When we got settled at the table at Vertical Detroit, after the initial seven wines at the wine tasting courtesy of the Fine Wine Source in Livonia, Michigan.  The First Course was a Charcuterie and Cheese Board placed strategically among a group of people at our table.  There were about eight different cured meats and cheeses on the board, accompanied with Honeycomb, grapes, Marcona almonds, olives, roasted red peppers, whole grain mustard and a house made Focaccia.

The first wine poured for our meal was Augustine Bordeaux Blanc 2022 made by Chateau Auguste.   Chateau Auguste is a seventy-four-acre Bordeaux estate located in the Right Bank region of Entre-Deux-Mers, which means between two seas; the Garonne and Dordogne Rivers.  A triangular region of sand and gravel atop layers of limestone, originally planted by the Romans.  Chateau Auguste is owned by Vignobles Sullivan and under the guidance of winemaker Damien Landouar.  An organically made wine of ninety-five percent a blend of Sauvignon Blanc and Semillon and five percent Muscadelle.  This light straw-colored wine offered notes of white fruits and freshly cut grass.  On the palate there were tones of pears, peaches, and almonds in a well-balanced and very easy drinking wine with a nice medium count finish of crispness and terroir.

The second wine that was poured during the first course was Chateau Auguste Grand Rosé Bordeaux 2022.  Chateau Auguste, besides being proud that they are an organic winery, they are also proud that they produce fine quality wines at an affordable price.  They also enjoy being out among the vines, as they employ a concept called “Genodics” where they play music or various sound waves and frequencies, twice a day, to stimulate the vines.  The wine is a blend of sixty percent Merlot and forty percent Cabernet Sauvignon. A pretty coppery-rose colored wine that offered notes of watermelon and strawberries.  On the palate this wine evoked Provence with its freshness and offered tones of strawberries, raspberries and soft tannins and ended with a charming finish requiring another taste.

The second course of the meal was a delightful Mushroom Risotto with wild mushrooms, caramelized onions, and Parmesan cheese.  Another wine was poured to compliment this dish and we returned to Chateau Gaby for their Chateau Gaby “Silver” Canon-Fronsac 2014.  This wine is a blend of Merlot, Cabernet Franc, and Cabernet Sauvignon.  The fruit was hand-harvested on the second week of October and was aged for twenty-four months in all new French Oak.  This dark ruby wine offered notes of black cherry, tobacco, and vanilla bean.  On the palate there were tones of black fruit, spices, and distinct tannins that all blended harmoniously and had a nice medium finish of fruit, terroir and a touch of salt.  Excellent with the Mushroom Risotto.