2014 Vintage Premier Fête du Bordeaux Dinner October 25th at The Mansion on Turtle Creek

sigel

Each year Sigel’s hosts a special dinner that showcases the latest vintage to be released from six of Bordeaux’s leading estates. October’s event will be truly memorable as we highlight the 2014 Vintage. Guests will be enjoying the wines of Léoville-Barton, Langoa-Barton, Lynch-Bages, Ormes de Pez, la Consiellante, Figeac and Petite Figeac, along with the an  incredible group of library vintages, all flown directly from the chateau cellars.  

 As in the past, Sigel’swill be welcoming three of their longtime winemaking friends, Jean-Charles Cazes of Lynch-Bages & Ormes de Pez, Lilian Barton-Sartorius of Léoville-Barton and Langoa-Barton and Frederic Faye of Figeac in St Emilion. In addition they welcome a new friend in Marielle Cazaux of Ch la Consiellante in Pomerol.  

 Following the presentation of the 2014 vintage, guests will enjoy a variety of great older vintages flown in directly from the Châteaux – highlighting the decades of the 2000s and 1990s.

Nick Walker, executive chef at The Mansion on Turtle Creek, is creating a fantastic menu for this event featuring some of the most classic and exciting food in Dallas. Seating for this event will be strictly limited to 100 people. Last year’s event sold out quickly with a long waiting list unable to attend and we expect the same result this year so please book your reservations without delay. This marvelous event will be celebrated Tuesday, October 25th   7pm, $250 per person inclusive of tax and gratuity. For reservations please contact: Jasper Russo (jrusso@sigels.com)  or 972.685.2320.

Behold the menu:

Chef de Cuisine Nick Walker — Pastry Chef Nicolas Blouin

Reception

le Mesnil Blanc de Blanc Grand Cru 2007

Foie Lolli-Pop with Cherry, Pistachio and Sea Salt

Pumpkin Gazpacho Sphere with Local Chevre and Rye 

First Course

Blanc de Lynch Bages 2015

Seared Day Boat Scallop with Carrot Ketchup, Smoked Mushroom and Seaweed

Second Course

Petit Figeac 2014

Ch Figeac 2014

Ch la Conseillante 2014

Ch Ormes de Pez 2014

Ch Langoa Barton 2014

Ch Lynch Bages 2014

Ch Leoville Barton 2014

Dry Aged Quail with Savory Bread Pudding, Brown Butter & Poached Fig

Third Course

Ch Figeac 2009

Ch la Conseillante 2006

Ch Langoa Barton 2006

Ch Lynch Bages 2006

Prime Beef Ribeye

Alium Mustard, Baby Kale, Tallo Potato and Black Radish 

Cheese Course

Ch Figeac 2004

Ch la Conseillante 1996

Ch Lynch Bages 1996

Ch Leoville Barton 1999

Artisan Cheeses, Marcona Almond, Fig Marmalade 

Dessert Course 

Ch Suduiraut 2005

Pineapple and Coconut

Pineapple Candy, Coconut Mousse with Tuile

Ginger Pineapple Sorbet

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