Wine Dinner: Bordeaux

Journey through Bordeaux’s iconic terroirs, brought to life through food and wine

Posted by Auberge du Pommier
on July 29, 2025
Events, News

A Sommelier-Curated Experience at Auberge du Pommier

On Wednesday, August 27 at 6:00pm, immerse yourself in the wines of Bordeaux during an exclusive, one-night-only dinner at Auberge du Pommier. This intimate evening features a five-course tasting menu with canapés by Chef Kane Van Ee, thoughtfully paired with premium Bordeaux selections curated by Sommelier Roland Meseck.

From the finesse of Pessac-Léognan to the complexity of aged Haut-Médoc and the sweet elegance of Sauternes, each pour showcases the region’s remarkable range and time-honoured traditions. Designed to complement and elevate each dish, the pairings invite guests to explore Bordeaux’s famed appellations through a culinary lens — in a setting as refined as the wines themselves.

Wednesday, August 27, 2025 | 6:00pm
$300 per person (inclusive of tax and gratuity)

The Experience Includes:
• Five-course tasting menu + canapés with premium Bordeaux wine pairings
• Guided tasting notes for each pour
• Complimentary underground parking

Reserve your table and savour the timeless allure of Bordeaux.

Reservations are required and space is limited for this exclusive event. Complimentary underground parking is available. For guests requesting dietary accommodations, please call the restaurant by August 20. Requests made after this date may not be guaranteed.

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BORDEAUX

Wine Dinner

This six-wine experience will showcase a refined selection of Bordeaux’s most distinguished wines, each personally selected by Sommelier Roland Meseck. 

Terrine d’anguille et girolles
eel terrine, chanterelle mushrooms, sesame

2021 Pagodes de Cos Blanc


Flan d’huître au beurre de cresson
oyster flan, foie gras, chervil

2023 Château de la Vielle Chapelle ‘Les Grands Blancs’ (100% Sémillon)


Ragoût de calamar et de crabe
calamari, crab, espelette pepper, parsley, garlic

2022 Château Durfort-Vivens Blanc de Noir (70% Cabernet Franc, 30% Muscadelle)


Pintade au foie et salsifis
guinea fowl, liver, salsify

1999 Château d’Agassac, Haut-Médoc
(Merlot dominant blend)


Agneau préparé de trois façons
lamb three ways, thyme, lemon verbena

2015 Clos du Jagueyron, Margaux
(Cabernet Sauvignon dominant blend)


Gâteau Basque
basque cake

2014 Château Doisy Daëne, Sauternes-Barsac 2ème Grand Cru Classé

Petit Fours

per person 300
includes tax & gratuity