An Artful Pairing ft. Bohanan’s Sommelier Fabien Jacob

This fall we celebrated all things French with the exhibition Intimate Impressionism from the National Gallery of Art. Of course, you can’t celebrate French art and culture without enjoying a flavorful glass of wine from the country’s best regions. And why not pair it with extraordinary works of art? As the exhibition winds down (it closes January 4!) we invite you to unwind (pun intended) with this artful wine list, created by Bohanan’s sommelier Fabien Jacob and inspired by the exhibition. It’s perfect for your next dinner party, trip to Bohanan’s, or post-McNay visit!

Chateau d’Esclan Whispering Angel Rose, Cotes de Provence

The Taste: The nose is quite intense with light red cherry, strawberry, and cranberry. The palate is backed up by nice, fresh acidity and a clean mineral edge. It’s got complexity, balance, and freshness. A pale salmon color, this wine is delicate and fresh with plenty of crisp strawberry fruit and a long finish.

The Food: Jacob recommends pairing this wine with Bohanan’s Seared Salmon serve with their Texas Ruby Red Grapefruit Butter. At home, this wine is flexible and would be a great pairing with any chicken or shrimp salad.

Makes us think of: The beautiful rose colored ballerina dress in Edgar Degas’ Dancers Backstage

Domaine Bourillon Dorleans La Coulee d’Argent, Vouvray,Loire

The Taste: This is a very dry, crisp white wine with beautiful white floral scents in the bouquet and a palate of ripe stone fruit with a bracing citrus finish (Stone fruit is a general term for peaches, nectarines, apricots, and this white wine has a little hint of all of them).

The Food: Jacob would pair this wine with Bohanan’s Colossal Lump Crabmeat Cocktail to bring the sweetness out of the crab, but this wine goes well with rich fish,cheese, and any seafood.

Makes us think of: The intensely colored and ripe-looking fruits in Cézanne’s Still Life with Milk Jug and Fruit

Chateau du Couvent, Pomerol, Bordeaux

The Taste: Aromas of bright cherry fruit and cedar are followed by a mouthful of sweet plum and cherry. The tannins are ripe and soft and the finish is clean and smooth.

The Food: Jacob pairs this wine with the Akaushi Filet or rack of Colorado prime grade spring lamb.Light game meat would be a great pairing as well. Try quail or hen.

Makes us think of: A leisurely sunny afternoon spent under a fragrant tree, such as the one depicted in Pierre Bonnard’s Table Set in a Garden

Chateau d’Armajan , Sauternes,Bordeaux

The Taste: Ripe, round, fresh, but soft palate with baked pear, honey, warm peach, vanilla, spicy floral and grapefruit flavors. Finish shows better acidity and balance than the initial entry.

The Food: I would pair the wine with the Seared Hudson Valley Foie Gras served over Bosc pear poached in Vanilla and Pain Perdu.This wine is also great with apple tart or with a Roquefort cheese.

Makes us think of: All the wonderful food pairings we could concoct with Antoine Vollon’s Mound of Butter

Due to a maintenance issue, the museum will close at 5 p.m. today. Tonight’s Gallery Talk will be rescheduled for a later date. We will return to regular hours tomorrow.

We apologize for any inconvenience this may cause and look forward to welcoming you soon.