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Burgundy Dinner

January 6th 2019
Time: 5:30 pm
Location: Wooley Mansion

Host: Wooley

Wooley Mansion , 2610 NW Cornell Rd, Portland, OR 97210

 
Click here to register online, Click here for a printed registration.
 
$95 Members | $115 Non-members
 
Limit:  12
 
Retired orthodontist and member Roger Wooley is our Winemaster Emeritus and resident expert on Burgundy.  It’s only fitting we start 2019 with a Burgundy Event at his large northwest Portland home.

Member Dana Atwood accompanied another wine group on their Spring Fling to Burgundy several years ago.  She had a breakthrough moment at Jean Gagnerot winery near the village of Vaillons in Chablis: Dana actually tasted “terroir” for the first time.  It was their 2001 Chablis Premier Cru.  We are having a bottle of it alongside a 1995 Auxey-Duresses form Vincent Prunier and a 2004 Coteaux du Giennois from Quintin Freres during the Reception.

4 more white Burgundies with our Salad.  2 red Phillippe Gonet Burgundies with Coq au Vin. And Aloxe-Corton with the Cheese course. This dinner will be catered by Rafati’s catering.

What many members may not know: Dr. Roger Wooley is a graduate of the New Orleans School of Cooking. And his rendition of Bread Pudding is incomparable. So he’s cooking our dessert.

You may notice we’ve paired non-vintage Madeira with the Bread Pudding.  While technically it’s non-vintage, it was a 1996 Christmas gift from member Yvonne Neuman to Chairman Jim Atwood. So it’s at least 22 years old and has been stored under pristine conditions.


 
2001 Jean Gagnerot Chablis Premier Cru – Vaillons
1995 Vincent Prunier Auxey-Duresses
2004 Quintin Freres Coteaux du Giennois – Les Augerons
Reception – Norwegian Smoked Salmon Slices on Whole Grain Crackers
and Artichoke Parmesan Dip on Parmesan Whisps

2003 Jean Gagnerot Bourgogne Aligote – Gens di Dijon
2003 Jean Gagnerot Mersault – Les Poruzots
2002 Jean Gagnerot Montagny
2002 Jean Gagnerot Chassagne-Montrachet
Salad – Field Greens with Dried Cranberries, Toasted Almonds,
Feta, Shaved Red Onion, and Caramelized Shallot Vinaigrette

 
1998 Gonet Phillipe Bourgogne Hautes Cotes d Nuits
1997 Gonet Phillipe Bourgogne Hautes Cotes d Nuits
Main - Classic Coq Au Vin with Crusty Rustic Toast
       
2003 Francois Gay & Fils Aloxe- Corton
Cheeses – Monteau Alpine (Cow’s Milk), Cabot Clothbound Cheddar
(Cow’s Milk), Red Wine Soaked (Spanish Goats’ Milk), Il Tartufo
Pecorino Toscana (Italian Sheep’s Milk with Truffles)

 
NV V. Sattui Madeira (aged at least 22 years)
Dessert - New Orleans School of Cooking Style Bread Pudding


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