Quaffing: House-made Charcuterie & Artesan cheese Wines: 2012 Guigal Cotes du Rhone Blanc, (89 RP); 2011 Domaine des Coteaux des Travers-Cairanne (Cotes du Rhone Rouge) (90, PT); 2012 Elicio Cotes du Ventoux Rose~ (NR)
First Course: Jambonneau, Fondue, Lyonnaise potatoes, fried shallot. Wines: 2011 M. Chapoutier "LaCibiose"(90, IWS); 2009 Truchard Roussanne (94, RP)
Second Course: Chicken Roulade & liver cake, turnip, scallion, pear mostarda; Wines: 2011 Domaine de Chateaumar Chateauneuf du Pape (90 PT); 2012 Broc Cellars Grenache (90 PT)
Third Course: Wagyu beef, smoked carrot, walnut cake stewed onion, black current; Wine: 2010 yves Cuilleron "L" Amarybelle" St. Joseph (90 pt, PT) 12009 Zaca Mesa Syrah (91, WR)
Dessert: Clafoutis: gateau, custard, stone fruit; Wine: 2011 Domaine de Beaumarlic Beaumes de Venise (NR)
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V Mertz is known as one of the finest restaurants in Omaha, and is a favorite setting for the three IWFS branches in the area. The theme for this event (Old World vs New World wines) compared French wines grown and produced in the Rhone Valley, with similar varietals from California. These varietals included Syrah, Viognier, Marsanne, Rousanne, Grenache & Cinsaut. Mathew Brown, manager and sommelier and was involved in the wine selection and did a great job of describing the wines, prior to each course but we (lucky) participants,(in this contest) had the (awsome) job of comparing (and enjoying) the wines from two parts of the world. Starting with the quaffing, people (who look down their nose when it comes to Rose wine) were somewhat surprised how multifacited the Rose wines were with the appetizers.
The French wine in the first course was a Granache Blanc,which had tones of blackberries and pepper, while the white wine from California was more polynesian fruits that seemed creamy on your palate.. Both paired very well with the course.
The second course had some interesting flavors, and the Chateauneuf du Pape with its array of red fruits and tangy acidity, competed with the California Grenache,which was light and crisp with a short finish. We enjoyed both of the wines with the course.
The third course required big wines to compliment the complex flavors of the Wagu beef, smoked carrot, walnut cake, stewed onion and black currents. The French Syrah tasted of concentrated blackberries with a hint of cedar was full bodied and had a long finish. The California Syrah was medium bodied, somewhat dry, and tasted of crushed raspberries. We enjoyed them both, and opinions were split between the two wines.
The dessert was a beautiful custard with stone fruit (that looked like a picture) and the Muscat wine from the Rhone valley it was paired with was wonderful with it’s soaring bouquet of orange blossoms and lychee . This course might be described as orgasmic!
To sum it up, we all enjoyed a very memorable culinary and wine experience, although different people may have had their favorites, there were no losers in this event. In addition to the food and wines, Carolyn Peterson (Secretary and Contact person) was surprised and honored with the BGA Silver Medallian. Also, David Hayes, (Sommeilier, & owner of V Mertz) was introduced as the newest member of our Branch..