Feelin' Groovy: Beaujolais Nouveau Luncheon at Au Pied de Cochon
He notes that getting so deep a color "after only between four and five days maturation is special." The nose "is complex", and the tannins, which this Beaujolais has in abundance, "are very very soft, like velvet or silk." It is "comfortable", "refreshing", and, most pertinently according to Mr. Queralt, "after finishing a glass you feel as though you want another glass. That's a good point for wine."
This year's theme, Rootstock: Peace, Love, & Beaujolais, meant VW hippie vans filled with recreated hippies accompanied the ritual Biker Chef brigade that arrived to fanfare at Au Pied de Cochon in South Beach (Sean Bernal, Oceanaire Seafood Room; Sean Brasel and Mickey Deshane, Meat Market; Stéphane Hainaut, Barton G The Restaurant; Carla and Luis Lopez, Soyka; Bruno Macazaga and Mustafa Filiz, Villagrande Club at Porto Vita; Kieran Masek, ONE Group-STK; Gerdy Rodriguez, MIA at Biscayne). Belkys Nerey was there too, but she didn't arrive by motorcycle or hippie van. It just occurred to me that I have been living in Miami for a long time -- I spelled Belkys Nerey properly without having to look it up.
The gathered guests enjoyed a sampling of canapes outdoors, with choice of various Georges Duboeuf wines. We especially liked a full, fruity, golden green Pouily-Fuissé 2007. I should mention that this was the first media dinner I have yet been to, wine-based or otherwise, that featured a prolonged Grateful Dead set played over the speakers.
|Pâté de Cochon|
|Winemaker Stéphane Queralt|
From now through November 25th, the following South Beach restaurants will be serving as drop-off points for nonperishable food items as part of Feeding South Florida's food drive: Au Pied du Cochon at 81 Washington Ave.; Café de Arts at 1360 Collins Ave.; Casanova Suites at 524 Ocean Dr.; and Clarke's at 84 1st St.. For virtual donations, go here. Or you can call 212-620-7027.
|Hey wait -- isn't this the wait staff from Wish?|