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.
Brumont Blanc (Gros Manseng-Sauvignon) 2014
Brumont Rouge (Tannat-Merlot) 2014
Short Rib Sandwiches
Château Montus Blanc 2011
Tuna Tartare on Risotto Cake
Château Bouscassé 2009
Château Bouscassé Vieilles Vignes 2009
Rabbit Barley Soup
Château Montus 2010
Château Montus “Cuvee Prestige” 2009
Grilled Quail on Parmesan Risotto, Buttered Braised Squash, Red Wine Braised Blueberries
Château Montus “La Tyre” 2009
Château Montus “XL” 1996
Beef Sirloin Olive Oil Poached then Seared, Celery Root Puree, Shiitake Mushrooms, Beef Glaze.
Château Bouscassé Brumaire
Pear Tart, Pear Bourbon Sorbet