Wine Dinner Blog Report: Thanksgiving at Tableau

Elki, Sauvignon Blanc
Elqui Valley, Chile 2016

Don & Sons, Pinot Noir

Sonoma Coast 2015

Poggio Anima, Rose
Terre Siciliane 2016


Restaurant: Dickie Brennan's Tableau in New Orleans, Louisiana
http://www.tableaufrenchquarter.com/fine-dining-new-orleans-menu/desserts


For Thanksgiving vacation my family went to New Orleans, Louisiana
where we enjoyed a myriad of wonderful cuisines and beverages. Our
Thanksgiving meal was scheduled at Dickie Brennan's Tableau. This
restaurant is described as, "Classic French-Creole cooking served in an

elegant 3-story townhouse with an open kitchen & balcony". A 

wonderful restaurant with divine dishes. The first course were truffled 

crab claws. These delicious morsels were paired with Elki, 

a sauvignon blanc from Chile. This wine paired perfectly with the

truffle crab claws and lemon butter. The citrus flavors brought out the

truffle, lemon and herb flavors that coated the crab claws. This wine

paired very well with this dish due to its acidic, citrus flavors and 

medium body. The sharp melon, citrus aromas were delightful and 

not too harsh. The fresh, clean flavors of the crab were not 

overwhelmed by this wine, and paired very well together, 

complimenting the dish and the wine nicely. 

The main course I ate was a filet oscar. 

This dish was a medium cooked filet topped with lumps of crab 

meat, blanched asparagus tips and smooth hollandaise sauce. 

I enjoyed this delectible dish paired with Don & Sons pinot noir from

the Sonoma Coast. The aromas emmitted from this wine of note were

mainly cherry, cranberry and cedar. This medium bodied wine was 

smooth, yet maintained vibrant tanic components. The dusty garnet

color of this wine was beautiful as well. I noticed a presence of oak

too, which was due to the wine being fermented in oak barrels. This

wine was great and consistent in flavor paired with my filet oscar.

It was not too over-powering and allowed the dish to remain the main

focus of the dining experience. I think pairing this pinot noir with the 

dish was a genious idea because the filet was topped with crab meat.

So wine had lower tannins so the crab meat was not overwhelmed by

the texture and feel of the pinot noir. I greatly enjoyed this pairing, and

think that I will be enjoying this wine by itself because it was so 

consistent and pleasant! The final dish for our Thanksgiving meal was

a delicious creme brulee. The flavors of this dish were vanilla bean

and salted carmel, and I paired it with Poggio Anima. This wine is a 

rose from Terre Siciliane, Italy. It is bright pink in color and gave off

aromas of red berries and some floral notes. This deliciously chilled,

fruity wine was greatly enjoyable and impressive. The light flavors

of red berries provided sweet, freshness that enhanced the dessert.

The sweetness of the rose provided a perfect pairing with the

vanilla bean and caramel flavors maintained in the creme brulee.

I think that this wine would also pair well with fruit tartes and 

key lime pie as well. The overall experience at Dickie Brennan's

Tableau was due much in part to the incredible cuisine and wine

pairing options available. My family and I loved being able to be

together and truly experience a wonderfully delicious meal filled

with divine food and delectable wines in the presence of our loved

ones.