TN: Oswaldo Visits NYC (Jan 7, 2015)

J

Jeff Grossman

Jeff Grossman
A gathering at Racines.

To start:
Chartogne-Taillet NV Champagne Brut Rosé - slutty, working hard to get itself drunk

Served with the burrata and foie gras appetizers:
Christophe Mignon NV Champagne Brut Rosé "Pur Meunier" - lean minerally mouth, very fragrant meunier (is that hibiscus?)

Paired with mushroom soup and truffles:
Dom. de Saint Pierre (2012) Rose "Le Canon a Bulles" - technically, a non-vintage poulsard pet nat; typical tweaky nice jura

Domaine de L’Anglore 2013 Tavel - deep pink, unfloral, tight, hard to like tonight

Almost with the fish/seafood course:
Francois Cazin 2002 Cour-Cheverny "Cuvee Renaissance" - we finally snap the all-pink streak; saffron, grapefruit, a touch of rs, wow wine

With the meat course:
David Sebastien 2011 Saint Nicolas de Bourgueil "Kézako" - more bretty/leathery than a year ago, carbonic froot a little disjointed, oh well
 
Thanks for the writeup, Jeff. Pink is the new orange. I think I liked the Tavel better than that, but concur with the rest. The Mignon was aromatically fabulous, making the lean mouth a comparative letdown (though still admirable). The banter was especially delish, as was what I can remember of the "send us what you will" foode, except for my final porkbellyish thingie that was on the stiff side.
 
originally posted by Oswaldo Costa:
what I can remember of the "send us what you will" foode, except for my final porkbellyish thingie that was on the stiff side.
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I never even got a taste of the burrata or foie.

The mushroom/truffle was wonderful.

I like his cod dish but the scallop was even better.

Hanger steak is. I had a taste of the pork belly but was just as happy not to have a plateful.
 
originally posted by Jeff Grossman:
Chartogne-Taillet NV Champagne Brut Rosé - slutty, working hard to get itself drunk
Click to expand...

Totally disagree. I thought it was a very vinous expression of champagne; loved its texture.

I never even got a taste of the burrata or foie.
Click to expand...

I thought you got some foie?
 
originally posted by Sharon Bowman:
originally posted by Jeff Grossman:
Chartogne-Taillet NV Champagne Brut Rosé - slutty, working hard to get itself drunk
Click to expand...

Totally disagree. I thought it was a very vinous expression of champagne; loved its texture.
Click to expand...
It was mostly gone when I arrived, and the Mignon was far leaner.

I never even got a taste of the burrata or foie.
Click to expand...

I thought you got some foie?
Click to expand...
By the time I finished "arriving" the two middle plates were being lifted up.
 
originally posted by Sharon Bowman:
originally posted by Jeff Grossman:
Chartogne-Taillet NV Champagne Brut Rosé - slutty, working hard to get itself drunk
Click to expand...

Totally disagree. I thought it was a very vinous expression of champagne; loved its texture.
Click to expand...

Totally agree with both.
 
originally posted by Oswaldo Costa:
originally posted by Sharon Bowman:
originally posted by Jeff Grossman:
Chartogne-Taillet NV Champagne Brut Rosé - slutty, working hard to get itself drunk
Click to expand...

Totally disagree. I thought it was a very vinous expression of champagne; loved its texture.
Click to expand...

Totally agree with both.
Click to expand...

Too many think that slutty is a negative when used with wine.
 
originally posted by scottreiner:
originally posted by Oswaldo Costa:
originally posted by Sharon Bowman:
originally posted by Jeff Grossman:
Chartogne-Taillet NV Champagne Brut Rosé - slutty, working hard to get itself drunk
Click to expand...

Totally disagree. I thought it was a very vinous expression of champagne; loved its texture.
Click to expand...

Totally agree with both.
Click to expand...

Too many think that slutty is a negative when used with wine.
Click to expand...

For what it's worth, the wine was a lovely, slutty wine.
 
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