Friday, September 11, 2015

The Oval Room to Host A Five-Course Wine Dinner Showcasing Wines of Chablis

From our friends at The Oval Room...

The Oval Room invites guests to come celebrate the wines of Chablis, the northernmost wine district of the Burgundy region of France, with a special dinner on Tuesday, September 22nd at 7 PM. The experience is priced at $100 per person (tax and gratuity not included) and guests will enjoy Executive Chef John Melfi’s five-course feast while Sommelier Samuel Pulda will orchestrate pairings of Saint-Bris Sauvignon Blanc, 2013, Chablis, Domaine Sainte-Claire, 2014, Chablis 1er Cru, “Fourchaume,” 2013, Chablis 1er Cru, “Vaulorent,” 2011, Chablis Grand Cru, “Bougros,” 2011. The full menu is posted below.

WHEN: Tuesday, September 22nd, 2015 at 7 PM, limited seating is available and reservations are required.

WHERE: The Oval Room is located at 800 Connecticut Avenue, NW, Washington, DC 20006;      phone (202) 463-8700;

WHY: The Chablis region is the northernmost wine district of the Burgundy region of France. The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates. In comparison with the white wines from the rest of Burgundy, Chablis has on average much less influence of oak. Most basic Chablis is unoaked, and vinified in stainless steel tanks. The amount of barrel maturation, if any, is a stylistic choice, which varies widely among Chablis producers.

Kushi Oyster
Grinnell Caviar, Lemon Verbena
Saint-Bris Sauvignon Blanc, 2013

First Course
Fluke Crudo
Watermelon Rind, Jalapeños, Lemon Oil and Cilantro
Chablis, Domaine Sainte-Claire, 2014

Second Course
Olive Oil Poached Cod
Trout Roe, Sea Beans and Champagne Zabaglione
Chablis 1er Cru, “Fourchaume,” 2013

Third Course
Portuguese Octopus
Cotton Candy Grapes, Celery, Vindaloo Emulsion
Chablis 1er Cru, “Vaulorent,” 2011

Forth Course
Foie Gras Mousse, Celery Root, Burgundy Truffles
Chablis Grand Cru, “Bougros,” 2011

Spiced Plums
Vanilla Sablé and Taleggio Cheese
Seasonal Hand Crafted Cocktail Created by Mixologist