Ed Erickson Our January 2014 dinner was held at Nightwood, a Michelin Bib Gourmand restaurant.
The Menu
PASSED APPETIZER
House-made cracker, celery root remoulade, fried oyster
FIRST COURSE
Dungeness crab, hard-roasted carrot, chervil
SECOND COURSE
Spinach and ricotta casonelli, honey, butter, parmesean
THIRD COURSE
California sturgeon, tomato soffrito, bitter greens
FOURTH COURSE
Wood-grilled flank steak, farro, bacon-apple jam, ranch dressing
DESSERT
Dark chocolate bombe, raspberry
The Wine
1995 Duval-Leroy Femme, Cellar Selection
A blend of 79% chardonnay, 21% Pinot Noir. This champagne is a traditional “champenois” or first pressing.
2006 Domaine Bernard Morey et Fils Chassagne-Montrachet 1er Cru Les Dents de Chien, Cellar Selection
100% Chardonnay. The Moreys are one of the most important wine-making dynasties in Chassagne Montrachet. This is a nice example of their legacy.
1996 San Giovanni Gianfranco Alessandria Monforte D’Alba, Barolo, Cellar Selection
100% Nebbiolo. This is a great example of balance between modern production techniques and a “classic” Barolo. Using 45% new oak.
1996 Domaine Bruno Clair Chamberlin-Clos de Beze Grand Cru, Burgundy, Cellar Selection
From Cote du Nuits and arguably one of the most prestigious vineyards in Burgundy.
2000 Domaine Michel Ogier Cote-Rotie, Cellar Selection
Like many Cote-Rotie properties this is a family run estate, and this wine is 100% Syrah and aged in 30% new oak.
2010 Domain Berrian Cabernet Franc Ice Wine
Keeping with our locally sourced theme this is a locally produced dessert wine from Michigan.
