Oceanique to Host Haut-Marbuzet Wine Dinner June 5 with Guest of Honor Henri Duboscq

Evanston’s Oceanique Restaurant (505 Main St., 847-864-3435)

welcomes  Château Chambert-Marbuzet , Saint-Estèphe Proprietor Henri Duboscq for a wonderful wine dinner featuring Haut-Marbuzet vineyards 6:30 p.m., Thursday, June 5. The six course menu with wines costs $110 per person (excluding tax and gratuity). The event is supported by Chicago Gourmets and Eagle Eye Brands.  Reservations may be made by calling 847-864-3435.

Chef/owner Mark Grosz has prepared a stellar meal with extraordinary wine pairings. Vintner Henri Duboscq will discuss tasting notes of each wine.

Chef Mark Grosz welcomes Henri Duboscq

Proprietor Château Chambert-Marbuzet , Saint-Estèphe

Château Haut-Marbuzet, Saint-Estèphe

 

1er

Lightly Smoked Maine Salmon

Seaweed Watermelon Radish

Champagne Reception

 

2ème

Maine Bagaduce Oyster – Caviar

Wild Maine Sea Scallop Michigan Purple AsparagusLemon Grass

2012 L'Excellence de Liliane Duboscq Bordeaux Blanc

3ème

Wisconsin Veal Loin

Morels Favas Belgian Endive

2009 Château Chambert-Marbuzet – Saint-Estèphe

4ème

Cucumber-Lime-Sake Sorbet

5ème

Roasted California Squab

Lavender Cabbage Fiddleheads

2010 Château Haut-Marbuzet – Saint-Estèphe

 

6ème

Warm Michigan Strawberry-Rhubarb Tarte

Caramel Ice Cream

2009 Château les Roques – Loupiac

 

 

In addition to the Oceanique family, the hosts include Chicago Gourmets’s Jean-Jacques Fertal and Don Newcomb.

About Haut-Marbuzet

From 1982 to 1990, Haut Marbuzet was on top of their game as they produced outstanding Bordeaux wine. The wines which showed well young were opulent, lush, oaky and filled with soft, ripe fruit. And the best thing was, they were always fairly priced.  

Haut Marbuzet has a long history in the St. Estephe appellation. The chateau found the inspiration for their name from the sector they reside in, Marbuzet. Haut Marbuzet was established by Alexander de Segur, who owned a myriad of Bordeaux wine properties. At his death, the land was divided and sold. In fact a portion of the vineyards became a part of Le Crock. In 1825, the land was purchased by the MacCarthy family, who officially established what became Haut Marbuzet.

The interesting Duboscq family owns the estate today. Herve Duboscq may have been illiterate until he was at least nine, but he was shrewd.  He built the estate from 17 acres into 143 acres over time.  In 1962 Herve  was joined by his son Henri, who now manages the estate today with his two sons. 

History:

In 1770, the Marbuzet vineyards were part of the considerable hereditary estate, which Sylvester Fatin left for his two daughters. In 1825, the vineyards became the property of the Mac-Carthy family, descendants of Irish Jacobean emigrants. In 1848, as a result of a serious concerning succession, the Mac-Carthy heirs sold the estate in parcels. A hundred years later, in 1952, Hervé Duboscq becomes the owner of a plot of seven hectares called Château HAUT-MARBUZET.

He resurrects the vineyard again and gives rise to a wine of its own style, which immediately charms many experts. In 1962, his son Henri joins him in order to help him reach the only goal, which is precious to the Duboscqs, the “Glory of Haut-Marbuzet”. After buying the neighboring vineyards, as well as pockets, which were originally the results of the Mac Carthy’s parceling out, the vineyard attains an area of 55 hectares in 1994. At the same time, the Duboscqs bought the Château Chambert-Marbuzet, Tour de Marbuzet and Mac-Carthy. All three crus are Bourgeois of Saint-Estephe. Initially listed among the Cru Bourgeois in 1932, and later promoted Grand Bourgeois Exceptionnel in 1978, the estate was classified as one of 9 Crus Bourgeois Exceptionnels in the 2003 official listing.

About Oceanique

Oceanique, celebrating its 25th anniversary in 2014, is one of the Chicago area’s finest and most acclaimed restaurants, serving contemporary French-American cuisine in a beautiful, new dining room. The restaurant is owned by Chef Mark Grosz and his wife, Renée André. The Pastry Chef is Abel Garcia and the Wine Director is Philippe André. The bar area has been expanded and features a new small plates menu to accompany the fine selection of wines, craft beers and artisan cocktails. Guests are encouraged to enjoy a casual meal in the bar area or enjoy the full à la carte and dégustation menus in the dining room. The bar even includes a communal table to encourage single dining or groups.

Oceanique serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays. Valet parking is available and all major cards are accepted. A private room is available for group events. For more information or to make reservations, please contact Oceanique at 847-864-3435 or visit the website at www.oceanique.com.