Social Table Lincoln Park, Chicago Wine Dinner
Dr Dan arranged a special dinner at the Social Table in Lincoln Park, Chicago, a venue where your group, lead by a Chef/instructor prepares your own dinner, then dines in a private dining room.
It's a perfect setting for an extraordinary wine/dine adventure, allowing wine aficionado diners to conduct a self paced wine tasting and wine/food paring of BYOB wines in a relaxed comfortable setting.
Our Chef/instructor this evening was Alysa, who trained at the CIA - Culinary Institute of America, in Hyde Park, NY.
The dinner menu was Beef Wellington with red wine mushroom reduction sauce, roasted beet salad with goat cheese, pine nuts and greens, garlic mashed potatoes and Chocolate Pots de Crème dessert.
The wine flight was primarily Bordeaux for the evening as our Pour Boys wine group, Dan, Lyle and I all brought Bordeaux wines to accompany the beef entree dinner.
The Theulet Monbazillac was superb with the goat cheese salad. The Bordeaux paired ideally with the Beef Wellington main extree, especially the pate' layer. The chocolate dessert was highlighted perfectly with the Croft Port and the Giuraud Sauterne.
The main dinner course wine flight in order of tasting ...
Sea Smoke 'Gratis' Santa Rita Hills California Grand Cru Chardonnay 2009
Château Theulet Antoine Alard Monbazillac 1998
Château Figeac St Emilion Grand Cru Classe' 2009
Château Lanessan Haut Medoc 1995
Château Lafon Rochet St Estephe 2003
Château Gruaud Larose St Julien 1989
Château Ducru Beaucaillou St Julien 1989
Château Pontet Canet Paulliac 2009
Château Guiraud 1er Grand Cru Classe' Sauterne 2006
Crofts Vintage Port 1994
Other wines to complement and fill out the wine flight ...
Ferrari-Carano Anderson Valley Pinot Noir 2014
Decoy Napa Valley Pinot Noir 2013
Robert Mondavi Napa Valley Cabernet Sauvignon 2013
more to come ...
It's a perfect setting for an extraordinary wine/dine adventure, allowing wine aficionado diners to conduct a self paced wine tasting and wine/food paring of BYOB wines in a relaxed comfortable setting.
Our Chef/instructor this evening was Alysa, who trained at the CIA - Culinary Institute of America, in Hyde Park, NY. The dinner menu was Beef Wellington with red wine mushroom reduction sauce, roasted beet salad with goat cheese, pine nuts and greens, garlic mashed potatoes and Chocolate Pots de Crème dessert.
The wine flight was primarily Bordeaux for the evening as our Pour Boys wine group, Dan, Lyle and I all brought Bordeaux wines to accompany the beef entree dinner.The Theulet Monbazillac was superb with the goat cheese salad. The Bordeaux paired ideally with the Beef Wellington main extree, especially the pate' layer. The chocolate dessert was highlighted perfectly with the Croft Port and the Giuraud Sauterne.
The main dinner course wine flight in order of tasting ...
Château Theulet Antoine Alard Monbazillac 1998
Château Figeac St Emilion Grand Cru Classe' 2009
Château Lanessan Haut Medoc 1995
Château Lafon Rochet St Estephe 2003
Château Gruaud Larose St Julien 1989
Château Ducru Beaucaillou St Julien 1989
Château Pontet Canet Paulliac 2009
Château Guiraud 1er Grand Cru Classe' Sauterne 2006
Crofts Vintage Port 1994
Other wines to complement and fill out the wine flight ...
Ferrari-Carano Anderson Valley Pinot Noir 2014
Decoy Napa Valley Pinot Noir 2013
Robert Mondavi Napa Valley Cabernet Sauvignon 2013
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| Dinner group |
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| Pour boys (& girls) |
more to come ...
