Our trip to the annual Aureole Wine Weekend in Vegas has ended, and we're back home recovering. It's hard to believe a weekend of [over] eating and [over] indulging in wine, could be so tiring, but by the time Sunday afternoon rolled around, I was pretty much exhausted. I even cancelled reservations we had at LeCirque for Sunday evening, opting instead for hamburgers at Hubert Keller's Burger Bar. They are very good burgers!
I have to admit, I didn't think it was possible for Kevin (Aureole GM) and William (Master Sommelier) to top last years event, but they did. This was even despite my initial reservations because of the theme, white burgundy's and Spanish wines, but I have now come away with a new appreciation for both, especially the Spanish wines.
Of course these were not your usual Spanish wines, primarily focusing on the wines from the Priorat region of spain, i.e. Carinena (Carignan), Garnacha (Grenache), Syrah, Cabernet Savignon, and Merlot, with of course wines from Rioja and Ribera del Duero.
Something which was different this year was many of the wines were supplied from Michael Mondavi's Folio. The last 2 years wines were supplied from the Aureole cellar. I'm quite sure this helped to keep the cost down for Aureole, because I don't know how Aureole can make a profit from this event considering the price they are charging.
But this event isn't just about the wine. It's also about the food, and Chef Vincent Pouessel out did himself again this year.
From the Veal Prime Rib with Sweatbreads, to the Mexican Ranchero Breakfast, Spanish Tapas for lunch, Paella on the Grill, Bouillabaisse (compliments of Christophe Tassan - Sommelier of MIX in Las Vegas), and of course the always to be remembered [Cheese and] Chocolate Fondue party (the last event) prepared by Megan Ramano, Aureole's Executive Pastry Chef.
I can hardly wait for next year!
I have to admit, I didn't think it was possible for Kevin (Aureole GM) and William (Master Sommelier) to top last years event, but they did. This was even despite my initial reservations because of the theme, white burgundy's and Spanish wines, but I have now come away with a new appreciation for both, especially the Spanish wines.Of course these were not your usual Spanish wines, primarily focusing on the wines from the Priorat region of spain, i.e. Carinena (Carignan), Garnacha (Grenache), Syrah, Cabernet Savignon, and Merlot, with of course wines from Rioja and Ribera del Duero.
Something which was different this year was many of the wines were supplied from Michael Mondavi's Folio. The last 2 years wines were supplied from the Aureole cellar. I'm quite sure this helped to keep the cost down for Aureole, because I don't know how Aureole can make a profit from this event considering the price they are charging.
But this event isn't just about the wine. It's also about the food, and Chef Vincent Pouessel out did himself again this year.
From the Veal Prime Rib with Sweatbreads, to the Mexican Ranchero Breakfast, Spanish Tapas for lunch, Paella on the Grill, Bouillabaisse (compliments of Christophe Tassan - Sommelier of MIX in Las Vegas), and of course the always to be remembered [Cheese and] Chocolate Fondue party (the last event) prepared by Megan Ramano, Aureole's Executive Pastry Chef.
I can hardly wait for next year!
Comments