Wine Dinner Series
Jujube regularly hosts special wine dinners - delicious five-course meals expertly paired with wines.
One of the things we do best here at Jujube is match our cuisine to wine. We do take it quite seriously. Many start by writing a menu and then try to figure out what wines would work best, we think that's backwards.
We start with the wines, taste them, and envision what dish would be best with each. Sometimes it's a matter of noticing some obvious flavors in the wine and looking to mimic those same in a dish. Other times it's trying to fill in some gap that the wine is leaving. And sometime, it's as simple as satisfying an immediate hankering for a particular dish that the wine has inspired.
Whatever the case, these special events are not to be missed. Read about our past dinners below or join our mailing list to hear about our next one. We look forward to seeing you!
Upcoming Wine Dinner -
Deb Lewis and The Exquisite Wines of Vintage 59
Tuesday, August 25th, 2015
Way back in the spring of 2006, Deb Lewis was kind enough to ask Jujube to host an industry luncheon with the fine Champagnes of Barnaut, one of a number of excellent producers in the V 59 stable. I saw it as a bit of a coming out party for my quite-new-a-the-time restaurant.
We made a lot of friends that day, and it was the first of many delicious tastings with Deb and the outstanding wines she represents. In fact, the dish below, paired with the Barnaut, was my favorite of that luncheon.
When I tried these wines for this dinner, I was reminded of what I love about this portfolio. That is, they all taste precisely as they’re supposed to. Well, that almost sounds like I’m selling them short, and I certainly don’t mean to. They represent their style and/or grape perfectly and are yet still surprisingly good.
And let me tell you what’s going to happen: the Pommard is going to wow you with finesse, and then the humble Minervois is going to come along, stand up, and steal the show. It’s almost not even fair.
Man, I’m really looking forward to this…
Salad of five-spice duck confit and poached Asian pear with frisee
-Barnaut Blanc de Noirs Grand Cru N/V
Bruleed shrimp ceviche with salted musk melon
-Bove Touraine Sauvignon Blanc 2014
Crispy flounder with yuzu buerre blanc and potato croutons
-Rocher des Violettes Touche Mitaine Sec 2014
Pan-roasted duck breast with daikon cake, tanjin cabbage, and figs
-Dom. Joseph Voillot Pommard VV 2013
Lavender-encrusted roasted lamb with Asian ratatouille
-Coupe Roses Minervois “La Bastide” 2014
$75 per person does not include tax or gratuity
Chenin Blanc In All Of Its Glory
Tuesday, July 28th, 2015
Here’s the thing: I love Chenin Blanc. In fact, I actually think it’s the most underrated grape in the wine world. It does, after all, produce some of the world’s most amazing wines and yet, at least in this country, has never truly recovered from the bad rap it got in the 70s when it was over-cropped and turned into jug wine from California’s Central Valley.
But, I’m serious. At basically every dinner where a special Chenin Blanc has been snuck into the line-up, it’s stolen the show. And the Chenins below are all special in their own way. Some pricier and more complex than others, but all delicious and incredibly predisposed to a fine food pairing. In fact, I served the Petillant in tonight’s dinner (fancy way of saying sparkling) at my wedding just a few months back. And, no surprise here, everyone just kept on going back for more.
Tonight’s wines are all imported by a good friend Zingo Munger and are from the two regions I feel make the finest Chenin in the world, the Loire Valley of France and Stellenbosch, South Africa. The French ones being perhaps a bit more high-toned and the South African being a bit more rambunctious, but each marvelous in their own way.
I do want to leave you with one more thought. Should you choose to pick up a few of these wines for yourself, do yourself a favor and do so with either the Le Clos or DeMorgenzon and put them away for a couple of years. They age impeccably and will turn into something even more magnificent than what they are right now.
Compressed watermelon and cucumber with shaved country ham
-Domaine Careme Vouvray Petillant Cuvee T 2012
Salad of romaine and grilled peaches with crispy onions and buttermilk
-Clos du Gaimont Vouvray 2013
Black rice and white anchovy-stuffed tomato, roasted, with cherry tomato coulis
-Raats Family Original Chenin Blanc 2013
Guinea hen galantine with green papaya salad and basil
-Domaine Careme Vouvray Le Clos 2010
Star Anise-cured pork loin with Chinese quince jus and daikon pudding
-DeMorgenzon Chenin Blanc Reserve 2014
$65 does not include tax or gratuity
Most Recent - Odisea Wine Dinner - 4/3/14