The PBS series, Downton Abbey, is inspiring a movement among wine fans. The hit TV drama, which centers on the lives of a family of British aristocrats and their servants in the post-Edwardian era, holds a historical sort of fascination for Michael and Cindy Jacobsen. The Enumclaw couple recently hosted a Downton Abbey themed wine event among friends at Plateau Wines, the city’s newest wine bar and wine store (which they co-own with several other partners).
“As we are passionate about wine and the Downton Abbey series, it seemed like an obvious opportunity to focus on the wine,” says Michael Jacobsen, who traveled to England with his wife and toured Highclere Castle where the television show is actually filmed.
“I remember walking through the dining room at Highclere Castle being fascinated by the complexity and beauty of the table setting. Can you imagine that the English aristocracy spent up to three hours a day in formalized meals and three hours a day being dressed for these meals?” he points out. “Our goal was to bring back a small part of a great period in English history and try to make it as real as possible.”
The Jacobsen’s researched various aspects of Edwardian lifestyles, including table settings, servants and traditions at Highclere Castle and used the information to entertain guests (some who arrived dressed up in period costumes) with a fun trivia contest.
To set the tone, the table was set with antique French Haviland china from 1915 that belonged to Cindy’s grandmother. “We supplemented this with visits to antique shops to try and find period correct crystal wine goblets,” says Jacobsen.
Six French wines were served and paired with appetizers for the Jacobsen’s Downton Abbey event, however he also lists his recommendations for Washington wines that would make substitutions/additions at your own Downton Abbey wine party. Wines are listed below in order of service:
Lillet
An non-vintage aperitif from the village of Podensac in Bordeaux, France which consists of a blend of 85% Semillon and 15% mascerated fruit liqueurs.
History lesson: Two brothers founded the winery in 1872 and the libation became very popular in England in the 1920’s. The wealthy Brits typically had an aperitif in the drawing room prior to dinner.
Paired with marinated watermelon.
Sauternes
2010 Chateau Doisy-Verdrines, a Grand Cru Classe white wine from the Bordeaux region
History lesson: A blend of Semillon and Sauvignon Blanc grapes that were harvested late in the fall and effected with noble rot. This wine would have been served at the dinner table.
White Bordeaux
2013 Chateau Moulin de Ferrand, Entre-Deux-Mers. A blend of Semillon and Sauvignon Blanc.
Paired with rosemary flatbread with cracker pepper, Brie cheese and marinated mushroom topped with roasted red peppers (served with the white and red Bordeaux wines)
Red Bordeaux
2010 Chateau Plaisance, a Grand Vin de Bordeaux
History lesson: Depending upon the meat that was served, the English aristocracy would have had either a white or red Bordeaux served with dinner. It would have been decanted and served by the butler wearing formal white gloves.
Champagne
Moutard Grande Cuvee Brut NV
A good example of a nice, moderately-priced French Champagne.
Paired with cream puffs.
Port
Ferreira Port
History lesson: Established in 1851 in the Douro river valley, Portugal. Ports were served for the men in the drawing room after the dinner. The Port would have been served with fine Cuban cigars.
Paired with dark chocolate truffles.
Jacobsen offers his choice of Washington Wines that would make substitutions/additions at your own Downton Abbey themed dinner:
Before dinner:
Apex Cellars 2012 Late Harvest Semillon, Columbia Valley, $18
Smasne Cellars 2012 Late Harvest Muscat, $26
During dinner:
Red Bordeaux-Chester-Kidder Red Blend 2009, Walla Walla, $50
White Bordeaux-Lauren Ashton Cellars 2011, Cuvee Meline, Sauvignon Blanc/Semillon, Columbia Valley, $28
Sparking Wine-Treveri-Extra Brut, Blanc to Blanc, $14
After dinner:
Thurston Wolfe 2010 TW Reserve Port, $16
Whidbey Island Winery Barbera Port (NV), $18
Interview By John Vitale