WINE DINNER AT TASCA WINE BAR
 Tasca Wine Bar (3rd street)
  Wednesday, December 12, 2007 |  from 6pm
Aperitif

1st Course
Lobster Bisque, Chive Oil, Meyer Lemon
'04 Chateau de la Preuille, Muscadet sur Lie, Loire Valley
100% Melon de Bourgogne

2nd Course
Crispy Sweetbreads, Ruby Red Port & Tarragon Sauce,
Celery Root & Parsnip Puree
'04 Chateau Demessey, Macon-Cruzilles, Burgundy
100% Chardonnay

3rd Course
Wild Mushroom & Fig Salad,
Jambon Serrano, Saba Dressing
'05 Chateau Demessey, Gevrey-Chambertin, Burgundy
100% Pinot Noir

4th Course
"Magret de Canard"
Duck Confit Stuffed Baby Potatoes,
Braised Brussels Sprouts, Black Truffle Sauce
'01 Chateau Peyros, Madiran
60% Tannat, 40% Cabernet Franc


5th Course
Cabernet Poached Baby Pears,
Chocolate Ganache & Creme Anglaise
'98 Chateau la Grave, Sainte-Croix-du-Mont
90% Semillon, 10% Sauvignon Blanc
"Tasca Wine Bar is a true Mediterranean gem. The quaint
restaurant boasts a simple charm resembling eateries often
found on a hidden street in the West Village of Manhattan.
This summer, the small venue celebrated its one-year
anniversary. Enjoy tasty delights churned out by the kitchen, led
by Argentinean head chef Nano Crespo."   Campus Circle May 07

"Tasca, the wine bar that gets it right."   LA Times


Awarded Best Wine Bar by Angeleno Magazine in 2007.

Come join us for an evening with great food, great wines and
great people!
Chateau Demessey












In 1986, Marc DUMONT bought a vineyard in
Cruzille, in Maconnais, that originally
belonged to the monks of the illustrious
Abbey of Cluny. A few years later, he met
the Demoiselles Jourdan sisters then the
owners of Chateau de Messey, a domain of
89 hectares (220 acres), of which 17
hectares (42 acres) had produced AOC
wines until 1958. Marc Dumont purchased
this domain to carry on the tradition of many
generations in the art of fine wine making.
The beautiful XVIth century vaulted cellars
assure the best conditions for making high
quality wine. To offer as wide a range as
possible, Marc DUMONT decided to extend
beyond the production of Clos des
Avoueries by buying grapes or must from
quality vineyards across Burgundy. After a
few years, in order to reduce the distance
from the vines to the cellar to minimize the
risk of oxidation, he acquired Manoir
Murisaltien, with 1500 m2 (16,000 sq. ft) of
beautiful cellars in the heart of Burgundy at
Meursault, center of the fabulous white Cote
d'Or wines. Thus wines from Maconnais are
made and matured at Chateau de Messey,
while those from Cote de Beaune, Cote de
Nuits and Cote Chalonnaise are brought to
their full potential at Meursault, in the best
tradition of the unique flavor and style of
each specific terroir.


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