On Tuesday 14 May, “Le Diner du Palais” will take place in the elegant surroundings of the Palais de la Bourse. This exceptional gala evening will give exhibitors at Vinexpo Bordeaux 2019 the opportunity to welcome their guests at a table where their own wines will be served, paired with menus prepared by Michelin-starred chefs Michel Roth and François Adamski.
The dinner will be the occasion for numerous kinds of pairings. An example is that with the foie gras as an entrée, served in two different ways:
• In Crust | marbled foie gras with red wine, strawberry in jelly and candied with balsamic, crumble and gold leaf.
• In Terrine | pressed “au naturel” with smoked eel, brunoise of season vegetables in jelly and pickled carrot.
SWEET WHITE WINES
The marbling of foie gras with red wine slightly acidifies the dish. The taste of the strawberry is well marked and will create a delicious contrast with foie gras. The Terrine is marked by the smoked taste of the eel, giving elegance to the dish. In view of the characteristics of the entrée, a classic agreement is proposed with a slightly sweet wine aged between 5 and 8 years. The marriage will be even better with a botrytised wine, whose aromatic complexity will play an important role along with the smoky aspect of the dish. France: Sauternes, Coteaux du Layon, Alsace vendange tardive. From around the world: Tokaji, Passito, Recioto, Late Harvest.
DRY WHITE WINES
Here, the best option will be an intense, creamy, and fleshy wine, with good persistence on the palate and delicate acidity. An aged wine in oak barrels will be perfectly married with the smoky character of the eel. The aromatic complexity of this type of wine will bring greater richness.
France: Burgundy 1er or Grand Cru, Pessac-Leognan Blanc, Savennières
From around the world: Australian Sémillon, Californian Chardonnay, Verdejo Rueda from Spain, Chenin Blanc – South Africa