The estate of MAX FERD.RICHTER has been in the ownership of the family for more than 300 years. Today this enterprise is one of the leading producers of top RIESLING-wines in the heart of the central Mosel area.
An German Wine Dinner
featuring the wines of Weingut Max Ferd. Richter
Saturday September 23, 2006 • 4:00 pm
Several months ago Dr. Dirk Richter of the Mosel wine estate Max Ferd. Richter conducted a tasting of older German wines in Cincinnati, Ohio. The tasting was to show a group of wine writers, including David Shildkenecht of The Wine Advocate, how wonderful older German wines are. The tasting was a huge success and afterwards Dr. Richter proposed that he had a few more bottles of these older wines and would like to conduct another dinner in Cleveland. We are pleased to announce Chez François will be hosting this dinner and we are honored to accept his invitation. This diner will start at 4:00 pm September 23, 2006 before regular dinner service. Seating will be extremely limited, as we have only enough of Dr. Richter's wine for 32 people, do call early if you are interested.
The estate of MAX FERD. RICHTER has been in the ownership of the family for more than 300 years. Today this enterprise is one of the leading producers of top RIESLING-wines in the heart of the central Mosel area with total holdings of 40 acres and an annual production of about 10,500 cases.
MAX FERD. RICHTER produces not only world–renownd RIESLING wines such as "Wehlener Sonnenuhr", "Graacher Himmelreich" and "Brauneberger Juffer", but also two Monopoly top quality wines, "Mülheimer Helenenkloster" and "Veldenzer Elisenberg". The possession of these vineyards dates from 1813 when one of the ancestors, by personal courage, succeeded in preventing the plundering of Mülheim by Emperor Napoleon I.
the Menu
Apertif
Cream of Organic Carrot Soup, Crystallized Ginger
A bowl of puréed organic grown field carrots with roasted ginger, topped with crystallized ginger and micro-chervil.
Galettes de Homard, Salade de Concombre
A Sautéed Maine Lobster crab cake served on a bed of julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne infused olive oil, garnished with petit dill.
Riesling “Spätlese”, Max Ferd Richter, Wehlener Sonnenuhr · Mosel, Germany, 1997
Riesling “Spätlese”, Max Ferd Richter, Wehlener Sonnenuhr · Mosel, Germany, 1993
George’s Bank Sea Scallop, Membrillo & Apricot Chutney
A seared Maine sea scallop with caramelized pearl onions flavored with aromatic spices served on a bed of membrillo, sauced with an apricot glacé, garnished with lemon verbena.
Riesling “Spätlese”, Max Ferd Richter, Graacher Himmelreich · Mosel, Germany, 1987
Riesling “Spätlese”, Max Ferd Richter, Graacher Himmelreich · Mosel, Germany, 1979
Cassoulet of Duck, Duck Broth
Roast Duck Breast served over a Napa cabbage timble filled with simmered white beans, duck confit, pancetta bacon and caramelized shallots topped with a rich duck broth
Riesling “Auslese”, Max Ferd Richter, Brauneberger Juffer Sonnenuhr Mosel, Germany, 1993
Riesling “Auslese”, Max Ferd Richter, Brauneberger Juffer Sonnenuhr Mosel, Germany, 1989
Weiner Schnitzel Holstien, Celery Root
Sauteed lightly breaded cutlet of provimi veal topped with a sunnyside up quail egg with a lemon butter sauce with celery root purée.
Riesling “Auslese”, Max Ferd Richter, Graacher Dompropst, Mosel, Germany, 1982
Riesling “Auslese”, Max Ferd Richter, Graacher Dompropst, Mosel, Germany, 1976
Fromage
A selection of Artisian cheese accompanied with almonds and a figcake.
Riesling “Beerenauslese”, Max Ferd Richter, Brauneberger Juffer Sonnenuhr, Mosel, Germany, 1975
Riesling “Beerenauslese”, Max Ferd Richter, Graacher Himmelreich ,Mosel, Germany, 1976
Apple Frangipane Tart, Apricot Glaze
An apple frangipane tart served with Madagascar French vanilla bean ice cream sauced with an apricot glaze with seasonal mint
$125 per person
Tax & Gratuity not included