Don't miss this rare opportunity to meet fifth-generation winemaker Frédéric Sigonneau of Loire’s Domaine de l’R and savour a delicious wine pairing dinner.
The wine pairing dinner, which will be held at Vancouver’s Boulevard Kitchen & Oyster Bar on Nov. 16, will feature Sigonneau's small lot Cabernet Franc and rarely seen Chenin Blanc, along with other noteworthy wines.
Celebrated for his powerful and concentrated Cabernet Franc, the winemaker founded Domaine de l’R in 2004, following years of making wine in Ribera del Duero. That region’s influence is boldly apparent in his approach. Sigonneau farms biodynamically to maintain the purity of fruit in all his wines. “The idea,” he said, “is to prevent the juice from any kind of stress and oxidation, to preserve all the natural and delicate flavours of the fruit.”
According to Bibendum, a London premium wine merchant, Domaine de l’R is “where Cabernet Franc sings in all its fruity and elegant, powerful and perfumed glory.”
Co-hosting both dinners is Dr. John Volpe, a Professor at University of Victoria’s School of Environmental Studies. Dr. Volpe is a renowned educator and enologist, whose work explores the links between ecological and social sustainability, especially in regard to terroir and the sustainable production of quality food and wine.
Also, on the menu—a natural complement—are the wines of Domaine Duseigneur from the southern Rhone Valley, home to world-renowned Chateauneuf-du-Pape.
Biodynamic pioneer Bernard Duseigneur’s family domaine was certified organic in 1998. “It was just the way we always did things,” said the winemaker.
“We never used chemicals or anything, for generations,” he said, adding it’s crucial to have a good understanding of the environment and respect for healthy soils, the terroir, and its biodiversity.
Domaine Duseigneur holds the standard for the evolution of modern viticulture and organic farming, which led to biodynamic practices and now low-intervention Vin Méthode Nature winemaking. Two wines produced under this regime, Yamakasi Vin Méthode Nature and Catarina, a biodynamic Chateauneuf-du-Pape, will blow you away.
The Boulevard Kitchen & Oyster Bar Dinner is planned and executed by Executive Chef Roger Ma. His many achievements range from a podium finish at the Bocuse d’Or national finals to being named 2020 Georgia Straight Golden Plates Chef of the Year as well as being crowned the National Champion at the Canadian Culinary Championships.
The dinner is organized by World Wine Synergy Inc., a dynamic local wine agency that works with boutique wineries whose principals manage their own estates, reflecting the passion in their labor and respect for the environment. Representing over 60 international boutique wineries, World Wine Synergy values tradition, and craft, with a focus on sustainability and indigenous grapes.
Come celebrate the zenith of biodynamic viticulture from two trend-setting producers, paired perfectly with a menu designed by this award-winning restaurant, featuring five exquisite and rare wines—including two specially flown-in for these events.
For tickets and more information, please contact Kristie Or, [email protected] or 604-318-3840.
