wine dinner table

Two notable wine dinners this week

Wine dinners continue at several area restaurants, offering off-the-regular-menu dishes that highlight the chef’s talents, and introduce diners to a variety of value-priced wines. Cuvée Wine Table, 3598 Springhurst Blvd., and Brasserie Provence, 150 N.Hurstbourne Pkwy. will both offer such dinners this week.

Tonight, Monday, Oct. 16, Cuvée Wine Table will pair 5 courses with 5 different wines from Dashe Cellars, which  sources grapes from a variety of vineyards around California, and makes the wines “in the heart of the Urban Wine Country in Oakland.” At the dinner, Aaron Smith from Dashe Cellars will talk about the wines he has chosen for the pairings.

The dinner will start with passed hors d’oeuvres and McFadden Farm Reisling.  The Second course will be white beans with roasted pork, served with Monarch Mine Vineyard Grenache Blanc. The third course will be lamb-stuffed Portabella mushrooms, paired with Les Engants Terribles Zinfandel. The main course will be buffalo sliders with roasted fall vegetables, paired with Dry Creek Zinfandel. The dessert will be chocolate cups with salted caramel ice cream and a brownie, served with Lily Hill Vineyard Late Harvest Zinfandel.

The dinner starts at 7 p.m., and costs $75 for the 5-course dinner and wines paired with each course. Call (502) 242-5200.

On Thursday, Oct. 19t at 6:30 p.m. Brasserie Provence will present a  5-course wine dinner featuring the wines of the Gargouille Collection. Languedoc Wine Maker Frédéric Brouca and Julie DeFriend, Advanced Level Sommelier from Vintner Select, will be on hand to comment on the wine selections.

According to a press release, Brouca founded the Gargouille Collection to market a handful of French wines in the US that are family-made with “a focused respect for terroir.” Many of the wines he chooses are made with hand-harvested grapes grown with organic or biodynamic farming techniques, fermented with native yeast, and bottled unfined and unfiltered.

Chef Patrick Gosden’s menu will start with a Burgundy snail in garlic cream puff pastry paired with Domaine de Mauperthuis Bourgogne Blanc for the Reception. The second course will be acorn squash and chestnut soup served with “Samsó Seuille”,  a 100% Cinsault, followed by  mushroom stuffed lamb presented with “Champs-Pentus”, a Grenache/Syrah/Mouvèdre blend. The main course will be a grilled hanger steak with sauce périgueux and a flageolet kale ragoût, paired with Terracaë Malbec. Dessert will be a Black Forest cake and Domaine René Muré Crémant d’Alsace Brut.

The dinner and wine pairings will be $75. Call (502) 883-3153.

Wines will be available for purchase with a 15% discount through Westport Whiskey & Wine.