Back to All Events

Beaujolais Nouveau Celebration

  • Chez Francois 555 Main Steet Vermillion, OH United States (map)

Join us Friday November 22, 2019 as we co-host our 28th Annual Beaujolais Nouveau Celebration with Kysela Pere et Fils of Winchester, Virginia. National Sales Manager James Francisco will join us in a tasting of fifteen wines from his outstanding portfolio. Chef John D’Amico has created a six- course dinner to compliment these wines.

Beaujolais Nouveau is always released the third Thursday of November, regardless of the start of the harvest. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. Our 2019 Beaujolais Noveau dinner will feature thirteen wines from Fran Kysela’s outstanding portfolio.

“My philosophy on wine is one based on quality. Nothing else matters but the quality of the juice in the bottle. I look for wines that are true to type and classic in their flavors. I prefer wines that are fresh and bright and show good fruit/acid balance. I am not a new oak person, feeling that too much wood obscures true regional character. The wines I select are focused and on target. There is nothing more exciting than tasting a wine that hits the mark.” -Fran Kysela

Southern Hemisphere Pre-Dinner Wine Tasting

“Candy Course”

Foie Gras Torchon/ Country Pate

Clos le Vigneau Vouvray, Monmousseau, Loire Valley, France, 2017
Kestener Paulinsberg Kabinett Riesling, Bastgen, Mosel, Germany 2018

Maine Lobster Quiche, Truffle Hollandaise

A flaky pie crust filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a truffle hollandaise sauce.

Chablis Fourchaume 1er Cru, Perchaud, Burgundy, France 2017
Pernand-Vergelesses Blanc 1er Cru, Bavencoff, Burgundy, France, 2016

Soufflé au Fromage, Quail Egg & Black Truffle

A cheese fondue with Camembert cheese and grated Parmesan-Reggiano cheese,
topped with a poached quail egg and freshly shaved black truffles

“Nouveau” Beaujolias-Villages, Manoir du Carra, Beaujolais, France, 2019
Cru Beaujolais “Fleurie Montee de la Tonne” Manoir du Carra, Beaujolais, France, 2017

Cassoulet of Duck, Duck Broth

Roast Duck Breast served over a Napa cabbage timbale filled with simmered white beans, duck confit, pancetta bacon and caramelized shallots topped with a rich duck broth.

Savigny les Beaune “Serpentieres 1er Cru”, Ecard, Burgundy, France 2016
Morey St . Denis, Bavencoff, Burgundy, France 2016

Char-Grilled Berkshire Pork Tenderloin, Wild Mushroom & Huckleberries

Char-grilled pork tenderloin, butternut squash purée, finished with smoked fall wild woodland mushroom mountain huckleberry reduction.

St . Joseph Le Butte d’Or, Alain Jaume, Northern Rhone, France, 2017
Lirac Rouge “Reine des Bois”, Mordoree, Southern Rhone, France 2016

Apple Frangipane Tart

Ohio Apple frangipane tart, served with Madagascar French Vanilla Bean ice cream and an apricot glaze

Zeltinger Sonnenuhr Riesling Auslese “Alte Reben Caldo Infernale”, Gessinger, Mosel, Germany 2015

$130 per person Tax & Gratuity not included

Event Link

Earlier Event: November 22
Holiday Wine Concepts with Moet-Hennessey
Later Event: November 22
Wines for the Holidays - Wine Tasting