My first experience at Bouchaine Vineyard and Winery
By: Scott Callais
Many years ago, upon one of my first visits to the California wine country, I decided to take a journey into the back roads of Carneros just south of Napa Valley. After a few miles off of the main highway, I drove on to Bushli Station Road towards an historic railway station and stumbled upon a small barn-like winery named Bouchaine Vineyards. This was back in the mid-eighties when the California wine industry was still experimenting with how to produce quality pinot noir. It was my first experience with a commendable pinot noir made in this region. Since then Bouchaine Vineyards & Winery has updated their winemaking facility with new technology and refurbished their buildings that has garnered awards from historic and architectural organizations. Their vineyard team has updated both farming and winemaking to bring the wines to a new standard of excellence. Being a Burgundy lover, I find Bouchaine’s chardonnays and pinot noirs to be some of the best wines in the Carneros, Napa and Sonoma regions. They are made in the Burgundian style which allows the grapes and their terriors to speak for themselves. Wine Spectator has described these wines as “brilliant, bracing minerality, silky, delicate, and vibrant acidity bracing generous fruit.” On top of that, they are great values that are affordable and accessible.
On October 17, Rebecca Savu, a dear friend and national sales manager for Bouchaine Vineyards & Winery will be Juban’s special guest for a six-course wine dinner. Chef Jaime will be complementing Bouchaine’s wines (including pinot blanc, chardonnay, late harvest chardonnay, syrah and two pinot noirs) with the great foods of South Louisiana.
View Bouchaine Wine Dinner Menu
Please join us and call early for reservations 225-346-8422.
It will be a great evening to kick off the Louisiana fall season. Also, these wines will be available for purchase at special discounts through Matherne’s and Calandro’s Supermarkets for this special evening only!
In Vino Veritas
After a wonderful Markham Vineyards wine dinner at Juban’s Restaurant on May 22, Bryan Del Bondio, Markham Vineyards president, invited Juban’s Chef Jaime Hernandez to Napa Valley to prepare the same menu for his wine club summer dinner on Saturday, July 7th. All ingredients for the courses were produced by Louisiana artisan farmers and local fishermen including Iverstine Family Farms, Glazers Farm, “Papa Tom” Bonnecaze Farms, Mon Jardin Farm, Plantation Pecan, Inglewood Farms, and Morrow.
Juban’s general manager, Scott Callais, stated, ‘This is a great honor for Chef Jaime, Juban’s, and Louisiana. This is the second year that Bryan and Juban’s hold a Markham Vineyards dinner during NOWFE weekend. I think that he totally fell in love with Chef Jaime’s Louisiana Seafood Gumbo and his Iverstine Family Farms Pork Three Ways entrée. We will be bringing all Louisiana products with us. And I understand the dinner was sold out a week after it was posted on Markham’s web site.”
ABITA BEER DINNER SERIES, JUNE 7:
Please join us on Thursday June 7th as Juban’s Executive Chef Jamie Hernandez and Restaurant Manager Michael Plauche pair some traditional Louisiana favorites with Abita Brewery’s award winning beers.
Abita Beer Dinner Series
Thursday, June 7, 2012
Reception 6:30 p.m., Dinner 7:00 p.m.
$65 per guest (includes tax and gratuity)
Call 225.346.8422 for reservations
Congratulations to Ross Henry, who won the random drawing for a table of four at the Markham Wine Dinner. The drawing was part of the 2012 Online Easter Egg Hunt.
Thanks to all who participated in the event. Didn’t win the drawing? No worries, make reservations now by calling 225.346.8422
We are pleased to announce an upcoming wine dinner with Markham Vineyards of Napa Valley. We will also host special guest Bryan Del Bondio, President of Markham Vineyards. The date of the event is set for Tuesday, May 24, 2011. Details are as follows:
Reception 6:15 p.m. Dinner 7:15 p.m.
$85 per person inclusive of tax and gratuity
Smoked Salmon Canapé
Vermont Cheddar & Apple Tart
Marinated Beef Tenderloin Souvflaki
Black Truffled Tuna Tartare
2009 Sauvignon Blanc
Oyster and Artichoke Soup
with chili oil
2009 Sauvignon Blanc
Louisiana lump crab tossed in Avery dressing,
capers, blue cheese, shaved red onion, Heirloom tomatoes
Fire Roasted Prime Rib
center-cut Sterling Silver rib roast au jus, homemade Worchester cream,
truffled mashed potatoes, haricots verts
2007 Cabernet Sauvignon
Louisiana Artisan Cheeses
A selction of Chef John Folse’s Bittersweet Plantation Dairy cheeses
With green tomato & ginger jam
2006 ‘The Philanthropist” Estate Cabernet Sauvignon
Bananas Foster Strudel
Cane syrup, ice cream, amaretto chantilly
2008 Muscat Blanc