Please join us on Wednesday, November 9 for a Beef & Burgundy dinner highlighting the red and white Burgundy wines of Domaines Devillard.
On hand to guide us through the wines and share some insights about the region and estate holdings will be Amaury Devillard, who oversees winemaking and vineyard management of his family’s estate with parcels in Côte Chalonnaise and Nuits-St-Georges.
It’s becoming apparent that the 2012 vintage of Burgundy is one of the best in recent years so we’ll be focusing on wines from this vintage. We’ll start with white and red wines from Mercurey, the most widely recognized and important wine village of the Côte Chalonnaise, before moving on to a premier cru from Nuits-St-Georges. The grand finale will be a red wine from the grand cru vineyard of Échezeaux.
Preparing the menu to pair with the wines is Executive Chef Nick Geftos. A graduate of Le Cordon Bleu College of Culinary Arts, Chef Nick has spent nearly a decade in fine-dining kitchens. At Tallulah, Chef Nick features seasonal farm to table cuisine sourced through a network of local farms and purveyors.