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Archive for Petrossian

Petrossian Party

Mar06

Restaurant: Petrossian Beverly Hills [1, 2, 3]

Location: 321 Robertson Blvd, West Hollywood, CA 90048. (310) 271-6300

Date: February 8, 2019

Cuisine: Caviar +

Rating: Amazing night!

_

The birthdays of my good friends Erick and Liz fall on the same day, and so have seen some seriously epic dinners over the years like this and this.
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For this year’s extravaganza, Liz organized things at Petrossian, which has incredible food, and very wine friendly. She’s friends with the manager.
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Petrossian has been importing caviar for a long time.
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They are located on Robertson.
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And they gave us a good chunk of the dining room to ourselves.
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We got a special menu, of course. Ordering off the menu here just isn’t the same, particularly with wines of THIS quality.
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Liz even brought in our own Somm (standing at the far end of the table).
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1971 Moët & Chandon Champagne Cuvée Dom Pérignon Oenothèque. VM 97. One of the most pleasant surprises of the evening the 1971 Dom Pérignon Œnothèque (disgorged 2006) is superb. Powerful and vibrant on the palate, with tremendous freshness, the 1971 Œno exudes class. Lemon oil, almond and wild flowers give the wine its bright flavor profile, but it is the wine’s tension, energy and balance that are most remarkable on this evening.

agavin: OMG!
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1988 Krug Champagne Vintage Brut (special 2016 release). VM 97. The 1988 Krug makes for a fabulous start. Tasted from a perfect bottle, the 1988 remains bright and focused, with all of the energy of this great vintage very much on display. Time has naturally softened some of the contours and added a good bit of nuance, but the 1988 Krug remains a Champagne of crystalline precision. I loved it.
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1996 Dom Pérignon Champagne Oenothèque. BH 97. This remains one of my favorite all-time vintages of the Oenothèque series. An elegant if highly restrained nose displays cool nuances of green apple, a variety of citrus elements and discreet floral hints along with plenty of yeast character. There is superb precision to the equally cool and restrained middle weight flavors that dance across the palate thanks to the incredibly fine mousse that is at once firm but not aggressive on the notably dry but not really austere finale. I very much like the ’96 Oenothèque as it’s a wonderfully graceful effort that possesses impeccable balance and a refinement that it doesn’t always achieve. In terms of where it is in its evolution, ’96 is going to be one of those timeless vintages that will still be with us 30 years hence as I believe that it will continue to age effortlessly. For my taste this gorgeous effort has arrived at its peak though it should continue to hold here for years to come. In sum, this is flat out great and one of the greatest Champagnes of the modern era.
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Caviar flight. To go with the Champagne, 10 different ultra premium caviars! An incomparable tasting.
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Here is the list of caviars in case you are curious.
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In the back, standing, Chris the manager explains the caviars.

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I could have eaten about 6 “flights” :-).
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2008 Domaine Michel Niellon Chevalier-Montrachet. BH 96. A strikingly complex nose that is ripe, pure and airy speaks elegantly of white flower, spice and subtle pear aromas that complement to perfection the rich and mouth coating flavors built on a base of fine minerality, all wrapped in a sappy and explosive finish that oozes dry extract. This is really a stunning effort in what has become a very long line of them for the 76 year old Michel Niellon.
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2008 Domaine / Maison Vincent Girardin Corton-Charlemagne Quintessence. Rare and delicious.
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2000 Domaine Ramonet Chevalier-Montrachet. BH 95. Surprisingly, this is much more open, expressive and accessible than the Bienvenues and the sheer scale and wet mineral quality is dramatic and imposing. The focused, detailed, almost razor-sharp flavors possess astonishing levels of sappy extract and this both coats and stains the palate and the intensity is borderline painful. This is reference standard quality.
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2000 Domaine d’Auvenay (Lalou Bize-Leroy) Puligny-Montrachet 1er Cru Les Folatières. BH 95. Very Puligny in style with discreet white flower, pear and apple aromas with flavors that are so powerful that the palate experiences them in waves as they roll from the mid-palate to a thundering, top grand cru finish. Yet this is by no means monolithic as there is detail and subtle gradations of wet rocks, minerals, earth and an indefinable crystalline essence. I literally had to pause for a minute due to palate fatigue as this both stains and saturates the palate yet it remains perfectly balanced. For a premier cru, this is a veritable tour de force! A brilliant wine.

agavin: OMG this was killer. Blasted out of the glass. MZ had brought this to Maude years ago and we couldn’t open it so he promised to bring it back another time — this was the time.
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Langoustine Carpaccio. Blood orange, hazelnut, caviar. Another lovely dish — lobster AND caviar!
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1996 Dom Pérignon Champagne Rosé P2. 95 points. Mostly berry, some apple and pear with textures that demand attention. Nuanced spice and energy on very long finish. So great now, with upside.
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1993 Dom Pérignon Champagne Rosé Oenothèque. VM 96. One of the many surprises in this tasting, the 1993 Dom Pérignon Œnothèque Rosé is truly spectacular. Explosive, voluptuous and also quite tannic on the palate, the 1993 boasts superb density to match its powerful personality. Readers lucky enough to own the 1993 are in for a real treat. Unlike the 1995 or 1996 – both far more celebrated vintages – the 1993 has the balance to continue to improve in bottle. What a gorgeous wine this is. Disgorged 2011.
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For the rose, Diver scallop en Croute. Bernaise, asparagus, black truffle. Sort of like lobster Wellington!
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From my cellar: 1993 Domaine Jean Gros Richebourg. 95 points. I had always been under the impression that the 1987 vintage was the last truly great vintage for Jean Gros’ Richebourg, but the 1991, 1992 and 1993 all showed magnificently well (in the context of their respective vintages) at this tasting. The nose on the 1993 is delightful, and classic Jean Gros, soaring from the glass in a mélange of bacon fat, ripe plums, raspberry, grilled nuts, some meaty tones, earth and toasty new oak. On the palate the wine is full-bodied, urgent and focused, with outstanding intensity of flavor, a fine core of fruit, and a long, complex peacock’s tail of a finish. The tannins are ripe and well-integrated here, and the vintage’s tangy acids beautifully frame the wine. This is eminently drinkable already, but clearly more nuance and complexity will emerge as the wine ages further. This is a dynamite Richebourg in the making.
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1971 Camille Giroud Charmes-Chambertin. BH 92. Warm, rich, complex and fully mature aromas lead to big, dense, still firmly tannic flavors that display incredible vibrancy and vigor for a 30+ year old Burgundy and the finish is long a satisfying. This is a very impressive effort and while it is no model of finesse, the density and freshness this exhibits is nothing short of remarkable. First rate and this has another 20 years of life, even though I would not expect it to improve from here. Consistent notes.
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1990 Domaine Leroy Gevrey-Chambertin 1er Cru Aux Combottes. 94 points. Leroy spice superimposed on Gevrey earth and mineral tones. This is a spectacular bottle. The fruit from the 90 vintage is still deep and persistent. Secondary notes of leather, smoke and salted plum is present. A bit of black tea and menthol notes. Pairs shockingly well with smoked pork shoulder. Still quite young and still improving.
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Black truffle pasta. Parmesan, mushroom jus. Small but amazing. Perfect with red burg.
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1996 Maison Leroy Charmes-Chambertin. 94 points. The aromas were very tight at first, with some reductive notes, but this opened up and got quite fresh. Some asperagus stems and slightly herbal. After two hours I swear I briefly smelled hamburger. Overall though, the aromas were elegant and soft, with all I can describe as an impressive presence in the glass. Very exuberant fruit on the palate! Impressive, really amazing and lushously fresh. Grippy tannins begin after 10 seconds in the mouth and it couldn’t be held on the tongue for much longer. This really does have a WOW palate that’s very pretty and so herbal. Really impressive fruit on the finish as well, with incredible length. Even a minute later I’m getting more evolving red berry fruits that are different. So sexy on the finish. Acid, minerality, bright and very grippy and tart. I think this was drinking nearly as good, if quite a bit differently, from the Latricières. This is an overall prettier wine, if not quite as deep. After two hours this thing got so grippy and tight, losing the fruit and becoming all structure.
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1996 Domaine Leroy Clos Vougeot. 94 points. Red-ruby color. Highly aromatic nose of black cherry, herbs and licorice. Wonderful sweetness for young Clos Vougeot, and not at all hard. As expressive in the mouth as on the nose. Offers terrific snap and a firm structure; currently hiding considerable power under its fruit. Finishes with firm but ripe tannins. Much easier to taste than the ’95 was a year ago.
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1996 Domaine Jacques Prieur Musigny. BH 94. This is quite deeply colored for a ’96 and evidences no bricking after 13 years. Perhaps the best part of this wine is the nose, which is warm, inviting, seductive and gorgeously complex with abundant spice notes and really lovely elegance though there is also much to be said for the rich and phenolically ripe flavors that coat the palate with velvet on the broad and surprisingly round finish. I say surprisingly because there was none of the typical ’96 edginess or green acidity and while this will certainly continue to hold, I would be drinking this now and over the next ten years. An excellent wine in the context of a variable vintage.
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A5 Wagyu Tenderloin. Bone marrow, charred pickled onion, beef tendon croquette.

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From my cellar: 1989 Château d’Yquem. VM 97. Laid-back, extremely young aromas of honey, creme caramel, smoke and earth; essence of semillon. Rich, large-scaled and powerful; really expands in the mouth. Lovely harmonious acidity and bright notes of orange peel and minerals give this very youthful wine great clarity of flavor. Classy and impeccably balanced. The subtle, oak-spicy, nutty finish goes on and on. Conveys an almost saline impression of extract. This should approach peak drinkability within the next eight to ten years and last for decades.

agavin: perfect paring with…
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Seared Foie Gras. Kumquat, st Germain Gastrique. The forbidden fruit is twice as sweet! This was one of my favorite foie preps as of late. Really great textural interplay.

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Cheese selection with nut brittle.
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Bread and crackers for the cheese.
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Another new flavor, but continuing my Sicilian theme — Pistachio Almond Lemon Gelato — base made with a 50/50 blend of Pistachios from Bronte Sicily and Noto Almonds, plus Sicilian candied lemon! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #Pistachio #Almond #lemon #sicily

By special Liz’s birthday request — Gorgonzola Fig Walnut Gelato — Gorgonzola Dulce base with Fig Jam and Candied Walnuts! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #gorgonzola #fig #walnut #SavorySweet
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The wine lineup.
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Dressed to impress and below a rare MZ sighting!
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When Liz sets up a dinner, she really endeavors to get everything right.

Food was some of the best in town for wine tastings. Really light, fresh, and delectable.

Wines were just off the chart good at this dinner. Just blockbusters and nothing really flawed. For a moment, Kirk thought his 2008 Chevy was, but it blew off. Winners for me were the ’71 Dom ,the 2000 d’auvennary,  the 93 Riche, and the 89 Y’quem (sweet tooth!). But so many great wines.

Service was great. Having our own Somm ensured that — and we had unique stems for everything. Petrossian really took care of us too.

Plus, this being a friends only dinner, as opposed to a winemaker dinner with a broader attendance base, meant the company was extra extra fun.

For more LA dining reviews click here.

For more Foodie Club dinners, click here.

Related posts:

  1. Drappier at Petrossian
  2. Italian House Party
  3. Epic Ocean Party 2015
  4. House Party from Laos
  5. Birthday Party, Hedonist Style
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Caviar, Champagne, Foodie Club, Gelato, Liz Lee, Petrossian, Red Burgundy, Sage Society, White Burgundy

Art and Ruinart

May31

Food: Petrossian Beverly Hills

Location: Gallery on Robertson Blvd, West Hollywood, CA 90048.

Date: April 23, 2018

Cuisine: Caviar +

Rating: Great food

_

Liz Lee of Sage Society organizes some of the best wine maker dinners. Tonight’s showcases Ruinart Champagne.

While the food is from Petroissian down the street (yay caviar), the actually event location is actually at LeClaireur, a private gallery space.

We wind upstairs through the chic and elegant gallery to find this lovely spot.

And the impeccably set table.

A wider view.

It’s about 2 seconds before our first glass of Ruinart — poor us.

Photos so well in these surrounds.

And whoever uses these artsy glasses must have a very careful dishwasher — we didn’t dare.

Love the colors.

The evening even included some lovely modern violin.

Our menu for tonight.

Reception was covered by NV Ruinart Champagne Blanc de Blancs Brut (which I subsequently bought a bunch of). VM 92. Pale yellow. Complex, high-pitched aromas of orange zest, lemon pith, iodine, smoky minerals, anise and jasmine. Sappy and tactile on the palate, offering impressive volume to its ripe citrus and orchard fruit flavors accented by smoke and minerals. Finishes tangy and long, with lingering smokiness and an echo of anise.

Smoked salmon with crème fraiche on cucumber.

Caviar with crème fraiche on blinis — had about 10 of these.

Read to sit.

Even smells great.

The incomparable Liz Lee, owner of Sage Society gives a bit of an introduction. She really knows how to put together an event where all the details are perfect.

This lovely woman is Julia Fitzroy, Western Regional Director of Ruinart/Dom Perignon.

And here is Ruinart Chef de Cave, Frédéric Panaiotis. He filled us in on all sorts of interesting details about Ruinart winemaking. I find these dinners are a great opportunity to explore the diverse individual house styles in Champagne.

And organizing the wine service is my friend Jeridan, who is now the brand ambassador for Ruinart!

The crew at the table.

Can’t resist another flower photo.

2006 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 96+. One of the highlights among this year’s new tête de cuvée releases, 2006 the Brut Blanc de Blancs Dom Ruinart is a powerful, almost tannic Champagne built on structure and intensity. Then again, much of the Chardonnay here comes from the Montagne de Reims, where wines tend to naturally be quite broad. Even though it’s now ten years old, the 2006 is much less expressive than either the 2002 or 2004 at a similar stage. I expect it will be quite a few years before the 2006 is truly ready to drink. Over the years I have been fortunate to taste Dom Ruinart back to the 1970s, and while I don’t think the 2006 will need decades to be at its best, it certainly does look like a long distance runner. There is plenty of citrus and floral driven intensity, although the bouquet is less toasty and open than it often is. In short, the 2006 Dom Ruinart is a wine for those who can be patient. It will be a fine investment for those looking for a wine to cellar to commemorate special occasions.

Petrossian Caviar Tasting Flight!

I wish I had written down the 6 varieties of caviar. The strongest, briniest was my favorite — but I like full flavor.

All were great though, and of course a perfect pairing with the champagne.

2004 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 94. Vivid yellow. Pungent, heady aromas of ripe pear, orange pith, brioche and toasty lees, with a stony nuance adding lift and urgency. Smooth and expansive on the palate, offering intense citrus and orchard fruit flavors that pick up minerality and smokiness with air. Finishes sappy, penetrating and very long, with slow-building sweetness and a note of buttered toast.

Blue Crab, avocado, grapefruit, tarragon. Wow, what a dish. Look at that giant pile of the best Petrossian caviar.

And a bunch of blue crab below. This was killer!

2004 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A wine of exquisite beauty, the 2004 Dom Ruinart Brut Rosé has the pedigree to drink well for several decades. The 2004 is an especially vinous, textured Rosé. The berry, floral, spice and mineral-drenched flavors are finely sketched in this dramatic, strikingly beautiful Rosé from Ruinart.

Raviolo. Morels, English Pea Puree, Parmesan. The only bad thing about this dish was that there was only one raviolo! Otherwise, it was pretty much perfect.

NV Ruinart Champagne Brut Rosé. VM 92. Light orange. Sharply focused red berry and tangerine scents are complicated by suggestions of allspice and cinnamon, with a hint of smokiness in the background. Sappy and minerally on the palate, offering fresh strawberry and blood orange flavors lifted by juicy acidity. Packs a serious punch but carries no excess weight and finishes stony and very long, with echoing red berry character.

Scallops, lobster sauce, roasted fennel. Another amazing dish.

1998 Ruinart Champagne Dom Ruinart Brut Rosé. VM 94. (85% chardonnay from grand crus in the Cotes des Blancs and Montagne de Reims and 15% grand cru pinot noir from Sillery and Verzenay that was made as still wine and blended into the final cuvee ; Lot AGBEA0): Orange-pink. Pungent aromas of dried red berries, orange zest and buttered toast, with a suave floral overtone. The palate offers smoky, expansive strawberry and candied citrus fruit flavors, plus suggestions of rose pastille, brioche and iodine. Finishes smoky, spicy and very long, with excellent clarity and an echo of juicy red berries.

So good I actually bought a magnum!

1988 Ruinart Champagne Dom Ruinart Brut Rosé. VM 91. The 1988 Dom Ruinart Rosé is totally surprising,. Sweet tobacco, worn-in leather, earthiness, bramble and dried cherries meld together in the glass. The aromas and flavors are fully developed, yet the wine retains incredible density and pure power. Readers who enjoy fully mature Champagnes will adore the 1988 Dom Ruinart Rosé. The 1988 needs to be drunk sooner rather than later, as there is no upside from keeping bottles further. This is a rare vintage in which acidity was higher than alcohol!

Salmon, roasted rainbow carrots, carrot orange beurre blanc. A lovely butter poached salmon.

Speaking of salmon, look at the color of these champagnes.

Tete de Moine. Special “head of the monk” cheese. I’d never had this particular one of France’s 500+ cheeses. I liked it a lot and the texture was very interesting.


I even got a second chunk by having Frédéric show me “how” the flower-like shape is made.

Running out of steam and a lot of Champagne later.

The full lineup.

Another stellar dinner from Liz and Sage Society! Very educational with Frédéric Panaiotis there and the way in which Liz has arranged the wines. The gallery setting tonight was extra lovely and really took the whole event to the next level.

And Liz does an absolutely amazing job with the food pairings. Petrossian’s food was amazing tonigt. Particularly the crab dish which was incredible. I’ll have to go back with a smaller group to Petrossian proper.

For more LA dining reviews click here.

Related posts:

  1. Drappier at Petrossian
  2. Taittinger in Bel Air
  3. Krug at Il Grano
  4. Newest Oldest Sushi
  5. Salt’s Cure
By: agavin
Comments (1)
Posted in: Food
Tagged as: Beverly Hills, Caviar, Champagne, crab, Liz Lee, Petrossian, Ruinart, Sage Society

Drappier at Petrossian

Jul07

Restaurant: Petrossian Beverly Hills

Location: 321 Robertson Blvd, West Hollywood, CA 90048. (310) 271-6300

Date: June 3, 2017

Cuisine: Caviar +

Rating: Perfect food for Champagne!

_

Liz Lee of Sage Society organizes some of the best wine maker dinners. Tonight’s showcases Drappier Champagne, a house in Southern Champagne near Chablis that splits the line between House and Grower.

And what goes better with Champagne than caviar? Not much. So she hosted it with a special meal in the private room at Petrossian Beverly Hills.

Before we step into our room I’ll show the front area which splits caviar bar and restaurant.
All sorts of high end delectables like macarons.

Chocolates.

Tons of caviar of course.

Fancy salts, etc.

And Louis XIII.

The private room is lovely.

NV Drappier Champagne Carte d’Or Brut. VM 89. Light yellow-gold. Pungent aromas of orange pith, dried apple and toasty lees, with a hint of chamomile in the background. Fleshy and broad on entry, then tighter in the middle, offering bitter pear skin and quinine flavors and a touch of blood orange. Finishes with good grip and cut, leaving a subtle smoky note behind.

While we sip champagne some foie gras gougers.

And buckwheat blini with with creme fraiche and caviar.

The first round of “official” Champy (more details later).

Tonight’s special menu, so long it ran to both sides of the paper!

And a special kosher-style variant for my wife!

Here is Liz introducing our guest:

On the left: Charline Drappier of Drappier Champagne! Charline is 8th generation (I think) owning and operating Drappier.

This flight is all zero dosage offerings:

NV Drappier Champagne Brut Nature Dosage Zero. VM 91. Light yellow. Vibrant quince, orange zest and green apple aromas are complemented by smoky minerals and honeysuckle. Stony, sharply focused citrus and orchard fruit flavors show very good energy, turning juicier and deeper with air and picking up a melony quality and a hint of anise. Finishes on intense notes of dusty minerals and ginger, with very good clarity and persistence.

NV Drappier Champagne Brut Nature Zero Dosage Sans Ajout de Soufre. VM 89. The NV Brut Nature Pinot Noir Zero Dosage André et Michel Sans Ajout de Souffre is the same wine as the Brut Nature Pinot Noir Zero Dosage (although from different base vintages) vinified and aged with no sulfur. This is a relatively soft, caressing zero dosage Champagne with a relatively round, open core of candied, perfumed fruit. Tasting the two NV Brut Natures together it is hard to say with precision how much of the wines’ characters are due to the sulfur treatments versus the underlying vintages themselves. Sweet, earthy tones add a touch of complexity to a very Aube-like expression of Pinot.

NV Drappier Champagne Rose Brut Nature. VM 90. Pale orange. Mineral-accented red berries and citrus fruits on the nose, complemented by hints of candied rose and white pepper. Stony and precise, offering lively strawberry and orange zest flavors that expand slowly with air. Closes spicy, stony and tight, with very good clarity and floral persistence.

Chilled Shellfish.

Oyster with Ponzu.
 Blue Crab with Green Apple & Avocado.

Maine Lobster with Creme Fraiche. Perfect with the rose! Really nice and meaty lobster.

Quinoa Salad, smoked almonds.

This flight is all blended Champagne with different grapes and styles:

NV Drappier Champagne Carte d’Or Brut. VM 89. Light yellow-gold. Pungent aromas of orange pith, dried apple and toasty lees, with a hint of chamomile in the background. Fleshy and broad on entry, then tighter in the middle, offering bitter pear skin and quinine flavors and a touch of blood orange. Finishes with good grip and cut, leaving a subtle smoky note behind.

NV Drappier Champagne Charles de Gaulle Brut. VM 91. Light yellow-gold. Potent, mineral-tinged Meyer lemon, pear and buttered toast aromas show very good clarity and a hint of anise. Sappy and focused on the palate, offering bitter pear skin and blood orange flavors that deepen and expand with air. Rich yet lithe Champagne with strong finishing cut, lift and stony persistence.

NV Drappier Champagne Blanc de Blancs “Signature”. VM 91. Pale gold. Candied lemon, lime pith and white flowers on the fragrant nose, with deeper orange and buttered toast qualities emerging with air. Juicy flavors of pear and Meyer lemon show impressive depth and cut, with a gingery nuance adding energy. Bright, focused and mineral-driven on the clinging finish, which leaves behind notes of honeysuckle and brioche.

NV Drappier Champagne Quattuor IV – Blanc de Quatre Blancs. VM 91. The NV Brut Blanc de Quatre Blancs Quattuor is laced with hazlenuts, almonds, orange peel and dried pears. There is an attractive, oxidative quality that mkes the the NV Quatre Blancs quite appealing. A gracious, crystalline finish adds considerable finesse and weightlessness in this expressive, layered Champagn., The wine keeps getting better and better with time in the glass, so some advance aeration is probably a good idea.

Cool knife.

Toasted Brioche.

Smoked Fish Plate. Tsar Cut Natural Salmon, Smoked Sturgeon, Cold Smoked Trout, Creme Fraiche.

Smoked Fish Plate, Tsar Cut Natural Salmon, Smoked Black Cod, Cold Smoked Trout, Creme Fraiche.

2006 Drappier Champagne Grande Sendrée. VM 92. Vivid yellow. Potent citrus pith, poached pear and floral scents are underscored by a smoky mineral quality and pick up a buttery nuance with air. Fleshy and dry on the palate, offering ripe orchard and citrus fruit flavors and a deeper suggestion of buttered toast. Shows very good energy and thrust on an extremely long finish of building florality and spiciness.

2008 Drappier Champagne Grande Sendrée. 91 points. Big bodied, lots of newly baked bread, yellow apples, slightly nutty, softish – yet decent acidity.

Caviar Egg Royale. Soft Scrambled Egg, Caviar, Chive. A purer version than the richer Melisse take (with creme fraiche). This tastes like omelet with caviar — lots of caviar.

Celery Root Soup, candied chestnuts, croutons, chives. Really nice veggie soup, very creamy.

NV Drappier Champagne Brut Rosé. VM 89. Dark orange-pink. Exotically perfumed scents of raspberry, pungent herbs, candied rose and smoky minerals. Fleshy and supple in texture, showing a floral accent to its red berry compote and tangerine flavors. Lush and broad but lively too, finishing with a hint of spiciness and good floral persistence.

2008 Drappier Champagne Grande Sendrée Rosé. JG 94. The 2008 Drappier “Grande Sendrée” Brut Rosé is composed of a blend of ninety percent pinot noir and ten percent chardonnay. The wine is produced using only first pressing juice, with the saignée method utilized with a three day maceration for the pinot noir, before the chardonnay is added. The 2008 was finished with a dosage of six grams per liter and was aged six years sur latte. The bouquet is outstanding, offering up a superb synthesis of delicacy and complexity in its constellation of wild strawberries, white cherries, wheat toast, dried rose petals, a lovely base of chalky soil and gentle smokiness in the upper register. On the palate the wine is deep, full-bodied, crisp and complex, with a fine core, elegant mousse, brisk acids and excellent focus and grip on the very, very long and youthfully zesty finish. Very refined juice that will only improve with further bottle age.

1996 Drappier Champagne Grande Sendrée Rosé. 92 points. Very full, rich, and vibrant… many years left on this great grower champagne and a historic year.

Beef Tartare. Prime Flat Iron Steak, Capers, shallots, chives, crostini. Very nice tartar.

Beet Tartare, red beets, crostini.

2002 Drappier Champagne Carte d’Or Brut.

1995 Drappier Champagne Carte d’Or Brut. VM 93. The 1995 Brut Carte d’Or, tasted from magnum, is gorgeous today. Light honey, smoke, dried pears, spices and toasted almonds are some of the many nuances found in this rich, textured wine. This magnum was disgorged in December 2008, which has allowed the wine to develop gorgeous tertiary complexity. The 1995 is in a gorgeous place. It can be enjoyed today, or cellared for another decade-plus, especially of readers want to experience more tertiary nuance. This big, broad-shouldered Champagne captures the essence of the Drappier style to the fullest.
 Grilled Octopus. Beurre Blanc, Leek Fondue. Super tender. Truffles Risotto. Very mild and spring-like.

1990 Drappier Champagne Grande Sendrée. VM 93. The 1990 Brut Grande Sendrée shows the warmth of the vintage in its dried apricots, flowers and honey, with pretty suggestions of mint on the finish that add an element of freshness. Soft and enveloping throughout, the 1990 Grande Sendrée impresses for its overall balance, restraint and enveloping sense of harmony.

1989 Drappier Champagne Carte d’Or Brut. 91 points.

Seared Foie Gras & Yellowfin Tuna. Ginger Ponzu, Cilantro, Sesame, Nori. Really nice combo of bright acidic fish (because of the ponzu) and the foie.

Yellowfin tuna, ginger ponzu, cilantro, sesame, nori.

1979 Drappier Champagne Carte d’Or Brut. VM 87. Pale copper color. Mature, enticing aromas of meal, toffee, brioche and melted butter. Creamy, toasty and soft on the palate; completely resolved and best suited for near-term drinking. Lacks real grip and verve but offers lovely ripeness and good depth of flavor. A bottle of 1969 Carte d’Or Brut was well past its best days.

agavin: under rated, really very very good

1976 Drappier Champagne Carte d’Or Brut. 92 points. Rather youthful, minty, ripe, honeyed nose – honey on a piece of rye bread. Very friendly and likeable.

1959 Drappier Champagne Carte d’Or Brut. 95 points. Super youthful. Very lively beautiful old moose. Long Carmelly finish.

Cheese from the Beverly Hills Cheese Shop. St Angel triple creme, cow’s milk. Le Secrete de Compostelle, raw sheep’s milk from Basque. Comte, 36-month aged raw cow’s milk from France.

The lineup.

And the water lineup.

Another stellar dinner from Liz and Sage Society! Very educational with Charline Drappier there and the way in which Liz has arranged the wines. Different flights explored different aspects of the Drappier style: like zero dosage, the broader blended style, or the more focused vintage styles. We wandered across the decades as well and the older vintage wines showed particularly well.

Plus Liz does an absolutely amazing job with the food pairings. There was plenty of food, and lots of different items, not the anemic 3-4 courses some people do with giant flights. Petrossian’s food was very good too. I’ll have to go back with a smaller group but it certainly won’t be this epic if I do!

For more LA dining reviews click here.

Related posts:

  1. Newest Oldest Sushi
  2. Krug at Il Grano
  3. Salt’s Cure
  4. Elite Champagne Brunch
By: agavin
Comments (2)
Posted in: Food
Tagged as: Beverly Hills, Caviar, Champagne, Charline Drappier, Drappier, Liz Lee, Petrossian, Sage Society, Wine
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