Wine Pairing at Cafe Margaux
Usually in the first week of each month, the elegant French and European Restaurant Cafe Margaux hosts a multiple course meal paired with wines or beers. My friend Mac Monroe and his wife use to go occasionally, but she has become ill enough that she cannot make the trip anymore. That is when good friend BJ steps in. It has been over a year that Mac would mention the next one, and over that same period I usually declined the offer. This past week, after drinking maybe one too many beers at Oktoberfest in Coasters, I finally said yes.
Cafe Margaux is located in Cocoa Village. It has been there a very long time and I have been to lunch there many times in the past, but not in the last ten or more years. So it does not count as a new place for my bucket list, but if it did I would give it a 5 (Memorable). I was so excited I wore a tie...
This was a seven course dinner paired with Single Vineyards Wines. Alex Litras, the owner of Cafe Margaux, created the pairings which I have listed below. The first line is the wine and the rest describes the food. I am holding a glass of the first wine, as is Mac in this next photo...
Stephen Squibbs was the host and would describe all the wines for us. Single vineyards is just that, all the grapes for the wine come from a single vineyard. A lot of wines mixes multiple grapes from different vineyards. This is usually done when they have a wonderful year and the grapes are at their best.
I did not get a photo of each wine but I did capture each course of the food, almost before we started eating (sometimes it just looked too delicious and of course I was drinking wine.) Even the place settings were elegant with me having to remember my etiquette on which one to select.
The wines would come in an appropriate glass that would normally not be a full serving, but if you finished a wine, the waitstaff would replace quickly and efficiently with another one. So, if you did not like it, don't finish it, else if it was good chug it down...haha. Also, the dinner rolls were hot and replaced as fast as the wine so you need to pace yourself there too, else you will be full at course 4.
The first course:
The second course:
The third course:
Mac and I both agreed that this pairing was magnificent. Mac thinks the vanilla in the saffron Beurre Blanc was what brought out the flavors in the Chardonnay!
The fourth course:
This was the one course that I had to take a photo of Mac's plate because I had tore into the pork belly. The same girl kept coming around with the black pepper. I told her it appeared the knives were getting bigger at each course, and I was excited to see what we get for dessert.
We were seated in the Pearl Room. There was a large group sharing with us. Look at that beautiful chandelier...
The fifth course:
The sixth course:
The seventh course:
Coffee was served also with dessert if you wanted. They also filled that cup over and over.
With no hesitation, I will be doing this again. It was not cheap at $95 per person, but it started at 6:30 and finished around 9:30. The owner Alex came around to each table and the wine guy Stephen came around too. Mac mentioned Ann Arbor Michigan and Stephen said stop there, he was a Buckeye and could not talk any more. We then ended up talking to him for quite a while; very nice young man.
The December dinner will be a pairing of Michael David wines and another seven course meal. Held on Dec. 6 and 7, $95 per guest and you can email Megan at Megan@margaux.com for reservations. Let me know if you have an interest in joining us sometime.
Cafe Margaux is located in Cocoa Village. It has been there a very long time and I have been to lunch there many times in the past, but not in the last ten or more years. So it does not count as a new place for my bucket list, but if it did I would give it a 5 (Memorable). I was so excited I wore a tie...
This was a seven course dinner paired with Single Vineyards Wines. Alex Litras, the owner of Cafe Margaux, created the pairings which I have listed below. The first line is the wine and the rest describes the food. I am holding a glass of the first wine, as is Mac in this next photo...
Stephen Squibbs was the host and would describe all the wines for us. Single vineyards is just that, all the grapes for the wine come from a single vineyard. A lot of wines mixes multiple grapes from different vineyards. This is usually done when they have a wonderful year and the grapes are at their best.
I did not get a photo of each wine but I did capture each course of the food, almost before we started eating (sometimes it just looked too delicious and of course I was drinking wine.) Even the place settings were elegant with me having to remember my etiquette on which one to select.
The wines would come in an appropriate glass that would normally not be a full serving, but if you finished a wine, the waitstaff would replace quickly and efficiently with another one. So, if you did not like it, don't finish it, else if it was good chug it down...haha. Also, the dinner rolls were hot and replaced as fast as the wine so you need to pace yourself there too, else you will be full at course 4.
The first course:
Villa Sandi Vigna La Rivetta Cartizze - Veneto, Italy
Roasted Corn & Shrimp Bisque
Cilantro Lime Creme Fraiche and Pickled Red Pepper
The second course:
Coppo La Rocca Gavi - Piedmont, Italy
Arugula & Frisee with Fried Pancetta
Brie and Golden Apple Dijon Sauce
The third course:
Dutton Goldfield Chardonnay - Russian River, California
Sea Bass Wrapped in Prosciutto
Lemon Lobster Risotto
Vanilla Saffron Beurre Blanc
Mac and I both agreed that this pairing was magnificent. Mac thinks the vanilla in the saffron Beurre Blanc was what brought out the flavors in the Chardonnay!
The fourth course:
Bruno Giacosa Barbera D'Alba - Neive & Alba, Italy
Cider Braised Pork Belly
Parsnip Leek Croquette
Porcini Wine Sauce
This was the one course that I had to take a photo of Mac's plate because I had tore into the pork belly. The same girl kept coming around with the black pepper. I told her it appeared the knives were getting bigger at each course, and I was excited to see what we get for dessert.
We were seated in the Pearl Room. There was a large group sharing with us. Look at that beautiful chandelier...
The fifth course:
Susana Balbo Brioso - Mendoza, Argentina
Manchego & Walnut Crusted Beef Tenderloin
Whipped Yukon Golds
Peppered Red Wine Jus
The sixth course:
Emblem Oso Vineyard Cabernet Sauvignon - Napa Valley, California
Fontina - Valle d'Aosta, Italy
The seventh course:
Susana Balbo Late Harvest Torrontes - Mendoza, Argentina
Granny Smith Apple Cake
Lemon Ricotta Mousse
Passion Fruit Puree
Coffee was served also with dessert if you wanted. They also filled that cup over and over.
With no hesitation, I will be doing this again. It was not cheap at $95 per person, but it started at 6:30 and finished around 9:30. The owner Alex came around to each table and the wine guy Stephen came around too. Mac mentioned Ann Arbor Michigan and Stephen said stop there, he was a Buckeye and could not talk any more. We then ended up talking to him for quite a while; very nice young man.
The December dinner will be a pairing of Michael David wines and another seven course meal. Held on Dec. 6 and 7, $95 per guest and you can email Megan at Megan@margaux.com for reservations. Let me know if you have an interest in joining us sometime.
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