June Wine Pairings

Grilled Salmon

Roasted Fennel and Smoked Tomato Vinaigrette

Riesling, “Bollenberg”, Chateau d’Orschwihr

Bollenberg is the main vineyard of the southern Alsace town of Orschwihr. The proprietor, Hubert Hartmann is a meticulous enologist. An engineer and a Beverage scientist by trade.This is a dry Riesling with the textbook nose of slate and earthy petro. Tangy acidity frames out the citrus fruits. The ultimate food wine. 100% Riesling

Pan-Seared Walleye

Basmati Rice and Almond Brown Butter

Rosé, Hautes Sarthes

Rosé wines vary from just pink to almost raspberry juice red in color, and can be referred to as rosé, pink or blush wines. Rosés are made from black grapes, but don’t fully turn red because the grape skins are removed from the juice mere hours after contact. This brief contact with the grape skins gives the wine a pink color from the slight transference of red pigments from the skins. Rosés

Can also be made by blending together white and red wined, but this is not very common outside of Champagne. This brief skin contact also ensures that a minimal amount of tannins enters the wine.

Braised Veal Breast

Swiss Chard Stuffing, and Whipped Potatoes

Pinot Noir, Domaine des Moirots

Domaine des Moirots is a family property that has been producing wine on about 30 acres of vineyards in the southern portion of the Cote Chalonnaise, the region just to the south of the Cote de Beaune. The wine is a ruby color with a bouquet that is open and round with light notes of red raspberry. The expression of the Pinot Noir fruit is supple with fine tannins and a roundness that is classic and charming.

Pan-Seared Duck Breast

Tarragon-Roasted Peaches and Späetzle

Bordeaux Superieur, Chateau Couronneau

This family estate is located below St Emilion on the Left Bank of Bordeaux. These vineyards have been Certified Organic for several years ahead most other Château becasue of the isolation from the river, and a forest. The dark, rich, sweet tannins come from the fruit. Merlot, Cabernet Sauvignon