As a self-proclaimed foodie, I’m always on the hunt for unique and captivating flavor combinations. So when I heard about an event hosted by Saint Marc USA that promised to showcase some unexpected pairings of wine and mustard, I simply had to experience it for myself. Little did I know that this evening would transport me on a delightful culinary journey, blending the rich traditions of Burgundy with the vibrant flavors of California.
A Burgundian Affair in the Heart of Sonoma
The event was held at the stunning DeLoach Vineyards in the Russian River Valley, a scenic region that’s become synonymous with some of the best wines in California. From the moment I stepped through the doors, I was struck by the warm and welcoming ambiance – it was as if I had been whisked away to the charming countryside of Burgundy.
The room was adorned with elegant decor, and I couldn’t help but be drawn to the JCB Room, which Jean-Charles Boisset, the owner of DeLoach Vineyards, had designed to reflect his playful and slightly mischievous spirit. The dimly lit space was adorned with screens playing clips from the James Bond films, and there was an air of mystery and sophistication that perfectly complemented the setting.
As I made my way to the event, I was greeted with a glass of sparkling wine, and I couldn’t help but feel a sense of excitement and anticipation for the culinary adventure that lay ahead. I quickly found my seat at the table, eager to dive into the world of Fallot Mustard and DeLoach Wines.
Uncovering the Magic of Mustard and Wine
The evening’s program was a true celebration of the synergy between these two beloved French products. I had the pleasure of sitting next to Marc Désarménien, the general manager of Fallot Mustard, who regaled me with the rich history of his family’s company. Established in 1840 in Beaune, France, Fallot is the only family-owned mustard maker in Burgundy, and they take great pride in preserving the traditional recipes and techniques that have been passed down through generations.
As we delved into the art of mustard-making, I was fascinated to learn about the importance of the mustard seed cultivation in Burgundy, which had declined after World War II. Under Marc’s leadership, Fallot is now playing a crucial role in revitalizing this historic tradition, ensuring that the region’s unique terroir is reflected in the final product.
But the real highlight of the evening came when we had the chance to make our own mustard, using Burgundian mustard seeds and DeLoach Chardonnay. As I stood at the table, mortar and pestle in hand, I felt a newfound appreciation for the complexity and craftsmanship involved in creating this versatile condiment. The aroma of the freshly ground seeds and the tang of the wine was intoxicating, and I couldn’t wait to see how our homemade creation would pair with the delectable dishes we were about to enjoy.
A Culinary Symphony of Flavors
As we made our way to the dining table, the anticipation was palpable. The five-course meal that awaited us promised to be a true exploration of the magic that occurs when mustard and wine come together.
The first course, a Cappuccino de lentille verte (green lentil soup) with foie gras à la moutarde de noix (walnut mustard), was a symphony of flavors that danced on my palate. The velvety texture of the soup was perfectly balanced by the bold, nutty notes of the mustard, creating a truly memorable start to the evening.
Next, we were treated to Noix de Saint Jacques (scallops) with cauliflower fumé de moutarde au curry de madras (curried mustard), which showcased the versatility of mustard in elevating a simple seafood dish. The delicate scallops were perfectly complemented by the subtle heat and fragrance of the curry-infused mustard.
As the courses progressed, I was struck by the way the Epaule d’agneau (lamb shoulder) with moutarde de pinot noir (Pinot Noir mustard) and the Petit soufflé de comté (Comté cheese soufflé) with moutarde de Chablis et betterave rouge (Chablis and beetroot mustard) seamlessly blended the rich, earthy flavors of the meats and cheeses with the bold, tangy notes of the mustards.
And just when I thought I couldn’t be more impressed, the Crème brûlée à la moutarde de pain d’épices (gingerbread and honey Dijon mustard) and the sautée de butternut squash caramélisée à la graine de moutarde (seed-style white wine mustard) arrived, proving that mustard can even hold its own in the realm of desserts.
Throughout the meal, each course was expertly paired with DeLoach Wines, further enhancing the harmonious interplay of flavors. I found myself captivated by the way the wines and mustards complemented each other, creating a truly unforgettable dining experience.
Embracing the Burgundian Tradition
As the evening drew to a close, I couldn’t help but feel a sense of camaraderie and joie de vivre that is so quintessentially Burgundian. We were treated to a lively rendition of the Ban Bourguignon, a boisterous ritual of clapping, hand-waving, and singing “la la la la la” that had us all laughing and trying to keep up with the rhythm.
It was in that moment that I realized the true essence of this event was not just about the exquisite flavors, but the sense of community and shared experience that it fostered. Saint Marc USA had not only introduced me to a whole new world of mustard and wine pairings, but had also transported me to the heart of Burgundy, where the traditions of food, wine, and hospitality are celebrated with unbridled passion.
As I bid farewell to my new friends and headed back home, I couldn’t help but feel a newfound appreciation for the power of unexpected flavor combinations. The evening at DeLoach Vineyards had not only expanded my culinary horizons but had also left me with a deep sense of wonder and a desire to continue exploring the endless possibilities that lie at the intersection of food, wine, and cultural tradition.
If you’re in the mood for a truly unique and delightful dining experience, I highly recommend checking out Saint Marc USA. Their innovative approach to flavor pairings and their commitment to celebrating the rich culinary heritage of Burgundy are sure to leave a lasting impression on your taste buds and your heart.
