“2009 may turn out to be the finest vintage I have tasted in 32 years of covering Bordeaux…a magical vintage.” – Robert Parker

If I were a rich man, I’d buy the last two seats to this spectacular dinner on October 26. Since I am neither rich nor a man, a subject that is oft debated amongst these cubicles, I will pass the opportunity on to those who have enough dough to go. The dinner looks to be bobbydazzler guaranteed to erase the reality of the brutal economy from your mind. If only for one night.

Hit it, Jasper:

Our [Sigel’s] 2009 Vintage Premier Fete de Bordeaux at The Mansion on Turtle Creek promises to be the most exciting dining event in Dallas this year. In addition to the wonderful white and red wines from Bordeaux we are proud to announce that Maison Ruinart will be our Champagne partner for the evening. Established in 1729 Ruinart is the oldest Champagne house, specializing in Blanc de Blanc and Rose bottlings.  The menu from Chef Bruno Davaillon has been finalized and promises to be the perfect accompaniment to these fantastic wines. Featuring: Jean-Charles Cazes – Lynch Bages & Ormes de Pez;Anthony Barton – Leoville Barton & Langoa Barton; Nicolas Glumineau – Winemaker, Montrose & Tronquoy Lalande; Melissa Bouygues – Owner, Montrose & Tronquoy Lalande. Wednesday, October 26 @ 7PM. $225 per person. For reservations please contact: Randy McLaughlin – 214-350-1271 or [email protected].

Wait until you read the menu and pairings.

Menu

Champagne Reception

Passed Hors d’Oeuvres  Foie Gras Doughnut, Date-Lemon Chutney

Ruinart Blanc de Blanc (92st)

First Course

Diver Scallop Carpaccio

Apple Jelly, Sea Beans, Crispy Quinoa and Cilantro

2009 Blanc de Lynch Bages

Second Course

Sweetbread and Foie Gras Agnolotti

Fall Root Brunoise, Black Truffle Puree, Aged Parmegiano

2009 Montrose (100rp)

2009 Lynch Bages (99ws)

2009 Leoville Barton (95+rp)

2009 Ormes de Pez (95ws)

2009 Langoa Barton (93ws)

2009 Tronquoy Lalande (93rp)

Third Course

Roasted Venison Loin

Porcini-Bacon Tort, Caramelized Pear, “Grand Veneur” Sauce

2001 Lynch Bages (90ws)

2001 Leoville Barton (92rp)

2001 Montrose (94ws)

Artisanal Cheese Selection

1996 Lynch Bages (94rp)

1996 Montrose (95ws)

1996 Langoa Barton

Dessert Course

Pain de Genes, Chestnut Honey Ice Cream, Coconut Crisp

2007 Suduiraut Sauternes (95ws)