Thursday, January 5, 2017

Red’s Table Will Host a Tasting & Wine Dinner Featuring Vintages from Château Haut-Brion

From our friends at Red's Table...

On Wednesday, January 18, 2017, Red’s Table will host a guided tasting and dinner showcasing wines from Château Haut-Brion, a historic winery situated in Pessac, France, just outside the city of Bordeaux. Guests of this special evening will explore the wines, which have been carefully selected by Will Murck of Barrel One Wines to complement a four-course dinner created by Executive Chef Adam Stein. Murck will be attending to lead the dinner and answer questions about the featured wines.  Tickets are priced at $95 per person (tax and gratuity not included). Wines featured for the evening are Clarendelle Blanc; Clarendelle Rouge; Clarendelle Pessac-Léognan and Clarendelle Amberwine. The complete menu with wine pairings is posted below.

WHEN: Wednesday, January 18, 2017 at 7:30 PM, limited seating is available and reservations are required by calling (571) 375-7755.

WHERE: Red’s Table is located at 11150 South Lakes Drive, Reston, Virginia 20191;

WHY: Château Haut-Brion is the oldest, continuously working winery and luxury brand in Bordeaux dating back to 1426 when wines were planted to produce wine for a local chapel that was founded by Menuts Monks. The 119-hectare vineyard of Château Haut-Brion has a terroir of deep gravel over clay and sand with a wide variety of minerals and quartz in the soils. Château Haut-Brion was the first Bordeaux chateau to produce truly age-worthy wine. They did this by introducing longer periods of aging in barrel, as well as being the first winery to continuously add wine to top off barrels, reducing the amount of oxygen exposure and allowing the wines to age longer and taste fresher. The estate was also among the first to take the wine off its lees and do pump overs during the barrel aging process.

A Taste of Château Haut-Brion Wine Dinner Menu

Wednesday, January 18th, 2017

Roasted Bone Marrow & Scallop Mousse

shortbread, grapefruit gremolata, sauce gribiche

Clarendelle Blanc

Seared Squab

mushroom, foie gras, soy, red wine

Clarendelle Rouge

Sous Vide Herbed Venison Loin

pommes aligot, braised prunes, pernod enriched demi-glacé

Clarendelle Pessac-Léognan

Honey-Walnut Earl Grey Custard Tart

bayley hazen blue gelato, grapefruit molasses

Clarendelle Amberwine