Grand Cru Selections Wine Dinner with Eric Railsback & Chef Jose Salazar

101 W 5th Street, Cincinnati, OH 45202

Sunday, February 22


20 seats • Communal seating • $422 per guest all inclusive of dinner, wine, tax, and gratuity

Join us for a one‑night‑only, five‑course dinner, featuring an exceptional lineup of wines from Grand Cru Selections, presented by Eric Railsback, the company’s Vice President of Sales and Grower Relations. This intimate dinner highlights rare and highly limited wines from some of the most respected growers in Burgundy, Champagne, the Rhône Valley, and beyond—paired with an exclusive menu from Chef Jose Salazar.

About Grand Cru Selections
Founded in 2009 by Robert Bohr and Ned Benedict, Grand Cru Selections has become one of the country’s most respected importers of old‑world wines. Their portfolio showcases both legendary domaines and rising growers, with a deep focus on Burgundy and Champagne. Many of the wines featured at this dinner are produced in extremely small quantities and are seldom available nationally.

About Eric Railsback
Eric Railsback is one of the leading wine minds in the United States. His career spans top roles at acclaimed restaurants including RN74, Osteria Mozza, and Restaurant Gordon Ramsay. His work in Burgundy at domaines such as Dujac and Roulot informs his deep connection to French wine and the growers behind it. Today he oversees California sales and grower relations for Grand Cru Selections and participates in La Paulée and La Fête du Champagne—two of the world’s premier Burgundy and Champagne events.

Canapés
smoked trout on espelette cracker, crème fraîche, trout roe, tarragon
whipped brie on brioche, keluga caviar, chives
caramelized onion tartlet, meyer lemon, black truffle
Chartogne-Taillet 'Cuvee Ste. Anne' Chardonnay, Pinot Noir, Pinot Meunier | nv | Merfy, Champagne, France

Second Course
sea scallop & snow crab, celery root purée, celery branch, pickled shallots, cultured butter
Domaine Pierre Morey Meursault | 2023 | Burgundy, France

 Third Course
tamarind, honey & black pepper–glazed duck breast, black trumpet mushrooms, foie gras, persimmons, duck bordelaise
Domaine Marquis d’Angerville ‘Clos des Ducs’ 1er Cru Pinot Noir | 2023 | Volnay, Burgundy, France

Fourth Course
kentucky lamb loin, butter‑braised turnips & carrots, puy lentils, spinach, spiced almonds, lamb jus
Clusel‑Roch ‘Champon’ Syrah | 2022 Côte‑Rôtie, Rhone Valley, France

Fifth Course
Urbanstead Street Ched, braised endive, pomegranate “granola,” pear jam, pomegranate gastrique
JM Sélèque ‘Ratafia’ Chardonnay, Meunier, Pinot Noir | nv |
Champagne, France

Please note: To maintain menu integrity, there are certain dietary restrictions and allergies that we cannot accommodate. This menu contains seafood & shellfish, dairy, tree nuts, gluten, and eggs which cannot be omitted. If you have dietary restrictions or allergies, please contact us before purchasing your ticket. For reservation questions, contact our event coordinator, Caroline Green at caroline@jsrgcincinnati.com or call the restaurant at 513-345-1500. We look forward to celebrating with you!