Tacos & Mezcal and a Passport to Burgundy
On February 6th, Phil Minnisale partnered with the New Orleans chapter to provide fifteen members a tasty lunch sponsored by El Buho Mezcal. This agave spirit was reintroduced into the local New Orleans market in January. The taco lunch (fitting for a mezcal-filled Tuesday) was held at El Pavo Real (4401 S Broad Ave, New Orleans).
While the fifteen participants chowed down some delicious Mexican cuisine, Minnisale went around the room pouring their Espadín, Cuishe and Jabali for everyone to taste and enjoy. He also supplied worm salt, grasshopper and tajín for tasting and experimenting.
As part of an ongoing monthly wine education series, the NOLA chapter also had the opportunity to sit down with Brian Fuller from Vino Wholesale to talk about Burgundy and taste some delicious wines from the region. Eight members took part in this class hosted at The Tasting Room (1906 Magazine St, New Orleans).
Beginning with a map and an explanation of the everything that comprises the Burgundy region itself, the group made its way from Chablis to Beaujolais through a very well curated array of wines. Fuller explained how, even though the region is essentially divided into chardonnay and pinot noir, each village has very distinctive styles and techniques that set them apart. For example, a Chablis Chardonnay not seeing any oak and being very clean while a Puligny Montrachet seeing oak, being fattier and having a much heavier body. One wine was even described as “dancing in your tongue.”
While the next seminar is yet to be announced, the Chapter is currently organizing an array of wine seminars for its members. Follow us on Instragram: @usbgnola or find us on Facebook: facebook.com/usbgnola/ to stay up to date!