All You Need is a Driver: Dinner for 8 at Etch

As one would expect, this meal starts with bubbly and hors d’oeuvres. You know how much you love champagne – and what’s not to love with a magnum of 1985 Dom Pérignon to kick off the evening?

Next up is Chardonnay featuring one of our favorites. Savor the Domaine Gabriel & Paul Jouard Bâtard-Montrachet from 2009. This extremely limited, small-production wine is produced from a few rows of vines that lie along the lane separating the Bâtard vineyard from the “Le Montrachet” vineyard. Oh, the pedigree!

The second course features a rare wine that was bestowed 100 points by Robert Parker! The 1989 Château Haut-Brion may be the second course, but it will be first in your heart. Described by Parker in the Wine Advocate as a “modern day legend”, this red “…is a seamless, majestic classic, and a tribute to [the] phenomenal terroir and its singular characteristics.”

The evening ends with two wines that can only be described as ethereal and charming. The 1975 Château d’Yquem will make everything else seem insignificant, an extraordinary treat to say the least. What? Need something
with more age? How about a 1948 Taylor Vintage Port. Referred to as one of the most outstanding Vintage Ports ever made, this is the perfect finish to an already great night of wine.

The lucky high bidder who won this lot at l’Eté du Vin last year and their party of eight will experience this perfectly paired meal at Etch where you can expect meticulous treatment and an amazing menu. Creator of Etch and award-winning Chef Deb Paquette creates a delightful culinary experience through her attention to flavor and consistency. As longtime supporters of Nashville Wine Auction, they know how to create an experience worthy of these amazing wines.

Arrival

• Dom Pérignon 1985 (1.5L)

First Course

• Domaine Gabriel et Paul Jouard Bâtard-Montrachet Grand Cru 2009 (2 bottles)

Second Course

• Château Haut-Brion 1989 (2 bottles)

Third Course

• Château d’Yquem 1975
• Taylor’s Vintage Port 1948

Donated by Beth & John Huff, Etch, Chef Deb Paquette