Photo: The Noortwyck
The Noortwyck in the the West Village is launching a new wine pairing series. Partner and beverage director Cedric Nicaise, who was formerly the Wine Director at Eleven Madison Park, and his team of sommeliers have curated a series of wine pairing dinners with a four course menu prepared by executive chef Andrew Quinn.
Upcoming event themes and pairings include:
Monday August 7th at 6:30pm - Summer Reds - 6 wines that are are great in the heat of summer paired with the following courses:
- First course: Heirloom Tomatoes with Burrata
- Second Course: Corn Agnolotti with Black Truffle
- Third Course: Roasted Chicken with Peach and Endive
- Fourth Course: Strawberry Eton Mess
Monday, August 14th at 6:30pm - Piedmont is not just for Nebbiolo - The region of Piedmont has become synonymous with Barolo and Barbaresco, but there is so much more. Enjoy 6 wines paired with a 4 course dinner, including:
- First course: Chilled Lobster with Melon and Squash Blossom
- Second Course: Corn Agnolotti with Black Truffle
- Third Course: Lamb Shoulder with Eggplant and Basil
- Fourth Course: Chocolate and Cherries with Kirsch and Candied Quinoa
Monday, August 21st at 6:30pm - When in Rhône - explore some of the best terroirs of the Northern Rhône and taste wines from some of the top producers, Chave and Jamet, as well as one of the most unique wines, the Chasselas bottling from Pierre Gonon. These 6 wines are paired with a 4 course dinner, including:
- First course: Heirloom Tomatoes with Burrata
- Second Course: Corn Agnolotti with Black Truffle
- Third Course: BBQ Duck Breast with Apricot and Collard Greens
- Fourth Course: Chocolate and Cherries with Kirsch and Candied Quinoa
Monday, August 28th at 6:30pm - New World vs Old World - Taste three different varietals side by side for a total of six wines and see how they are similar and different. These will be paired with a four course dinner, including:
- First course: Chilled Lobster with Melon and Squash Blossom
- Second Course: Corn Agnolotti with Black Truffle
- Third Course: BBQ Duck Breast with Apricot and Collard Greens
- Fourth Course: Chocolate and Cherries with Kirsch and Candied Quinoa
Tickets are $190/pp and are available on RESY.
