Wine and gourmet evening
Friday, April 12, 2024
Look forward to an exciting evening at Comwell Borupgaard, where you can look forward to experiencing a wine and gourmet evening in beautiful surroundings, with wines from Nordrhône and a delicious 4-course dinner from the hotel's kitchen.
Your menu is composed by our dedicated chefs, with seasonal ingredients at the center and great thought to the interaction between the evening's selected wines, all from the family property Yves Cuilleron, where the winemaker himself is present to present his wines.
SYBEL, ROSE Vin de France, Cuilleron 2021
Asparagus with fjord prawns - roe - sauce mousseline - dill
CROZES HERMITAGE LES ROUSSES Blanc, Caves Yves Cuilleron 2019
Seared scallops - chicken consommé - bacon - apple
LIEU DIT DIGUE, ST. JOSEPH BLANC Roussanne, Cave Yves Cuilleron 2021
CONDRIEU LA PETITE CÔTE Cave Yves Cuilleron 2021
Veal tenderloin from Grambogård - butter-fried new carrots - carrot puree blanched sauce with spring herbs - new potatoes with wild garlic
CÔTE-RÔTIE BASSENON Cave Yves Cuilleron 2020
SAINT-JOSEPH ROUGE LES SERINES Cave Yves Cuilleron 2018
Rhubarb sorbet - rhubarb gel - yogurt with honey from our own garden - meringue
ROUSSILLIÈRE BLANC Vin de France, Yves Cuilleron 2018
Select your desired arrival date and room to see our prices. The price varies depending on the selected arrival and departure date and selected room type.
Wine and gourmet evening incl. stay can only be booked at Comwell Borupgaard.
The stay is prepaid and cannot be canceled or refunded. In the event of a cancellation by the organizer, the purchase will of course be refunded.
It is possible to purchase spa access for DKK 349 per person.
You can use Comwell gift cards and Comwell Club points as payment for this stay. Please note that you do not earn points on the amount you pay with points.
Gift cards purchased through a third party (e.g. the gift factory) cannot be used as payment for this stay.
The wines come from the best communes in Nordrhône
Among the producers in the area, Yves Cuilleron is considered one of the very best. The family estate was
founded in the last century, but it wasn't until 1947 that the first bottling was made on the estate.
Yves Cuilleron took over the helm from his uncle in 1987 and in 1992 he had a brand new cellar and vinification rooms
and winemaking facilities. Already in 1999, he had to expand. The property today consists of 75 ha. in Côte Rôtie,
Condrieu, St. Joseph, Crozes-Hermitage, Saint-Péray, Cornas and IGP (Vin de Pays).
Yves Cuilleron has never been a fan of extreme philosophies in his work in the vineyards. When asked if he grows his vines conventionally, organically or biodynamically, the answer is 'no' to all of them. 'My philosophy is simple: to produce the best and healthiest grapes possible, using my eyes, my reason and my experience,
in respect of nature,' he says.
For the past 20 years, he has not used chemicals for insect control, but rather the technique of 'sexual confusion', which
popular in organic production. In vineyards where tillage is possible (about 30 hectares), no herbicides are used and the grass is allowed to grow between the rows. Plowing is only done to a limited extent. On the terraces (approx. 29 hectares), where earthworks can cause the soil to wash away in the event of rain, environmentally friendly herbicides are used. Artificial fertilizers are
'Manual labor is important in the vineyards. The best way to avoid disease