Enjoy a unique dining experience on Tuesday, April 18th, 2023, as we welcome Maxime Bazart, winemaker at the renowned Mas Amiel, to The Mezzanine @ Lyon Hall. This four-course dinner, crafted by Executive Chef Miljohn Dimaano and Executive Pastry Chef Bridie McCulla, will be paired with five exquisite wines, showcasing the elegance and complexity of Mas Amiel’s portfolio.
The evening starts at 6:00 PM with a welcome wine, followed by a seated dinner at 6:30 PM. This event offers an intimate opportunity to learn about the artistry and tradition behind one of France’s premier winemaking estates.
Tickets are $120 per person, plus tax and gratuity, with limited seating available. Don’t miss your chance to dine with the winemaker and experience these exceptional wines firsthand!
Welcome Wine
Natural Grenache, Côtes de Catalanes, Roussillon 2020
with Fried Pink Peppercorn Goat Cheese, roasted red beets, micro greens, extra virgin olive oil
1st Course
Natural Syrah, Côtes de Catalanes, Roussillon 2022
with Chef Charcuterie Salad, prosciutto, salami, cherry tomatoes, Gorgonzola cheese, white balsamic vinaigrette
2nd Course
“Oiseau Rare”, Grenache-Carignan, Maury Sec, Roussillon 2020
with Duck Bolognese, orecchiette pasta, bacon, crushed tomatoes, chili
3rd Coures
Maury Rouge “Vintage” Vin Doux Naturel, Maury, Roussillon, 2020
with Blackened Strip Steak, garlic mashed potatoes, sautéed spinach, black cherry demi glacé
Dessert Course
Muscat de Rivesaltes, Rivesaltes, Roussillon 2020
with Vanilla Bean Crème Brûlée, roasted peach, salted butter wafer, toasted sugar
- Date: Tuesday, April 18th, 2023
- Time: 6:00 PM – 8:00 PM
- Location: Lyon Hall, 3100 Washington Blvd, Arlington, VA 22201
- Cost: $120 per person (excluding tax and gratuity)
- Sign up: https://www.giftrocker.com/secure/Order/?h=1ef39123
Mas Amiel, covering 150 hectares across 130 parcels, showcases a rich historic heritage with diverse terroirs and landscapes. The estate includes the Sainte Eugenie parcel, dating back to 1900, and the Cabirou parcel from 1949. Grapes such as Grenache and Lladoner Pelut grow on granite, while Carignan thrives on calcium-rich schist. Mas Amiel is renowned worldwide for its sweet fortified wines and also produces Maury Sec and Côtes du Roussillon AOC cuvées, recognized by top wine tasters.
In 2017, Mas Amiel’s vineyard achieved organic certification, banning chemical treatments on its 150 ha estate. The vineyard officially converted to biodynamic practices in 2020. Biodynamics ensure healthy soil and plants, promoting each wine’s unique terroir. This method uses homemade preparations applied according to lunar and planetary cycles to enhance vegetative growth.
Mas Amiel’s fortified wines are made from Grenache noir, fortified to halt fermentation, and macerated for 10 to 30 days. The wine is then aged outside in glass demi-johns, exposed to UV rays and temperature fluctuations, producing rancio notes and orange tints. These wines mature for 10 to 20 years in large oak vats.