Archive for March, 2011

Don’t miss the next P.A.R. Club meeting!

We have a special guest speaker for the next
P.A.R. Club meeting on Wednesday, April 6th at 4:30pm. 
We hope to see you there! 
Please RSVP by calling 330-966-3600 or
emailing gfernandez@glenmoorcc.com.

Good Friends, Good Food, and most important GREAT wine! Thanks to all who attend the Rotta Winery & Vineyard Tasting!

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Check out our new page “A Taste of Gervasi at Glenmoor”!

Usha Lavie of Chateau Gamage Visits Glenmoor!

Chateau Gamage Wine Dinner receives accolades from enthusiastic Wine Society Members!

22 Members and guests attended the dinner with Owner Usha Lavie of Bordeaux France hosted by Janelle Heiser

Chef Meeker featured a fabulous five-course dinner affair that included passed appetizers during the social hour as guests met and talked with Usha Lavie showcasing her sparkling Bordeaux “U” Cremant De Bordeaux.  

The first  course featured Sautéed Morel Mushrooms and Fava Beans with Crème Fraîche matched with The Marquise de Gamage Blanc. A graceful blend of Sauvignon Blanc and Semillon, with fresh acidity and delicious aromatics. The acidity and flavor profile of this white Bordeaux grape variety paired well with Meeker’s dish.

 Chef’s salad creation was a traditional French combination of Endive, Pear, and Roquefort Salad matched with the Chateau Gamage Red. This Bordeaux Superieur Rouge is a superb blend of noble grape varieties, 70% Merlot, 15% Cabernet Sauvignon & 15% Cabernet Franc, combine to create this fine elegant wine. Supple & full bodied with fine tannins and an aromatic finish. 

The entrée selection  and overall menu concept was suggested by our host for the evening Janelle Heiser working hand in hand with Executive Chef Brendan Meeker. The crowd was very pleased with Chef’s creativity and execution of his French Menu. They raved about the Steak au Poivre with Cognac Demi Glace, Boursin Mashed Cauliflower, Honey Roasted Beets and Fried Leeks. The entrée was paired with Usha’s Chateau Dartigues. This was my overall favorite wine from her portfolio as I thought it tasted like a Fifty plus dollar second growth Bordeaux selection.

Just like going to a show and watching with great anticipation the final act of the evening was Chef’s Grand Marnier Chocolate Mousse. A wonderful combination of flavours that were matched by 2 fabulous sauternes Chateau Haut Charmes and Chateau Nairac. The Nairac was a 1996 vintage with a Incredible nose combines orange zest, pear, and stony, flinty minerality. Enters the mouth with firmness and then expands dramatically toward the back, displaying an extraordinary airiness of texture allied to outstanding energy and grip. The lemon curd and stone flavors build inexorably on the aftertaste, and yet the dominant impression left by the finish is of compelling lightness and lift. Think the Barsac equivalent of a great Meursault Perrieres.94 points – Robert Parker’s The Wine Advocate.

 So what an incredible evening. Members and guests included Dr. & Mrs. Mike Marvin, Dr. & Mrs. Erwin Su, Mr. & Mrs. Matthew Egnotovich, Mr. & Mrs. Chris Harris, Mr. & Mrs. Scott Deperro, Mr. & Mrs. Dan Greathouse and Mr. and Mrs. Doug Waikem.  

 

 
 
 

 

 

  

 

Read the latest on Chef Meeker!

http://kentwired.com/head-chef-loses-half-his-body-weight-in-13-months/

Calling all Gleeks! Join us for a performance you won’t want to miss!

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