Impressive Burgundy Dinner (menu)
- Thread starter Peter Creasey
- Start date
Peter Creasey
Peter Creasey
Maureen, two good questions; however...
Tasting and enjoying liberal pours of these wines made paying attention to food compatibility a non-starter for me. There was nothing I can recall that was conflicted.
Similarly, not being strongly averse to oak, the thought of honing in on the amount of oak honestly didn't occur to me. Suffice it to say, these are not what I would classify as sensual wines but they certainly have other admirable attributes, including balance.
Sorry for the evasive answers. There were a lot of distractions.
And, yes, in my view the flowers were noteworthy.
. . . . . . Pete
Tasting and enjoying liberal pours of these wines made paying attention to food compatibility a non-starter for me. There was nothing I can recall that was conflicted.
Similarly, not being strongly averse to oak, the thought of honing in on the amount of oak honestly didn't occur to me. Suffice it to say, these are not what I would classify as sensual wines but they certainly have other admirable attributes, including balance.
Sorry for the evasive answers. There were a lot of distractions.
And, yes, in my view the flowers were noteworthy.
. . . . . . Pete
Florida Jim
Florida Jim
Many years ago, a group of us went to the Joel Palmer House in Dayton, OR, for a dinner where every course, including dessert, was based on wild mushrooms. The owner foraged for them all and the venue was famous for its mushroom dishes.
If I wanted to showcase different vintages of Clos de Tart, that would seem the kind of menu suited to such task.
This one gives me pause.
Not because I couldn’t be happy sitting at this table but because I think a mushroom based menu (for example) would be better suited to the wines.
But then, making the most of what we’re given is just fine, too.
Best, Jim
If I wanted to showcase different vintages of Clos de Tart, that would seem the kind of menu suited to such task.
This one gives me pause.
Not because I couldn’t be happy sitting at this table but because I think a mushroom based menu (for example) would be better suited to the wines.
But then, making the most of what we’re given is just fine, too.
Best, Jim
Peter Creasey
Peter Creasey
La Rotisserie du Chambertin closed their restaurant so their chef (Thomas Collomb) and staff could curate and serve this dinner.
It was a memorably nice event.
. . . . . Pete
It was a memorably nice event.
. . . . . Pete
Oswaldo Costa
Oswaldo Costa
Oh, how I loathe it when choosers are called curators; the pretense just beggars the imagination.
Christian Miller (CMM)
Christian Miller
The 3 mushroom tart still lingers in my mind. I've attempted to replicate it at home, but not even come close.
Pavel Tchichikov
Pavel Tchichikov
such fond memories of that place. For company as much as for food and wine.
Jeff Grossman
Jeff Grossman
My partner -- a professional proofreader and nascent playwright -- agrees with you.
Jeff Grossman
Jeff Grossman
Which three?
Tristan Welles
Tristan Welles
On the north side of Chicago there was a restaurant called La T“che, now long gone. There I once had a sort of mushroom in choux // tartlette sort of thing as a first course with a very good bottle of Volnay Clos des Chênes -- I won't forget that taste. maybe this is Burgundy's best food match?
Pavel Tchichikov
Pavel Tchichikov
Torn between giving a one-line and a one-page answer, but it's a school day so the choice is made for me.
Yes, it is.
Pavel Tchichikov
Pavel Tchichikov
he didn't happen to mention an appellation, did he?
Jonathan Loesberg
Jonathan Loesberg
Too much spare time on your hands, fatboy?