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Thanks for joining us for another virtual wine dinner!

Enjoy your meal, the accompanying wine from The Loire Valley, and this video, featuring our favourite sommelier, John Carnahan.

If you enjoyed this virtual experience, join us June 24 for our final wine dinner of the season, Bordeaux - The Right Bank.

Tonight's Menu

First Course

Rillettes de Tours, cornichons , Dijon, fresh baked brioche.

Chef Travis's notes - "The spread should be served cold or at room temperature. The brioche would be best if grilled at home (quality will deteriorate quickly trying to send it grilled) but will be fine as is also!"

Second Course

Braised lamb shank with sauce chausseur, roasted fingerling potatoes and local asparagus.

Chef Travis's notes - "The asparagus doesn’t travel well when cooked,  and I want to ensure quality for everyone,  so I suggest grilling it on high for around 3 minutes. You can also sautee it in a pan or even roast it if you like. Be sure to toss it with oil, salt and pepper before any of the preparations."

Third Course

Tarte tatin - a classic apple tarte tatin!

Tonight's Wine - Tasting Notes

2016 Le Clos du Chateau de Parnay,  Saumur Champigny

Located along the Loire river on the most reputable tuffeau , clay and limestone terroir of Saumur Champigny appellation, Chateau de Parnay has been producing outstanding wines for more than two centuries.

This wine is made from old Cabernet Franc vines planted on tuffeau , clay and limestone soils. The grapes go through three days of pre fermentation cold maceration; followed by a gentle extraction and maceration with no temperature control for the first 20 days… this encourages warmer fermentation temperatures and as a result extracts more colour and body.

On the nose, beautiful notes of ripe red fruits, associated with the freshness of the soil (mint, spices...) form a very harmonious whole. The palate is full, silky, very balanced, revealing high quality fruit. The length in the mouth is exceptional… and augurs a very good aptitude for aging.

Download John Carnahan's presentation.