Events archive, Experiential gastronomy

CHÂTEAU VANNIÈRES · POT-AU-FEU · DINING ETIQUETTE

16. 1. 2022 from 18:00
SOLD OUT
Dear wine and gastronomy lovers,

please accept our invitation to an exclusive dinner with the winemaker, taking place under the auspices of BANDOL.CZ. We have prepared
a gourmet experience for you called
CHÂTEAU VANNIÈRES · POT-AU-FEU · DINING ETIQUETTE.

On this occasion you will have the opportunity to enjoy a first-class
menu designed by the chef Jan Kracík, paired by perfect wines
from CHÂTEAU VANNIÈRES.
The event will be accompanied by the company’s sommelier Mr. Otakar Žoudlík, winemakers and owners of CHÂTEAU VANNIÈRES Mr. Eric Boisseaux and his son
and last but not least our special guest, master of etiquette Mr. Ladislav Špaček.

term 16. 1. 2022 from 18:00
venue Praha 1, Rybná 165/13 Pot-au-feu
ticket includes Wine paired tasting menu, new book
DINING ETIQUETTE by L. Špaček with his personal dedication

Don’t miss this unique opportunity, the number of participants is limited!

Otakar
l.spacek

Ladislav Špaček

His original profession was teaching. He taught at the Faculty of Philosophy of Charles University, and in 1990-1992 he was an editor and presenter at Czechoslovak Television. From 1992 he worked for almost eleven years at Prague Castle as a spokesman for President Václav Havel. He has attended countless top social events, visited more than 50 countries around the world as an escort of the President of the Republic, and met with dozens of presidents and members of royal families.

full biography

Jan Kracík

Less than eight years ago, Prague gained another bastion of excellent cuisine. Regional recipes from the French countryside from all the gastronomically important regions, plus little-known wines offering a new charm. Judging by the response of the guests, Jan Kracik’s concept caught on. Pot-au-feu, as well as Kracik’s cooking skills, definitely deserve attention.

full biography

Chef Jan Kracík has created a special menu for this occasion

amuse bouche Tartare of sea bass (2, 4)
hot appetizer Veal thymus in cream sauce with morels (1, 9)
main course Duck breast and confit with ratatouille and truffle sauce (1, 9)
cheese variation Gougères with Saint-Marcellin fache (1, 3, 7)
dessert Coffee and petits fours (1, 3, 8)

jan-kracik-p-1

Château Vannières

The spirit of the Boisseaux family is to pass on the knowledge of how to make wine (“savoir-faire”) and how to live (“savoir-vivre”) from one generation to the next.
Thanks to the heritage of his Burgundian ancestors, Eric Boisseaux fell in love with the craft of winemaking. In addition to his French spirit, today he also passes on the secret of Château Vannières to his son, Charles-Eric.

more about Château Vannières

On this evening you will taste carefully selected wines
Vintage 2020 CHÂTEAU VANNIÈRES BANDOL BLANC
Varietal composition
Clairette 95 %, Bourboulenc 5 %
Terroir
La Cadière d’Azur, Sainte-Baume massif; clay and limestone soil.
Age of vineyards
20-60 years
Agriculture
Ecological. The vines are cultivated as naturally as possible without the use of chemicals or synthetic products. The clean soil allows for grapes that have a real taste. Yield 32-38 hl/ha.
Harvesting and vinification
Hand harvesting into small boxes prevents oxidation, followed by hand sorting. De-stemming and fine pressing is carried out at 8 °C to prevent colour extraction. The free-flowing and pressed juices are then vinified together. The wine is aged for 6 months in barriques.
Sensory properties
A clean body is transparent and brilliant. The complex aroma combines aromas of citrus fruits, pears and white flowers.
Pairing with dishes
Ideal for pairing with seafood or grilled fish, with poultry, but also with delicate red meats.
Serving temperature
9-12 °C, open in advance or decant
Archiving potential
1-5 years, but even longer, white Bandol in the style of great Burgundy wines!
Vintage 2020 CHÂTEAU VANNIÈRES BANDOL ROSÉ
Varietal composition
Mourvèdre 60 %, Grenache 20 %, Cinsault 20 %
Terroir
La Cadière d’Azur, Sainte-Baume massif; clay and limestone soil.
Age of vineyards
20-60 years
Agriculture
Ecological. The vines are cultivated as naturally as possible without the use of chemicals or synthetic products. The clean soil allows for grapes that have a real taste. Yield 32-38 hl/ha.
Harvesting and vinification
Hand harvesting into small boxes prevents oxidation, followed by hand sorting. De-stemming, Cinsault and Grenache by direct pressing, Mourvèdre by bleeding (saignée), all at 8 °C. The free-flowing and pressed juices are then vinified together in stainless steel tanks at low temperature, maceration of the skins takes 24 hours. Subsequent maturation for 6 months before bottling.
Sensory properties
Vibrant, light salmon color with an exotic and mineral aroma with tones of orange peel and angelica. Initially strong fruitiness in the taste, which gives way to tones of grilled almonds and spices.
Pairing with dishes
It perfectly accompanies grilled fish as well as typical Provençal dishes such as bouillabaisse, anchoïade, ratatouille or stuffed vegetables.
Serving temperature
9-12 °C, do not refrigerate
Archiving potential
1-5 years, but also much longer, a rosé wine with great potential!
Vintage 2017 CHÂTEAU VANNIÈRES BANDOL ROUGE
Varietal composition
Mourvèdre 95 %, Grenache 5 %
Terroir
La Cadière d’Azur, Sainte-Baume massif; clay and limestone soil.
Age of vineyards
30-65 years
Agriculture
Ecological. The vines are cultivated as naturally as possible without the use of chemicals or synthetic products. The clean soil allows for grapes that have a real taste. Yield 32-38 hl/ha.
Harvesting and vinification
Hand harvesting into small boxes prevents oxidation. This is followed by a long vinification of 30-35 days with daily immersion of the matoline hat (a method called pigéage, which gives the wine structure and the possibility of long ageing) to release the colour and tannins from the skins. The wine was aged in French barriques for 22 months.
Sensory properties
Wine with a deep garnet color, the aroma is black fruit, cassis and blueberries complemented by the aroma of pepper and spices
Pairing with dishes
This red Bandol will go perfectly with lamb on garlic, duck on olives, roast rabbit with thyme, roast quail or pan-roasted porcini mushrooms. Older years will be particularly pleased in conjunction with venison.
Serving temperature
16-18 °C, decant the younger years, open the older ones at least 2 hours in advance
Archiving potential
4-40 let, wine of long keeping!
Vintage 2013 CHÂTEAU VANNIÈRES BANDOL ROUGE
Varietal composition
Mourvèdre 95 %, Grenache 5 %
Terroir
La Cadière d’Azur, Sainte-Baume massif; clay and limestone soil.
Age of vineyards
30-65 years
Agriculture
Ecological. The vines are cultivated as naturally as possible without the use of chemicals or synthetic products. The clean soil allows for grapes that have a real taste. Yield 32-38 hl/ha.
Harvesting and vinification
Hand harvesting into small boxes prevents oxidation. This is followed by a long vinification of 30-35 days with daily immersion of the matoline hat (a method called pigéage, which gives the wine structure and the possibility of long ageing) to release the colour and tannins from the skins. The wine was aged in French barriques for 22 months.
Sensory properties
Wine with a deep garnet color, the aroma is black fruit, cassis and blueberries complemented by the aroma of pepper and spices
Pairing with dishes
This red Bandol will go perfectly with lamb on garlic, duck on olives, roast rabbit with thyme, roast quail or pan-roasted porcini mushrooms. Older years will be particularly pleased in conjunction with venison.
Serving temperature
16-18 °C, decant the younger years, open the older ones at least 2 hours in advance
Archiving potential
4-40 let, wine of long keeping!
By attending this event you will receive

Meeting with unique guests – the chef Mr. Jan Kracík, the master of etiquette Mr. Ladislav Špaček, the winemakers from the Château Vannières family winery Mr. Eric Boisseaux and his son Charles-Eric, the company´s sommelier Bandol.cz Mr. Otakar Žoudlík

Premium French wines originating from the Bandol appellation, produced by Château Vannières winery

Unique tasty menu, prepared by chef Jan Kracík

Ladislav Špaček’s new book “DINING ETIQUETTE” with his personal dedication

Whole event for only 236 €