This week I was thrilled to be invited to a pop up wine dinner to launch the up and coming West Asheville restaurant, Jargon. The restaurant, set to open in March or April, will feature an eclectically elegant menu, and will focus on small plates. Myself and about 40 other diners were able to get a sneak peek at some of these menu items, in the form of a 10 course dinner!
The many courses were inventive, elegantly prepared and delicious. There was definitely something for everyone, from the vegetarian to the meat eater. I admit that I was intimidated by the bone marrow served in a bisected femur, but I ended up really enjoying it once I got over my initial fear.
A few of my favorites were the deep green arugula and avocado soup with a yogurt panna cotta, the oysters on the half shell with the sherry mignonette, the mushroom stuffed quail and of course the incredible apple and ginger dessert. I had to take the last one home, but my wife and I enjoyed it the following night!
The Asheville School of Wine was there to pair wines with the courses. We had 4 wines to pair with the whole dinner, so we had to choose wines that would pair with multiple courses. We opted for food friendly wines that play nicely with many of different types of food.
In case you missed it, here are the wines we poured:
- Fournier Sauvignon Blanc, Loire Valley, France, 2015
100% Sauvignon Blanc, this wine shows Sancerre-like characteristics, and includes grapes from vineyards inside and outside that appellation. Fournier Sauvignon is a clean, bright, easy-drinking wine with nice citrus and grass notes on the nose, and with a refreshing acidity on the palate.
- M.A.N. Chenin Blanc, South Africa, 2015
The 2015 Free Run Steen Chenin Blanc has an attractive nose with fresh grapefruit and passion fruit scents that are well defined and articulate the variety with clarity. The palate is well balanced with crisp grapefruit and light honeyed tones. The wine is beautifully balanced with well-judged acidity and a composed, quite elegant finish.
- Bocelli Sangiovese, Tuscany, Italy, 2014
The wine is medium bodied with a pleasant touch of roundness. A small percentage of the grapes are "raisined" to produce wonderful concentration and aromatics in the wine. With grapes hand-harvested in Morellino, the fruit is deliciously ripe and smoky, with dark chocolate, Morello cherry, and herbal notes.
- Altaroses Granatxa, Montsant, Spain, 2014
- This is a certified biodynamic and organic wine. The Anguera brothers have decided to label the wine as a “Granatxa,” the old Catalan name for Garnacha, as an emblem of their focus on adhering to the lighter, traditional style of wines that used to be made in Montsant about a century ago.
Fresh wild strawberries, garrigue and warm spices on the nose. Very expressive. Medium weight, with mouth-watering acidity and soft warm fruit. The wine shows soft tannins and well-balanced structure between acidity, tannin, fruit and alcohol.
If you missed the dinner, check out Jargon when it opens this Spring!