Burgundy Lineup w/multi-course dinner (menu)

Peter Creasey

Peter Creasey

Peter Creasey
chevccc1.jpg
MENU

chevccmw.jpg
chevcccf.jpg
. . . . . Pete
 

Attachments

  • chevccmw.jpg
    chevccmw.jpg
    227.6 KB · Views: 0
Mark, sorry, I didn't have time to do a better composition. The wines are in corresponding order with the food courses -- five wines, fives courses...one wine with each course.

Even so, the wines were so good most of them could (and did) multi-task.

. . . . . Pete
 
I absolutely love the cod French, it reminds me of my youth.
Some really interesting wines, I would have expected much of the Drouhin but feared the Bonneau Du Martray.
 
Tom, You would have been most pleased with the Drouhin Amoureuses. Absolutely superb! They were freely providing repours of all the wines, but this is the wine that I leaned toward the whole evening. It kept on keeping on. Perhaps the wine of the evening by a gnat's eyelash (over the Hudelot-Noellat Clos de Vougeot which was also excellent).

The first bottle of the Bouchard Perrieres was badly oxidized. Our sommelier (a good friend) readily took away that pour and gave us another pour from another bottle and it was night and day different -- really excellent with the soft shell crab dish.

Your trepidation not necessary with the Bonneau du Martray Corton-Charlemagne (other than its being pigmentally challenged). My few sips of this fine wine were well rewarded; alas, I couldn't resist going back to the Amoureuses (and to a lesser extent, the Clos de Vougeot) with the cheeses so I didn't give the Bonneau its due attention and admiration.

Fine evening!

. . . . . Pete
 
Maureen, the Pernot Bourgogne Blanc showed quite well and was a big hit with the crowd -- a lot was served during the reception which (in my view, at least, was a bit too long). Fortunately, I limited myself to just a few sips of it as I knew what wines were waiting in the wings.

The two vastly different bottles of the Bouchard Perrieres were, I believe, a bit of a red flag. I would urge consuming this sooner rather than later. Having said that, the second bottle was everything it should be and was a real pleasure.

The 2001 Amoureuses was really singing; however, I would prefer to have had it with a few more years of age. No rush with this trophy! As I told Tom, this is the wine I was oriented toward the whole evening.

The Houdelot-Noellat (a producer I really like) Clos de Vougeot was in a good zone. Excellent on this occasion, but no hurry with this bottling down the road.

The Bonneau du Martray Corton-Charlemage caught me in a "trance" of being totally distracted by the red wines. It was truly just fine and paired well with the cheeses but paled (on my atrophied palate, at least) with the ongoing presence of pours of the two red wines.

Otherwise, please let me know if you would like more details.

. . . . Pete
 
Why does the paper say Clos Vougeot 2007 when no wine from 2007 was served and only one wine from Clos Vougeot?

And, while you're at it, please explain why there are 9 dots but only 5 wines listed?
 
originally posted by Jeff Grossman:
Why does the paper say Clos Vougeot 2007 when no wine from 2007 was served and only one wine from Clos Vougeot?

And, while you're at it, please explain why there are 9 dots but only 5 wines listed?
Click to expand...

Jimi Hendrix's If Six Was Nine might provide some clues.
 
Thank you for the update on the 2001 Drouhin Amoureuses. My last bottle (5? years ago) was still quite closed. I've had good experiences with both 2001s and 2002s recently. Still waiting on 1995s and 1999s.
 
Jay, you would do well to wait a few (10?) years on the Amoureuses '01. It was and will be for a long time quite remarkable. (Caveat: I'm not very good at predicting future drinking windows plus, as you know, numerous variables e.g. storage, provenance, etc. enter into the equation.)

. . . . Pete
 
originally posted by Josh Fontaine:
Why write the menu in poor French instead of proper English?
Click to expand...

I am convinced that Pete's subtle humor involves taking good English names (such as soft-shell crab), running them through Google translate into Albanian or Klingon and then back into French. His job is not done until there are so many little errors that it is impossible to know what he really ate. The subsequent photos (using intense flash at odd angles) further complicate the puzzle.
 
Well, I don't want to defend the restaurantese Frenchish, but crabe à carapace molle is a standard translation, since they don't really have them in the hexagon (or, anyway, I've never seen them). Googling also shows crabe souple, but I've never heard that. There is no word for it in Klingon because they're too busy eating live blood worms.
 
Jonathan, thanks!

A native French lawyer/epicurean (who even has a well-known [in France] French name) translates the English menus into French. He does it free gratis, which is nice.

It is often not easy. He said he was especially flummoxed trying to translate the white chocolate caviar concoction (which item, by the way, was a huge hit with everyone).

Knowing him well, I know he would be amused...

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

Jonathan, thanks!

A native French lawyer/epicurean (who even has a well-known [in France] French name) translates the English menus into French. He does it free gratis, which is nice.

It is often not easy. He said he was especially flummoxed trying to translate the white chocolate caviar concoction (which item, by the way, was a huge hit with everyone).

Knowing him well, I know he would be amused...

. . . . . Pete
Click to expand...

Free gratis is definitely a steal.
 
You must log in or register to reply here.
Back
Top