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Pierre Meurgey
Wine Dinner
June 25, 2024 @ 6:30 pm
tasting menu by chef Greg Chiknas

 

 
 
First Course
Garlic Roasted Shrimp and Grits

with sweet corn, peppers and a lobster emulsion

paired with Meurgey-Croses Saint-Veran
Chardonnay grapes, mostly vinified in steel tanks, with a small percentage of older vines fermented in oak, to best express the complexity of the terroirs. Delicious as an aperitif, the initial aroma of stone and tropical fruits leave space for oak, vanilla and butter.

Second Course
Quiche Lorraine

with mixed green salad

Paired with Nuits Saint Georges Les Chaliots
Pinot Noir, Deep ruby color, Good aromatic expression with black fruit aromas. Elegant and well balanced, the body is subtly tannic with a fruity, elegant finish.

 
Third Course
Spice Crusted Venison Loin

with roasted carrots, wild mushrooms, leek soublise and a cherry red wine sauce

paired with Cote de Nuits-Village Aux Montagnes
Pinot Noir, intense garnet color with hints of purple. Intense aromas of ripe cherry and notes of raspberry. Supple and round on the palate with well-integrated tannins.

Fourth Course
Roasted Peach in Puff Pastry

sweet Ricotta Pastries

Paired with Viré-Clessé Vieilles Vignes
from the earth of the region, the vines are over 65 years old and planted on a slope southeast. The altitude and drainage preserve the freshness of the grapes. A broad, rich version, offering peach and baking spice flavors, with an underpinning of lemon. This is well defined and long, with citrus and spice notes lingering on the finish.

 

 

4-course menu is $75/person before tax and tip.

Call the store at 703-385-1530 to reserve your seat today!


Like one or more of the wines you tasted? Discounted bottles of wine will be available for purchase same day and for delivery at a later date!

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