Stephane Tissot Wines of Jura – France’s Smallest Wine Appelation
Welcomes special guest presenter Barbara Mills of That’s Life Gourment
Inspired dishes prepared by Chefs Stephane Istel and Bruno Feldeisen – five courses, including:
- Reception: Chef Istel’s Alsatian Tarte Flambe, Marc Kreydenweiss Riesling 2004
- Tartare of Smoked Sablefish served with Celery Remoulade and Potato Latkes, Stephane Tissot Cremant du Jura NV
- Poached Poularde served with Morels and Yellow Vines, and fragrant Basmati Rice, Stephane Tissot 2005 les Graviers Arbois Chardonnay
- Selection of beautiful cheeses of the Jura, Mont d’Or, Comte and Morbier regions, Stephane Tissot 2005 Arbois Poulsard
- Chocolate Clafoutis, Blind tasting
Hosted by Sommelier Kevin Van Hullebush, and served in the Private Dining Room. The May 4th dinner sold out quickly and space is limited. BOOK NOW or email. See tasting Notes Below.
Starts at 7pm sharp $65 plus tax & gratuity.
NOTES
Stephane Tissot Cremant du Jura NV
An aromatic ringer for a good Champagne, this stylish wine (55% Chardonnay, 45% Pinot Noir)
nonetheless boasts its own distinctive Jurassien personality ~a little softer and more grapy, but redolent of almonds and spring flowers ~ The nose is super clean, very fresh, with prominent chalk, pastry dough, and ginger. The palate is surprisingly full and rich with citrus, chalky minerals, and yellow cake.
Wine Spectator: “Apple and beeswax aromas and flavors mingle with the bright acidity and rich mousse in this appealing Crémant. Good length. Drink now. 1,600 cases made.” Wine Enthusiast: “Made mainly from Chardonnay, this poised sparkling wine is deliciously crisp, packed with flavors of red apples and aromas of hedgerow flowers.”
Stephane Tissot 2005 les Graviers arbois chardonnay
Les Graviers is an exceptional interpretation of this classic varietal.
The nose is terroir driven, filled with notes of smoke and gun flint, achieved from the fruit of very healthy, very old vines.
On the palate, the fruit is rich and tropical with gentle acidity, showing the structure and balance of a beautiful, age-worthy white wine.
The wine can hold its own and is a well-balanced accompaniment to Chef’s poached poulard.
Stephane Tissot 2005 Arbois Poulsard
Poulsard (pool-zahr) is the grape and it is thin-skinned and produces light and elegant red wines.
This version, made by Stephane Tissot, clocks in at a lithe 13% alcohol. The nose has a distinct touch of the Burgundy barnyard and a very brisk bit of acidity on the palate.
Nice dark cherry and raspberry flavors round out a very pleasurable, sophisticated red wine drinking experience.
Serve it to your friends and family and they will give you better presents next year.
Pairs beautifully with regional cheeses.
UPCOMING DINNERS
RESERVE NOW TO GUARANTEED YOUR SEATS AT THE NEXT THREE DINNERS IN THE SERIES
- JUNE 15 – DUORO BOYS, PORTUGAL
- JUNE 29 – ST. COSME, RHONE VALLEY
- JULY 13 – DOMAINE SALADIN, RHONE
All db Wine Dinners in the series are served in the Private Dining Room and Wine Vault, and are moderated by a winemaker or regional representative.
The evening ends with a sweet course prepared by Pastry Chef Bruno Feldeisen, accompanied by a blind tasting from the DB – Lumiere wine cellar. Hosted by Sommelier Kevin Van Hullebush.
The db Monday Night Wine Dinners are offered at the introductory price of $65 per person, plus taxes and gratuities.
A credit card reservation is required. Be sure to note ‘Wine Dinner’ when reserving online.
