Served by the glass, by Ducasse

In Monte Carlo, celebrations are taking place for the 150th anniversary of the Société des Bains de Mer, a famous company founded in 1863 by François Blanc with the ambition of making those who visit the Principality of Monaco «live luxurious dreams». On June 22nd an unusual programme of wine tastings began, dedicated to all the fans of Bordeaux wines: together with Prince Albert, his nephewPierre Casiraghi there were 50 among the most important châteaux in Bordeaux, invited by the president of the SBM, Jean-Luc Biamonti and by chef Alain Ducasse, creator of the 150 Vins project.

To celebrate this occasion, a vineyard was planted in the square of the Casinò, a few steps from Le Louis XV, Ducasse’s headquarters. The vine branches will be kept until November to represent a fantastic idea, conceived by the great chef: offering by the glass 150 great Bordeaux wines to be paired, or drank by themselves, with some extraordinary dishes. The 19 establishments created by SBM in Monaco will have different offers (for details, visit www.150vins.com) including precious glasses of the greatest Grands Crus of Bordeaux, selected by Hotel de Paris’s sommelier Patrice Frank and kept in the monumental cellar underground with 1,500 square metres and over 350 thousand bottles which unfortunately is not open to the public.

We will find some not-to-be-missed Margaux, Pauillac, Pomerol, Saint-Emilion and Sauternes, all offered by the glass for a price ranging from around 20 or 30 euros, up to the great Margaux and Saint Emilion for 100 euros. The only exception will be given by two exceptional Pomerol: Petrus 1999 for 150 euros and the extremely rare Le Pin 2000 for 190 euros. Many of these wines - Château Laville Haut Brion 2001, Château Margaux 2004, Château Latour 2007, Petrus 1999, Cheval Blanc 2001 and Château d’Yquem 2006 – have been matched with Ducasse’s dishes. A thrilling menu, completely flawless with regards to both dishes and service.

This will be a triumph of flavours that the chef himself illustrated to his guests with an infectious enthusiasm: «When a guest chooses to taste my dishes, he goes on a journey down memory lane and wonders what wine he will drink. Our reply is a musical score for two instruments: the wine suggested by the sommelier must aim at creating a perfect harmony between the flavour of the food and the wine’s bouquet. If the sound is perfectly in tune, it’s a success».

According to Ducasse’s philosophy, sommeliers are an extension of the chef: they act trying to find similitudes or contrasts that would make the terroir stand out. Of course wine represents one of the best expressions of soil and climate and the Bordeaux region offers some exceptional wines that cause a rare thrill. These red, white, rosé, sweet and liqueur wines will be matched with the menus available in Monaco or drank by themselves, in meditation, as an aperitif or on a simple break. You can download the iPhone or Adroid app with the complete calendar on www.150vins.com.