Chateau Chantal’s new seven-course wine pairing dinner menu offers a sophisticated mix of exquisite dishes expertly matched with Chateau Chantal wine. Chef Reuben Rosales, a graduate of Le Cordon Bleu, masterfully blends local and European flavors creating a truly remarkable menu (view below).
Handmade lobster, spinach and ricotta ravioli complement the oaky flavors of the 2014 Proprietor’s Reserve Chardonnay while the 2012 Proprietor’s Reserve Trio, a blend of merlot, cabernet franc and pinot noir, bring out the flavors of the herb roasted beef tenderloin. “The wines influence and improve the flavors of the dish,” says wine educator Mike Dubois. “Try the wine by itself. Then try the food and follow it with a sip of wine. Compare what you taste.”
The wine pairing dinners begin June 15 and will be held on Wednesday and Saturday evenings for the rest of the month. In July and August, the dinners will be held on Tuesday, Wednesday, Friday and Saturday. The wine dinners will also be held in the fall. The price is $79 per person, inclusive of tax, gratuity and wine. Reservations are required at least a day in advance and can be made by calling 1-800-969-4009 or booking online.
Before dinner, guests are treated to a tour of the European-style winery. Wine educator Mike DuBois shares the story of founders Robert and Nadine Begin and their daughter Marie-Chantal for whom the chateau is named. Robert first saw the property in 1983 on a cross-country skiing trip. Ten years later, the doors opened to the French-style bed and breakfast, winery and vineyard estates.
Guests will also walk through the winemaking process from vine to bottle, and learn more about the grapes grown on Old Mission Peninsula.
Chateau Chantal’s vineyards are exclusively home to European grapes, including riesling, chardonnay, pinot noir, pinot grigio, merlot, cabernet franc, pinot blanc and gewürztraminer.
Winemaker Brian Hosmer artfully crafts varietal wines and blended wines such as the Naughty White; a mix of chardonnay, pinot blanc and gewürztraminer.
Chateau Chantal Wine Pairing Dinner Menu
Handmade Lobster, Spinach and Ricotta Ravioli
w/ Cinq à Sept Crème and Baby Herbs
2014 Proprietor’s Reserve Chardonnay
Michigan Cannellini Bean and Kale
2014 Pinot Grigio
Harrietta Hills Grilled Trout on Orzo, Spinach,
Heirloom Tomato with Lemon Beurre Blanc
Prickly Pear Tonight
Herb Roasted Beef Tenderloin with Trio Demi-
Glace, Dauphinoise Potato &
Old Mission Fresh Vegetables
2012 Proprietor’s Reserve Trio
Old Mission Peninsula Greens Salad
with Heirloom Tomatoes and
Semi-Dry Riesling Vinaigrette
2013 Semi-Dry Riesling
Pulled Sugar Panna Cotta with ‘drunken’ Apricots and Peaches
2014 Late Harvest Riesling- Gold Medal
2015 Tasters Guild International Wine Competition