of the finest palates and selectors of top wine, whether it is an inexpensive Beaujolais or a top of the line Rhône.
the Menu
Smoked Salmon Croque-Monsieur, Dill Cucumber Salad
Pullman bread slices layered with scotch barrel smoked salmon and Gruyère cheese lightly battered and sautéed, garnished with a dill cucumber salad garnished with a baby cucumber bloom.
Cremant d'Alsace Rosé, Wolfberger, Alsace, France, NV
Lobster Quiche, Dill Hollandaise
A flaky pie crust filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a dill hollandaise sauce.
Pinot Blanc "Cuvée 939", Wofberger, Alsace, France, 2004
Alaskan Halibut Citrus Essence
Seared Alaskan Halibut filet topped with a hazelnut crust flavored with the essence of citrus, garnished with candied lemon and orange segments topped with an herb butter sauce.
Mâcon-Villages, Guillemot-Michel, Burgundy, France, 2004
Confit of Duck, Port Infused Raisins and Cherries
Confit of Duck served over a puree of butternut squash with diced apricots, port infused raisins, sun dried cherries in a port infused wine glace.
Beaujolais Nouveau, Manoir du Carra, Beaujolais, France, 2006
Roast Lamb Chop, Provençal
An herb crusted Australian lamb chop, roasted, served over stewed tomatos, eggplant,olives, onions, red peppers, garlic and herbs with sauce au natural.
Pic Saint Loup, Mas de Fournel ,Coteaux du Languedoc, 2004
Braised Kobe Beef Short Ribs, Sauce au Natural
Braised short ribs simmered with a jardinière of root vegetables with pink lentils.
Cabernet Sauvignon “Winemaker's Selection”, Mendoza, Argentina 2004
Pasionado, Andeluna Mendoza, Argentina, 2003
Bartlett Aux Poires, Stilton
Poached Bartlett pear served with English Stilton cheese and an almond cookie with French vanilla bean ice cream and a Semillon, and pear glaze.
Sauternes, Chateau St. Hallet, Sauernes·Bordeaux, France 2005
$85 per person
Tax & Gratuity not included