Eatrenalin Sommelier Dinner

Pomino Bianco DOC

Castello Pomino, Rufina, Florence/Italy

The Frescobaldi Pomino Bianco is an elegant, fresh white wine from the historic Pomino area of Tuscany. 
A traditional cuvée made mostly from Chardonnay and Pinot Bianco. This is not a typical, boisterous, oaky wine, but one that focuses on freshness, white flowers, green apple and a vibrant, almost salty minerality on the finish. The Gillardeau oyster is very meaty and almost creamy. The Pomino Bianco’s pronounced yet perfectly integrated acidity cuts elegantly through this texture and refreshes the palate. It brings a natural saltiness to the table. The wine's chalky minerality goes perfectly with the iodine note. The sharp, acidic flavour of the mustard is balanced by the subtle creaminess of the Chardonnay component in the wine, without the wine tasting of brandy.

Le Vent dans les Voiles Blanc

Domaine Valérie Courrèges, Provence/France

A highly complex, avant-garde dish: The delicate, lean pike-perch meets the extremely melt-in-the-mouth, luxurious texture and fat profile of the Wagyu. The dashi stock provides a deep, elegant marine umami, whilst the kimchi acts as an energetic counterpoint with its zesty acidity, subtle heat and notes of fermentation. Umami enhancement: Thanks to its ageing on fine lees, the wine itself brings a subtle, yeasty depth. In combination with the iodine-rich, deep dashi stock, a wonderful synergy emerges that intensifies the fish’s natural flavour. The kimchi counterpoint: The greatest challenge of the dish lies in the calculated heat and acidity of the kimchi. This is where Le Vent Dans Les Voiles shines: Its ripe fruit charmingly cushions the fermented heat, whilst its integrated, Mediterranean acidity picks up on the kimchi’s liveliness, clarifying and refreshing the dish on the palate.

Originally of Italian origin, the Vermentino grape variety is now as much a part of Provence as Riesling is of the Moselle. After years abroad, Valérie Courrèges was drawn back to her home in the south of France. She first worked at the Fontainebleau winery, then devoted herself to her own project in Cahors. However, she and her team continue to cultivate vineyards in Provence. 
With vines over 40 years old on clay-limestone soils near Cotignac. Their aim remains to preserve the natural expression and flavour of the grapes using organic and biodynamic principles.

Archimedes Cabernet Sauvignon

Francis Ford Coppola Estate, Alexander Valley, Napa Valley California/USA

The estate’s flagship wine: A monumental, profound Cabernet Sauvignon with intense aromas of dark currants, blackberries, cedarwood, tobacco and subtle toasted notes from barrique ageing. On the palate, it captivates with a powerful yet perfectly refined tannin structure, opulent body and a remarkable, long-lasting depth. 
Veal | Artichoke | Tomato and porcini | Truffle
A dish of great aromatic density and textural diversity: The tender, elegant veal forms the refined base, whilst the artichoke contributes subtle bitter notes and the tomatoes a delicate umami acidity. The porcini mushrooms and truffle introduce a profound, warm forest aroma and intense earthy facets.

Earthy resonance (truffle & porcini mushrooms): The deep, autumnal notes of truffle and porcini mushrooms find a perfect echo in the ripe woody, tobacco and graphite notes of the Archimedes. The wine and dish enhance each other’s aromatic complexity without overpowering one another. Tannin structure and texture (veal & artichoke): Although veal is more tender than beef, the rich mushroom sauce and truffle call for a wine with structure. The Cabernet’s ripe, velvety tannins elegantly envelop the meat. The artichoke, otherwise feared as a ‘wine killer’, is perfectly integrated here thanks to the wine’s richness and the combination with the mushrooms.

The balance of acidity and umami (tomato): The subtle acidity and natural umami of the tomato in the porcini stock cut through the intensity of the heavy Cabernet and lend the pairing an unexpected, invigorating freshness that clears the palate for the next bite. A majestic interplay. The powerful structure of Archimedes masterfully captures the intense, earthy umami wave of truffles and porcini mushrooms, whilst the refined restraint of the veal allows the wine to take centre stage and unfold its full complexity.

Dottinger Castellberg Gewürztraminer Auslese

Martin Waßmer Winery, Bad Krozingen, Baden/Germany

A magnificent selection from one of the finest vineyards in the Markgräflerland region. This Gewürztraminer captivates with its highly elegant, beguiling aroma of ripe lychees, rose petals, preserved apricots and subtle notes of honey and nutmeg. Despite its immense body, extract sweetness and concentration, Waßmer retains a delicate, vibrant minerality thanks to the Castellberg terroir, which lends the wine an aristocratic backbone.
A dessert of masterful balance and texture: The classic blancmange offers a silky, creamy texture with a delicate, nutty and mild sweetness. The kumquat adds lively accents with its intense, ethereal hint of bitterness and zesty citrus, whilst the sorrel, with its razor-sharp, herbaceous acidity, contributes freshness and a green, almost floral note. A classic Gewürztraminer naturally possesses a milder acidity. The intense, invigorating acidity of the sorrel and the exotic fruit acidity of the kumquat brilliantly complement the opulent extract sweetness of the Auslese. The result is a fascinating interplay on the palate that makes the wine seem incredibly fresh and dynamic. The essential oils in the kumquat’s skin harmonise perfectly with the Gewürztraminer’s exotic spicy and floral rose notes. Furthermore, the wine’s opulent fruit perfectly counterbalances the tart bitterness of the citrus fruit, transforming it into pure creaminess.

The delicate almond sweetness and the velvety, creamy texture of the blancmange provide the perfect, soothing cushion for the powerful body of the Auslese. The dessert’s subtle almond aroma and the wine’s honey notes blend into a luxurious, long-lasting finish. An intellectual yet utterly sensuous pairing. The Martin Wassmer Gewürztraminer Auslese sheds all its heaviness here; it is literally set alight by sorrel and kumquat, whilst the blancmange builds the aromatic bridge that fuses wine and food into a perfect unity.
The vineyard area of the ‘Martin Wassmer’ estate in Schlatt, Markgräflerland, now covers around 35 hectares. Following the Burgundian model, the red wines are allowed to age on the lees for a long time; ageing takes place in wooden casks, and for the top wines, in barriques.