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A Cellar of Terroir Tales from Thomas Jefferson

08-07-2010

 

The Clifton Inn Brings Back Burgundy Wines From Two Centuries Ago

 

Nearly 225 years ago, Thomas Jefferson, the country’s founding oenophile, squeezed in a five day jaunt through France’s Burgundy region amidst his obligations as an official envoy from America researching architecture, agriculture and engineering projects. For contemporary aspiring wine connoisseurs seeking to swill and savor as Jefferson once did, only without the transatlantic three month-long voyage, The Clifton Inn is bringing the best of Burgundy to Charlottesville, where Jefferson once tried his hand at viticulture near Monticello, with a prix-fixe fête of wine pairings and fall seasonal fare beginning in October and celebrating through December 2010.
 
The restaurant at The Clifton Inn [which overlooks Monticello Mountain and was once where Jefferson’s daughter, Martha and her husband Thomas Randolph Mann made their home] will regale guests with a four course dinner inspired by Jefferson’s epicurean palate interpreted by chef Dean Maupin, an eighth generation Virginian, and paired with a Burgundy varietal from one of the most renowned wineries in the Burgundy Region of France. Selections may include Louis Jadot Nuits St. Georges 2005, Louis Latour Chassagne Montrachet 2006, and Mongeard Hautes Cotes de Nuits 2007.  In keeping with his legacy of sustainable agriculture and vegetable cuisine, the evening menu will depend on the growing season and the wine pairings, red or white, will vary accordingly – offering guests the opportunity to explore an assortment of vintners, once explored by Jefferson himself. Dinner for two is $225 [includes four courses and a special select bottle from Burgundy], or linger a little longer and stay the night with a one-night package which includes dinner, accommodations and made-to-order breakfast for $375*. When in Charlottesville, do what Jefferson did.
 

October’s Burgundy Menu
 
Pan Roasted Chesapeake Bay Striped Bass with
Buttered Lump Crab, Cioppino Broth and Saffron Rouille
 
Pappardelle with Duck Confit, Pea Shoots
Butternut Squash Nage, Cracklin’s and
Parmigiano Reggiano
 
Rosemary Rubbed Shenandoah Valley Lamb
Dijon-Potato Gnocchi and Butter Glazed Local Mushrooms
 
Apples Albemarle
Free Form Albemarle Pippin Tart with Cream Cheese Ice Cream
and Salted Caramel

 
 
*Based on double occupancy and availability; garden rooms only. Exclusive of tax and gratuity. A la carte menu also available.
 
The Clifton Inn – Charlottesville, Virginia – www.cliftoninn.net – 434.971.1800

 

 

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