Events

1989 Bordeaux Tasting (illustrating the 1855 classification)

Price: CI$160

Date: 7 May 2025

Time: 6:15 PM

Where: Mykonos Restaurant at The Grove

Dress Code: Smart Casual

 
The 1855 Bordeaux classification divided 61 red wine estates into 5 “crus” or “growths” based on their reputation and selling price at the time.  Many critics, including Robert Parker and Clive Coates, have offered their own updated version of the classification to reflect the massive changes since 1855, but famously (or maybe infamously) it has undergone only one significant adjustment which was in 1973 when Mouton Rothschild was made a first growth. Using the excellent 1989 vintage, we will sample one wine from each of the 5 categories, tasting them blind so quality can be assessed without the prejudice of knowing which category each wine belongs to. The wines will be:

• 1989 Chateau Beychevelle
• 1989 Chateau Gruaud-Larose (or 1989 Chateau Montrose)
• 1989 Chateau Latour
• 1989 Chateau Lynch-Bages
• 1989 Chateau Palmer 

Attendance is initially limited to 16 members after which a waiting list will be started (Guests can request to be added to the waiting list). If there are 16 people on the waiting list, the tasting will be run with 32 attendees.

Chef Jonathan Feature Dinner

Price: CI$260

Date: 7 May 2025

Time: 7:30 PM

Where: Mykonos Restaurant at The Grove

Dress Code: Smart Casual

The menu and wine pairings for the dinner will be as follows:

Menu

■ First ■

Octopus Carpaccio, Lemongrass aioli, local greens, bone marrow crumble, oscietra caviar

2008 Paul Bara Comtesse Marie de France Grand Cru Brut Millesime

This wine offers a striking interplay of rich Pinot fruit with the natural tension of the year. Bright floral and mineral accents drive the 2008 as it gradually opens with a bit of air. In 2008, the Comtesse exudes balance and a level of pedigree that makes it absolutely irresistible.

■ Second ■

King Crab stuffed jumbo prawn, yuzu-crème fraiche risotto, edible gold

2011 Domaine Daniel-Etienne Defaix Les Lys

Daniel-Etienne Defaix is a fantastic producer who holds back their wines to release them once mature – as with this 2011 1er Cru Les Lys. It’s pure and long on the palate, the bright acidity driving the finish, with a textured, chalky and creamy mouth-feel, leading to a biting, oyster-shell finish with the scent of lime peel lifting the minerality.

■ Third ■

Blanquette de Veau: Boneless Veal chop, sauce blanche, local oyster mushrooms, side of pommes boulangère

2009 Domaine Henri Gouges Les Vaucrains

A notably ripe and quite densely fruited nose offers up notes of plum, cassis, earth and the classic sauvage character of a Vaucrains. The rich, powerful, concentrated and serious broad-shouldered flavors brim with dry extract that confers a textured mouth feel to the chewy, balanced and hugely long finish.

■ Fourth ■

Chocolate souffle, side of berries and Chantilly cream

1985 Fonseca Vintage Port

This port is deep dark ruby with a broad red halo becoming brick colored at its tip. Generous and seductive nose, infused with black currant and cherry. The full-bodied, round mouthfeel is supported by thick, well-integrated tannins, offering an abundance of delicious chocolate and blackcurrant flavors, which linger on a long, velvety finish.

■ Fifth ■

Cheese, Chef’s selection