Beaujolais & Burgers, A Match Made In Heaven

Wine & Food pop-up in Milwaukee at Simple Café, November 21, with seatings from 5 – 8 pm.

 

Le Beaujolais Est Arrive!

“The essential point of Beaujolais is to drink – it is the archetypical lubrication wine and particularly gouleyant and gulpable.” – paraphrased from The Oxford Campanion to Wine

Gulpable? Well you know that hits Waterford’s palates front and center. And what can be better than a gouleyant wine party? A gouleyant wine party with food! That is right, please join us and our friends at Simple Café for a fun-filled dinner party featuring a bevy of Beaujolais and a flight of sliders to go along with them.

Now the doubters among you may have a pique to pick about our little soiree – yes, we are partying on the typical day to celebrate Beaujolais Nouveau, and yes, we instead are pouring all Cru Beaujolais. What’s the difference?

Well around the 1970s two paths diverged in the Beaujolais woods. One path led to manufactured Beaujolais that while it’s an international selling sensation, covered up the heart and soul of the region. The other path was Cru Beaujolais and the begninings of the natural wine movement. This path produced and is producing some of the most dramatic wines in the world. We choose to celebrate this path in all its gulpable glory!

So how does it work? Simple Café has prepared a great menu of sliders: Peppercorn and Mushroom Slider, Duck Confit Slider, Turkey Jambon Persille Slider; Waterford has prepared a huge list of Cru Beaujolais. For $40 (+ tax and tip) you get the flight of sliders paired with a flight of 2.5 oz pours of your choice of Beaujolais. One plate of sliders not enough? You can order additional individual sliders for $7. Three – 2.5 oz pours of Beaujolais not enough? Order any amount of 2.5 oz. pours for just $3 per glass.

For the thrifty among you, you can do the calculations, this is one heck of a deal.

Some come and join us!

 

Registration: online here. Phone: 414-231-9393. Email scott.miner@waterfordwine.com. Credit card required at time of registration.

 

 

Le Slider Menu:

Peppercorn and Mushroom Slider

Pink and white peppercorn crusted grass fed Alden Hills Belted Galloway ground beef, mixed mushrooms au poivre , gruyere, micro greens on brioche bun.

 

Duck Confit Slider

Grass fed Alden Hills Belted Galloway ground beef, cherry compote, duck confit, gruyere, mustard microgreens on parker house roll.

 

Turkey Jambon Persille Slider

Ground turkey burger, jambon persille crispy shallots, mixed greens, Dijon on parker house roll.

 

Le Wine Menu:

Beaujolais

 

2018 Jean-Paul Brun Beaujolais “Le Ronsay”

2018 Jean-Paul Brun Beaujolais “L’Ancien” Vieilles Vignes

2018 Jean Foillard Beaujolais Villages

2018 Dupeuble Beaujolais

 

Saint Amour

2016 Domaine Cheveau Saint Amour “Les Champs Grilles”

 

Julienas

2016 La Soeur Cadette Julienas

 

Fleurie

2017 Jean-Paul Brun Fleurie

 

Regnie

2018 Thevenet Regnie “Grain & Granit”

 

Morgon

2017 Louis-Claude Desvignes Morgon “La Voute Saint Vincent”

2018 Marcel Lapierre Raisins Gaulois

2013 Lapierre Morgon

 

Moulin-a-Vent

2017 Jean-Paul Brun Moulin-a-Vent

2016 Liger Belair Moulin-a-Vent

 

Cote de Brouilly

2017 Jean-Paul Brun Cote de Brouilly

2015 Domaine Ruet Cote de Brouilly

2018 Chateau Thivin Cotes de Brouilly