Indulge in an extraordinary evening of wine and food pairings at Tides & Tails: A Coastal Meat and Seafood Culinary Journey. This curated experience harmonizes the finest wines with an exquisite seafood and meat menu.

We welcome Academie du Vin’s Course Director Megan McDonald, who will be on hand throughout the evening to discuss the wines served.

The evening begins with a sophisticated reception featuring Bollinger Champagne R.D. Extra Brut 2008 En Magnum, an elegant champagne perfectly suited for fresh oysters and delicate tuna tartare. This champagne sets a refined tone for the culinary journey ahead.

The first course presents a white wine flight, showcasing the richness of Domaine Roulot Meursault 1er Cru Clos des Bouchères 2013 and 2017 alongside Domaine Leflaive Puligny-Montrachet 1er Cru Les Folatières 2014. These Chardonnays, known for their elegant minerality and layered complexity, pair beautifully with halibut, creating a balanced, luxurious start to the meal.

The journey then moves into an exploration of Burgundy, beginning with Kistler Pinot Noir Cuvée Catherine 2004 and Faiveley Corton-Clos des Cortons Faiveley 2005, which bring depth and complexity to the seafood bucatini. The course continues with the earthy and rich profiles of Domaine Robert Arnoux / Arnoux-Lachaux Nuits St. Georges 1er Cru Clos des Corvées Pagets 2005 and Domaine Dujac Clos de la Roche 2001, both enhancing the savoury richness of Quebec duck breast with vibrant fruit notes and fine tannins.

As the evening deepens, guests will be treated to Bordeaux and other exceptional reds, including Tenuta San Guido Sassicaia Bolgheri 1988, Château Tertre Rôteboeuf St-Emilion 1989, and Château La Mission Haut-Brion Pessac Léognan 1989, each perfectly paired with a seared filet mignon. A special edition of Colgin IX Estate Napa Valley 2007 and a magnum pour of Stag’s Leap Wine Cellars Cabernet Sauvignon S.L.V. Napa Valley 1982 complete this luxurious red wine flight.

To finish, a dessert course finds its perfect complements in the luscious Royal Tokaji Wine Co. Tokaji Aszú 6 Puttonyos Nyulászó 2016 and the unique Equipo Navazos La Bota de Palo Cortado 72 “Pata de Gallina,” bringing this exceptional journey to a triumphant close.

Each pairing has been meticulously selected to enhance the flavours of each dish, creating a seamless fusion of taste and refinement for an unforgettable evening.