Pentacrines – Poulsard 2022

Starters

• Wild Mushroom Tartlets with Comté Foam
  Delicately crisp pastry cups filled with locally foraged mushrooms cooked with garlic and thyme, finished with a light Comté foam.
  The mushrooms echo the wine’s earthy finesse and herbaceous qualities, while the creamy foam gently brings out its red fruit vibrancy.
• Beet and Arugula Salad with Goat Cheese Crumbles
  Oven-roasted beets and peppery arugula tossed in a walnut oil dressing, crowned with soft goat cheese.
  The natural sweetness and earthiness of the beets, paired with the tang of goat cheese, complement the wine’s bright fruit notes and subtle herbal complexity.
• Chicken Liver Pâté on Toasted Brioche with Fig Compote
  Rich, silky chicken liver pâté served on crisp toasted brioche, enhanced by a sweet, spiced fig compote.
  The rustic depth of the pâté and the sweet acidity of the figs create a lively counterpoint to the wine’s vibrant structure and delicate charm.

 Main Courses

• Jura-Style Beef Bourguignon with Pearl Onions and Morel Mushrooms Slow-cooked beef bathed in a red wine reduction, accented with pearl onions and earthy morel mushrooms.
  The braised beef and umami-rich mushrooms deepen the earthy layer of the wine, while the slow-simmered sauce reinforces its rustic structure.
• Poulet aux Morilles (Chicken with Morel Mushrooms)
  Tender chicken pieces braised with prized morel mushrooms and a touch of cream.
  This classic dish mirrors the wine’s interplay between delicate fruit and wild herb notes, its rich yet balanced flavors celebrating the regional terroir.
• Grilled Trout with Lemon-Herb Butter
  Fresh trout grilled to perfection, then drizzled with a bright lemon-herb butter.
  The light, flaky fish and vibrant finish of the herb butter bring out the wine’s lively red fruit accents without overwhelming its refined, earthy undercurrent.

 Cheeses

• Comté
  Aged in the Jura region to develop nutty, slightly caramel tones.
  Its gentle complexity and balanced flavor profile perfectly complement the wine’s bright acidity and earthy, herbal nuances.
• Morbier
  Noted for its characteristic ash line and semi-soft creaminess with a subtle tang.
  Morbier’s rich texture and flavor interplay with the wine’s rustic charm, allowing its wild herb nuances to shine.
• Cancoillotte
  A unique, runny melted cheese from Franche-Comté with a tangy bite.
  Its warm, comforting character adds a playful contrast to the crisp fruit and earthy structure of the Poulsard, rounding out the cheese course with regional authenticity.

 Desserts

• Apple Tarte Fine
  A thin, elegantly arranged tart featuring caramelized apple slices on a crisp pastry.
  The tart’s sweet-acidic balance and gentle fruit character mirror the wine’s vibrant red fruit, while its crisp texture lends a delightful endnote.
• Cherry Clafoutis
  An airy baked custard studded with tart cherries.
  The clafoutis echoes the wine’s red fruit profile while its rustic, homely quality enhances the wild herbal hints found in the wine.
• Honey-Poached Pears with Toasted Almonds
  Pears gently poached in a light honey syrup, topped with crunchy toasted almonds.
  The natural sweetness and delicate floral notes of the poached pears harmonize with the wine’s nuanced earthy and herbal qualities, offering a refined, lingering finish.

Starters

• Wild Mushroom Tartlets with Comté Foam
  Crisp puff pastry cups filled with a medley of wild mushrooms, shallots, garlic, and thyme, finished with a light, airy Comté foam.
  The earthy mushrooms and herbal nuances mirror the wine’s rustic charm, while the gentle creaminess highlights its red fruit vibrancy.
• Roasted Beet, Walnut & Goat Cheese Salad
  Oven-roasted beets paired with toasted walnuts and fresh greens, dressed in a walnut oil vinaigrette and sprinkled with crumbled goat cheese.
  The natural sweetness and subtle earthiness of the beets, combined with the crunchy walnuts and tangy goat cheese, beautifully complement the wine’s bright fruit and delicate herbal layers.
• Caramelized Onion and Herbed Tart with Boursin
  A savory tart filled with slowly caramelized onions and a medley of fresh herbs, enriched by dollops of creamy Boursin cheese.
  The deep, sweet profile of the onions married with fresh herbs enhances the wine’s wild herbal notes, setting a refined yet rustic tone for the meal.

 Main Courses

• Vegetable Bourguignon
  A hearty stew of carrots, parsnips, pearl onions, and assorted mushrooms, all slow simmered in Poulsard, garlic, rosemary, and thyme.
  The rich, layered flavours of braised vegetables intensify the wine’s earthy character and complement its robust, rustic structure with every spoonful.
• Wild Mushroom & Chestnut Risotto
  Creamy risotto infused with a variety of wild mushrooms and roasted chestnuts, accented by shallots, fresh thyme, and a modest splash of red wine.
  Nutty chestnuts and meaty mushrooms echo the wine’s rustic texture while the red wine in the dish bridges perfectly with Poulsard’s vibrant red fruit and herbal nuances.
• Savoyard-style Vegetarian Tartiflette
  A reimagined classic featuring thinly sliced potatoes, caramelized onions, and a generous mix of wild mushrooms (optionally enhanced with smoked tofu for a subtle smoky note), all baked beneath a blanket of melted Reblochon.
  The creamy, comforting layers and slight smokiness of this dish mirror the wine’s delicate yet strong character, creating a hearty, satisfying alignment with its bold nature.

 Cheeses

• Comté
  Aged to develop nutty, slightly caramel tones, this firm cheese is a staple of the region.
  Its balanced, savory profile accentuates the wine’s earthy finesse and underlines the interplay of vibrant red fruit and wild herb notes.
• Morbier
  With its trademark ash layer and rich, mellow tang, Morbier offers a nuanced and creamy texture.
  Its layered flavors add depth, harmonizing seamlessly with the wine’s rustic structure and reinforcing its herbal complexity.
• Bleu de Gex
  A delicately balanced blue cheese from Eastern France, providing a gentle pungency and velvety finish.
  The subtle blue veining and creaminess provide a counterpoint that elevates the wine’s refined earthy character without overwhelming its vibrant red fruit essence.

 Desserts

• Apple Tarte Fine
  An elegant tart featuring thinly sliced caramelized apples arranged atop a crisp, buttery pastry.
  The tart’s sweet-acid balance and gentle spice mirror the wine’s red fruit vibrancy, offering a light, refreshing finale.
• Cherry Clafoutis
  A softly baked custard dessert brimming with juicy cherries and dusted with a light sprinkle of powdered sugar.
  The natural, rustic sweetness of the cherries and the airy texture of the clafoutis resonate with the wine’s delicate structure and herbaceous echoes.
• Honey-Poached Pears with Almond Crumble
  Tender pears poached in a fragrant honey syrup, served alongside a crunchy toasted almond crumble and a drizzle of a light herbed olive oil.
  The pears’ floral sweetness and the textural contrast from the almond crumble highlight the wine’s layered profile, culminating in an elegantly balanced end to the meal.