Rhone Valley Wine Dinner at Agnes B’s La Loggia 30/10/2009

Kudos to Chef Christophe for some great pairings.  The slow braised hare in red wine sauce with polenta complemented the Crozes Hermitage Les Hauts du Fief 2005 incredibly.

Menu

Marinated salmon and crab meat with pomelo and a lemon olive oil vinaigrette

Saint Peray, Fleur de Roc, Cave de Tain 2007- accompanied the salmon/crab very nicely.  The buttery notes from partial barrel fermentation bring out the best of this Marsanne/Rousanne blend picking up the richness of the salmon and the citrus flavors. 90 points Wine Spectator

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Baked fresh fig with duck foie gras and uni sabayon

Crozes Hermitage Blanc, Cave de Tain 2006

Stainless steel fermented 100% Marsanne with flavors of white peach, citrus and stone fruits accompanied these rich flavors very well

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Slow braised hare in a red wine sauce with polenta

Les Hauts du Fief- Crozes-Hermitage, Cave de Tain 2005

Special parcel selection from “Terrace des Chassis” known for warm dry summers and rocky soils helping Syrah grapes mature earlier with a full body flavor.  2/3 French oak maturation, blended with 1/3 stainless lends a complexity of flavors and warm vanilla and coconut finish to the plum and black fruit palate with some black pepper.

 

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Grilled Cape Grim aged grass fed rib eye, with caviarnaise sauce & assorted vegetables

Hermitage Rouge, Nobles Rives, Cave de Tain 2003 is exhibiting great finesse, plum and black fruit flavors with nice damp earth and leathery accents from age

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Aged Comte Cheese with pain grille and cherry confiture

Chateauneuf du Pape, Cuve Jumille 2003- Domaine de Saint Paul- cherry, liquorice, black pepper, tobacco, leather.  This CdP is ageing gracefully and is truly enjoyable to drink- picked up the aged notes of the Comte and cherry confiture.  90 points Robert Parker

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Peach consomme with thin sliced poached peaches and citrus sorbet

Crozes Hermitage Blanc 2006- Stainless steel fermented 100% Marsanne with flavors of white peach, citrus and stone fruits accompanied these rich flavors very well.  Unconventional pairing to go back to a dry white wine with dessert but it worked very well.  It was great to have a lighter dessert and a light wine to accompany- so often these dinners finish with blunt force rather than finesse.

Hat’s off to Executive Chef Christophe Vrignaud, Ocean and all of the staff at La Loggia for a great evening.  La Loggia is one of those rare few restaurants that seamlessly combines elegant surroundings, high quality product, and great service.

 

Published by thegrapelife

Professional fermented grape taster, Jonathan Mather, originally from Michigan, now hails from the other side of the world- Hong Kong. A sense of adventure and love of exploration has taken Jonathan on some great journeys. Through a love of travel enjoy the pleasure of meeting new and interesting people, and enjoy fine food, wine and music. All of the above; Together if possible! As a classically trained chef and hotelier Jonathan is still exploring life’s pleasures. Over the past two decades, Jonathan has worked in a variety of restaurants and hotels. Passion for great food and wine experiences led to catering and events for hotels. Jonathan’s excitement to explore; meet new people and eat what they eat has led him from street taco stands in Acapulco at 3am to the heights of fine Gastronomy. Always returning for a simple repast of peasant food and great wine- a NY strip rare with salt and pepper, wedge salad, shrimp cocktail, braised osso bucco and a great bottle of wine with some good friends!! While at Michigan State, Jonathan had the honor to run a student led gourmet dinner event for over 300 guests, Les Gourmets. Experience with Les Gourmets and other events sparked a passion for event planning and catering. After graduating from Michigan State’s Prestigious School of Hospitality Business in 1997, Jonathan worked in catering and events with InterContinental Chicago. In the early 2000's Jonathan was a partner in creating YLo Epicure in Denver a gourmet deli and catering company later sold and still one of Denver's top catering offerings. Later moving to Hong Kong, Jonathan has worked in the wine and spirits import and distribution market for over a decade. After a successful chapter with Macallan in sales and marketing, continued rising to General Manager Greater South China for ASC Fine Wines, a division of Suntory. Jonathan has been consulting on import, distribution and brand management for select clients in the region.

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