Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Check the bottle for fill level, cork condition, and label. For a 2018 Haut-Médoc like Château de Lamarque, expect a deep ruby color and good condition; note vintage and producer on the label for tasting context.

Inspect the bottle

Measure the wine's temperature with the wine thermometer. Aim for 16–18°C (61–64°F). If the wine is cooler (cellar temp ~12–14°C), let it sit at room temperature for 20–30 minutes. If too warm, chill briefly in the refrigerator for 10–15 minutes and re-check.

Bring to ideal temperature

For a bottle of 2018 Haut-Médoc with some bottle age but still youthful structure, decanting for 30–60 minutes can help open aromatics and soften tannins. Carefully pour the wine into a decanter in one steady motion, leaving any sediment in the bottle. If you prefer minimal aeration, simply pour directly into glasses.

Decanting (optional)

Use large Bordeaux-style glasses to concentrate aromas and allow the wine to breathe in glass. Ensure glasses are clean, odor-free, and room temperature.

Selecting glassware

Pour approximately 120–150 ml per tasting pour (about a third of a large tasting glass) so you can swirl and evaluate. For full pours during service, 150–180 ml is appropriate. Pour from the decanter or bottle, holding the bottle base and tipping gently to avoid splashes.

Pouring

Begin with visual inspection (color, clarity). Swirl the wine to release aromas, then smell to pick out primary, secondary, and tertiary notes (blackcurrant, cedar, graphite, graphite, tobacco, cedar, earthy/mushroom). Take a small sip, let it coat the mouth, note acidity, tannin structure, body, flavor profile, and finish. Cleanse the palate between samples with water and neutral crackers if tasting multiple wines.

Tasting order

Set out one large Bordeaux-style glass per taster. Warm your hands slightly and hold the glass by the stem to avoid warming the bowl. Ensure no detergent or odors remain in the glass—rinse with hot water if necessary and let air-dry or dry with a clean lint-free cloth.

Prepare glassware

If you measured the wine and it's cooler than 16°C, allow it to sit in the glass or decanter for 15–30 minutes. If it's warmer than 18°C, place the bottle in the refrigerator for 10–15 minutes, then re-check. Use the thermometer to confirm the serving range is 16–18°C for optimal balance of fruit, acidity, and tannins.

Check and adjust temperature

Arrange the cured meats, sliced baguette, hard and soft cheeses, and cornichons/olives on a board. Serve cheeses at room temperature (remove from fridge 20–30 minutes before serving) to allow the aromas and textures to be fully expressed. The ripe red fruit and firm tannins of the Haut-Médoc partner well with aged cheeses and savory charcuterie.

Charcuterie & cheese board

For a main course pairing, serve roasted lamb chops or grilled steak with a brown butter or red-wine pan sauce and a side of sautéed mushroom ragout. The earthy mushrooms and roasted meat harmonize with the wine's cedar, tobacco, dark fruit, and mineral notes. Season simply with salt and pepper to let the wine pairing shine.

Red meat pairing

Start with lighter bites (crackers, cheeses) while the wine first opens. Move to the meat course as the bottle progresses and the wine has had more air exposure; secondary and tertiary notes will be more pronounced after 45–60 minutes of decanter time or after the first glass is poured.

Serving sequence

2018 Château de Lamarque 'Héritiers des Marquis d'Evry' (Haut-Médoc)

Filtered water (for palate cleansing)

Neutral crackers or plain bread (for palate cleansing)

Small bowls for tasting notes or spitting (optional)

Large Bordeaux-style red wine glasses

Wine thermometer (or instant-read kitchen thermometer)

Carafe or decanter (optional for aeration)

Charcuterie: dry-cured salami or prosciutto

Hard cheeses: Comté or aged cheddar

Soft-ripened cheese: Brie or Camembert

Cornichons or olives

Baguette, sliced

Roasted lamb chops or steak (for main pairing)

Mushroom ragout (earthy accompaniment)

2018 Château de Lamarque 'Héritiers des Marquis d'Evry'

Wagyu Beef Cecina with Carasau Bread and Herbs

Cecina de Boeuf de Wagyu et Carasau aux Herbes

Brochettes de Crevettes Marinées

Tarte aux Tomates Anciennes

Brochettes de Bœuf Épicé

Croissant infused Bacardi Rum, Vermouth & Sherry Blend, Mr. Black Cold Brew, Almond Whey

L'Affaire

Vol-au-Vents d'Escargots

Make 2018 Château De Lamarque 'Héritiers Des Marquis D'Evry' Recipe in just 1h . Haut-Médoc

2018 Château De Lamarque 'héritiers Des Marquis D'evry' Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like