Burgundy Bliss with Marchand-Tawse & Boehmer Restaurant

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Who can resist beautifully crafted wines from Burgundy, one of the world’s most prized wine regions.


When I got the nod for this event from Moray, I just knew I had to go!


The soiree featured 7 Grand Cru and Premier Cru wines, 4 whites and 3 reds from the 2007, 2009 and 2011 vintages thoughtfully paired with a six-course menu created by Chef Paul Boehmer.


The Burgundy region produces two varietals, Pinot Noir and Chardonnay.


Moray and his team are a wealth of knowledge and so generous with their experiences and understanding of this region’s wines. This event is a great way to get to know the wines of Burgundy. Since you are focused on one region, you can really appreciate the subtle differences between the vintages, terroirs and quality and gain a deeper understanding of how they pair with food. Burgundy wines are extremely food friendly!


Speaking of food, the team at Böehmer led by Paul and Gordon delivered a phenomenal experience.

If you’ve never tried seared scallops with foie gras, you are seriously missing out!

The venison chop was divine – perfectly tender and without a trace of gaminess. Nothing like the simplicity of finishing a meal with a selection of cheeses.

Thanks to Moray Tawse and Daniel Beiles of Vinifera for taking us through the wines and to the team at Böehmer for beautiful culinary creations.

For more information on the wines tasted and for future events, please contact rtawse@burgundydirect.ca.

To book a table at Böehmer, please follow this link.

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