The team at Forage loves offbeat, small production, natural wines that are farmed biodynamically, and this week’s wine dinner checks all the boxes with bottles from famed Cahors winemaker Fabien Jouves.
Jouves’ estate, 21 hectares at the junction of Quercy and Cahors, France, is farmed biodynamically in a way that respects “life, plant, man, and the environment,” and adds strength to the environment while also producing some world-class wines. Once the grapes are harvested, the wine is fermented without any oenological inputs, then aged in concrete vats, barrels, or casks, according to its characteristics and personality.
Forage’s wine guru Stan Hilbert and chef Eric Cooper have four new pairings lined up to show off Jouves’ interesting and imaginative wines, including Fermented Dragon Tongue Beans with Hakurei Turnip, Scallion Kimchi Sauce and 2022 “Skin Contact”; and Mushroom Steak Au Poivre with Asparagus, Lacto Potato Mash, and Onion Gravy with 2022 “You F** My Wine.” Take a peek at the full menu below for a preview. Dinner is $105 per person to dine in the Cambridge dining room or out on the lovely patio (make a reservation here), or you can take your dinner home by ordering here for two people ($160).
As always, if you fall in love with a wine at dinner you’ll be able to take a bottle home with you afterwords at retail price, and with these special wines you’ll probably find something very crushworthy. If you have any Qs about dinner give them a call at 617.576.5444, and check out their wine club where you can get Forage-approved bottles delivered to your door once a month.
Fabien Jouves Wine Dinner
OMNIVORE
White Fir Cured Char
Creme Fraiche, Blue Viburnum, Spicebush & Cranberry Soda Bread
2020 “Haut Berba”
Fermented Dragon Tongue Beans
Hakurei Turnip, Scallion Kimchi Sauce
2022 “Skin Contact”
Salisbury Steak
Asparagus, Lacto Potato Mash, Onion Gravy
2022 “You F** My Wine”
Luchen Kugel
Poached Rhubarb, Buttermilk Syrup
2020 Cahors “La Roque,” Mas Del Perie
VEGETARIAN
White Fir Cured Cuke
Creme Fraiche, Blue Viburnum, Spicebush & Cranberry Soda Bread
2020 “Haut Berba”
Fermented Dragon Tongue Beans
Hakurei Turnip, Scallion Kimchi Sauce
2022 “Skin Contact”
Mushroom Steak Au Poivre
Asparagus, Lacto Potato Mash, Onion Gravy
2022 “You F** My Wine”
Luchen Kugel
Poached Rhubarb, Buttermilk Syrup
2020 Cahors “La Roque,” Mas Del Perie
