Solaire Resort Entertainment City’s signature Italian restaurant, Finestra, recently hosted a remarkable evening of gastronomy and oenology. Chef Andrea Spagoni presented a six-course menu paired with exquisite French wines sourced from key regions along the famed Tour de France route — a journey from Bordeaux to Alsace that highlighted the breadth and character of France’s vineyards.
Before the first dish was served, Chef Spagoni set the tone for the evening:
“Tonight, we’re going to six different regions in France for food, but mostly for wine. All of the wines come from WineDrop, and three of them are served in magnums — because with old wines, size truly matters. We start in Bordeaux, but instead of the expected reds, we’ll enjoy a dry white from Sauternes, a rare gem usually overshadowed by its famous sweet wines. From there, each course will take us deeper into France’s terroirs.”
The six-course pairing journey
Gillardeau Oyster paired with G de Château Guiraud (en Magnum), 2019 – Bordeaux
The evening opened with a plump Gillardeau oyster, delicately set in vermouth gelatin with crème fraîche and dill. Its briny freshness found harmony in Château Guiraud’s dry white Bordeaux. Typically known for sweet Sauternes, the estate produces small amounts of crisp whites with notes of citrus, almond, and ocean breeze — a perfect foil for the oyster’s clean flavors.
Foie Gras Terrine paired Cigalus Blanc, 2022 – Gérard Bertrand, Languedoc
The richness of foie gras was elevated by Gérard Bertrand’s Cigalus Blanc, a structured Chardonnay blend from Languedoc. With its subtle oak, fruity vibrancy, and layered density, the wine mirrored the foie gras’ buttery texture while balancing it with freshness.
Honey-Glazed Pork Belly paired with Nuits-Saint-Georges 1er Cru ‘Aux Perdrix’, 2022 – Domaine des Perdrix, Burgundy
A classic Burgundy Pinot Noir — elegant yet full-bodied — provided lively red fruit and earthy undertones to complement the caramelized pork belly with Shimeji mushrooms on red wine reduction. The pairing highlighted Burgundy’s signature finesse with just enough structure to handle the dish’s savory depth.
Onion Soup paired with Ermitage Le Méal (en Magnum), 2007 – Ferraton Père & Fils, Northern Rhône
An inventive take on French onion soup, served with Gruyère-filled ravioli, was matched with a Syrah of gravitas. Ermitage Le Méal offered notes of leather, mushroom, and spice, enhancing the dish’s savory-sweet layers while adding complexity to the cheesy richness.
Josper-Grilled Australian Striploin paired with Château Durfort-Vivens (en Magnum), 2009 – 2nd Grand Cru Classé, Margaux, Bordeaux
The main course featured a succulent striploin paired with a distinguished Margaux from Bordeaux’s Left Bank. With its velvety tannins, mature dark fruit, and hints of cedar, the 2009 vintage provided depth and elegance, harmonizing beautifully with the earthy mushroom duxelles and silky potato purée.
Paris-Brest with salted caramel and sabayon paired with dessert wine Gewürztraminer Vendange Tardive, 2017 – Josmeyer, Alsace
The finale was a Paris-Brest with salted caramel and sabayon, matched with a late-harvest Gewürztraminer from Alsace. Its aromatic lychee and rose petal notes, coupled with luscious sweetness, created a decadent ending that echoed the dessert’s richness while cutting through with refreshing acidity.
Chef Spagoni’s thoughtful menu and WineDrop’s curated selection transformed the evening into more than a dinner — it became a sensory voyage across France’s most storied wine regions. From the maritime freshness of Bordeaux whites to the aromatic opulence of Alsace, each pairing showcased the interplay between terroir, craftsmanship, and cuisine.
