Grand Crus & More w/multi-course dinner!

Peter Creasey

Peter Creasey

Peter Creasey
Multi-course wine dinner.

RECEPTION

Billecart-Salmon Brut Reserve NV -- Light yellow, tight profile, steady bubbles, gentle mousse, nice creaminess, delicate/integrated/balanced, biscuit, apples. [VG - E]

Served with (no photos):
Salmon Tartar Cones
Saffron Arancini
Buratta Caprese
Mini Cheeseburgers

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DINNER

Maison Louis Latour Corton-Charlemagne '01 -- Toastiness to tropical fruits, citrus also, more straightforward than complex, ample acid, sweet nuances, friendly. [VG - E]

Served with Dover Sole, Shaved Foie Gras, Chanterelles...

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H. Boillot Bienvenue Batard Montrachet '03 -- Honey, citrus fruits, mineral backing, some creaminess, excellent purity and focus, components well in sync, special. [E - O]

Served with Lobster Tagliarini, Lobster Essence, Fresh Neapolitan Basil...

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P Antinori Tignanello '85 -- Medium dark red, roasted meats, raspberries, cassis, light toasty oak, medium complex, perhaps a hint of chocolate, some mintiness, leather, tannins integrated. [E]

Served with Gnocchi, Guinea Hen Sausage, Crackling...

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Chateau Cheval Blanc '75 -- Medium dark red, dark berries, classic tobacco, nice earthiness, tannins now in abeyance, still some intensity, fruit hanging on nicely. [E]

Served with Elysian Fields Farm Rack of Lamb, Fennel Fondue, Lamb Ristretto...

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Vincent Girardin Clos Vougeot '99 -- Raspberries and cherries, perhaps a bit high toned, typical earthiness, firm tannins offset by dense red fruits, nimble, medium intense. [E]

Served with Selection of Cheese...

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Chateau d'Yquem '01 -- Gold, honeyed tropical fruits that just keep on keeping on, medium body/acid, so fresh and rich and elegant and complex and..., botrytis, coconut, so near perfect. [O+]

Served with Lemon Souffle

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NOTE: Thumbnails are clickable!





. . . . . . Pete
 
originally posted by Jeff Grossman: Ristretto... is that a sauce word?
Click to expand...

Jeff, Good question! I can't remember if the chef mentioned that or not.

Probably the reference could be either to the rub on the lamb or the ingredient in the sauce (or maybe even both).

# Ristretto (also called a "corto") is a very "short" shot of espresso coffee. Originally this meant pulling a hand press faster than usual using the same amount of water as a regular shot of espresso. ...

# This is a restricted shot. Less water is allowed to come through the coffee grounds but the shot should take the same amount of time as a normal pull. This is approximately a .75 ounce pull.

# (Literally, Shrunk or Short): More concentrated espresso - made using the same amount of coffee but less water, as little as 0.5 oz per serving, by shortening extraction time.

# a shot of espresso pulled with the same amount of coffee but for a shorter time resulting in a concentrated bolder, fuller flavored shot

# A short or “restricted” shot of espresso, usually under one ounce of water and only 20 seconds in length
Click to expand...

. . . . . . Pete
 
Lamb, as you know, has a strong flavor itself; thus, a subtle coffee (or ristretto) nuance might not be readily evident, especially if one is not specifically looking for it. If the coffee (or ristretto) were readily evident, this might be considered an excessive application and/or a blemish...certainly not the case with the referenced dish.

I am quite sure the menu is correct but my recall cannot validate it.

. . . . . . Pete
 
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