Pella Chronicle

October 30, 2013

French Wine dinner sign up today


The Chronicle

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 reimert@central.edu to make a reservation.

 

 

CENTRAL COLLEGE FRENCH WINE DINNER

Saturday, November 2, 2013 6:30 pm

Presented by: Jacques Bourgeacq

Dimitri Wine & Spirits, Inc.

 

APPETIZER

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.

 

1ST COURSE

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

elegant tannins.

 

MAIN COURSE

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.

 

SALAD COURSE

Greens with Oil & Vinegar Dressing

 

CHEESE COURSE

French Cheeses

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.

 

DESSERT COURSE

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.