Gargouille Collection wine dinner Jan. 15 at Brasserie Provence
Please welcome Gargouille Collection, a new wine micro-importer, to Louisville. Gargouille represents wines that are family made with a focused respect for terroir; all its producers practice organic and/or biodynamic farming.
Reception 6:30 p.m.
Roasted Beet, Serrano Ham, Bleu d 'Auvergne Crostini, Alsacian Onion Tart, Zucchini Chips and Piperade
Domaine Muré 2012 Riesling “Signature”, Alsace
20+ year old vines from hillside vineyards in the villages of Rouffach, Westhalten and Soultzmatt
long wild yeast fermentation in neutral wood casks - aged 10 months on lees in stainless steel
only 2.45 grams residual sugar per liter (a dry style)
Dinner 7 p.m.
Soup - Potage Bonne Femme
Potato, leek and carrot soup, nutmeg croutons, Gruyere cheese
Frederic Brouca 2013 “Samso Seuille”, Languedoc
100% Cinsault from 40 year old head trained vines
certified organic single vineyard (La Serre) in the Faugeres region.
wild yeast fermented with 70% whole cluster
only 220 cases produced
Appetizer - Roulade de Poulet
Mushroom and Cornte cheese mousse chicken roulade.
Thyme scented polenta, pan sauce and Faugeres wine reduction
Frederic Brouca 2013 Faugeres “Camps Pentus”, Languedoc
40% Syrah, 30% Grenache, 30% Carignan from 30 year old vines
certified organic vineyard - metamorphic and schist soil
Entrée - Steak de Boeuf
Hanger Steak, flageolet ragout, harissa chimichurri
Terracae 2012 Cahors “Malbec”
100% Malbec from 20 year old vines in clay and limestone soil with pebbles
certified organic single vineyard in La Chapelle Cabanac - hillside vineyard on the 3rd Cahors terrace
wild yeast fermented & aged 18 months in neutral oak
Dessert - Palmier au Fromage de Chevre
Palmier cookie, goat cheese mousse, raspberry coulis
François Villard 2012 Syrah “L’appel des Sereines”
Vin de Pays des Collines Rhodaniennes, Rhone
100% Syrah from 10+ year old vines in decomposed granite soil
South-east facing vineyards in the villages of Chavanay, Ardoix, St. Michel sur rhone and Verin
open top – wild yeast fermented with 45% whole cluster
aged 10 months in 60% French oak (3-5 years old) and 40% Foudres
Chef de Cuisine Edoardo Bacci
Dinner is $65 per person plus tax and tip
Wines will be available for purchase with a special 15% discount through Westport Whiskey & Wine
For reservations please call Brasserie Provence, 883-3153