Pontet Canet and Tesseron Cognacs at Bar Boulud

Please join Events Chair Gunnar Pritsch in welcoming Noé Tesseron, one of the owners of Château Pontet-Canet and Napa Valley Estate Pym Rae, for an exclusive dinner at Bar Boulud, Chef Daniel Boulud’s acclaimed French bistro across from Manhattan’s Lincoln Center.

Not only will Noé be presenting five different wines, but the evening will also be ‘bookended’ with Tesseron Cognac cocktails and Cognacs.

About Château Pontet-Canet

Château Pontet-Canet is a fifth-growth Pauillac estate that has earned a reputation well beyond its historical classification.

• The estate has embraced biodynamics across its 81 hectares since 2004.
• All fermentation is with indigenous yeast (a rarity in Bordeaux).
• The estate uses wood vats and amphorae made of gravel and limestone to limit new oak usage and highlight the quality of the fruit.
• Sorting is done by hand, and all punching-down is manual to avoid over-extraction.
• The vineyard (mostly gravel on limestone bedrock) is planted with 62% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc, and 2% Petit Verdot.

We will enjoy the 2006, 2009, and the legendary 2010 vintages on this special occasion.

About Pym Rae

In 2016, the Tesseron family purchased the former estate of actor Robin Williams in Napa Valley. The actor named the vineyard after his children’s middle names, “PYM” and “RAE”.

• Located in Mount Veeder, Napa Valley’s coolest mountain AVA, where Cabernet Sauvignon is known for high tannin, acidity, and great aging potential.
• The terrain is extremely rugged, making it one of the least-planted AVAs in Napa.
• The few vineyards that exist are small-scale artisan operations with complex soils (Franciscan Mélange).

We will enjoy both the inaugural vintage and the current release.

About Tesseron Cognac

Tesseron Cognacs are crafted from the two most prestigious appellations in Cognac – Grand Champagne and Petite Champagne.

• The Maison owns about 40 hectares and remains one of the last Cognac houses to use all three Charentais grape varietals: Ugni Blanc, Folle Blanche, and Colombard.
• Ugni Blanc forms the backbone of all great Cognacs.

We will start the evening with two Tesseron Cognac-based cocktails – a Sidecar and a French Mule.

As we move into dessert and the digestif, Noé will present two rare treasures from the Tesseron collection:

• Tesseron Cognac Lot N°53 XO Perfection – A sumptuous topaz-colored Cognac with a bouquet of plums, figs, and chocolate, delivering finesse and complexity.
• Tesseron Cognac Lot N°29 Exception – The jewel of the Tesseron collection, extremely rare and VERY EXPENSIVE. Rated 100 points by Parker.

About Bar Boulud

Chef Daniel Boulud, a native of Lyon, France, is one of America’s leading culinary authorities and one of the most revered French chefs in New York.

Bar Boulud’s Executive Chef Daniel Guzman, who created the menu for this exclusive dinner, worked under Daniel Boulud at Restaurant Daniel before being promoted to Executive Chef at Bar Boulud.

MENU

Reception

Chef’s selection of passed canapés

Cocktails:

• Tesseron Cognac Sidecar
• Tesseron Cognac French Mule

First Course

Coq au Vin
Red wine braised chicken, bacon lardons, mushrooms, pearl onions

Wine Pairing:
2006 Château Pontet-Canet

Entrée

Duo of Beef
Celery root, roasted carrots, pearl onions, truffle bordelaise

Wine Pairing:
2009 & 2010 Château Pontet-Canet

Cheese Course

Blakesville Creamery Afterglow, Murray’s 18-Month Aged Comté, Bleu d’Auvergne

Wine Pairing:
2016 & 2021 Tesseron Estate Napa Valley Pym Rae

Dessert

Roasted Fig Tiramisu
Lady finger biscuit, fig-espresso compote, tiramisu cream

Wine Pairing:
Tesseron Cognac Lot N°53 XO Perfection

Digestif

Tesseron Cognac Lot N°29 Exception

📌 Note: Menu items are subject to slight variations based on product availability.

Event Logistics

Date: Thursday, September 26, 2024
Time: Reception 6:30 PM SHARP | Dinner 7:15 PM
Location: Bar Boulud, 1900 Broadway (across from Lincoln Center)
Dress Code: Business Casual with name tag

Contribution:

• Members: $350
• Guests: $425
• (4% surcharge applies if paying by credit card – Zelle or check preferred)

The Society thanks:
✔ Events Chair Gunnar Pritsch for organizing this event
✔ Noé Tesseron for sharing his family’s wines and Cognacs
✔ Executive Chef Daniel Guzman for creating the perfect menu
✔ Event Coordinator Yulia Florinskaya and the entire Bar Boulud team for hosting this wonderful dinner

This is a “not-to-be-missed” event. Seating is strictly limited to 40 members and guests.

We urge you to log in to reserve your seat or contact Rose at ro**@***ny.org or 908-719-0550.

In wine, food, and friendship,

Jack A. Gordon
President
Wine and Food Society of NY