Chablis Brunch Sunday: Wines and home-style comfort food at PMG

pmg-restaurant-boulder

One of the events that festival guest remember fondly each year is the Chablis Brunch held on the last day of the gathering. At host restaurant and Boulder Burgundy Festival partner PMG this year, wines and home-style comfort foods were served up generously for guests.

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The weather was simply gorgeous last Sunday: One of those beautiful, crisp fall mornings in Boulder on the Pearl Street Mall where the restaurant is located. Savory brunch casseroles and kale salad, among other dishes, were ideal pairings for the flight of mineral-driven Chablis wines that were poured by festival sommeliers.

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Many Burgundy-focused events tend to present the wines in a sterile setting without the support of food pairings. The concept of this gathering is to break that mold and show how our appreciation of these extraordinary wines is only enhanced by getting to taste them in gastronomic context.

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The Sunday morning meal is also a great way to wind down on the last day of the festival. Thanks to everyone who took part last Sunday. We’ll look forward to seeing you next year!

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Jancis Robinson, Étienne de Montille, and Brett Zimmeran MS close festival with sold-out seminar and tasting

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What an incredible seminar and tasting yesterday, led by Master of Wine and author Jancis Robinson (center), legacy Burgundy producer Étienne de Montille (left), and Master Sommelier Brett Zimmerman (right), founder of the Boulder Burgundy Festival!

The three presenters spoke to a sold-out crowd of more than 150 persons, the largest gathering for a seminar and guided tasting in the festival’s six-year history.

Guests included some of the country’s leading Burgundy collectors and wine professionals, including a number of Master Sommeliers.

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Following Jancis’ superb overview of whole-cluster fermentation, including its history and current usage among winemakers today, she asked winemaker Étienne to comment on the practical applications and challenges of whole-cluster fermentation in his own wines and in winemaking in general.

Earlier in the day, Jancis’ husband Nicholas Lander (a venerated food writer in his own right) had joked wryly: “Whole-cluster fermentation? A topic that’s surely on everyone’s minds!”

But there couldn’t have been a more rapt crowd at yesterday’s marquee event.

We’ll be reporting more on this and other events soon. Please stay tuned! And congratulations again to Brett and his team for a fantastic festival and heartfelt thanks to Jancis and Étienne for their participation and invaluable contribution!