Pella — Today is the day to sign up for the French Wine dinner. The dinner is $40 per person (a bargain for what you get) and will be held at 6:30 pm this Saturday, Nov. 2 in the Graham Annex, Sutphen Common room. Central College's two French language assistants helped with the menu. Gluten free and Vegetarian option are available on request. E-mail me at firstname.lastname@example.org to make a reservation.
CENTRAL COLLEGE FRENCH WINE DINNER
Saturday, November 2, 2013 6:30 pm
Presented by: Jacques Bourgeacq
Dimitri Wine & Spirits, Inc.
Olive Tapenade with Baguettes
1. Chateau Haute Carlziere Muscadet de Sevre-et-Maine - Loire Valley
Very fresh and dry. Delicious ripe pear characters with aromatic notes and hints of almond.
Vegetable Terrine & Pate
2. Tresor Rivier Cotes Du Rhone - Rhone Valley
70% Grenache, 15% Syrah and 15% Carignan. A well balanced wine with generous red fruit and soft
Beef Bourguignon, Potatoes Gratin, Haricot Verts
3. Baron Des Chartrons Bordeaux
Fresh fruit, cherry and notes of undergrowth. on the nose. On the palate, this wine has balance and finesse. An elegant wine, with discreet tannic structure, a clean attack, and a long, aromatic mouth.
Greens with Oil & Vinegar Dressing
4. Mommessin Moulin-A-Vent Cru Beaujolais
Ruby in color with violet glints. The nose is intensive, floral and fruity with dominant black- currant, blackberry,
liquorice, violet and cinnamon aromas. Great length with power and flavor. Made from 100% Gamay.
Poached Pears with Chocolate Sauce
5. The Furst Gewurztraminer- Alsace
An off-dry wine with powerful aromas of tropical fruits, roses and spices. Subtle and fragrant, with an ample texture
on the palate.