Introducing Grand Déjeuner
Curated by Dan Hirschkop, Importer
Deliveries begin November 13th
Every month we showcase Boston restaurants and the wonderful wines they feature across the city. This November with decided to pull the curtain back on the importing business and tell you all about the time, energy, and devotion it requires to build and maintain an entire portfolio. Our friend Dan Hirschkop has been importing wine to Massachusetts for years. Here he is pictured with his partner and fellow Upper Glass curator, Chef Deborah Hansen, tasting wine in the South of France!
He came up with through Boston restaurant scene but decided to go into business for himself. His company, Grand Déjeuner, boasts a unique selection of French, Italian, and Austrian wines that offer incredible value. Dan’s wines are textbook expressions of their regions, and they are some of our all-time favorites. This month, we’re diving into France and showing you the very best of what he has to offer. The wines are seriously impressive, and we hope you enjoy them as much as we do.
T H E W I N E S
Weinrieder, Ried Schneiderberg Grüner Veltliner -Light & chic. Pithy with a clean, dry finish. Pithy WIth A Clean Dry Finish. Fresh, sophisticated Grüner that makes us want to cozy up to some mashed potatoes. Pair with some Gratin Potatoes or a gooey Gruyère Grilled Cheese.
Château de Durette, 'Les Charmes' Morgon -Medium bodied & bright. Soft and smooth with hints of cinnamon. Lovely Morgon with fantastic minerality and sublte tannins with just enough stick. Pair with your entire Thanksgiving menu!
Domaine des Coutures, L'Épanouie Saumur Champigny -Medium bodied & femme. Fresh leather and ripe cherries with sticky tannins. The perfect bistro wine. Perky acidity and just a little floral. This wine can flirt. Pair with Grandma's Stuffing or some Duck Pâté.
Château Les Graves de Viaud, Origine Côtes de Bourg -Full bodied & bold. Earthy and bloody with perfect structure. Meaty, sophisticated Bordeaux with an edge. Exactly what we want this winter. Pair with Steak Frites or Braised Short ribs, yum.