Murphy’s Wine Dinner With Coursey Graves Wines ~ Wednesday March 20. 2019
Upon meeting Cabell, you’re struck by how the down-home goodness of growing up in the south stays with some people. An Atlanta native, Cabell grew up just a short drive from Murphy’s. After traveling the world, he mentioned, and I agree, VI-Hi has matured but has not changed! Cabell Coursey is a local guy done right. After a chance encounter with a family during an undergraduate semester abroad, he was bitten by the wine bug. I guess it helps that the bug was Burgundy! So much, that he went back after graduation and learned those old world methods that stand the test of time. I imagine that it’s much like finding your grandmother’s secret book of recipes, and how that made sure you were first into the kitchen the moment you hear the oven door open!
Although he did not say, nor did I ask, thinking his time in Burgundy stayed with him. I could see the style is reflected in the wines we tasted this evening. The overall impression is that Cabell’s passion for wines trails toward layered and complex. Achieved as they say “In the vineyard!” Which sets the tone and type of wine, while he is there to cheer the process along the way! Cabell’s thirst for adventure had him traveling the world of wine. Oregon’s Willamette Valley, and later to Christchurch, New Zealand were he took his formal education to the next level with degrees in Enology and Viticulture from Lincoln University.
Cabell settled down on Bennett Mountain which is along the western edge of the Mayacamas Range. At 18 acres, he manages a blend of Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, and Syrah. When you hear that Cabell also made wines at two of my favorites – Dumol and Kosta Browne, it all makes sense.
Being back home in Atlanta, we were entertained by his extended family as much as the wine and food. Aunts, Uncles and close friends brought the sense of intimacy to the next level. Almost got lost in the procession by thinking that I was crashing a family affair, but everybody was warm and welcoming, there to support Cabell and enjoy the wine as much as time spent with family and friends. After all, isn’t that what wine is about – experiencing life with those closest to you?
To top of the evening, each course was executed perfectly! Executive Chef Andy Tran and the staff at Murphy’s made sure the wines were paired perfectly and the service was on point!
Here’s a copy of the menu from that evening. Click on the wines to purchase them at Murphy’s On-Line Wine Store!
Amuse Bouche – The perfect wake up call! Crab Mousseline, paprika aioli
First Course – Never liked turnips until this moment, seriously! Hakurei Turnips, tucker greens, walnut, blood orange mostarda
Second Course – OMG! It was pairing perfection! Rich, meaty duck in perfect tempo with the dark and rich Syrah. Seared Duck Breast, huckleberry gastrique, hazelnut, brioche
Third Course – a Rich dish that worked, the red blend had to hang on for the ride! Wild Mushrooms, hand made pasta, veal jus
Fourth Course – Top sirloin in all its glory! With the cab it was like dancing along with Fred Astaire Culotte Steak, pomme fondant, green peppercorn demi-glace
Dessert – The cheese with the creme and brittles was like the port but in food form, amazing! Local Cheese Course, crème fraîche, brittles
Pocas Junior, 20 Year Tawny Port