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Matthieu Barret Wine Dinner with Chef Michael Izzard Friday, April 25th
$65.00
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We are more than excited to announce our next tasting with winemaker Matthieu Barret joining us from the Rhone Valley of France. This will be Matthieu's first time in Greenville, let's show him a warm welcome! Join us in The Venue at Wine House on Friday, April 25 at 6:00pm. Matthieu will be showcasing 5 of his biodynamic wines accompanied by 3 paired courses by Chef Michael Izzard from Lolaceli. This is a don't miss tasting and to say this is a truly special producer is an understatement. and we are expecting tickets to sell out. Grab 'em!
Petit Ours Rose
J’aurai Ta Peau Orange
Pas Cale Pinot Noir
La Banniere Crozes-Hermitage
Brise Cailloux Cornas
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Matthieu Barret, the legendary winemaker behind Domaine du Coulet, embarked on an adventure to make his own playful range of wines using serious technique. The Matthieu Barret wines are considered to be some of the most coveted, yet accessible natural wines in France.
A 7th generation vigneron, Matthieu Barret’s grandfather founded Domaine du Coulet after WWII, farming and selling grapes to some of the best-known producers in the Northern Rhône, including Chapoutier and Delas. In 1998, at the age of only 23, Matthieu took over the family’s 25 acres of vines in Cornas.
Matthieu has always felt the vine is happier in a wild environment—he created ‘green spaces’ around the farm, digging watering holes to nourish a diverse ecosystem of vines, forest, meadow, and woodland. He no longer uses machines, replacing them with mules, horses, and manual labor. In a pursuit of purity and expression, Matthieu radically changed his vinification process by utilizing concrete eggs rather than oak.
The Matthieu Barret wines are from leased organic and biodynamic vineyards in the Rhône, and through thoughtful experimentation, the wines express the unique nuances of each micro-terroir, and the purpose of the winemaker. The joyful wines embody the spirit of the Little Bear, or Petit Ours, the affectionate nickname of Matthieu Barret.
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About Chef Michael:
Michael Izzard was born in the Philippines and raised in Arizona prior to spending his early twenties between Switzerland and Morocco. He began his culinary career in San Francisco soon after. His cuisine distills the food he grew up eating with techniques learned throughout a decade spent cooking at the 2 and 3 Michelin Star level in Northern California.
