Join us at Rococo Steak as Chef Matthew Rainey prepares an elegant five course menu paired with the most respected and prestigous wines of Bordeaux. The Bordeaux Wine Official Classification of 1855 places the top châteaux in Bordeaux in a ranking of first through fifth growths. The list of 1855 reflects, by tiers, the price points at which the top wines in Bordeaux were selling back in the 19th century. To create the list, Emperor Napoleon III requested the top Bordeaux negociants of the day to rank the best wines of the Bordeaux in five different ranking categories. The ranking categories were called Growths. A wine with the ranking of first growth was considered the best wine in Bordeaux. The list earned notoriety as it was incorporated into a display of Bordeaux wines at the Universal Exhibition in Paris in 1855 and has since become the economic lodestone for Bordeaux's global wine sales. During this dinner, you will taste a wine from each of the 5th through 2nd growth classifications. This will be a memorable evening - great food and spectacular rare wines.
Classified Growth Bordeaux Dinner with Jean-Sebastien Calvet
First Course
Daurade Royale Crudo, Grapefruit, Avocado, Rice Puff, Sauce Courchamp
Chateau La Freynelle, Sauvignon Blanc/Semillon/Muscadelle, Entre-Deux-Mers
Second Course
Seared Scottish Salmon, Beets, Goat Cheese, Dukkha, Pommery Mustard Jus
Chateau Haut-Bages Liberal, 2006, Cinquieme Cru, Pauillac
Third Course
Cinnamon Roasted Duck Breast, Salsify en Croute, Citrus Maple Duck Jus, Fine Herbs
Chateau Branaire Ducru, 2006, Quatriemes Cru, Saint-Julien,
Fourth Course
40 Day Dry Aged NY Strip, Boulangerie Potatoes, Truffle Sherry Jus
Chateau Malescot St. Exupery, 2006, Troisiemes Cru, Margaux
Fifth Course
Roquefort Blue and Foie Gras, Vanilla Onion Gastrique
Chateau Montrose, 2006, Deuxiemes Cru, Saint-Estephe
