All photos by Lisa Denning.
Sometimes a dinner invitation arrives in your inbox that practically forces you to reschedule whatever else you were planning on that evening. So when I was invited to attend a wine tasting and dinner featuring the world-renowned wines of Bouchard Père et Fils, the 6:00 spin class on my calendar would just have to wait another 24 hours.
Not only would these highly sought-after French wines be in attendance that evening, but the winery’s cellar master, Frédéric Weber, would also be present. I had last seen Weber in New York one week before the pandemic shut down the world, so it would be a great opportunity to catch up with him.
The dinner was hosted by The Wine and Food Society of New York, the oldest U.S. chapter of the International Wine & Food Society, a London-based association founded in 1933 for gastronomes. The New York branch prides itself on hosting one-of-a-kind educational events, including luncheons, dinners, tastings, and tours. This one was being held at a Manhattan restaurant I had raved about in October 2020, New NYC Restaurant: Wicked Jane.
Note: The word Bourgogne has been translated to English as Burgundy. However, the region is now making an effort to be known once again solely as its original name, Bourgogne.
Oldie But Goodie
Bouchard Père & Fils was established in 1731 in Beaune, in the French region of Bourgogne. One of the oldest and largest wine estates in the region, Bouchard’s holdings include
This Article was originally published on The Wine Chef
