The “Art” of Rhone Valley Wines

IMG_7082

Rhone Valley Wines are beautifully made, diverse, and pair with a wide range of cuisines. How do I know? Well, the Rhone Valley Wines shows us through many intricate dinners that awaken and liven all your senses. “Makin It” recently was a dinner held at BFB in the Meatpacking. This fun restaurant turned into an elegant artistic show with dancers, Rhone wines, and a menu based on the cyclical nature of living things and how each element ceases to exist with out each other.

 

RhoneValleyWines_VMR153Chef Eric Bolyard tasted us through canapés and courses that were inspired by specific phases in the life cycle of soil and harvest and points at which they merge. And yes, the Rhone wines paired beautifully!

Seeding: Roasted Fig, Confit Fennell, Fresh Curds, and Pollen; a passed canapé served while enjoying some Rhone red wines.

Growing: Husk Cherry, Orange Blossom Gelée, Dark Rye

Storage: Marinated Mussels, Fermented Carrot, Black Root Oil

Composition: Grilled Ox Heart, Green Plum, Red-Vein Sorrel

RhoneValleyWines_VMR193Next, came two wine pairings with each course. Consumption consisted of Native Corn, Hen of the Woods, Burnt Eggplant, and Salvia. The Côtes du Rhône, Ogier, Heritages 2013 white brought out the eggplant and smokier notes, while the Costières de Nímes, Vignerons Propriétés Associés, Saveur du Temps 2013 Rosé made the native corn sweeten the dish up a bit.

Harvesting, an important element in the cycle of growing consisted of Monkfish, Early Season Kabocha, Squid Ink, and Nasturtium Flower. Here the Côte-Rôtie, Vidal Fleury 2009 Red went beautifully with the fish and squid ink, while the Crozes-Hermitage Maison M. Chapoutier 2012 was just fantastic with the entire meal. Why? Well, after visiting Chapoutier vineyards in France, I always find I love the wines with every meal I have.

Digestion consisted of Hay Roasted & Raw Sun Fed Beef, Broccoli IMG_7089Basil, and Purslane with a Côte du Rhône 2012 red, and a Côtes du Rhône Villages, Setier 2012 red. The meat was beautifully served and the textural differences really brought out some savory, meaty, and smokier notes in the wines. Both were outstanding pairings.

Resting, this was the dessert course and chef kept things interesting throughout the entire dinner. Beetroot, Rose Water, Cocoa Nib, and Brown Butter arrived at the table paired with a Château Beauchêne, Grande Réserve, 2013 white and a Gigondas, 2011 Red. The beet brought out the sour cherry and earthiness in the Gigondas, however with the white, elegant notes of flowers and a touch of sweetness became present lingering at the end of the palate.

IMG_7093This was quite an interesting dinner at that, and for most of you reading this you may or may not be salivating with this post, however I know you must be intrigued. Yes, it was delicious, and I advise you try Rhône wines with your own pairings just to see how versatile they are. Pair them with Asian, American, French, or Italian cuisine and you will certainly have yourself some amazing pairings.

Always remember, eat what you like and drink what you love. 

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.