Sparkling Celebration on Wednesday, December 5th
with Delamotte Champagne and Sheilah McGovern, Vineyard Brands
Let’s kick off this holiday season with a sparkling celebration!
Join us for an evening celebrating the most prestigious Champagne houses in all of Champagne. Delamotte was founded in 1760 and is the fifth oldest producer in the region. Such a heritage lends to excellence and unequaled quality. Sourced from grapes from Grand Cru vineyards, Delamotte produces four exceptional champagnes and we look forward to introducing them to you. These Grand Crus and small parcels of vineyards are in the most prime locations in the Cote des Blanc, which lies on the South bank of the river Marne. The chalk and belemnite (fossilized sea creatures) of the vineyards, along with perfect climate conditions for grape-growing are just a part of what creates these magical wines. With a production of 750,000 bottles managed by only ten dedicated staff, these champagne are a true expression of the terroir, but also of the very heart and soul that goes into the vinification process, which is led by Cellar Master, Michel Fauconnet. He and his team truly consider this a labor of love, and we wholeheartedly agree!
For your pleasure, the menu is as follows:
Jonah Crab with Citrus Flavors paired with Delamotte Brut, N.V.
housemade potato chips, chive emulsion
What a fun pairing this is! We thought with the toasty, brioche quality and soft Macintosh apple on the palate of Delamotte’s Brut we ought to pair it with the taste of succulent crab to highlight the wine’s gentle sweet touch. To contrast with a touch of salt and herbs seemed like the logical next step and it is all whisked away on the finish with those lovely tiny bubbles…
Parmesan Gnocchi and Poached Lobster paired with Delamotte Blanc de Blancs, N.V.
oyster mushrooms, roasted vegetable nage
Getting serious now with more savory flavors to highlight this wine. Blanc de Blancs meaning 100% Chardonnay, providing acidity and citrus wrapped in a mouth coating minerality. The chalkiness of the soil the grapes are grown in is prominently expressing itself here.
Duck Confit and Risotto paired with Delamotte Blanc de Blancs, 2002
Taleggio, caramelized pearl onions, meyer lemon, duck cracklins
Wow, an utter explosion of flavors and textures makes this pairing a true winner. With the full richness of the duck and risotto, one would think acidity would be necessary. This Champagne provides that and so much more – Any creaminess and decadence will be gently escorted off the palate by the frothy mousse of bubbles of this structured yet elegant vintage 2002 Blanc de Blancs.
Herb Crusted Venison Loin paired with Delamotte Brut, Rosé, N.V.
red currant and roasted shallot jus, parsnip and thyme puree braised carrots
The Pinot Noir is prominent in this lovely Rose so it was easy to imagine it with the mild gaminess of the venison and the earthy root vegetable medley. The red currant and roasted shallot jus help tie it all together with a distinct acidity and fruit-forwardness.
Valrhona Chocolate Terrine paired with Warres, Late Bottle, Vintage Porto, 2001
poached cherries, vanilla
A little break from bubbles for our dessert course, and in this case a welcome change as we do love our ports! This Late Bottle Vintage Warre’s is bursting with ripe, stewed fruits and juicy chocolate and a hint of tobacco and smoke. We are matching the body and depth of this port with gorgeous dark Valrhona chocolate and tart, lively poached cherries. A match made in Heaven!!
We hope you will join us for this very special evening. Reservations are available from 6–9pm, and can be made online, by phone at 802 295 1470, or in person at the restaurant. Reservations are limited to each Wine Dinner event.
The cost of each wine dinner is $80 per person plus tax and gratuity.
Deanna L. Heon
Beverage Program Director, Simon Pearce Restaurant