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As a sommelier, it will likely come as no surprise that wine dinners are one of my favorite parts of the job. Wine dinners are such an amazing way to experience, enjoy and learn more about wine and food, all within the company of enthusiastic wine drinkers, and more often than not, foodies! The recent Girardin Burgundy Wine Dinner was no exception—it was an intimate and friendly evening that was enjoyed by all.
Our guest host for the evening, Marco Caschera, Export Director from Meursault France, was eager to share his passion and knowledge about the Girardin wines. I personally enjoyed all the wines, however, I thought the Meursault Les Narvaux and the Pommard 1er Cru Les Grand Epenots were exceptional. I was surprised the Meursault had wonderful weight and texture and the Pommard was just exquisite. We served the Pommard (quick reminder, this is Pinot Noir) with cheese, and just for fun, we also poured the Chassagne Montrachet white ( quick reminder, this is chardonnay) with the cheese as well. It was fun to see the different preferences for each individual whether they preferred the white or red. Both worked well, but Marco preferred the white, and the rest of the group had mixed preferences.

Marco was quite complimentary on the temperatures at which the wines were served. He explained that he has spoken at many 4- and 5-star Michelin restaurants and other high end events, often be disappointed on the incorrect temperature of the wines when served. Meaning, the white was too cold and the red was too warm. He explained that the delicate pinot can be hurt and therefore may not show well by being served too warm, which happens more times than not. In order to show well, (no matter what you are showing, dogs, horses, wine, etc.) you must be at your best.
Both the red and the white were stored at 43 degrees prior to this event. About 45 minutes prior to the guests’ arrival, the wines were brought out and kept in the room to allow them to slowly come up in temperature for the proper enjoyment. The whites were left off of ice, which then allows the true flavors of the wine to shine through without being disguised by the cold. The reds were allowed to come up to about 55-60 degrees with just a slight chill to them which allows the delicate pinot noirs to shine. Thank you to Marco for recognizing our strong concern and commitment to proper wine service and storage.
We look forward to hosting another wine dinner very soon! Stay tuned for upcoming events!

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Guest Saturday, January 21 2017