
Brescome Barton, in collaboration with Greens Farms Spirit Shop, hosted a wine dinner featuring Château d’Esclans rosés at Nômade in Westport on May 20. During the Provence Rosé Wine Dinner, Céline Dublanchet, Brand Ambassador, Château d’Esclans, joined the team from Brescome Barton to present the wines to guests as they enjoyed a five-course dinner prepared by the culinary team at Nômade. During the evening, guests tasted Château d’Esclans Whispering Angel Rosé, Rosé, Rock Angel Rosé, Les Clans Rosé and Garrus Rosé. A renowned producer of rosé wines from the Esclans Valley in the Côtes de Provence region, Château d’Esclans uses Grenache, Rolle, Merlot, Mourvedre, Syrah and Tibouren grapes in its award-winning rosés.
- Brescome Barton hosted a wine-pairing dinner featuring Château d’Esclans rosés at Nômade in Westport on May 20.
- Château d’Esclans Garrus Rosé, Les Clans Rosé, Rosé and Whispering Angel Rosé.
- Phuong Thy Villaysane, Moët Hennessy Portfolio Manager, Brescome Barton; Patrick Jean, Co-founder and Owner, Nômade; Sara Leibowitz (seated), Sales Representative, Brescome Barton; Jim Boyrer, Owner, Greens Farms Spirit Shop; and Céline Dublanchet, Brand Ambassador, Château d’Esclans.
- Château d’Esclans Whispering Angel Rosé on ice.
- Céline Dublanchet, Brand Ambassador, Château d’Esclans and Patrick Jean, Co-founder and Owner, Nômade.
- Ryan Broz, Director of Distributor Partnerships, CT MA RI, Moët Hennessy; Céline Dublanchet, Brand Ambassador, Château d’Esclans; and Patrick Jean, Co-founder and Owner, Nômade.
- Brescome Barton’s Michele Dombrowski, E-commerce Manager and Phuong Thy Vilaysane, Moët Hennessy Portfolio Manager.
- Château d’Esclans Whispering Angel Rock Angel Rosé.
- A pour of Château d’Esclans Whispering Angel Rosé.
- Château d’Esclans Whispering Angel Rosé paired with scallops.
- The amuse-bouche, a tempura zucchini flower, goat cheese ricotta, chives and sea salt.
- A glass of Château d’Esclans Whispering Angel Rosé.
- Pan-seared duck breast was paired with Château d’Esclans Les Clans Rosé.
- Dessert, a berry tart with vanilla custard and forest berry coulis, was paired with Château d’Esclans Garrus Rosé.
Photos by Andrew Dominick.