Remírez de Ganuza and the Art of Culinary Pairing
In this feature, we spotlight renowned chefs as they unveil their exquisite dishes paired beautifully with their favorite wines from Remírez de Ganuza.
The trend of seasonal cuisine that emphasizes local ingredients has become a signature aspect of high-end dining, significantly shaped by pioneers like Patrick O’Connell.
Often regarded as the ‘Pope of American Cuisine,’ O’Connell artfully intertwines classical French culinary techniques with the rich agricultural landscape of Virginia.
His esteemed establishment, The Inn at Little Washington, proudly boasts three Michelin stars and draws visitors eager to indulge in a remarkable dining journey, merging culinary skill with the essence of rural charm and delightful whimsy.
Patrick O’Connell’s Culinary Journey
Born in 1945 in Washington D.C., Patrick O’Connell took an unconventional path to culinary fame.
After earning a degree in drama from the Catholic University of America and further studies at George Washington University, he began his culinary exploration with a part-time role in a local eatery.
Through relentless determination and a self-directed approach, he honed his cooking abilities and grasped the intricacies of the culinary business.
His hard work culminated in the opening of The Inn in 1978, situated in a repurposed gas station in the quaint town of Washington, VA.
The restaurant quickly distinguished itself as a premier dining destination within a 150-mile radius of the capital.
When The Inn first opened, the only locally sourced ingredient available in the tiny community of 133 residents was milk.
Today, thanks to O’Connell’s unwavering dedication to local sourcing, he has built a robust network of farmers and suppliers who now deliver fresh produce directly to the restaurant.
This effort not only enhances the local economy but also signifies a commitment to sustainability and the protection of regional agricultural practices.
A resident farmer even cultivates much of the produce and herbs used at The Inn.
In acknowledgment of these eco-friendly initiatives, the restaurant proudly received a Michelin Green Star in 2021, complementing its three Michelin Stars earned since 2017.
O’Connell’s accolades don’t end with the restaurant’s prestigious recognition.
He has received numerous personal honors, including the James Beard Foundation’s Outstanding American Chef Award in 2001 and a Lifetime Achievement Award in 2019.
The Perfect Pairing
This string of success arises from an unwavering commitment to excellence.
O’Connell lives by a straightforward philosophy that has guided him since The Inn’s inception: the pursuit of continuous improvement.
He inspires his team to strive for daily progress, a mindset that resonates deeply with the core values upheld by Bodegas Remírez de Ganuza.
The wine selection at The Inn prominently features a curated collection of Remírez de Ganuza’s Gran Reserva vintages, including noteworthy releases like the 2010, 2005, and the inaugural 1994 vintage.
While O’Connell has traditionally favored white Burgundies, he recently found himself captivated by the charm of Remírez de Ganuza wines, which he describes as remarkably balanced and expressive.
He highlights the significance of aging old world wines to enhance their complexity, noting how these wines elevate the savory aspects of his dishes while remaining lively and fresh, establishing a perfect pairing with each bite.
Patrick O’Connell’s Ideal Pairing
Venison Tenderloin
A new addition to the fall menu, this dish features pepper-crusted venison, paired with caramelized endive, silky salsify purée, and enhanced by a tangy lingonberry demi-glace.
Paired With
Remírez de Ganuza Gran Reserva 2010
This exquisite wine includes 90% Tempranillo, 8% Graciano, and 2% skins from Viura and Malvasía, boasting an alcohol content of 14.5%.
The grapes for this Gran Reserva are sourced from select vineyards with an impressive average age of 60 years.
The winemaking process involves fermentation using a blend of stainless steel and French oak foudres, with a small infusion of white grape skins.
After fermentation, the wine matures in French oak barrels for 38 months.
O’Connell observes that the wine’s red and black fruit flavors harmonize beautifully with the tartness of the lingonberries, while its savory traits seamlessly complement the tenderloin.
He also appreciates how the integrated oak influences introduce delightful vanilla and spice notes that enhance the salsify purée and accent the venison’s spiced crust.
Source: Decanter
