This event will be hosted by Four Winds Farm (5735 Adams Rd, Fitchburg). Details are reposted here for your convenience.
Château Brane-Cantenac Wine Dinner
Thursday, October 31st, 2024
“Join us on October 31 to celebrate a legendary Bordeaux winery – Château Brane-Cantenac. Brane’s vision, driven by Henri Lurton, is to act with conviction and without compromise. Nothing is for show; nothing is a distraction. Everything serves a single objective: to make the greatest wine possible from one of Bordeaux’s finest terroirs. Your host for the evening will be Marie-Hélène Faurie, Deputy Directory of the château.
You will taste the newly introduced Brane-Cantenac Blanc, followed by recent vintages of the estate’s second and third wines, Baron de Brane and Margaux de Brane. We will then pour two lauded vintages of the Château Brane-Cantenac grand vin, 2020 and 2015. A tasting of J.M. Labruyère champagne will begin and conclude the evening.
An all-star team will be on hand for this event. Chef Evan Dannells of Cadre will be preparing a five-course menu to pair with these exquisite wines. Gerry Keogh from TWINS Bordeaux will be on hand to field all your questions about the wines of the region, and Jay Hutchinson, former sommelier of Michelin-starred Ai Fiori in New York and now Director of Business Operations at Four Winds Farm, will oversee wine service.
We invite you to the farm < on Halloween to learn about the past, present, and future of Bordeaux. In recent years, this historic region has started to shed some of its outdated traditions. Though it remains focused on producing wines of the highest quality, there is now more openness (to visitors and to new ideas) and willingness to embrace principles of sustainability. Château Brane-Cantenac is transitioning to organic viticulture and making wines that are better than ever.
Hors d’Oeuvres
Château Brane-Cantenac, Baron de Brane Blanc (2019)
Sarvecchio Gougères
Mushroom Duxelle on Baguette
Mutsu Apple, Schroeder Kase Brie, Yuzu Marmalade
First Course
Château Brane-Cantenac, Brane-Cantenac Blanc (2022)
Crawfish Terrine with Espelette Aioli
Pâté de Campagne with Pickled Vegetables
Second Course
Château Brane-Cantenac, Margaux de Brane (2020)
Château Brane-Cantenac, Baron de Brane (2019)
Duck Breast, Parsnip Purée, Brussels Sprouts, Blackberry Gastrique, Fried Sage
Third Course
Château Brane-Cantenac (2020)
Château Brane-Cantenac (2015)
Braised Lamb Cassoulet with Lamb Sausage & Tarbais Beans
Fourth Course
J.M. Labruyère, Champagne Grand Cru
Candied Pumpkin Vol-au-Vant with Seared Foie Gras, Cognac-Maple, Walnut, Sliced Grapes
*Guests will be enjoying a set menu for the evening. We are unfortunately unable to accommodate any allergy restrictions/dietary preferences.