Burgundy Focus w/Multi-course Dinner

Peter Creasey

Peter Creasey

Peter Creasey
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CULINARY DELIGHTS:







. . . . Pete
 
Sharon, the Kir with the Leflaive (one person's idea as he thought the 2005 Macon-Verze might need some uplifting) was not well received by the congregation. I drank water during the reception, sadly.

. . . . Pete
 
That squab looks fantastic. I also find squab to be a near-ideal Pinot Noir vehicle, though I can't vouch for your particular preparation.

Mark Lipton
 
originally posted by MLipton: That squab looks fantastic. I also find squab to be a near-ideal Pinot Noir vehicle, though I can't vouch for your particular preparation.
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Mark, Good call!

Birds are this chef's specialty. We once had a whole multi-course dinner and told Robert to serve bird preparations for every course. It was wonderful.

And, yes, bird dishes of this type are ideal pairings for Pinot Noir wines. Besides being so wine friendly, this dish excelled with its harmonious diversity of flavors and textures.

I was the commentator on this course and basically made the points that you did...with perhaps a few embellishments.

Having said all of the foregoing, though, all the courses were stellar with the course of the night clearly being the beef tenderloin which was perhaps unsurpassable, even with the Ramonet Bienvenues-Batard-Montrachet '06 (along with, of course, the Trapet Chambertin En Magnum '02).

. . . . Pete
 
WINES:

Domaine Leflaive Macon Verze '05 -- Not evaluated.

Domaine Roulot Meursault Les Meix Chavaux '09 -- Yellow, straightforward bouquet, some citrus, maybe some nuts, a bit bracing on the palate, uplifting acidity along with ample fruit, elements in balance, probably still on the upswing. [E]

Jacques-Frederic Mugnier Chambolle-Musigny '09 -- Medium red, cherries, raspberries, nice earthiness, full bodied, pleasing herbs, good complexity, rich and velvety, medium acid well buffered by the fruit, fine showing. [E]

François Raveneau Chablis Vaillons 1er Cru '02 -- Pale yellow, pungent bouquet, melange of fruits, nice intensity and freshness, minerally flintiness, good personality in a muscular sort of way, ample acid underpinning, drinking well. [E]

Bouchard Pere et Fils Beaune Greves Vigne de l'Enfant Jesus 1er Cru '05 -- Dark red, dark fruits and cherries, complex bouquet, robust and maybe brambly on palate, layers of concentration and fruits, firm tannins not oppressive, impressive texture, now within its drinking window. [E]

Domaine Jean et Jean-Louis Trapet Chambertin Grand Cru '02 -- Medium dark red, complex scents, leather, dark berries, wonderful (almost silky?) mouth feel with good density, good balance, maybe some herbaceous notes, medium complex, powerful in an integrated sort of way. [E]

Domaine Ramonet Bienvenues-Batard-Montrachet Grand Cru '06 -- Medium yellow, complex expressive bouquet, lots of (tropical?) fruitiness but not flabby, light oak, wonderful richness, well balanced, very classy in an opulent fashion, nice concentration of harmonious flavors, so nice at this time. [E]

Marc Hebrart Champagne Rose NV -- Normal rose color, dry red fruits, elusive scents, some spice, brisk mouth feel, nimble profile, a bit tart but with just enough creaminess, medium body, not going anywhere. [E]

. . . . Pete
 
I'm sure it all tasted good. And the wines look lovely. But I gotta say, that's pretty sloppy plating for a professional chef.
 
originally posted by Christian Miller (CMM): Curious that the Oeufs en Meurette, a rustic red wine preparation, were served with fancy white wines. How did that pairing go?
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Christian, good question!

A theme of this event was to pair white and red wines. Notice the Bienvenues-Batard-Montrachet with the beef tenderloin.

As for the Oeufs en Meurette with a white and a red wine, I thought both wines were suitable and worked well.

Instinctively, I would have thought the white wine would work better; however, I just looked back at how they do this dish at the Chateau du Clos de Vougeot where they, quite incredibly, serve this dish for 550 people on a regular basis (16 times a year). And, yes, the last time I was there they did serve a red wine.

Given all the foregoing, I believe this dish is suitable for Pinot Noirs, certain whites, Riesling, sparkling, and perhaps some others.

Regardless of tradition, I think I prefer a robust white wine a la Domaine Roulot Meursault Les Meix Chavaux '09 with the dish.

. . . . Pete
 
Bill, I can see why you might say that.

Regardless, the production started at an elevated status and each course elevated the status even further. As I believe I mentioned before, the beef tenderloin course was perhaps unsurpassable.

. . . . Pete
 
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