Chez François Presents
A Bordeaux Wine Dinner
with Dan Greathouse
Sunday May 7, 2005
5:00 pm Walk Around • 5:45 pm Dinner
Bordeaux is the largest fine-wine region on earth. The whole department of
Gironde is dedicated to wine growing. At the center is the seaport city of
Bordeaux. Red wines outnumber white four to one. Their chateaus produce over
500,000 bottles annually. This famed region dates back 2,000 years when the
Romans first sang the praises of its wine.
Bordeaux is the largest fine-wine region on earth. The whole
department of Gironde is dedicated to wine growing. At the center is the seaport city of Bordeaux where red wines outnumber white four to one. Their chateaus produce over 500,000 bottles annually and this famed region dates back 2,000 years when the Romans first sang the praises of its wine.
Please join on Sunday, May 7, 2006 as we feature our third annual Boreaux dinner.We will feature over twenty chateaus from the classic 2000 vintage to the recently released 2003 vintage. Mr Dan Greathouse, President of Heidelberg Distributors in Northern Ohio, will lead us in an educational tour and taste of these wines. Dan travels to this famous region at least once a year to purchase wine for his company. With his guidance, Heidelberg Distributors has become the authority on Bordeaux wine in Ohio.
“Between 5/22/85 and 5/4/88, the French writer Jean-Paul Kauffmann was held chained and often blindfolded in a Beirut basement [by a] Shiite Muslim fundamentalist group. A lover of Bordeaux, Mr. Kauffmann recited daily the list of the 61 greatest chateaux drawn up in 1855. He strove to conjure up the aroma of a Chateau Margaux or a Leoville-Poyferre. Occasionally a small miracle would occur, and the scent of black currants and plum would permeate the dusty heat of Lebanon.”
~ Roger Cohen, “Ways of Doing Time,” New York Times, 5/4/97.
The Menu
Seared George’s Bank Cod, English Pea Purée
Herb crusted seared Maine scrod, served on a bed of puréed English pea and pancetta bacon garnished with pea tendrils with an herb butter sauce.
Aile d’argent Blanc,Mouton-Rothschild, Pauillac, 2002
Wild Mushroom Soup, Morrels & Duck
Cream of wild mushroom soup garnished with morel mushrooms and confit of duck.
Château Moulin St. George, St. Èmilion, 2000
Rabbit Ballotine, Bordeaux Glace de Viande
Ballotine of rabbit flavored with fine herbs served on a bed of braised baby Erie County spinach sauced with a cabernet glace viande.
Château La Croix St. George, Pomerol, 2001
Roast Tenderloin of Veal, Forestière
Roast tenderloin of Free-Range Veal filled with a wild mushroom stuffing, served with a veal glace viande.
Château Lynch Bage Pauillac, 2002
Château Haut Bage Averous Pauillac, 2002
Filet de Boeuf, Périgourdine
Roast tenderloin of beef, mushroom duxelle, black truffles with sauce Perigueux.
Château Montrose, St. Estèphe, 2003
Château Dame de Montrose St. Estèphe, 2003
Apricot and Apple Frangipane Tart, Walnut Ice Cream
A baked apricot and apple frangipane tart topped with an apricot glaze, served with a walnut French vanilla bean ice cream.
Château Nairac, Barsac, 1996
$125.00/Per Person
Tax & Gratuity not included