Perlage Tasting Club session in March
On Wednesday, March 29th, during another Perlage Tasting Club session, we hosted a special guest: NicolasChemineau from Dourthe Vineyards in Bordeaux. The menu and the tasting created by our team were dedicated to the wines from this region. The purpose of this meeting was to present the wine making process of the elegant, aged wines fabricated in the Gironde estuary. The wines were paired with our regional dishes and water and they were an excellent proof that top quality ingredients matter. We were tasting older vintage wines , 10-, 12- and 15-year-olds. Additionally, we were introduced to the 1.5 l bottles, the so-called magnum which is the best bottle for wine aging. Our menu included among others neck sweetbread with black garlic glace and wild herbs, potatoes with grated cheddar, sour cream, sturgeon caviar and parsley and juniper ice-cream. One of the best flavour combination of that day was sturgeon with ribs sauce served with red Chateau Grand Barrail Lamarzelle Figeac 2008 Saint Emilion Grand Cru and Perlage. In theory, fish don’t well go with the red wine tannins but this time the age of the wine and its smoothness together with Perlage sparkled water together made and exquisite combination.