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Dinner with Alain Brumont of Château Montus — One of France’s Most Influential Winemakers

Alain Brumont has built the largest domaine in Madiran with over ten percent of appellation holdings in superb vineyard sites. With the guidance of the legendary winemaker himself, we’ll delve deep into the roster of wines, white and red, from his many holdings.

On arrival, nibble some appetizers as you mingle with the other guests and Alain while tasting his easy-drinking wines from Côtes de Gascogne. At the table, four courses will be served paired with wines from Alain’s family estate, Château Bouscassé, as well as the entire line of Château Montus wines, culminating with the 2009 “La Tyre” made only in the best vintages from from a single, exceptionally steep vineyard, and the highest south facing site on the estate, and the 1996 “XL” that spent 40 months in 600 liter barrels before its bottle maturation. Dessert will be served with Brumaire, Alain’s challenge to Jurançon, a sweet and racy white wine made from grapes partially dried on the vines.

The food will be prepared by Chef Paul Grosz of The Stand, who also oversees Cuisine Restaurant in New Center. Chef Paul studied under the legendary French chef, Jean Banchet at Le Français and then at Le Cordon Bleu in Paris. His approach to the food at The Stand is quite modern, yet heavily influenced by French techniques. He developed a menu specifically to pair with Alain’s wines. Prepare for a feast with dishes of grilled quail on Parmesan risotto and sirloin of beef with celery root puree and shiitake mushrooms.

 


 

Menu

 

Strolling Appetizers

Brumont Blanc (Gros Manseng-Sauvignon) 2014

Brumont Rouge (Tannat-Merlot) 2014

*

Crab Cakes

Short Rib Sandwiches

Assorted Flatbreads

 

First Course

Château Montus Blanc 2011

*

Tuna Tartare on Risotto Cake

 

Second Course

Château Bouscassé 2009

Château Bouscassé Vieilles Vignes 2009

*

Rabbit Barley Soup

 

Third Course

Château Montus 2010

Château Montus “Cuvee Prestige” 2009

*

Grilled Quail on Parmesan Risotto, Buttered Braised Squash, Red Wine Braised Blueberries

 

Fourth Course

Château Montus “La Tyre” 2009

Château Montus “XL” 1996

*

Beef Sirloin Olive Oil Poached then Seared, Celery Root Puree, Shiitake Mushrooms, Beef Glaze.

 

Dessert

Château Bouscassé Brumaire

*

Pear Tart, Pear Bourbon Sorbet

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Posted on 2016.02.26 in France, News & Events, South West

 

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