In a rare coup, Dedalus Wine Shop and the Bluebird Tavern happily bring you a dinner featuring three winemakers from three legendary French estates.  Spend an extraordinary evening dining with winemakers Serge Férigoule, Sylvain Fadat, and Thierry Delaille. Wines from each artisan estate will be paired with five courses prepared by chef Aaron Josinsky.

We’ll be pouring The wines of Sang des Cailloux, Domaine d’Aupilhac and Domaine Salvard. All three estates are represented in the United States by wine icon and legendary importer Kermit Lynch.

Sancerre is a little hilltop town that pops out of the Loire like a button. In the 70’s, the wines from the area were all the rage around Europe. Streaked with mineral and honey aromatics, the best of them are so vibrant that they leave a trail of amazement in their wake as the bottle makes its way around the room. The wines are refreshing and terroir driven. They should be your go-to wine for salads and goat cheese (especially of the ash-aged creamy variety). If you want to lay down some sophistication at a dinner party this summer, the Hyppolite Reverdy Sancerre is the wine to set the night off right.

SB from New Zealand is a different animal. A big, lovable, tropical-tasting animal. The country’s best artisan wines come from Marlborough, on the northeast tip of the South Island. These Lemon-zest dusted bananna, kiwi and gooseberry bombs are intensely aromatic and deeply enjoyable. Serious crowd pleasers with the power to match bold food, this is the stuff for backyard entertaining and people-watching from the porch. For everyday grilling, chilling, and relaxing, serve up a few bottles of Sacred Hill. For an epic, next-level grill event, roll out the Mahi.

An amazing mash-up of super-bright citrus, fig, mint and basil with the tangiest, briskest streak of acidity. This is the laser sword of the Loire. Invite a few friends over, chill a few bottles of Hyppolite Reverdy and prepare for the shock and awe reactions. Everybody’s going to want a few bottles of their own.

This wine’s a food lover, too. For an unforgettable combination pick up a bottle of Reverdy’s sancerre and a wheel of Vermont Butter and Cheese’s ash-aged Bonne Bouche. The cheese is rich and creamy with a nutty, slightly tangy flavor of its own. It’s the perfect combination of rich and tart – like it was made for this wine.

DHR doesn’t produce a ton of this Sancerre, but what little they make is always astounding. Stop down and pick up a few bottles before they’re all gone.

$25.50/bottle