Wine Wednesday Dinner Series: Bordeaux
Wednesday, Jan 16, 2019
6:30pm - 9:30pm
Drink. Dine. Learn.
The Wine Wednesday Dinner Series kicks off it’s 2019 schedule with one of the world’s most prized wine growing regions: Bordeaux. Join us at our Chef’s Table as we take a culinary journey designed to pair perfectly with the different wines of this exceptional region in France. This dinner is perfect for Cabernet and Merlot lovers. Come learn about the origin of these great wines as we drink and discuss Bordeaux.
The Wine Wednesday Dinner Series is an intimate monthly event, designed to satiate your palate and educate your mind. The evening includes a 5 course dinner served at our Chef’s Table; each course paired with a 1/2 glass of wine representing the most notable wines of the evening’s theme region or regions. Perfect for wine lovers or wine novices, this is an opportunity to learn a bit about wine and the region at hand, discussing with your fellow diners and our resident sommelier. Join us for one, a few, or the whole series!
First Course – paired with Calvet Cremant de Borgogne Rose
“Elegant nose of raspberries and cassis. Very fine and persistent pinpoint bubbles that tease the mouth and lovely finish of crisp, round, fruity flavors.”
House cured lox, house ferments, salmon caviar, grilled croutons
Second Course – paired with Le Sec de Vin Rayne Bordeaux Blanc
“The palate is fresh and aromatic, revealing soft grapefruit and delicate flinty notes.”
Rainbow Farms arugula, Spice Acres crystalized ginger, grapefruit supreme, avocado, winter chervil
Third Course – Paired with Domaines Barons de Rothschilds “Legende” Medoc (primarily Cabernet Sauvignon)
“The nose is rich, complex, with aromas of dark berries, sweet spices (vanilla, cinnamon) and burnt notes. The palate is generous and silky, with a full bodied, very round structure. The finish is long and spicy.”
Butternut squash “maccaronade,” Ohio City Provisions cotechino, bacon fat breadcrumbs
Fourth Course – Paired with Chateau St. Andre St. Georges St. Emillion
“This wine has firm tannins against a soft, fruity backdrop. Dominated by 80% Merlot, it’s jammy and ripe, with plenty of red berry fruit and acidity on the finish.”
Hangar Steak, port shallot demi glace, potato galette, seasonal vegetables
Fifth Course – La Fleur Renaissance Sauternes
“Notes of peach, apricot and honey.”
House made Westphalian Pumpernickel, Dried Apricot, Blue Cheese, Honey Walnut Madeleine
Event LocationSpice Kitchen + Bar
5800 Detroit Avenue