DETAILS: An experience of Merroir, an adopted French phrase to describe the natural element of an oyster, meets our familiar friend, Terroir, in Union for Happy Hour. Featuring wines from 25-year-old winemaker, Louise Chereau, the newest generation from the pioneers of Muscadet in Chereau Carré, we hope to offer an organic expression of Muscadet and our outstanding quality of local oysters we are fortunate to enjoy here in Maine.
Each expression of Muscadet; bubbles, still, single vineyard, offered side-by-side with its delicately selected oyster companion, flight style. Enjoy a flight of 3 wines and 3 oysters for $30, from June 13th - June 17th, and Union from 5-7pm for an activated Happy Hour, influenced by yours truly, wine & food.
FLIGHT OF 3 WINES PAIRED WITH 3 OYSTERS:
Louise Chereau, Vices & Vertus "Orgueil" Méthode Traditionnelle Brut, 2019, Muscadet, Loire Valley, France, Melon de Bourgogne, (Included in flight price of $20 for 3oz pour), $15/glass; $60/bottle
Chereau Carré, Château l'Oisiliniere de La Ramee Muscadet Sevre-et-Maine, 2019, MV, Muscadet, Loire Valley, France, Melon de Bourgogne, (Included in flight price of $20 for 3oz pour), $15/glass; $60/bottle
Louise Chereau, Vices & Vertus, "Katharos" Muscadet, 2020, Muscadet, Loire Valley, France, Melon de Bourgogne, (Included in flight price of $20 for 3oz pour), $15/glass; $60/bottle
ALSO OFFERED BY THE GLASS:
Chereau Carré, Les Clos du Château l'Oisliniere de La Ramee Muscadet de Sevre-et-Maine, 2015, Muscadet, Loire Valley, France, Melon de Bourgogne, $17/glass; $68/bottle
Chereau Carré Les Sillon de Braudieres Clisson Muscadet, 2018, Muscadet, Loire Valley, France, Melon de Bourgogne,$17/glass; $68/bottle
PRICE OF FLIGHT + OYSTER PAIRING: $30 (tax + gratuity not included)
PRICE OF FLIGHT: $20 (tax + gratuity not included)
RESERVE: Union at Press Hotel Reservations (walk-ins are welcome!)
PHONE: 207.808.8700.
LINK: Union Restautant
JESSICA WILLIAMS
Jessica Williams is a seasoned beverage professional with experience ranging from steakhouse to boutique wine bar. Currently directing the wine program at Union restaurant in The Press Hotel, the restaurant features a classic coastal Maine cuisine of local oysters, sustainably sourced seafood and creating fresh and seasonal dishes based on Maine’s wealth of fresh ingredients. Terroir being the foundation of the experience, Jessica offers an enthusiastic approach to sustainable, organic and biodynamic wines to pair with such a seasonal menu.
