Monday, November 12, 2007

Louis Latour Wine Tasting and Pairing*

Last Tuesday, we had the pleasure of attending a Louis Latour Wine Dinner at The Union Club. Below you can view all five courses of carefully prepared French-inspired food perfectly paired with a selection of spectacular Louis Latour wines.

First Course:
Roasted Oysters
(butter braised leeks, tomato concasse, liquor foam)
Simonnet-Febvre -- 2005 "Vaillons"
Premier Cru, Chablis

Second Course:
Pan Roasted Rabbit
(mustard spaetzel, rabbit reduction, braised greens)
Louis Latour -- 2005 Chassagne Montrachet

Third Course:
Seared Foie Gras
(apple-lavender salad, caramel nut sauce)
Louis Latour -- 2002 "Vignes Franches", Beaune

Fourth Course:
Roasted Colorado Lamb Loin
(barley risotto, harvest squash medley, red wine lamb reduction)
Louis Latour -- 2002 "Lavaunt Saint-Jacques", Gevrey-Chambertin

Fifth Course:
Petit Suisse Duo
(honey infused petit suisse, petit suisse brulee, quince chutney)
Simonnet-Febvre -- Cremant de Bourgogne

Feeling beyond content after an exceptional dinner

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