Wednesday, February 22, 2012
Wine Wine Wednesday: See a Master Sommelier at Work
Posted by Chris Chamberlain on Wed, Feb 22, 2012 at 6:02 AM
- mastersommeliers.org
- Brett Davis
Starting with a reception at 6:30 p.m. and followed by a four-course dinner kicking off at 7, Davis will work with local treasure and F. Scott's wine director Elise Loehr to present some really unusual wine pairings for Chef Ramquist's menu:
Stand-up Reception with Passed Hors d’oeuvresCeci "Otello Nero" Lambrusco
House-made Ricotta Cheese, 1 Year Aged Emerald Glen Farms Ham, Vincotto Reduction
Cured Local Beef Sausage, Manchego Cheese, Smoked Balsamic Onions on Crostini
First Course
2010 Emile Beyer "Tradition" Pinot Gris
Pan Seared Black Pepper Crusted Dry Aged Beef Tenderloin, Horseradish Potato Puree, Brandied Beef Jus
Second Course
Rare Wine Company "Charleston" Sercial Madeira
Wild Mushroom Soup, Caramelized Onions, Bone Marrow Toast
Third Course
2008 Chateau Coudray Monpensier "Le Grand Bouqueteau" Chinon
Grilled Block Island Swordfish, Romesco Sauce, Swiss Chard, Wild Mushrooms
Dessert
2001 Bodegas Olivares Monastrell Dulce
Marcona Almond and “Olive & Sinclair” Salt and Pepper Bittersweet Chocolate Terrine
I spoke by phone with Brett, and the first thing he wanted to talk about was how lucky we are to have Loehr in town. "She's as talented as a master sommeilier, and will be one sooner rather than later. I really look forward to work with her." The wines they have chosen to accompany the food are not especially rare, but are not not normally on the list at F. Scott's.
"The Road Less Traveled" theme manifests itself in the order of the courses and the nontraditional pairings. The first dinner course is especially surprising, with a boldly flavored version of steak au poivre instead of the traditional lighter seafood opening course. You'll notice that Davis has matched it with a Pinot Gris, totally going against the standard practice of matching red meat with red wine.
"Au poivre doesn't play well with red wines," shared Davis. "As you eat the dish, the spice builds, and you need to quell the heat a little bit to enjoy the flavors of the meat." One of the reasons that we match red wine with meat is the fact that the tannins help to interact and cut through the fat of the steak. Tenderloin doesn't have much fat at all, so a mouth-puckering tannic wine isn't necessary.
Brett will share more of his insights about the pairings throughout the evening, and the chance to learn from a Master Sommelier is worth the price of admission, which is $155 including tax and gratuity. If you'd like to save a place at the table, call (615) 269-5861 for reservations.
Davis has a reputation for being as entertaining as he is knowledgeable about wine. He is a Tennessee native and is the managing partner of Doc Crow’s Southern Smokehouse & Raw Bar in Louisville. In April, he is about to open a new cozy little French restaurant called Bistro Voliere. Seating less than 50 patrons in the intimate space and bar, Bistro Voliere will serve lunch, dinner, Sunday brunch and a late-night menu of French comfort food with entrées priced at $20 or less and a cocktail program that includes wine infusions and French aperitifs.
In another local connection, the kitchen will be run by Bobby Benjamin, whom you may remember from his stint as chef at Flyte World Dining and Wine. Benjamin has worked at Louisville's Oakroom as chef du cuisine for two-and-a-half years and looks forward to adding his unique Southern twist to French classics. I look forward to it, too!
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GAH! This sounds just incredible. Some lucky people are going to have an extraordinary evening.
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