Bottoms Up

Beer and wine in the Bay Area and beyond

Loire Valley winemaker’s dinner at A Cote

By Jessica Yadegaran
Thursday, April 19th, 2007 at 10:56 am in Uncategorized.

I had dinner at A Cote in Rockridge last night. Delicious tuna tartare, pomegranate lamb in phyllo, artichoke soup. I actually skipped wine for one of their fabulous cocktails — mine was a lively Prosecco with grapefruit juice.

But A Cote, a bastion for delightful French tapas, is also a great place to learn about French wines, especially the juicy, au moment Loire Valley wines of Bourgueil and Chinon. I’m going to a dinner centered around Vouvray next month, and last year, I attended a Thanksgiving meal centered around their Cab Francs. Turkey and Cab Franc? You bet.

See what these wines are capable of yourself at A Cote’s upcoming winemaker’s dinner. They’re bringing in Pierre Breton of Domaine Breton. His wines, unfiltered and produced with minimal sulfur, express the terroir of the region. The reds have vivid fruit, crisp acidity and fresh flavors, all of which make them perfect for a summer table. He also has a sense of humor a la Bonny Doon, from Nuits d’Ivresse (Drunken Nights) to Le Trinch, named for the sound of two glasses clinking (in French). The 4-course meal on April 25 starts at 6 p.m. It costs $80. Here’s what you get:

First Course
Salmon with Sorrel Sauce, Asparagus, Leeks and Smoked Trout
Quenelles paired with Domaine Bréton, “Nuits d’Ivresse”, Bourgueil, Loire Valley 2003

Second Course
Boudin Blanc with Fennel Puree and Prunes paired with Domaine Bréton, “Les Picasses,” Chinon, Loire Valley 2003

Third Course
Confit of Duck Leg with Flageolet Beans paired with Domaine Bréton, “Les Perrieres,” Bourgueil, Loire Valley 2002 and Domaine Bréton, “Les Perrieres,” Bourgueil, Loire Valley 2003

Fourth Course
Fromage de Loire
paired with Domaine Bréton, “Les Picasses,” Chinon, Loire Valley 2002

Seating is limited for this special dinner, so call or e-mail today to reserve your place: events@acoterestaurant.com or 510.655.6469.

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