La Fete de Beaujolais Nouveau: "Burgers & Beaujolais" with Garagiste and Sparrow + Wolf

La Fete de Beaujolais Nouveau: "Burgers & Beaujolais" with Garagiste and Sparrow + Wolf

Garagiste Wine Room | Merchant in Las Vegas

Thursday, November 19 2020

6:00 PM - 9:00 PM PST

It's that time again!

The third Thursday of November every year marks the world-wide celebration of the release of all Beaujolais Nouveau wines and prompts parties everywhere around the world.

Mario & Eric, the Somm Duo Extraordinaire behind Garagiste Wine Room | Merchant, will have a limited supply of this heralded and celebratory juice landing the day before for a "first-of-its-kind-in-Las Vegas" event with Chef Brian Howard of Sparrow & Wolf grilling a "Really Good Burger" masterpiece on the parklet to pair with your bottle of Beaujolais Nouveau.

THIS AIN'T YOUR GRANDMA'S GROCERY-STORE BEAUJOLAIS NOUVEAU!

Laurence & Remi Dufaitre will be supplying the very limited quantity of their Beaujolais Nouveau this year. Remi was sought out by and mentored by the legendary Jean Foillard in Beaujolais and, indeed, creates masterpieces of similar pedigree (see producer profile below).

This will be your chance to partake in our 2nd annual Fete de Beaujolais Nouveau with a top-notch wine and gourmet burger made by one of Las Vegas' favorite chefs!

If you joined us last year for our first Fete de Beaujolais Nouveau, you know how much fun this will be! Limited quantities are available so don't wait to reserve your bottle and burger!

Garagiste Wine Room | Merchant will have other Beaujolais offerings available night-of, if you miss out and would still like to join in celebration.

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* MAIN OFFERING: (Take it to-go or enjoy first-come, first served seating)

$22 - "Really Good Burger" - Chef Brian Howard, Sparrow + Wolf
Dry-aged beef burger, Beaujolais braised onions, gruyere cheese sauce, local mushroom butter, toasted Japanese milk bread bun

$25 - 2020 Laurence et Remi Dufaitre Beaujolais Nouveau (750ml btl)

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* OPTIONAL ADD-ONS:
$2 - Local Farm Egg
$18 - Seared Foie Gras
$12 - Crispy Onion Petal Katsu with Togarashi Bearnaise

$10 - Loaded Fries
$10 - Wild Boar Chili Cup with chicharrones
Mimolette cheese, wood-roasted jalapeno relish and creme fraiche

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ABOUT THE PRODUCER:

Rémi and Laurence (his wife) Dufaitre began purchasing vines in and around the Brouilly and Cote de Brouilly crus in 2006, he began to work the land organically and started harvesting the grapes. Rémi began by selling his grapes to the local co-op, all the while monitoring the indigenous yeast population until he felt it was healthy enough to make his own wine. In 2010 he made and bottled his first vintage. When Jean Foillard tasted Rémi’s wine, he immediately sought him out, recognizing the obvious talent that must be behind the wine. Jean has since taken Rémi under his wing, introducing him to his vast and diverse list of Parisian clients. Remi’s wines currently have a very avid following in the bustling Paris natural wine scene as a result of this.

Rémi is a member of the informal group that has evolved from Kermit Lynch’s “gang of four,” the producers in Morgon who studied with natural-wine-pioneer Jules Chauvet (winemaker and biologist), making natural wine (Foillard among them). This group has grown to include younger winemakers like Rémi, who are working in the same spirit. If you find yourself in Villié-Morgon on a Sunday morning or afternoon, take care because this group is likely to envelop you and make you drink Beaujolais all day until the wee hours of the morning!

Rémi makes wines in a classic carbonic style, using whole bunches, which are carefully sorted to avoid broken grapes or rot. He adds some carbon dioxide gas to protect the grapes at the beginning of fermentation, and does not use any temperature control. He avoids foot stomping the grapes unless he sees some volatility starting to creep in. His goal is to have as little juice in the tank as possible. He also performs routine analysis to see how the yeast is performing and whether or not there is any volatility. Remi makes all his wines with the same method, thus we can really see and taste the differences between the sites, with minor differences in the elevage of each cuvée. He tastes each cuvée before bottling, and may decide to add between zero and 2 mg of sulfur, depending on how stabile he judges the wine to be.

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* PICKUP or OPEN SEATING (first come first-served), Thurs., Nov. 19 between 6pm and 9pm. Garagiste Wine Room |Merchant, 197 E California #140 Las Vegas, NV 89104.