Saturday’s Clos du Gravillas wine dinner at the Bristol Bar & Grille in Jeffersonville, Ind., 700 West Riverside Dr., will feature winemaker and co-owner John Bojanowski, a native Louisvillian whose winery is located in southern France.
Bojanowski, who grew up in Hikes Point, will provide insight into his wines and their hands-on, all natural production.
This special four-course dinner with paired wines is $65 per person including tax and gratuity. The event begins at 7 p.m.
“John will bring us a little piece of France with him through his amazing wines,” Bristol managing partner and Master Sommelier Scott Harper said in a news release.
“John and his wife, Nicole, produce seven organic wines from 13 grapes and do almost all the work necessary to produce 1,800 cases a year. From such tasks as pruning vines to bottling, they do it as simply and naturally as possible and it will be a real treat to taste them.”
The Clos du Gravillas wine dinner menu is as follows:
First: seared shrimp and scallop on a bed of sushi rice with a citrus beurre blanc, paired with L’inattendu Blanc Clos du Gravillas ‘08 (Minervois)
Second: sushi-grade tuna with roasted tomato and wild mushroom ragout, paired with Sous les Cailloux des Grillons Gravillas ‘07 (Vin De Pays des Cotes du Brian)
Third: seared-veal chop rubbed with green peppercorns and rosemary, served with bordelaise and mashed potatoes, paired with Carignan Lo Vielh Domaine du Gravillas ‘06 (Vin De Pays des Cotes du Brian)
Cheese course: artisanal cheese plate, served with nuts, fresh and dried fruits, paired with Douce Providence Clos du Gravillas ‘08 (Muscat de St. Jean de Minervois)
To make reservations, call The Bristol Bar and Grille in Jeffersonville at 812-218-1995.
Steve Coomes is a Louisville restaurant industry veteran turned food writer. In his 22-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News and Southern Living. A past restaurant critic and food feature writer for Louisville magazine, he pens features for ...
