The dinner will highlight wines produced by Famile Hugel, founded in 1639 and still run by the family today. Based in the Alsace region of France, Famille Hugel’s estates – where the grapes are always hand-picked – are exclusively planted with the noble Alsace grape varieties, and the vineyards have an average age of 35 years.
Guests will be served a five-course menu developed by Executive Chef Ryan Keough, to complement the flavor of each wine pairing. The full menu includes:
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CURED ARCTIC CHAR – Crushed black pepper, crème fraiche, pickled fennel and pomegranate seeds.
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WINE PAIRING: 2014 Hugel Gentil
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SEARED SALMON BELLY– Roasted vine ripe cherry tomato, fresh herbed vinaigrette.
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WINE PAIRING: 2014 Riesling
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CRISPY OCTOPUS– Lacinato kale, borlotti beans, grapefruit zest.
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WINE PAIRING: 2014 Pinot Blanc
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BRAISED PORK SHOULDER – White turnips, crispy sprout leaves, chives.
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WINE PAIRING: 2012 Pinot Noir
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CHERRY CRÈME TARTLET – Brandied cherries, orange crème, candied brittle.
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WINE PAIRING: 2006 Gewurztraminer Vendange Tardive