Around the World in Eight Wines with
Jack Mason
Tuesday, December 5th
6:30 Reception | 7pm Dinner
Join us for an extra special wine dinner with Houston’s own master Sommelier Jack Mason. This dinner will feature eight wines hand selected by Jack, from around the world. We have three side by side pairings planned for the first, second and third courses. Executive Chef Edelberto Gonçalves will be releasing the menu shortly, so please stay tuned!
Jack Mason achieved Master Sommelier status at the very young age of 27 and one of the youngest to do so. He is one of only 12 esteemed Master Sommeliers currently in the state of Texas and one of 172 Master Sommeliers in North America. Read more about Jack Here. We are excited and honored to have him lead us through this amazing wine selection Tuesday, December 5th!
THE WINE
Reception
Vilmart, Champagne, NV - Champagne France
A mouthwatering Champagne that shows seamless integration of the plush and creamy mousse, rapierlike acidity and expressive range of peach, chopped nut, ripe green apple, star anise and honeysuckle aromas and flavors that persist on the long finish. 70% Chardonnay and 30% Pinot Noir. Disgorged January 2022. Drink now through 2027.
Paired with Buckwheat Crepe Smoked salmon, caviar
Course I
00 Wines, Chardonnay, ‘18 - Willamette Valley, OR
The VGW (Very Good White) is crafted from Dijon clone Chardonnay from the Eola-Amity Hills. The fruit was picked at 22 deg. Brix, despite advice to let it hang. The decision was wise - the resulting wine is balanced and elegant. Despite a pronounced reductive edge from the 'Black Chardonnay' technique of consultant Pierre Milleman, the wine is expressive and deep. Initially, the wine was a bit closed, but aromas of ripe pear, acacia flower, candle wax, and hay develop with time. The texture is rich and broad, with a depth that suggests that it will age for decades.
Bouchard Chassagne, ‘20 - Cote de Beaune, Cote d'Or, Burgundy, France
With great aromatic intensity and a very pleasant persistence on the palate, Chassagne-Montrachet Village is the perfect excuse to access the great wines of the prestigious AOC Chassagne-Montrachet/Côte-d'Orappellation. A Chardonnay with a richness and uniqueness to take your hat off to.
Paired with Scallop Cauliflower velouté, winter truffle
Course II
Dr. Mayer Pinot Noir, ‘21 - Yarra Valley, Australia
“Crunchy pinot with cherries, watermelon and dried citrus aromas and flavors. Medium-bodied, crisp and delicious. Tangy yet firm. White pepper to the fruit. Drink and enjoy. But a few years of bottle age will soften it.”
Faiveley, GEVREY-CHAMBERTIN “VIEILLES VIGNES”, ‘21 - Cote de Nuits, Cote d'Or, Burgundy, France
By royal ordinance from Louis-Philippe, the name “Chambertin” was added to the name of the village and it officially became “Gevrey-Chambertin” in 1847. Our parcel selection of old vines aged over 35 years old produces an exceptionally intense and aromatic wine. Our old vines are over 35 years old and produce an exceptionally intense and aromatic wine that reflects the unique character of its terroir. With its deep, clear ruby red hue, it reveals notes of black fruits and excellent strength and concentration.
Paired with Dry age Boeuf Bourguignon Chanterelle, lardons, roman raviolis gratin
Course III
Reliquus Cabernet Sauvignon, ‘18 - Napa California
The 2018 Reliquus Cabernet Sauvignon is generous and fleshy, with a delicious nose of red cherry, black plum, leather, roasted red pepper, pot pourri, and dried violets. The palate is round and sublimely textured, with flavors of red fruits, black fig, cocoa powder and baking spices in an effortless balance. This wine pairs beautifully with food and is perfectly accessible now, and will also continue to integrate and develop with time in the cellar.
La Croix de Beaucaillou, ‘18 - Left Bank, Bordeaux, France
The second wine of this great domaine is the 2018 La Croix Ducru-Beaucaillou. A blend of 62% Cabernet Sauvignon, 35% Merlot, and 3% Petit Verdot, this ripe, opulent beauty boasts a dense purple color to go with a sexy, full-bodied style showing loads of blackcurrants, cassis, spice, candied violet, and tobacco-like aromas and flavors. Plush, full-bodied, and concentrated on the palate, this is one big, sumptuous Saint-Julien that's going to evolve for 15-20 years or more.
Paired with Rohan Duck Breast Mole poblano, celeriac fondue, cilantro
Course IV
Cave Spring Cellars - Riesling Icewine, ‘19 - Niagara Peninsula, Canada
The Cave Spring Icewine is made from 100% Riesling that was selectively harvested in December when the grapes were natrually frozen at temperatures below 18º F. Light gold in color with expressive aromas of spiced pear, orange zest and honeycomb. The palate is lusciously sweet with notes of crème brûlée, raisins, figs and orange marmalade. A piercing acidity keeps all the flavors and textrues in balance as the wine draws out into a long, complex finish.
Paired with Baked Granny Smith Apple Roquefort, walnut crumble, lemon curd
$319 + Tax & Gratuity
$25 deposit per seat via credit card required to secure reservation.
Cancellation permitted within 48 hours of the meal.