Pascal Jolivet Wine Dinner
On October 21st, 2019, guests were invited to a very distinctive evening- a celebration and tasting of Pascal Jolivet’s latest 2018 vintage bottlings. The affair was hosted by Pascal himself, who shared intimate stories about wine and food and his favorite types of wine. Pascal Jolivet is one of the most vibrant representatives of wine in the world. The Frenchman has impeccable grape DNA. Both his great-grandfather Louis and grandfather Lucien were winemakers.
The house of Pascal Jolivet was founded in 1987 and is one of the most dynamic domaines in France’s Loire Valley. Based in Sancerre, the domaine now boasts over 120 acres of prime vineyards spread across the appellations of Sancerre and Pouilly-Fumé. Sancerre wines originate from three soil types: clay, limestone and flint. Sancerre wines are more floral and elegant than wines of the same varietal type in other regions.
Pascal Jolivet is a firm believer in natural winemaking and practices environmentally friendly techniques in both the vineyard and the cellar. The philosophy of the estate is to let nature take its course as much as possible. The juices are fermented with wild yeasts in stainless steel tanks with thermoregulation. Valentina Buoso is Pascal Jolivet’s newest winemaker, and she continues to fulfill Pascal Jolivet’s philosophy and practices.
The event took place at the Estiatorio Milos, inside new hotspot Hudson Yards, which afforded gorgeous views of The Vessel and Hudson River. The reception started with all the guests receiving a glass of Attitude Sauvignon Blanc. Since 2001, Pascal Jolivet has engaged in a profound reflection on Attitude. The idea was to create a high-quality Loire collection not especially from Sancerre area but from the Loire Valley, the best terroir in the world for the Sauvignon Blanc grape variety.
This reception was then followed by a very elaborate dinner served in an intimate setting within the hotel’s restaurant. While the highlight of the night was clearly engaged by the various courses of delectable wines that were paired with each dinner course, the food didn’t fail to impress either.
The first course was Sashimi quality Mediterranean Octopus, Santorini yellow split pea fava // Paired with Sancerre, Blanc-Fumé & Metis Sauvignon Blanc. Second, was the Madagascar Shrimp & Endive Salad // Paired with Sancerre “Le Chêne Marchand”, Pouilly Fumé “Les Terres Blanches” & Sancerre Rosé. The main course was the Grilled Mediterranean Sea bream with steamed crown broccoli // Paired with Sancerre “Sauvage” & Pouilly Fumé “Indigène”.
A wonderful night with one of the most knowledgeable and amazing hosts.
For more information on Pascal Jolivet, visit pascaljolivet.com.
