Vinexpo 2013: Jurade de Saint-Emilion ceremony and Fete de Printemps dinner
What: Saint Emilion Fete de Printemps
Where: Outside Chateau Villemaurine, Saint Emilion
When: Saturday 15th June, 5.30pm - late
Host: Jurade de Saint Emilion
The Saint-Emilion Jurade launched this year’s Vinexpo festivities yesterday with its annual investiture of new members followed by a gala dinner to celebrate the wines and heritage of Saint Emilion.
A Master’s induction ceremony, held in the afternoon, welcomed 41 new dignitaries who were all nominated by local wine producers to become ambassadors of Saint Emilion wines. Among these were Andrew Caillard MW, producer of Bordeaux wine documentary Red Obsession, Dan Snook of Negociant Joanne and Jamie Ritchie of Sotheby’s.
Following the awards and congratulatory speeches, a Champagne reception was held on the esplanade in front of Chateau Villemarine, where Champagne Laurent Perrier was served alongside a variety of gourmet canapés including smoked salmon and caviar on crispbreads, foie gras topped with mango jelly and seasonal vegetable tartlets.
The 800-strong guest list, made up of Saint Emilion winemakers, members of the Jurade as well as wine professionals and merchants, were then treated to a five-course dinner for the Fete de Printemps celebration.
The meal, created and prepared by Philippe Etchebest, two-Michelin starred chef from the Saint-Emilion restaurant Hostellerie de Plaisance, was accompanied by wines from the Saint-Emilion, Saint-Emilion Grand Cru, Lussac Saint-Emilion and Puisseguin Saint-Emilion appellations.
The menu included red mullet and white asparagus, roast duck with vegetables, cheese with diced nuts and apple and a rosé Champagne, grapefruit and rose sorbet dessert.
Nine wines accompanied the dishes; Premya 2005, Chateau Franc Pipeau 2005, Chateau Pipeau 2005, Chateau Grand Mayne 2003, Clos des Jacobins 2003, Chateau Beau-Sejour Becot 2003, Chateau Pavie 2002, Chateau Figeac 2000 and a magnum from the tables’ host Chateau.
At the end of the evening, guests were presented with coloured leather luggage tags before being lead outside where Armagnac, coffee and Saint-Emilion macaroons were served in front of a performance by a live band.