Issue link: https://digital.copcomm.com/i/688647
{ SOMMjournal.com } 65 { event wrap } CELEBRATING THE "FEMALE FORCE" IN NYC story and photo by Lana Bortolot Women in Chablis TO CELEBRATE INTERNATIONAL WOMEN'S DAY, the Bureau Interprofessionnel des Vins de Bourgogne hosted a luncheon in New York City that highlighted the accom - plishments of the women of Chablis. With the theme of "Discovering Chablis' Female Force," the lunch featured five wines either made by women or from domaines owned by women. Held at Aquavit, the event was hosted by Wine Director Sarah Blau, who worked in tandem on pairings with Chef Emma Bengtsson, the second female chef in the United States to run a two-star kitchen. Wine educator Shawn Dore, DWS/AIWS, spoke on the growing recognition of women in Chablis as the inspiration for the tie-in with the global event. "The idea was to celebrate women by breaking bread together and toasting each other with Chablis," Dore said, adding, "I think Chablis has a great heritage with women winemakers . . . it is a comfortable place for women to be a part of the business." Blau, whose list at Aquavit features two Chablis wines produced by women (Domaine Begue-Mathiot and Château de Béru—not featured at this lunch), said that though Chablis has been favored during summer, she sees people ordering the fuller-bodied expressions in fall and winter, and with flavorful dishes such as venison tartare, or warm mushroom soup with smoked goat cheese. Pairing wines with Aquavit's Nordic-themed menu, which favors pickle and sour notes, is "not always the easiest," the sommelier admits, "but it's not impossible." "I've loved using this menu for pairing because it does help narrow down my choices; with other cuisines you have the whole world open and you can pair with most styles." She added, "Because of the pickled and cured items with higher vinegar, you need something that will accent and work with that." Dishes such as Norwegian spring cod with asparagus, morels, ramps and béchamel also call for a leaner style of Chablis. "You need acid and minerality with this food, or the wine will disappear," she said, noting, "It's a fun challenge. It takes a different eye to think about how to pair wine for these very different tastes." The Fabulous Five: Left to right: wine educator Shawn Dore, DWS/AIWS; Chef Emma Bengtsson; and Wine Director Sarah Blau, at Aquavit. Petit Chablis, L'Inextinct, 2014, L&C Poitout VINOTAS SELECTIONS Chablis, 2014, Domaine Oudin JENNY & FRANÇOIS SELECTIONS Chablis 1er Cru Vau de Vey, 2013, Jean-Marc Brocard CHAMBERS & CHAMBERS WINE MERCHANTS Chablis 1er Cru Vaucoupin, 2012, Corinne et Jean-Pierre Grossot THE HENRY WINE GROUP Chablis Grand Cru Vaudésir, 2013, Domaine Drouhin-Vaudon DREYFUS, ASHBY & CO.