Vinexpo Daily 2019 - Preview Edition

SPECIAL FEATURE: GASTRONOMY
CHATEAU DAUZAC
PROMOTES “PAIRING”
WORKSHOPS IN-SITU
François Adamski & Michel Roth
MOFs and Michelin-starred Chefs
An exceptional 120-hectare estate just
20 minutes from Bordeaux, Château
Dauzac invites visitors to spend a
timeless moment. Once the visitor
has toured the property, he or she is
invited to take advantage of a convivial
moment via one of a number of
possible workshops:
“WINE & CHEESE PAIRING”
WORKSHOP
A workshop that will appeal to one’s
sense of smell. This workshop
includes an introduction to wine
tasting as well as food & wine pairing
around two vintages.
an introduction to wine tasting as well
as a food & wine pairing around three
vintages.
“DISCOVERING WAGYU BEEF”
WORKSHOP
Château Dauzac introduces the visitor
to Japan’s prestigious Wagyu beef:
unbelievably tender marbled meat
that it sure to titillate one’s taste buds.
It is showcased by a journey through
time where one learns to taste some
old vintages and discover a food &
wine pairing.
“VINTAGE SWEETS”
WORKSHOP
This tasting of sweet delicacies with
a wine & chocolate pairing sparks
all one’s senses, as the visitor tastes
three wines and blindly discovers five
aromas
TASTING
Le Diner du Palais
On Tuesday 14 May, “Le Diner
du Palais” will take place in the
elegant surroundings of the Palais
de la Bourse. This exceptional
gala evening will give exhibitors
at Vinexpo Bordeaux 2019 the
opportunity to welcome their guests
at a table where their own wines
will be served, paired with menus
prepared by Michelin-starred chefs
Michel Roth and François Adamski.
The dinner will be the occasion for
numerous kinds of pairings. An
example is that with the foie gras
as an entrée, served in two different
ways:
• In Crust | marbled foie gras with
red wine, strawberry in jelly and
candied with balsamic, crumble and
gold leaf.
• In Terrine | pressed “au naturel”
with smoked eel, brunoise of season
vegetables in jelly and pickled carrot.
the eel, giving elegance to the dish.
In view of the characteristics of
the entrée, a classic agreement is
proposed with a slightly sweet wine
aged between 5 and 8 years. The
marriage will be even better with
a botrytised wine, whose aromatic
complexity will play an important
role along with the smoky aspect of
the dish.
France: Sauternes, Coteaux du
Layon, Alsace vendange tardive.
From around the world: Tokaji,
Passito, Recioto, Late Harvest.
DRY WHITE WINES
Here, the best option will be an
intense, creamy, and fleshy wine,
with good persistence on the palate
and delicate acidity. An aged wine in
oak barrels will be perfectly married
with the smoky character of the eel.
The aromatic complexity of this type
of wine will bring greater richness.
“WINE, DELICATESSEN
MEAT & CHEESE PAIRING”
WORKSHOP
A delicatessen meat & cheese platter
is made up of pata negra ham, cured
pork loin, chorizo, dried sausage &
local cheeses. The workshop includes
BODEGA GARZÓN
– A “FOODIE” CONNECTION
This year, Bodega Garzón is the
Main Sponsor of Mesabrava, a
series of itinerant gastronomic
events carried out once a month
this year in different parts of
Uraguay, with different outstanding
guest chefs. The first edition of
2019 took place in a pine forest
in El Pinar, and had Agustina
Gagliardi and Juancho Caubarrere
as guest chefs.
Meanwhile, Garzón also arrives at
Vinexpo Bordeaux 2019, boasting
the fact that world-famous chef
Union des grands crus de
bordeaux: 2016 vintage
Tuesday 14 th May,
10:00 am - 5:00 pm
Hall 2, Room 6
Francis Mallmann is ambassador
and culinary director of Bodega
Garzón Restaurant, having
provided advice to develop the
open-flame cooking technique
and develop a Market Menu.
Malmann’s fires techniques take
place in the restaurant’s kitchen,
as well as in the different events
organized by the winery in Pueblo
Garzón and the region
Hall 1 / Stand C271
SWEET WHITE WINES
The marbling of foie gras with red
wine slightly acidifies the dish.
The taste of the strawberry is well
marked and will create a delicious
contrast with foie gras. The Terrine
is marked by the smoked taste of
France: Burgundy 1 er or Grand
Cru, Pessac-Leognan Blanc,
Savennières,
From around the world: Australian
Sémillon, Californian Chardonnay,
Verdejo Rueda from Spain, Chenin
Blanc - South Africa
vinexpodaily.com
VINEXPO DAILY / PREVIEW / THURSDAY 9 TH MAY 2019 15