Perfect Pair: Barboursville Wine

Corey, Me, Luca Paschina, Tara Lumetta, Paul Lumetta

The Hay-Adams hosted a delicious Five-Course Wine Dinner with Barboursville Vineyard. One of my favorite chefs, Jaime Montes de Oca, Jr., paired his signature Lafayette Restaurant dishes with Barboursville’s wines presented by the winemaker, Luca Paschina.  My cousins were in town to enjoy the event with us and we had a wonderful dinner.  We began the evening with grapefruit Campari cocktails and bites of foie gras and tuna carpaccio.

First Course: Marinated Salsify, Pickled Mousseron Mushroom, Warm Baby Pullet Egg paired with Vermentino 2012, Barboursville’s newest varietal from the original 2012 award-winning vintage.

Second Course: Wild Rock Fish, Smoked Potato Mousse, Watercress, Caviar paired with Viognier 2012, a generous concentration of subtropical aromas

Third Course: Crispy Sweetbreads, Kabocha Squash, Brown Butter Cider Sauce paired with Cabernet Franc 2011, a light-bodied, fully aromatic varietal.

Fourth Course: Vaudavan Spiced Lamb Chop, Roasted Cauliflower, Almond, Dry Cranberries, Natural Jus paired with Octagon 2009, a complex, subtly spiced red blend. This was my favorite course and wine pairing. The lamb was extremely tender and the wine was smooth and rich.

Dessert: Poached Pear, Sweet Gorgonzola Ice Cream, Candied Walnuts paired with Malvaxia Passito 2007. The dessert was outstanding and was perfectly paired with the wine.

The service was excellent and everyone had a nice time. Be on the look out for future wine dinners at The Hay-Adams for deliciousness and sophistication.  Well done Jaime!