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Posts Tagged ‘Chateau Haut-Brion’

The chef/proprietors of Trout Point Lodge in remote Yarmouth County, Nova Scotia, attended the Acabailles V.I.P. Weekend November 15-16, 2014, as guests of the winery association of one of Bordeaux’s most prestigious regions. The annual event marks the end of harvesting and vinifying each year’s wines. Invitees routinely include chefs & restaurateurs with two or three Michelin stars, as well as a select number of others in the top echelon of the culinary world. Charles Leary and Vaughan Perret stayed as a select few among guests of Chateau Haut-Brion, an acclaimed wine estate whose illustrious history goes back many centuries. This is the fourth year Leary & Perret have travelled to France for the event, but the first time staying at Haut-Brion.

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Charles Leary & Vaughan Perret with Mrs. & Mr. Lochlann Quinn, the 2014 Acabailles Soirée

Invitees tasted the complete 2010 and 2012 red and white vintages from the Pessac-Léogan region’s Cru Classés, visited the facilities of Chateau LaTour-Martillac, and had a specially-prepared lunch at Chateau Haut-Bailley. Highlights for the Canadian innkeppers included a private dinner at Chateau Haut-Brion, owned by Clarence Dillon Wine Estates and run by the Prince of Luxembourg, where they tasted highly-vaunted vintages of both red and white wines, including the 1989 Haut Brion, which scored a perfect 100/100 from Wine Spectator magazine. They also sampled 2011 vintage white wines including from neighbour La Mission Haut-Brion, which Leary described as spectacular. The following evening they attended the Acabailles soirée at the table of Mr. & Mrs. Lochlann Quinn, owners of Chateau Fieuzal. Mr. Quinn is Chairman of the National Gallery of Ireland and former Chairman of Allied Irish Banks PLC.

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Chateau Couhins-Lurton

The soirée was hosted at Chateau Couhins-Lurtton, and the multi-course dinner prepared by Michelin two star chef and French television personality Philippe Etchebest.

“It’s a great honour to be invited, but also a highly educational experience,” said Perret. “We get the chance to compare notes with some extremely talented and motivated restaurateurs, and to taste fantstic wines.” Trout Point Lodge has several Péssac-Leognan wines on its list, whcih has won a Wine Spectator Award of Excellence each year since 2009. Leary and Perret also met with the director of the local hotel & restaurant school in Talence, a Bordeaux suburb, hoping to attract talented students for internships in Nova Scotia. IMGP7520

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