Thursday, April 21, 2016 at 7pm

Hosted by Stephanie and Philippe Peytavy of Clos de L’Amandaie
& Sandy Pogue of the Epicurean

Languedoc, in the South of France, is without any contest the region that has the most new talented French winemakers over the past 20 years. This trend is supported by 3 main drivers: a favorable climate, a variety of different terroirs and an appetite to focus on quality rather than quantity.

Clos de l’Amandaie, led by Stephanie and Philippe Peytavy, is one of these rising star. Vintners for 6 generations, they produce both white and red wines where syrah, grenache noir and blanc dominate the vineyard. They took over the Estate in 2002 and focused on making their own wine rather than selling the grapes to the local cooperative to be blended with other producers. Focusing on high quality wines and a magnificent terroir paid off rapidly. Indeed, for its first vintage Decanter magazine ranked Clos de l’Amandaie among the Best Wines in the World. Clos de l’Amandaie only makes wine from Estate grown grapes and follow the Organic Farming guidelines. Today, the wines are featured in all French wine magazines and are on all the regional gourmet restaurants’ wine lists.

Come and join us on Thursday, March 31st for a wine-pairing evening at the Epicurean. Wine sampling will be lead by Stephanie and Philippe while chef Claire Lussier-Pogue with do her magic in the kitchen.

4 Courses & 4 Wines ~ $80 per person
Tax & gratuity not included

RESERVATIONS

[email protected]

PRIX FIXE MENU

GF denotes gluten-free item

FIRST COURSE

ENDIVE GRILLÉE, BÛCHETTE CHARUTIÈRE
Grilled Belgian Endive & Radicchio, California’s Meyers Lemon Olive Oil, Balsamic Reduction & Warm Bacon Wrap-Goat CheeseNapoleon of Goat Cheese, Roasted Red Pepper with Mandarine Vinaigrette

CLOS DE L’AMANDAIE – L’amandaie Blanc 2013
The palate has balanced sensations of freshness and vivacity, full of orchard white fruit (peach, apricot), spice (curry), licorice and menthol.

SECOND COURSE

COQUILLE ST.-JACQUES À MA FAÇON
Bay scallops, baby shrimps, crayfish & mushrooms in a white sauce, gratinée with Gruyère – GF

CLOS DE L’AMANDAIE – Huis Clos Blanc 2012
The fruit explodes in the mouth with a peppery sparkle of white fruit (peach, apricot) and integrated oak with gentle spruce aromas.

THIRD COURSE

FILET GRILLÉ, SAUCE À L’ÉCHALOTTE
Grilled beef tenderloin, shallot sauce, gratin Dauphinois

CLOS DE L’AMANDAIE – L’Amandaie Rouge 2013
A structured wine with complex aromas, combing spices (black pepper, cayenne), ripe fruit (prunes), berries and black fruits (blackberries, blueberries).

FOURTH COURSE

FROMAGES ARTISANAUX
Artisanal Cheeses, fruits & nuts

CLOS DE L’AMANDAIE – Huis Clos Rouge 2013
Concentrated nose marked by richness and very broad and complex aromas (plum, cinnamon, pepper, eucalyptus and tobacco). The mouth is full and lined with velvet.