All Burgundies w/Multicourse Dinner

Peter Creasey

Peter Creasey

Peter Creasey
THE MENU

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THE COURSES







. . . . . Pete
 
Ian, No...I wish! This stellar culinary presentation (not including the sourcing of wines) was by Tony's Restaurant in Houston.

. . . . . Pete
 
THE WINES

Cordier Macon Vieilles Vignes '09 -- Bright yellow gold, flowers, some butter, apple/pear/peach fruits, nutty hint, some minerality, more delicate and refined than powerful, lovely quaffing wine plus fine QPR.

Domaine de Montille Puligny-Montrachet Le Cailleret 1er Cru '06 -- Medium yellow, creamy scents, mild oak, yellow fruits (pears, maybe plums), good acid backbone, well structured, some spice.

Maison Henri Boillot Batard-Montrachet Grand Cru '04 -- Medium yellow, abundant fruits, maybe some glycerin, a bit of a dry profile, balance okay, enough fat and flavor to offset ample acidity, could have more personality, drink soon.

La Pousse d'Or Volnay Clos de la Bousse d'Or 1er Cru '07 -- Light red, clean red fruits, some earth and spice, components in sync, elegant freshness, quite approachable, good staying power, nothing not to like.

Domaine Bouchard Père et Fils Echezeaux Grand Cru '06 -- Medium dark red, berry fruits, maybe some herbs, rather high toned in an elegant way, appealing smooth profile with good power, still on the uphill side of its evolution.

Comte Senard Corton-Bressandes Grand Cru '05 -- Dark red, cherries plus berries, earthy nuance, nice spice, solid tannin backbone well buffered by lush fruits, alluring youthful profile but with no edges, no rush with this gem.

. . . . . . Pete
 
originally posted by Sharon Bowman:
originally posted by Peter Creasey:

originally posted by Sharon Bowman: Most... hypocritical truffles....
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Sharon, Intriguing observation!

Alas, I would be interested to know what message you are conveying!?!

. . . . . . Pete
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Tartufe.

The French word for truffle is "truffe."
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Since these are Umbrian truffles, I expect that "tartufo," the Italian word for truffle, was intended. It seems that "tartuffe" or "tartufe" may sometimes be used in place of "tartufo"; whether that is dialect or incorrect usage/spelling, I'm not sure.

Or perhaps the use of the word was a commentary on Umbrian black truffles and black trumpet mushrooms not being up to the black truffles of Southern France (the alternative title to the Molière play is "the Imposter"). Now that I think more about it, that probably was the intent here.
 
originally posted by Cole Kendall:
I must say that a mix of cheeses and semifreddo would not have occured to me as a match for red burgundy.
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Really? I'm having Chandon de Briailles with my danish right now.
 
I think it's unfortunate to mix black chanterelles with black truffles. Good examples of each should stand on their own.
 
originally posted by Claude Kolm: Since these are Umbrian truffles, I expect that "tartufo," the Italian word for truffle, was intended. It seems that "tartuffe" or "tartufe" may sometimes be used in place of "tartufo"; whether that is dialect or incorrect usage/spelling, I'm not sure.
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Claude, Knowing the restaurateur and his strong Italian heritage, you surely have surmised correctly.

. . . . . Pete
 
originally posted by SFJoe: I think it's unfortunate to mix black chanterelles with black truffles. Good examples of each should stand on their own.
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Joe, I am confident that had you been present you would have agreed with everyone present that this dish was an absolute grand slam walk-off homerun in every respect.

The "unfortunate" part was that the following really terrific courses had an unrealistically high standard to try to live up to.

. . . . . Pete
 
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