FINAL SEATS! Burgundy Wine Gourmet Dinner at Herrington Inn

March 1, 2018 (Thu)
6:00 PM - 9:00 PM

Geneva Wine Cellars and Tasting Room, LLC
227 S. Third Street - Berry House, Suite 001
Geneva,, Illinois 60134

View Map  |   (630) 232-8888

Cost: $125

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Wine     Tasting (sit down)     Food     Educational    

Final 4 seats available! Hard deadline to reserve is 4 p.m. Friday, February 23. The dinner is 6 courses, 7 wines will be served. Please see last week's newsletter for details. Tickets are $125 per person, including tax and gratuity. Call 630 232-8888 to secure your seat with a credit card to reserve now, you don't want to miss this exceptional event!

It’s been four long years since our last wine pairing dinner!  We are kicking off 2018 in grand style, partnering with Geneva’s historic Herrington Inn & Spa to present a multi-course gourmet dinner prepared by Chef Kevin Gillespie.  Unlike our dinners in 2013 and 2014, which were catered at our wine cellar, this one will take place at the Herrington Inn’s spacious and luxurious full-service facility.

Each course will be paired with either a red or a white wine of the prestigious Burgundy estate of Bouchard, Bouchard Père & Fils (founded in 1791), or Champagne Henriot (founded in 1808).  Katie Parker, Central Sales Director of importer Maisons & Domaines Henriot of America, will deliver an informative and entertaining presentation explaining the history of these properties, their vineyard management and winemaking techniques, the effect of terroir and vintage, and identifying the particular aromatic and flavor components that influenced each food/ wine pairing.

 Bouchard Pere & Fils Wine Dinner*  
Cocktail Reception: Chef’s selection of passed hors d’oeuvres 
(Fevre Domaine Estate Chablis, 2015)

First Course:
Caramelized Sea Scallop, Roasted Poblano and Sweet Corn Relish, Micro Cilantro, Blood Orange Beurre Blanc, Osetra Caviar, Popcorn Shoots  
(Beaune Clos Saint- Landry Premier Cru, 2015)
Second Course:
Spiced Pork Belly and Fig Beggar’s Purse, Blackberry Gastrique, Shaved black truffles, Stilton Bleu, Micro Root Vegetable
(Bouchard Pere & Fils Gevrey-Chambertin 2015) 

Third Course: 
Lobster Napoleon, Foie Gras, Brioche Toast Point, Bing Cherry Compote, Charred Humboldt Fog goat, Beurre Noisette, Frisée
(Bouchard Pere & Fils, Savigny Les Beaune, Les Lavieres, 2015) 

Fourth Course:
Olive Oil Poached Halibut, Roasted fava Bean Puree, Micro Green Salad with Black Currant Vinaigrette
(Bouchard Pere & Fils, Clos De La Mousse. 2015) 

Fifth Course:
Charred New Zealand Lamb Rack, Rosemary Spätzle, Cherry Tomato Chutney, Stone Ground Mustard Béchamel, Prosciutto Crisp
(Bouchard Pere & Fils, Volnay Caillerets, Premier Cru, Ancienne Cuvee Carnot, 2015) 

Sixth Course:
Artisanal Imported Cheese Plate: Cypress Grove Humboldt Fog Goat, Taleggio, 5 Spoke Harvest Moon Aged Cheddar, Assorted Seasonal Berries, Raw Honey Comb, Toast Point
(Henriot Champagne, Blanc de Blancs, Brut NV)

*Menu & pairings are subject to change due to last-minute availability. Substitutions will be comparable.

Burgundy selections are from the 2015 vintage, described by Wine Spectator critic Bruce Sanderson as  “a vintage of stellar, even mind-blowing Pinot Noirs, and very fine Chardonnays.”   Wine Enthusiast wrote, “Burgundy hit the jackpot in 2015,” explaining that it was a “rare phenomenon” to finally see a good vintage for both reds and whites.  As reported by Decanter, Burgundy’s venerable vigneron Michael Lafarge drew parallels with the fabulous 1929s which he tasted in his family’s cellars as a young man.  According to Decanter, Larfarge claims that “no other vintage in the past 60 years . . . is really comparable.”

Supplies of 2015 Burgundies are dwindling rapidly across the United States and in Illinois in particular.  Supplies of the 2015s were limited from the start, as yields were down as much as 40 percent in some parts of Burgundy.  Also, consumers and collectors are now clamoring to buy the 2015s, anticipating significant price increases when the 2016s are released this year.  (Yields in 2016 were down as much as 80 percent in some key Burgundy vineyards, as vines were hit by devastating frosts and then pounded by hail storms.)

We have secured access to the importer’s very limited quantities of 2015 vintage premier cru and grand cru Burgundies.  (Our supplier is down to its last case or two for some of these rare wines.)  Orders will be accepted on the night of the dinner, with special one-night-only discounts for attendees.  Wines will be available for pickup at Geneva Wine Cellars the following week. 
Please direct all other inquiries to Geneva Wine Cellars proprietor Al Buchanan via email,