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Sauvages AOC

Apr27

Restaurant: A. O. C.

Location: 8700 W 3rd St, Los Angeles, CA 90048. (310) 859-9859

Date: March 13, 2020

Cuisine: New American Wine Bar

Rating: Great lunch

Sauvages lunch is always a great time and I hopped on the opportunity to return to A.O.C. (it’s been years) with the group. One of our regulars, Albert, is an investor, and set up this awesome event. Plus it had a Bordeaux theme which always makes for a great Friday.

The interior is clubby. It used to be (at the old location) far more “Spanish”.

After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Who’s Who of Food & Beverage in America 2017, Outstanding Chef 2016, Best Chefs in America – California 2006, Best Cookbook – Cooking from a Professional Point of View 2006) and James Beard Foundation’s Outstanding Restaurateur of the Year 2018 Caroline Styne embarked on A.O.C., the area’s pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates.

From my cellar: 2007 Taittinger Champagne Comtes de Champagne Rosé Brut. VM 97. The 2007 Comtes de Champagne Rosé is a total knock-out. Racy and exuberant in the glass, the 2007 wraps around the palate with stunning textural depth and resonance. The 15% still Pinot adds structure and persistence to a creamy, inviting Rosé Champagne that will leave readers weak at the knees. Hints of rose petal, dried cherry, cinnamon and dried flowers meld into the sublime finish. This is about as good as it gets. Wow!

We sat on the covered patio. It was quiet because of corona virus :-(.

Here is are huge table and the gang.

Our custom menu for today.

2012 Domaine Billaud-Simon Chablis 1er Cru Montée de Tonnerre. BH 93. A more elegant and equally restrained nose is composed of floral and mineral reduction scents where top notes of white fruit and sea breeze hints are evident. The pure and sleekly muscular flavors possess a silky texture that continues onto the mineral-driven, intense, mouth coating and beautifully balanced finish. This is seriously impressive. (Drink starting 2020)

2008 Moreau-Naudet & Fils Chablis Grand Cru Valmur. BH 94. A discreet touch of wood does not interfere with the transparency of the notably ripe mix of citrus, stone and iodine aromas that are followed by wonderfully rich, dense, powerful and gorgeously well-detailed flavors that ooze a fine minerality and there is plenty of Chablis character to be found on the racy and tension-filled finish that seems to go on and on. This is brilliant effort that will require up to a decade to reach its full maturity but should be approachable, and enjoyable, after 5 to 6 years of cellar time. (Drink starting 2015)

2017 Kirkland Signature Chablis 1er Cru. 91 points. Medium body, good acid, good fruit, drank easily, drank with shrimp with Chinese veggies, will drink again, good value.

Hamachi, leek vinaigrette, dijon, fingerlings & camino vinegar. Really nice dish. The vegetables had tons of flavor and these was a great textural interplay between the soft fish and their crunch.

1982 Ducru-Beaucaillou. RP 96. At a charity dinner in Charleston, SC, the 1982 Ducru Beaucaillou from my cellar was the only corked bottle out of twenty-two. A subsequent tasting revealed one of the all-time great Ducrus, probably matched or eclipsed by several recent vintages (i.e., 2003, 2005, 2006, and 2008). The 1982 is still 5-8 years away from full maturity, but it exhibits a dense ruby/plum/garnet color to the rim as well as a sweet perfume of forest floor, spice box, cedar, and copious quantities of black fruits. Medium to full-bodied and beautifully pure with sweet tannins, this wine has aged more slowly than I initially expected. It is the finest Ducru Beaucaillou produced after the 1961 and before the 2003. With respect to the 1990, I do not own any of this wine, but it was the last of a series of vintages between 1986 and 1990 that were affected by the TCA-like contamination in the estate’s chai, which was completely destroyed and then rebuilt, eliminating the source of these smells. Not every bottle is affected by this, but I do not have any source for this vintage. Release price: ($140.00/case)

1982 Cos d’Estournel. RP 95-96. This 1982 is still displaying a beautiful deep ruby/purple hue as well as a stunning set of aromatics consisting of blue and black fruits, loamy earth, flowers, licorice, and spice box. The wine is medium to full-bodied with sweet tannins, a medium to full-bodied mouthfeel, and a silky finish. It appears to have hit full maturity, but it can easily be held in a cold cellar for another 10+ years. Release price: ($115.00/case)

agavin: haha, look at that release price! $10 a bottle!

Liberty duck confit, savoy cabbage, honey & armagnac prunes. Another great dish. As good as the duck was (and it was great) the cabbage was almost better! It must have had some kind of fat (duck fat?) on it.

1986 Gruaud Larose. RP 96. Still tasting as if it were only 7-8 years of age, the dense, garnet/purple-colored 1986 Gruaud-Larose is evolving at a glacier pace. The wine still has mammoth structure, tremendous reserves of fruit and concentration, and a finish that lasts close to a minute. The wine is massive, very impressively constituted, with still some mouth-searing tannin to shed. Decanting of one to two hours in advance seems to soften it a bit, but this is a wine that seems to be almost immortal in terms of its longevity. It is a great Medoc classic, and certainly one of the most magnificent Gruaud-Larose ever made. Anticipated maturity: 2006-2035. Last tasted, 10/02.

1986 Pichon Longueville Comtesse de Lalande. RP 95. Now at 30 years of age, there is a gulf between the two Pichons in this vintage that no longer exists. The 1986 Pichon-Longueville Comtesse de Lalande has long been one of the best wines from the estate alongside the 1982 (even if the first bottle was a little oxidized). The second bottle was representative. It has a classic pencil-lead, cedar-infused nose that rockets from the glass, a subtle floral note developing with time. The palate is medium-bodied with supple red berry fruit, a pinch of white pepper and cedar, structured compared to coeval vintages and perhaps further along its drinking plateau than previous examples. Certainly à point, I would be reaching for bottles of this now if you cannot locate those 1982s, or alternatively seek out the superlative 1996. This still remains a fine, rather regal Pichon-Lalande. Tasted July 2016.

1986 Lafite Rothschild. RP 98. Tasted at the château, the 1986 Lafite-Rothschild continues to offer an exquisite bouquet at 30 years of age. This is beautifully defined, still full of energy, with copious blackberry, clove, leather and graphite aromas that seem to gain momentum in the glass. The palate is extremely well balanced with a crystalline quality, filigree tannin, perfectly pitched acidity, a quintessential Lafite-Rothschild with a sense of energy and focus undiminished by time. This finish displays immense purity and refinement, one of the most mineral-driven Lafites that I have encountered, whilst the aftertaste seems to linger for over one minute. It must rank as one of the finest wines from the estate. Tasted July 2016.

lamb skewers, kale, radicchio, chickpeas, charmoula, golden raisins & almonds. Also great, and I don’t even love kale.

1995 Mouton Rothschild. RP 95. Bottled in June, 1997, this profound Mouton is more accessible than the more muscular 1996. A blend of 72% Cabernet Sauvignon, 9% Cabernet Franc, and 19% Merlot, it reveals an opaque purple color, and reluctant aromas of cassis, truffles, coffee, licorice, and spice. In the mouth, the wine is “great stuff,” with superb density, a full-bodied personality, rich mid-palate, and a layered, profound finish that lasts for 40+ seconds. There is outstanding purity and high tannin, but my instincts suggest this wine is lower in acidity and slightly fleshier than the brawnier, bigger 1996. Both are great efforts from Mouton-Rothschild. Anticipated maturity: 2004-2030.

1996 Montrose. RP 96. Tasted at the vertical in London, I have instead used the tasting note from a bottle opened at the property when I visited just a couple of weeks later. The 1996 Montrose is a blend of 76% Cabernet Sauvignon, 20% Merlot, 3% Cabernet Franc and 1% Petit Verdot picked between 23 September and 6 October. It was served alongside the 1986 Montrose, however, this is a far better wine and reconfirms Robert Parker’s remarks at his own vertical at the property in 2014. For me, it is that loamy character that defines the nose—freshly tilled, damp soil that tinctures the black fruit —that takes you straight to this particular château. This is classic through and through and very well defined. The palate is wonderful with very fine delineation, pitch-perfect acidity, touches of graphite infusing the red and black fruit that dovetails into a very pretty, floral finish. This is clearly one of the great wines of the 1996 vintage and I would be stocking up as much as I could, because it will give 30-40 years of pleasure. Tasted July 2016.

From my cellar: 2000 Pichon-Longueville Baron. RP 97. The 2000 Château Pichon Baron is just getting better and better and better. Perhaps the magnum format played its part, but nevertheless…just…wow. This is a millennial Left Bank with the keys to the top drawer. It has an incredibly precise, mineral-driven bouquet with intense black fruit infused with cedar and graphite scents. It just reeks of Pauillac in an almost uncompromising, yet compelling manner. The palate is structured, stylish and effortless, extraordinarily pure and unerringly youthful. This is a Pichon Baron saying, “You ain’t seen nothing yet.” You could broach this now if you wanted, but the clever people will wisely bunker this for another decade and gloat from 2025 onward. Tasted January 2016.

Braised beef cheek, scallion soubise, salsa verde & feta. Again the veggies were standout. But not your boring braised beef — really full of flavor.

2001 Léoville Barton. RP 92. Consistent from bottle (I tasted it three times), this is an outstanding offering, although not quite at the prodigious level of the 2000. Civilized and approachable for a young Leoville-Barton, it exhibits a saturated plum/purple color along with classic Bordelais aromas of damp earth, creme de cassis, smoke, vanillin, and tobacco. Medium to full-bodied and rich, with high but well-integrated tannin, and a long, 40+ second finish, it should turn out to be a brilliant effort, and one of the stars of the Medoc. However, patience is essential. Anticipated maturity: 2008-2020.

agavin: ok, this one cheated on the rules a bit.

2003 Cos d’Estournel. RP 93-98. Two terrific efforts from this vintage, the 2003 Cos d’Estournel (70% Cabernet Sauvignon, 27% Merlot and the rest Petit Verdot and Cabernet Franc) remains one of the superstars of the vintage. It offers an opaque ruby/purple hue as well as notes of incense, camphor, licorice, creme de cassis and graphite. Full-bodied, opulent, incredibly fresh and well-delineated, it can be consumed now and over the next decade. Kudos to the team at Cos d’Estournel.
2005 Cos d’Estournel. RP 98. The 2005 Cos d’Estournel is blended of 78% Cabernet Sauvignon, 19% Merlot and 3% Cabernet Franc. Deep garnet colored, it is still a little closed and youthfully shy. With coaxing, the nose is just beginning to offer glimpses at vivacious kirsch, red roses, violets, licorice and mocha scents over a crème de cassis, blackberry pie and chocolate-covered cherry core with wafts of chargrill, mossy bark and truffles. Full-bodied, concentrated and wonderfully complex in the mouth, the palate is just beginning to reveal the true potential of this wine, with tightly wound layers of perfumed black fruits and earthy notions bound by a rock-solid frame of firm, grainy tannins and finishing with epic persistence. This still needs 5-6 years, but I love how this beauty is shaping up!!

Bread for the cheese. They said grilled ciabatta — but this just looks sliced.

3 cheese. Walnuts, dried black mission figs and grilled ciabatta.

This might be the most complex gelato I’ve made — Schwarzwälder Kirschtorte Gelato — base is Valrhona white chocolate, vanilla, with a dash of Kirsch. Then it’s layered with house-made chocolate cake soaked in Kirsch/Cherry syrup, Kirsch soaked Fabbri Amareno Cherries, house-made 70% Valrhona Chocolate Ganache, and topped with Valrhona shavings — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #WhiteChocolate #chocolate #ChocolateCake #cherry #BlackForestCake

Caramel Toffee Mandorla Dolce Gelato — base made with Sicilian Noto Romano Almond and house-made caramel instead of sugar, then layered with toffee/almond chunks — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #almond #sicily #RomanoAlmond #toffee #caramel

The wine lineup.

My wine notes (not very much to them).

Overall, this was another fantastic lunch. Sauvages lunch are always great, particularly when at interesting places (A.O.C. qualifies) and with good wine themes. Bordeaux was perfect. No crappy new worlds :-). Every wine was nice. Obviously some were better than others but we had no flawed bottles and people really brought great stuff. Service was first rate and the food was terrific. Really surprisingly great. Different than I remember it from 15 or so years ago at the old location, but great.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: AOC, Beverly Hills, Bordeaux, BYOG, Gelato, lunch, Sauvages, Wine

Chinois Champy

Feb28

Restaurant: Chinois On Main [1, 2, 3]

Location: 2709 Main St, Santa Monica, CA 90405. (310) 392-9025

Date: January 10, 2020

Cuisine: Asian Fusion

Rating: Still good decades later

When I first moved to LA 25 years ago, Chinois was already a vibrant pillar of LA’s hot high end dining scene. It represented the kind of cool “fusion” of east/west cuisines that was so novel at the time, and almost never seen (by me) back on the East Coast.

The outside remains tres (80s) LA.

The interior has been kept up, and still has that funky late 80s hip modern style. And while this is a long way from the starker more “rustic/urban” decor that is popular now, I still think it looks good.

For today’s Sauvages lunch — which is the annual Tête de cuvée Champagne lunch — we set up “next door” in the private room. I’d no idea this was even here, but it’s huge.

Closer in with the gang.

Our special menu.

The wine order.

Flight 0:

2014 La Chablisienne Chablis 1er Cru Mont de Milieu. BH 93. This is notably ripe though the nose stops just short of expressing exotic fruit aromas and I particularly like the plethora of Chablis characters present on the pear and citrus scents. There is excellent richness, volume and density to the full-bodied flavors that possess plenty of minerality on the powerful lemon-inflected finale that is both persistent and quite dry. Very fine quality here. (Drink starting 2021)

Slightly spicy/sweet toro cones. This has been a puck staple for decades and it’s still fabulous.

With this begins what is one of the most extensive passed appetizer “flights” I’ve ever seen. Eight types and plenty of each!

Same with the Jewish Pizza, which is creme fraiche and lox. Delicious! This variant had a potato latke crust — I prefer the regular pizza crust.

Spring rolls with sweet and sour sauce.

2008 Domaine William Fèvre Chablis Grand Cru Valmur. BH 95. The reflections are the classic light gold-green hues of a fine Chablis. The barest touch of oak highlights the green fruit, menthol, saline and iodine aromas that precede the extremely stony, concentrated and driving flavors that are also blessed with ample amounts of dry extract that provides a much needed balancing element to the ripe acid backbone on the chalky and sappy finish. When Valmur is really good, it rivals Les Clos for the best grand cru in Chablis and this 2008 is really good. (Drink starting 2015)

Wagyu with asparagus. An amped up version of the cocktail classic.

Sweet and sour scallops. Very nice.

Lamp chops with mint sauce — full sized.

Vegetable spring rolls.

Veggie pizza. Just okay.

Flight 1:

2007 Gosset Champagne Celebris Rosé Extra Brut. 95 points. Really big, tight wine – so much so that this is difficult to assess. There’s really not much to say about this right now. 60% Chardonnay, 40% Pinot Noir.

2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)

2008 Champagne Suenen Champagne Grand Cru Blanc de Blancs Millésimé. 91 points. Steely. acid backbone, and with a bit of a chalky soil in the finish. Better the second day as the fruit showed more.

2008 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. CW 90-92. Big, rich and ripe fruit meets taut acidity and an energetic bead. Great mouth coating fruit. In a good spot right now.

Sweet onion parmesan soup, crab cake and yuzu lemon.

With the soup. I was very skeptical reading the description for this dish, but it was lovely. Really delicious.

Flight 2:

2004 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. I am thrilled with the way the 2004 Comtes de Champagne continues to evolve in bottle. A few years ago, the 2004 was quite focused and linear, in the style of the vintage, but more recently, the wine has begun to fill out beautifully. The 2004 remains bright, with a full range of citrus, white flower and mineral nuances that dance on the palate. A brisk, saline-infused finish rounds things out beautifully in a Comtes that impresses for its crystalline purity. I expect the 2004 will always remain a bit cool next to the more opulent 2002, but it is still drop-dead gorgeous. (Drink between 2014-2034)

2006 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 97.5. The 2006 Comtes de Champagne is striking, especially in the way it brings together elements of ripeness and freshness in a hypothetical blend of the 2002 and 2004. Smooth and creamy on the palate, the 2006 is all about texture. There is a real feeling of density and weight in the 2006, qualities I expect to see grow with time in the bottle. All the elements fall into place effortlessly. The 2006 has been nothing short of magnificent both times I have tasted it. Comtes de Champagne remains the single best value (in relative terms) in tête de cuvée Champagne. I suggest buying a case and following it over the next 20-30 years, which is exactly what I intend to do. There is little doubt the 2006 Comtes de Champagne is a magical Champagne in the making. (Drink between 2016-2046)

2007 Ferrari Giulio Ferrari Riserva del Fondatore. VM 93. Golden-tinged straw yellow. Enticing aromas and flavors of yellow apple, peach, puff pastry and herbs. Rich and with ripe, bright, lively lift extending the flavors nicely on the long creamy finish. (Drink between 2018-2025)

2006 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. JG 94+. The final blending of the 2006 La Grande Dame was completed prior to Dominique Demarville joining the team at Veuve Clicquot, so we will have to wait for the release of the 2008 version to see his impact on this bottling. The 2006 Grande Dame is a blend of fifty-three percent pinot noir and forty-seven percent chardonnay and was finished with a dosage of eight grams per liter. The wine is excellent, wafting from the glass in a complex blend of apple, pear, wheat toast, fine minerality, a touch of smokiness and a nice note of caraway seed in the upper register. On the palate the wine is pure, full-bodied, deep and complex, with elegant mousse, fine focus and grip and a very long, vibrant and zesty finish. This is drinking beautifully, but has the balance to age long and gracefully as well. High class juice. (Drink between 2016-2040)

Tempura Ahi tuna sashimi with fresh uni sauce.

Flight 3:

2004 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. VM 93. Vivid gold. Heady aromas of orange, white peach and smoky minerals, with a note of buttered toast adding depth. Densely packed citrus and pit fruit flavors show chewy texture and a bright mineral quality that adds vivacity. Rich but lively and precise, finishing very long, with notes of candied fig and toasty lees.

2004 Krug Champagne Vintage Brut. VM 97+. Krug’s 2004 Vintage is absolutely mesmerizing. Layers of bright, chiseled fruit open up effortlessly as the wine fleshes out with time in the glass. Persistent and beautifully focused, with a translucent sense of energy, the 2004 captures all the best qualities of the year. Moreover, the 2004 is clearly superior to the consistently underwhelming 2002 and the best Krug Vintage since 1996. Readers who can find it should not hesitate, as it is a magical bottle. (Drink between 2017-2044)

1997 Louis Roederer Champagne Cristal Brut. JG 92. The 1997 vintage in Champagne was characterized by damp and cool conditions through August, but September was scorching. The resulting grapes were very high in malic acidity according to Jean-Baptiste Lécaillon, but there was no malo in the Cristal base wines this year. The 1997 Cristal is a very pretty wine for current drinking, offering up a reasonably mature, transparent and classy nose of apple, lemon zest, a touch of smokiness, chalky soil tones, fresh almonds and a whisper of honeycomb. On the palate the wine is deep, fullish and à point, with good, but not great depth, refined mousse and very good length and grip on the complex finish. One gets used to the rock solid cores of most vintages of Cristal, and while this is far from fluide, there is still a touch less depth here than in most recent vintages of this fine cuvée. (Drink between 2012-2022)

2002 Dom Pérignon Champagne Luminous. 95 points. Absolutely fabulous right now, very dry for a Dom (e.g compared to 2006 we also had that evening), great balance. Drink or hold.

Potato wrapped seabass, wild mushrooms, red wine sauce. Interesting. A bit breaded.

Flight 4:

From my cellar: 1993 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 94. Among the wines of the 1990s, I especially liked the 1993 Dom Ruinart, which was beautiful, especially considering this was an original disgorgement. Layers of honeyed fruit, licorice and mint were woven together in a captivating fabric. We also caught this wine at near peak, as it was firing on all cylinders. What a beautiful wine.

1996 Moët & Chandon Champagne Cuvée Dom Pérignon. VM 95. One of the more accessible wines of the year today, the 1996 Dom Pérignon impresses for its exceptional balance and class. Lemon peel, white flowers and mint are laced together in the glass. The 1996 is in a terrific place today where it can be enjoyed or cellared for a number of years. (Drink between 2014-2030)

1996 Henriot Champagne Cuvée des Enchanteleurs Brut. VM 94. Vivid yellow-gold. Kaleidoscopic aromas of citrus fruits, poached pear, mango, lees and licorice, with slow-building florality. Supple, palate-coating orchard and exotic fruit flavors are complicated by notes of herbs and buttered toast, with a smoky quality in the background. Seems younger than it did last year, showing excellent finishing clarity and persistent smoke and spice character. This really won’t let go of the palate, which is fine by me. I’d still hold this. (Henriot Inc., New York, NY)

1990 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 95. This is a wine that I know extremely well from 750 ml and it’s one that is beginning to tire though I hasten to point out that it’s still enjoyable and just beginning to show signs of fatigue. However there are no such concerns with the same wine from magnum that remains magnificently fresh and while it’s clear that the aromas are mature, that’s not at all the same thing as describing the yeasty and baked apple suffused nose as tiring. There is equally good depth and vibrancy to the beautifully delineated flavors that are supported by a fine and firm mousse that allows the texture of a well-aged Dom to be easily appreciated. For my taste this has arrived at its peak though note well that it should easily be capable of effortlessly holding for years to come. (Drink starting 2015)

Filet Mignon, garlic steak.

Dessert:

Grapefruit Aperol Tarragon Sorbetto — Cold pressed Fresh Grapefruit juice from my garden, Aperol and fresh Tarragon! — made by me for @sweetmilkgelato — Unique and bracing — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #grapefruit #aperol #tarragon

Passion fruit cheese cake with caramel sauce and vanilla ice cream. Nice cake actually.

Haven’t made this in almost 3 years — Rocky Road Gelato — Valrhona Chocolate base with marshmallows and pecans and house-made caramel and toasted kosher Marshmallow topping! — made by me for @sweetmilkgelato — oh my! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #RockyRoad #marshmallow #caramel #marshmallow #pecan

The wine lineup.

My notes.

Overall, Chinois still has a sharp kitchen and great service. This was an atypical meal for Chinois in that everything was custom, nothing off the menu. It was less “fusion” or less “Chinese” than the menu food with more subdued flavors (to pair with the Champagne). But I think the food was a bit better last year. Small variants this time around. The appetizers and soup were awesome this year, but flavors were too straight up on the other dishes. Execution was solid though.

The Champagnes were amazing. Not a bad bottle in the group and both the older and younger ones were delicious in their own rights.

I think the decor has aged great and is actually more unique now.

For more LA dining reviews click here.

To see all the Sauvages posts, click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Champagne, Chinois, Gelato, Sauvages

Capital Sauvages

Jan10

Restaurant: Capital Seafood Beverly Hills [1, 2, 3]

Location: 50 N La Cienega Blvd #130, Beverly Hills, CA 90211. (310) 855-1234

Date: November 22, 2019

Cuisine: Cantonese Chinese

Rating: Good for this far west

Finding great Chinese west of the SGV has long been a problem, but the “great wall” between east and west has been cracking with lots and lots of new openings closer to (my) home. Today I visit with the Sauvages Friday lunch group for another one of our epic lunches — guaranteed to finish off your week in style — and a nap. This lunch was coordinated by Tony Lau and John Gordon.

Capital is the latest SGV place to move west, occupying the Newport Seafood Beverly Hills location that failed to work out. Not that I love even the original Newport, but Capital is fairly straight up banquet / dimsum Cantonese.

The space looks pretty Chinese, even in Beverly Hills.

Coves. Gotta have the coves!

Our special menu for today.

We were in the private room.

Some intro champ.

Peanuts on the table.

And addictive candied walnuts.

Plus XO sauce — fermented spicy umami.

From my cellar: 2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far.

2007 Ruinart Champagne Dom Ruinart Blanc de Blancs. VM 97+. The 2007 Dom Ruinart is the first vintage made entirely by Chef de Caves Frédéric Panaïotis, which shows just how long the production cycle is in Champagne. A striking, tightly-coiled wine, the 2007 Dom Ruinart will leave readers week at the knees. In this vintage, Panaïotis took Dom Ruinart, which has traditionally relied on a relatively high percentage of Chardonnay from the Montagne de Reims and tilted the balance to 75% Côtes des Blancs and 25% Montagne de Reims fruit. As a result, the 2007 is much more chiseled and steely than is the norm. The citrus, slate, crushed rock, white pepper, mint and floral notes really sizzle in this powerful, dramatically rich Champagne, with bright saline notes that add freshness and vivacity to the striking finish. The 2007 is a stunning Champagne by any measure. Although it is very early, the 2007 has the potential to go down as one of the great Dom Ruinarts. It is every bit that special. Dosage is under 5 grams per liter, a pretty striking change from the 2006, which was closer to 10. Readers who can grab the 2007 won’t want to miss it.

Bonus goose web and bok choy. Whole steamed and sauced goose foot!

2008 Dom Pérignon Champagne. VM 98. The 2008 Dom Pérignon is once again stunning. More than anything else, I am surprised by how well the 2008 drinks given all the tension and energy it holds. Then again, that is precisely what makes 2008 such a unique vintage – namely that the best wines are so chiseled and yet not at all austere. Lemon peel, almond, mint, smoke and crushed rocks are all finely sculpted, but it is the wine’s textural feel, drive and persistence that elevate it into the realm of the sublime. The 2008 will be even better with time in the cellar, but it is absolutely phenomenal even today, in the early going. Three recent bottles have all been nothing short of magnificent.

2004 Philipponnat Champagne Brut Clos des Goisses. VM 96. Broad, ample and pure, the 2004 Clos des Goisses seems to be going through a closed period. The wine’s texture an tension are evident, but all of the wine’s energy is focused inward. The 2004 is without question a brilliant, striking Champagne, but it needs time in bottle. Disgorged December 2013.

Bonus seafood stuffed spring rolls.

2011 Trimbach Riesling Cuvée Frédéric Emile. VM 92+. Pale straw-green. Minty green apple, jasmine and minerals on the enticing nose. Bright flavors of green apple and ripe citrus fruits are joined by stone fruits and minerals on the long finish. Has enough acidity to maintain clarity and cut. According to Pierre Trimbach, this is on a par with other great recent vintages for this bottling.

2015 Weingut Schnaitmann Uhlbacher Götzenberg Riesling Großes Gewächs. 92 points. Apple, peach, pear, lemon zest with a hint of petrol. Long dry finish. Well balanced. This is an excellent German Riesling.

2014 Schoffit Riesling Rangen de Thann Clos St.-Théobald. VM 92. Bright golden yellow. Musky, chalky aromas of ripe peach, flint, orange oil and lychee. Then more crushed rocks and orange oil nuances than peachy fruit on the dense palate. Finishes lively with well-integrated acidity and noteworthy length. Leaves a lingering impression of steeliness, heightened by the only 7g/L residual sugar and razor-sharp 8.1 g/L total acidity; but strikes me as rounder and more tactile than the Sommerberg, most likely thanks to higher pH (3.4 compared to the Sommerberg’s 3.1). At only 12.1 percent alcohol, this is very easy to drink already.

Stir fried conch with XO sauce. Tony loves conch. It did have a nice crunchy/chewy quality.

Steamed lobster with Fresh Garlic. Classic simple steamed lobster with garlic.

Alzinger Grüner Veltliner Smaragd Loibenberg (didn’t catch the vintage in my photo).

From my cellar: 2012 Weingut Knoll Grüner Veltliner Reserve Loibenberg. 93 points. Rich bouquet combines candied pineapple, dried apricot, flinty minerals and white pepper. The fleshy, unctuous palate is marked by acacia honey, herbs and smoke plus a touch of botrytis. Complex and certainly voluptuous at 14.5% alcohol, this Grüner Veltliner combines a supple sweetness –which is why it is labeled as a Reserve and not a Smaragd–and a salty tang on the finish. Excellent potential.

2013 Schloss Gobelsburg Grüner Veltliner 1ÖTW Reserve Ried Renner. VM 95. From Renner’s geologically complex Urgestein mix characteristically emerges a Grüner Veltliner of comparable complexity that’s indescribable without resorting to mineral vocabulary, and that is certainly true of this 2013. But there is so much more going on that it nearly makes me dizzy. A heady nose of lilac and iris, radish and raw ginger, along with hints of citrus and roasted root vegetables, sets the tone for what follows, an explosively concentrated interaction of grippingly piquant, pungent, incisive and brightly juicy elements. Apple and lime, caramelized parsnip and golden beet are mingled with smoky nut oils and laced with ginger, radish, iris root and white pepper. The reverberating finish adds to a kaleidoscopic whirl of the aforementioned elements an otherwise ineffable ore-like depth and saliva-inducing salinity. I was holding my breath that what I first tasted would be captured in bottle with complete success, and that’s happened.

Filet of cod, Virginia Ham with Chinese vegetables. This is an unusual dish, but in looks and ingredients. Having the cod, mushrooms, vegetables, and Smithfield ham is really… interesting. The ham dominates with its strong salty flavor.

Lettuce cup with shrimp, Chinese sausage, jicama and pine nuts. Very tasty for this common dish. Nice presentation.

2001 J. Rochioli Pinot Noir East Block. BH 89. Quite deep and ripe on the nose with a distinct vegetal component and in contrast to some wines in this flight, this is very clean and pure. The palate reveals round, supple and sweet flavors that are relatively forward and deftly oaked, indeed the wood is almost invisible. There is good density and a succulent sweetness to the finish where the structure is buffered by good sap. I quite liked this.

2007 Bergström Pinot Noir Durant Vineyard. VM 90. Deep red. An exotically perfumed bouquet offers scents of red berries, cinnamon, clove and smoky minerals. Lithe, finely etched red berry flavors gain depth and power with air, taking a turn to bitter cherry. The spicy element expands on the taut, nervy finish. Pretty sexy now, but has the vibrancy and balance to reward patience.

2005 Radio-Coteau Pinot Noir La Neblina. VM 90. Medium red. Bright, spicy aromas of cherry and minerals, with a deeper note of cherry pit. Picks up a cocoa powder note on the palate and repeats the fresh cherry note. The spice notes return on the sweet, persistent finish, which features a dusting of fine tannins. This gained in brightness with air, suggesting that it will hold well in a cool cellar.

Crispy whole suckling pig. Excellent pig, nice crispy skin.

Kistler Pinot Noir Cuvée Catherine (can’t read vintage again).

2009 Marcassin Pinot Noir Blue-Slide Ridge Vineyard. 94 points. Great nose. Lots of wild black cherry there. But there is a bit of alcohol. Palate similar. A “big” Pinot. Loads of fruit. But again, some heat on the finish diminishes this for me.

Stir fried filet mignon with macadamia nuts. I’m not really a huge fan of these “French style” beef dishes, but this was unique with the macadamia nuts — and quite delicious.

2007 Domaine de la Mordorée Châteauneuf-du-Pape Cuvée de la Reine des Bois. VM 93-96. Inky ruby. The nose offers a highly complex, wild array of dark berry and floral scents, along with anise, herbs and smoky minerals. Utterly stains the palate with deep black and blue fruit flavors complemented by strong notes of lavender pastille and tobacco. Tannins come up with air but the fruit seems to suck them up. Finishes with a strong wallop of luscious blueberry and mocha and outstanding persistence. This looks to be one of the best wines of this superb vintage.

2000 Domaine de la Vieille Julienne Châteauneuf-du-Pape Reserve. 96 points.

2000 Clos des Papes Châteauneuf-du-Pape. VM 91+. Very good deep red-ruby. Roasted plum and black fruit aromas, with notes of violet, dark chocolate, smoke and game. Fat, lush and superripe; shows more of a roasted character than the 2001, but also boasts solid acidity. A huge, full-blown wine with exotic notes of roasted herbs. Finishes with big, dusty tannins and excellent length.

Salt and pepper stuffed eggplant. Nice and garlicky!

Capital house stir fried special. This was a unique “crispy” stir fried veggie dish. Very interesting texture.

Braised abalone mushroom with snow pea sprouts. This classic vegetable dish is covered in the meaty abalone mushrooms.

Crispy pan fried egg noodles with chicken. I always love variants of this dish with its mix of saucy and crispy.

1994 Zind-Humbrecht Pinot Gris Rangen de Thann Clos St. Urbain Vendange Tardive. 98 points. Absolutely glorious. A monumental bottle. Deep amber color. The nose is a kaleidoscope of goodness: honey, caramel, apricot. Viscous, layered, long. Perfect acidity on the back end. Truly exceptional.

Macau egg tarts.

Strawberries and Cream Gelato — A dairy strawberry base with Avignon Strawberries plus Strawberry Jam Ripples and Strawberry Wafer Cookies — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #strawberry #cream #jam #wafer #cookies

House favorite and my son’s birthday pick: Triple Chocolate Cloud – As usual the base is made with Valrhona 62% Satilla Chocolate and then layered with Dark Chocolate Cream Cheese Ganache and the rotating ingredient is crushed Oreos — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #creamcheese #ganache #icing #Oreos

Strange bonus: 2014 Groth Cabernet Sauvignon. 91 points. Solid napa cab without being exciting in anyway. On the nose a nice bouquet of pencil shavings, a hint of earth of red fruits. Sinewy chewy mouthfeel, with Cassis, deeper red fruits in the entry, shortish finish dominated with oak tannins was a bit of a disappointment. Overall, it felt like there was decent material here but a general feel of safety first wine making is a bit of a let down.

Fruit.

Overall, Capital Seafood is quite solid SGV-style Cantonese banquet (as well as dimsum). I’d say that the food quality is about on par with middle of the road SGV Cantonese. Price is higher, but still not bad. Tony and John worked with the manager, King to create this very interesting menu and we had a variety of nice wines. Service is excellent, particularly with a special party like this. We did all the wine service, and there wasn’t really enough space for more than 3 glasses (too few) but they did this interesting hybrid food service where they brought out the large dishes, then individually plated about 2/3 of the dish and served it to each person, but leaving enough for repeats for us gluttons. This worked out quite well and was less chaotic and much neater than the lazy-susan craziness across so many wine glasses.

As always, Sauvages is great fun.

For my catalog of Chinese restaurant reviews in China, click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, Cantonese cuisine, Capital Seafood, Chinese cuisine, Chinese Food, Gelato, Sauvages, Tony Lau

Cali Pinot Kali

Sep25

Restaurant: Kali [1, 2, 3, 4, 5, 6, 7, 8]

Location: 5722 Melrose Ave, Los Angeles, CA 90038. (323) 871-4160

Date: August 9, 2019

Cuisine: New American French

Rating: Fake Pinot is still Fake

It’s been a while since I made it to Kali to visit my friend Chef Kevin Meehan — doesn’t seem like so long but time flies — and so with him having earned a Michelin star and our Sauvages group heading there for gasp… fake pinot (New World Pinot Noir) I figured I’d join in.

The interior is more or less the same, but I don’t remember the lovely bright blue — maybe because I’ve never been here during the day before.

NV Pehu Simonet Champagne Grand Cru Face Nord Rosé. JG 90. The Pehu Simonet “Face Nord” non-vintage Brut Rosé is composed of a blend of seventy percent pinot noir, six percent still red pinot noir and twenty-four percent chardonnay. Like all of David Pehu’s wines, the vins clairs here do not go through malo, including the still red wine in the Rosé blend. As the last disgorgement (January 2016) was base year 2012, I am assuming this is base year 2013. The wine offers up a lovely nose of tangerine, discreet strawberry, the steely minerality so typical of Verzenay, rye bread and a delicate touch of spice in the upper register. On the palate the wine is deep, full-bodied and still quite racy, with a good core, pinpoint bubbles and very good length and grip on the still quite youthful finish. This is still tight on the palate and will be far more generous with another year’s worth of bottle age. Good juice that should age very well indeed.

2016 Tablas Creek Esprit Blanc de Tablas. VM 93. Pale straw-gold. Intense, mineral-accented Meyer lemon, nectarine and pear skin aromas are complemented by a deeper honey nuance. Tightly wound citrus and orchard fruit flavors unfurl slowly with air, picking up a suave floral character and a hint of chalky minerality. The impressively long, incisive finish shows outstanding clarity and leaves behind lively citrus zest and honeysuckle notes.

Pacific Gold Oysters. Cucumber Mignonette.

2012 Jean Bourdy Chardonnay Côtes du Jura. 92 points.

2016 Pierre-Yves Colin-Morey Saint-Aubin Le Banc. VM 88. Palish, green-tinged yellow. Aromas of pear, minerals and wild herbs reminded me a bit of Benedictine. On the lean side but boasts lovely juicy cut to its lemon and lime flavors. No shortage of acidity here.

agavin: even though the rating is lower (because of the strange new world inflation) this was by far the best white. By far.

Uni toast — love uni!

2008 Kosta Browne Pinot Noir Keefer Ranch Vineyard. VM 92. Bright red. High-pitched aromas of raspberry, strawberry liqueur, dried flowers and Asian spices. Silky, bright and precise, but with good depth and power to its red berry and cherry flavors. Really expand with air, finishing with sweet tannins, tangy minerality and impressive length. If your impression of the K-B wines ossified around the 2004 vintage, you should check this one out.

2007 Kosta Browne Pinot Noir Keefer Ranch Vineyard. VM 93. Vivid red. Spicy black raspberry and cherry skin aromas are complicated by smoky minerals, anise and a suave blood orange quality. Fleshy, sweet red and dark berry flavors display liqueur-like depth and power, picking up candied rose on the back end. The refreshingly bitter finish leaves tangy berry skin notes behind. Along with the Kanzler, this is the most energetic of this year’s line-up.

2007 Kosta Browne Pinot Noir Amber Ridge Vineyard. VM 90. Glass-staining ruby. Powerful nose combines cassis, boysenberry, rose and smoky minerals. The deepest and most brooding of this set of releases, with palate-coating dark berry liqueur flavors and good back-end cling. Finishes with a strong echo of cassis. Fans of powerhouse pinots will go for this, and it does make an impression, but I prefer the vivacity of the other single-vineyard bottlings.

Black barely risotto. Black garlic, Fiscalini cheese. A very nice whole grain with a creamy garlic herb vibe. This is a Kevin classic and he’s been making it as long as I’ve known him.
2010 Marcassin Pinot Noir Marcassin Vineyard. VM 91. Crushed flowers, herbs, dried cherries, tobacco and anise abound in the 2010 Pinot Noir Marcassin Vineyard. I am a bit surprised by how forward the flavors are. A distinctly floral/savory character dominates, while fruit expression, freshness and textural richness are much less evident. It’s hard to see the 2010 drinking well for more than a handful of years based on the bottle I tasted.

2007 J. Rochioli Pinot Noir West Block. VM 91+. Deep red. Black raspberry and cherry on the nose, with complicating notes of potpourri and smoky minerals. Weighty dark fruit flavors coat the palate, turning more tangy with aeration. The finish is broad, sweet and impressively long but not as defined as the other pinots. This was the slowest to open of this set, and should benefit from another few years of patience.

2008 Kistler Pinot Noir Cuvée Elizabeth Bodega Headlands. VM 95. Lurid ruby. Complex, deeply spicy aromas of raspberry, fresh flowers, white pepper and Asian spices; showing a really exotic character. Then impressively concentrated and rich, but with energetic lift to its sweet red fruit preserve and floral pastille flavors. Wonderfully suave and high-pitched pinot with a vibrant, very persistent finish that refuses to let up.

agavin: hot, too much alcohol for my taste.

Duck Breast. Liberty Farms/ Whole Wheat Spatzle / Black Mission Figs.
2008 Pisoni Pinot Noir Estate. VM 90. Vivid ruby. Lively aromas of crushed red berries, spicecake and cracked pepper. At once velvety and firm, with energetic black raspberry and cherry flavors accentuated by pepper and herbs. Smooth and sweet on the finish, which features fine-grained tannins and a kiss of candied rose.

2007 Rhys Pinot Noir Skyline Vineyard. JG 93+. This was the first opportunity I had found to taste the 2007 Skyline pinot and it is a lovely bottle in the making. The first class nose offers up a complex mélange of cassis, cola, woodsmoke, a great base of stony soil tones and a nice touch of spicy oak. On the palate the wine is deep, full and just starting to blossom, with excellent mid-palate depth, lovely focus and balance, moderate tannins and excellent length and grip on the bouncy and beautifully poised finish. I would still try to exercise a bit of restraint and let this wine fully start showing off its secondary and tertiary layers of complexity, but would also understand those who cannot defer gratification any longer and would like to drink this lovely bottle today! But, this wine is emphatically still climbing, and as good as it is to drink right now, it will still improve if left alone in the cellar just a bit longer.

2007 Williams Selyem Pinot Noir Coastlands Vineyard. VM 94+. Inky ruby. Potent aromas of blackberry, boysenberry and dried rose, with exotic Indian spice and gingerbread nuances adding complexity. Deep, fleshy dark berry flavors show liqueur-like depth and intensity, with slow-building tannins adding grip and structure. Develops more vibrancy and red fruit character with aeration and finishes with outstanding clarity and sappy persistence. This is another ’07 from Williams-Selyem that calls for patience.

Dry Aged Rib Eye. Potato Confit / Baby Leeks / Charred Onion. Traditionally Kevin has used Flannery beef.

2004 Marcassin Pinot Noir Marcassin Vineyard. VM 95+. Deep red-ruby color. Initially reticent nose opened spectacularly to show raspberry, mocha, minerals and smoke, along with sexy underbrush and forest floor elements. Began broad but closed and hiding its sweetness but with aeration showed outstanding volume, a seductively spherical texture and a restrained but nonetheless compelling sweetness of raspberry and underbrush flavors. Denser and finer-grained than the Blue Slide Ridge bottling; not obviously superior today but will probably surpass it five years down the road. Finishes with outstanding length.

agavin: woah, if the online price is right, you could just swap this out for a Romanee St Vivant or something! (and have a much better wine)

2004 Kistler Pinot Noir Cuvée Catherine. VM 93. Dark violet. Intensely aromatic nose offers powerful blackberry and plum compote aromas. Very fresh in the mouth (the pH is 3.4, Kistler says), with vibrant red and dark berry flavors and taut minerality. Dry, focused and pure on the finish, with outstanding persistence and lingering dark berry flavors. Serious pinot: a great marriage of sweet fruit and soil tones

2006 Brewer-Clifton Pinot Noir Melville Vineyard. VM 93. Hazy, medium red. Intensely flora bouquet of dried red berries, smoked meat, minerals and musky herbs. Strawberry and cherry flavors are complemented by floral pastille and Asian spices, with silky tannins adding support. Already showing impressive complexity, not to mention excellent finishing lift and cling. The most elegant of these pinots.

2003 Gryphon Pinot Noir Reserve. 93 points. Wow! Pinot on steroids. I don’t know what to make of this. A tannic beast of a Pinot with a nose to die for. I much preferred breathing this than drinking it. Not that it was offensive, but the fruit was muted. Beautiful nose.

agavin: apparently very rare.

American cheese plate. Very pretty.

I made and brought these of course:

White Chocolate Peanut Gelato — I hadn’t made a White Chocolate base in a while so in light of my rent “experiments” in chocolate took another pass at it — came out awesome, using all Valrhona Ivoire chocolate layered with house-made Peanut Dulcey Ganache — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #peanut #WhiteChocolate #valrhona #ganache

Hpnotiq Blue Hawaiian Sorbetto — like a frozen cocktail — made by me for @sweetmilkgelato — Thai Coconut Milk, Pineapple, Lime, and Hpnotiq liqueur –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #Hpnotiq #BlueHawaiian #pineapple #coconut #lime

As an interesting aside, after the meal John and I went over to Salt and Straw Ice Cream (just down the street) and sampled 5 flavors. Interesting just a few minutes after having my own “work.” And while S&S is some good ice cream, and despite the theoretically interesting flavors they offer, it was all so creamy and mild without the distinct intense rendition of the target flavor that my gelato has. Probably this is mostly due to the colder temp, higher fat content, lower flavoring ratio, and ingredient choices.

Anyway, just tooting my own horn.
Back to Kali, my wine notes.

And the lineup.

Overall, this was a fun lunch, and the food was as usual extremely well executed. I was just disappointed that it was so few courses (really only 3 savory courses) and that all of them were “old favorites” I’ve had many times before. Now don’t get me wrong, they were all pretty delicious, but I crave variety and I’ve certainly had more off the beaten menu meals from Kevin.

The wines were okay. Not going to convert me away from Burgundy or anything, and in fact I don’t really “get” New World Pinot. At best, they are like juicier versions of a lesser young Red Burgundy. There just isn’t that earthy tone from the more complex soil in the grape’s native homeland. And they aren’t really cheap either. But there was some pleasant berry notes here, particularly it being a lunch and all.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: BYOG, California French, Gelato, Kevin Meehan, lunch, Melrose, Sauvages

Sauvages Bordeaux

Sep12

Restaurant: Private Chef, David Slatkin

Location: Bel Air

Date: July 27, 2019

Cuisine: American

This particular entry in my series of Friday afternoon wine themed Sauvages lunches was set at…

Member Jeff’s lovely backyard and features food by private chef David Slatkin.

We dined at this lovely table — it would be romantic except this is about a dozen old winos :-).

Even Hercules, the dog, knows how to have a good time.

NV Billecart-Salmon Champagne Brut Rosé. VM 92. We started with a demi-bouteille of Billecart-Salmon Rosé: a safe option, but it does the job, even though I would say that a full bottle is better.

Ceviche “tacos.” Food notes are a little sketchy because I don’t have a menu and am writing this up weeks later.

Beet and goat cheese skewers. “Classic,” but still delicious.

From my cellar: 2004 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 96. I am thrilled with the way the 2004 Comtes de Champagne continues to evolve in bottle. A few years ago, the 2004 was quite focused and linear, in the style of the vintage, but more recently, the wine has begun to fill out beautifully. The 2004 remains bright, with a full range of citrus, white flower and mineral nuances that dance on the palate. A brisk, saline-infused finish rounds things out beautifully in a Comtes that impresses for its crystalline purity. I expect the 2004 will always remain a bit cool next to the more opulent 2002, but it is still drop-dead gorgeous.

Oyster shooters.

Beef tartar on polenta.

2015 Château Cos d’Estournel Blanc. VM 91. Jeff gives it 92 points. A bright, juicy, fresh blast yellow citrus with a hint of lime. Quite vibrant and fruity. Drink now, or age it for a few more years.

2004 Y de Yquem. 93 points, Jeff says: Bright, peppy, energetic blast of grapefruit, lemon and honeysuckle with loads of fresh, yellow citrus with just a hint of honey in the finish. This is drinking in its sweet spot today.

Sea bass with basil, beans, and bacon. Bacon makes everything better.

1986 Château Lafite Rothschild. VM 96. The 1986 Lafite-Rothschild is a great wine although over several recent encounters it is never a convincing “perfect” wine. This mirrors the bottle I tasted at the property in 2016: blackberry and graphite on the nose, gawky at first, but coalescing with time. The palate is well balanced with firm tannins, strong graphite scents unfolding with time, superb energy if not delivering quite the finesse and precision that the very best Lafite-Rothschild will bestow. This is a wine that benefits from long decanting, say five or six hours, though it never quite reaches the ethereal heights that it could have done. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons.

1982 Château Lynch-Bages. VM 92. Dark red with a hint of garnet. A floral element lifts the very ripe aromas of kirsch and spicecake. Smooth, juicy, balanced and clean, with flavors of raspberry jam, graphite and tar exhibiting very good sweetness. Lively, balanced acidity confers precision and cut to this easygoing midweight. Finishes linear and long, with plenty of charm.

1982 Château Pichon Longueville Comtesse de Lalande. 96 points. Deep red-ruby color. Liqueur-like aromas of currant, cedar, lead pencil, truffle and smoked meat. Magically sweet and silky in the mouth, with superb depth of flavor and a complete absence of rough edges. A huge wine with utterly compelling sweetness and great terroir character. Powerful if somewhat unrestrained. Finishes ripely tannic, long and sweet. Many tasters still rank this among their two or three favorites of the vintage. Drink now to 2015.

Gnocchi with lobster and morels. Probably my favorite savory dish, but I do like pasta and mushrooms — particularly morels.

2000 Château Léoville Poyferré. VM 90. Good full medium ruby. Subdued, slightly roasted nose combines cassis, cherry and chocolate mint. Chocolatey-sweet but less deep and expressive than the ’02 and ’01. Offers good currant and cherry flavors but seems a bit dry-edged and medicinal for a 2000, without quite the harmony of components of the subsequent vintages here.

1989 Château Lynch-Bages. VM 96. The 1989 Lynch Bages is a wine that in multiple tastings has never really put a foot wrong and as it approaches 30 years, one wonders just how long this Pauillac is going to give so much drinking pleasure. Those enticing blackberry and cedar scents remain in situ, maybe less pencil lead here compared to previous bottles. Yet, you have to stand back to admire the intensity and sheer brio of these aromatics. The palate is still unbelievably fresh, this the most youthful example that I have encountered with pure black fruit laced with cedar, just a hint of chestnut towards the symmetrical finish. When I first tasted the 1989 I remarked that it is equal to a First Growth, a sentiment that I have no hesitation in repeating. Jean-Michel Cazes would not make a better wine until the following year. Tasted at a private dinner in Bordeaux.

From my cellar: 1990 Château Pichon-Longueville Baron. VM 96. The 1990 Pichon-Baron is a sensational wine that must have had the First Growth rattled when it was released. At 28 years old, it is still reveling in its precocious growing season. The multidimensional bouquet features blackberry, graphite, cedar and mint flanked by iodine and warm gravel on a summer day. Wow! The palate is medium-bodied, delivering a mixture of red and black fruit, a fine mineral undercurrent and a long, precise finish: blackberry, cedar and graphite remain in the mouth for a good 60 seconds. Still a fabulous Pauillac after all these years. Tasted at the Pichon-Baron vertical at the château.

Jeff gives it 98 points: This is a super wine. In fact, I am not sure there is a better example for the money in the market today for a great Pauillac with bottle age. This has everything you need in a mature Left Bank wine. It is rich, powerful, concentrated and multi-layered. But the wine is not showy, it’s restrained. The aromatic profile is text-book with its tobacco leaf, smoke, cassis, blackberry, wet earth and herbal notes. The texture is masculine and refined, with a finish that doesn’t quit. An hour at most is all this needs in the decanter.

Meat, two ways.

1996 Château Latour Grand Vin. VM 94. The 1996 Latour is a wine that I often find overrated and did not achieve everything that might have been possible in this favourable growing season. That said, this might well be the best of around two dozen bottles I have encountered over the years. As usual, the 1996 is decidedly austere at first, standoffish, looks down its nose at you. Yet it coalesces with time and develops engaging cedar-scented black fruit tinged with pencil box and a touch of iris with time. The palate (again) is a little muted at first but it soon found its voice and evolved very fine tannin allied with a crisp line of acidity. It is not quite as demonstrative as it was even just a couple of years ago, gained some detail and perhaps it will continue to meliorate. Very fine, very fine indeed – but not a patch of say, the Château Margaux or perhaps even Léoville Las Cases. Tasted at the International Business & Wine Latour dinner at Ten Trinity.

Jeff gives it 99 points: A stunning wine in every sense of the word. Full-bodied, deep, concentrated, regal and long, the wine is packed with ripe, juicy, sweet, fresh dark red fruits, tobacco, earth and spice. Concentrated, balanced and complex, this is still youthful. The finish really hangs in there. You can enjoy it now with 2 hours of air. Or give it another 5-10-15 years in the cellar for more development.

1996 Château Margaux. VM 96+. Bright full ruby. Pure, perfumed aromas of cassis and violet. Dense and tactile in the mouth; a huge, chewy wine with major extract but also considerable refinement. Almost painfully backward today, and a bit less perfumed than it was in the year or so after the bottling, but the huge tannins show no hardness. Another great expression of cabernet sauvignon from the ’96 vintage. Drink 2015 through 2040.

1998 Château Mouton Rothschild. VM 92. The 1998 Mouton Rothschild is another wine that I had not tasted for several years. It is a blend of 86% Cabernet Sauvignon, 12% Merlot and 2% Cabernet Franc. Compared directly with the 1988, there is clearly some improvement for the bouquet is fresher with greater complexity – blackberry, cedar, a spring of fresh mint and a little juniper berry for good measure. The palate is medium-bodied with grainy tannin. Like many Pauillac 1998s, this feels quite structured and masculine, but at least there is adequate fruit tucked in just behind. It segues into a rather ferrous last third, fresh and precise with a sustained finish. Although it lags behind more recent vintages under Dhalluin, it appears to be at its peak after 20 years and should remain there for another decade. Tasted at the château.

Jeff gives it 95 points: The wine starts off with an array of layers in the perfume. Full-bodied and concentrated, with layers of fruit. But the finish is a bit clipped. The wine is very good, but the brief finish is a bit disappointing. Time will add complexities, but the finish is probably not going to get any better.

Beef with chanterelles, green beans, and mashed Peruvian purple potato.

1996 La Mondotte. VM 91. Black ruby. Slightly high-toned aromas of raspberry, minerals and toffee. Extroverted, sweet and powerful in the mouth, with superb density for the vintage. Finishes with huge but well-distributed tannins. This is 100% merlot, while the ’97 and ’98 include 20%-25% cabernet franc; von Neipperg says he picked the cab franc too early in ’96 and found it too rustic to include in the blend.

Jeff gives it 94 points: Mature, richly textured, ripe, sweet, lush and fresh, there is no reason to hold this any longer. While not at the level of subsequent vintages, the wine is quite nice, especially for the vintage.

2000 Château Pavie Decesse. VM 93. Bright, deep ruby. Explosive aroma of roasted black cherry. Dense, highly concentrated and deep, with penetrating, palate-saturating flavors of blackberry and black cherry framed by firm underlying minerality. A wine of great force; despite its major ripeness, there’s also a cool, medicinal aspect that’s utterly refreshing. Finishes with big, broad tannins and outstanding length.

Cheese plate.

My cryptic notes on the main wines.

1986 Château de Fargues. 93 points. Sublime; shows why 86 is such a fantastic year for Sauternes – a perfect balance of body, acid, and sweetness. Has it all.

Soufflé with peaches and whipped cream.

House-made chocolate chip cookies.

Gelati by moi:

Italian Lemon Cookie Meringue Pie — Limoncello Zabaione base with lemon cookie flavor mixed with Italian Lemon Creme Cookies and Sicilian Candied Lemon and topped with house-made toasted Meringue — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #lemon #LemonCookie #cookie #Sicily #Sorento #Limoncello #Meringue #LemonMeringuePie

Radical new flavor: Gianduja Extra Virgin Olive Oil — a tricky high fat EVOO base made with 2014 Giuseppe Quintarelli Olive Oil and layered with house-made Piedmontese Hazelnut and Valrhona Chocolate Ganache — made by me for @sweetmilkgelato) — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #evoo #OiliveOil #Quintarelli #SavorySweet #ganache #valrhona #chocolate #hazelnut

Some bonus wine:

1995 Château Mouton Rothschild. VM 95. Jeff gives it 94 points: There is a bit more strictness and severity to the wine that is becoming more apparent over the years. The wine has power, loads of tannin, and the fruit is ripe, but the increasing austerity that is an issue with many 1995 Bordeaux wines is something to take note of.

Even more bonus wine:

1998 Paul Jaboulet Aîné Hermitage La Chapelle. VM 92. Red-ruby. Expressive nose combines currant, roast coffee, chicory, underbrush and smoke. Suave yet penetrating in the mouth, with complex flavors of redcurrant, iron, minerals, smoke and tobacco. Finishes with dusty tannins and excellent length, though there still some acidity to be absorbed. This is showing well now, though its slightly more advanced aromatics suggest it will not be as long-lived as the ’99.

Overall, a great lunch with really good food and amazing wines — all of which were drinking in great form. I don’t buy too much Bordeaux anymore, but they are really great when you give them a few years.

After the dinner proper a couple of us retired up the stairs to a lovely terrace on top of the yard and sipped our “bonus wines” (the 95 Mouton and Hermitage).

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Bel Air, Bordeaux, BYOG, David Slatkin, Gelato, Sauvages, Wine

Marino Ristorante Back Room

May08

Restaurant: Marino Ristorante [1, 2, 3]

Location: 6001 Melrose Ave, Los Angeles, CA 90038. (323) 466-8812

Date: April 12, 2019

Cuisine: Italian

Rating: Superb

Restaurants in Los Angeles are constantly changing, opening, closing etc. One of the recent changes I miss the most was the shuttering of Il Grano — certainly West LA’s best Italian, particularly in the fancy/modern department. I really miss it – as it was one of my favorites and has 9 write ups on the blog (I think the most of any restaurant).
But the amazing chef/owner Sal Marino has relocated (back) to his original family haunt, venerable Marino Ristorante on Melrose and continues to cook up his unique blend of amazing modern Italian. And if anything, he’s gotten even better.

We Sauvages have been here or Il Grano many times, and so we return with a familiar Barolo and Barbaresco theme.

Today we took up residence in the private room. I haven’t been here before but it’s very nice — totally private.

Our special menu.

NV Vilmart & Cie Champagne Premier Cru Grand Cellier d’Or. VM 92. Vilmart’s NV Cuvée Grand Cellier bristles with all the energy that makes the Vilmart Champagnes so compelling. Crushed rocks, lemon peel, white flowers, mint and dried flowers are all crystalline and finely cut. Medium in body, fresh and pulsating in its feel, the Grand Cellier is another winner from Vilmart. This release is based on 2014, with 50% reserve wines from 2013 and 2012. Disgorged September 2016. Dosage is 8 grams per liter.

2006 Dom Pérignon Champagne. VM 96. Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet, and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink.

Fried dandelions from Sal’s garden. Nice and delicately crispy.

Bread.

2001 Tenute Cisa Asinari dei Marchesi di Grésy Barbaresco Martinenga Camp Gros. VM 92. Palish bright red. Ripe, highly perfumed nose offers red berries, tobacco, minerals, dried flowers and woodsmoke: a classic example of the vineyard. Sweet, deep and rich but light on its feet, with a texture that’s at once silky and utterly mouthfilling. Wonderfully perfumed Barbaresco, finishing with impressive breadth, length and class. I could see the 2004 developing in a similar direction.

1997 Azienda Bricco Asili (Ceretto) Barbaresco Bricco Asili. VM 92. Bright amber-red. Perfumed aromas of dried red currant, apricot skin, almond paste, sweet spices and blood orange. Lively acidity provides clarity and cut on the midpalate, lifting the floral red cherry, tar and spice flavors. The finish is long and nuanced, but the tannins are a little tough.

1990 Gaja Barbaresco. VM 95. The 1990 Barbaresco emerges from the glass with an exotic array of tar, smoke, licorice and grilled herbs. There is wonderful intensity to the fruit and plenty of structure. The tannins are still a bit young and the wine is only now beginning to enter the early part of what looks to be a long drinking window! The 1990 Barbaresco is a touch rounder and softer than the 1989, with perhaps just a little less aromatic complexity and inner perfume, although that is splitting hairs at this level. The finish is long, intense and deeply satisfying. This is a marvelous bottle of Barbaresco.

Quaglia Ripiena. Deboned stuffed quail with prosciutto and robiola cheese. Great quail.

1996 Bruno Giacosa Barolo Villero di Castiglione Falletto. VM 95. An uber-classic wine, the Bruno Giacosa’s Barolo Villero is utterly captivating from the moment it is first opened. The 1996 needs a good hour for the aromatics to open up and the fruit to find its sweetness, but it is a mesmerizingly beautiful Barolo. Now nearly twenty years old, the 1996 Villero has lost some of its youthful tannic grip and is in perfect place to deliver pleasure. Scents of orange peel, spice, lavender and dried rose petal are woven into the exotic finish. Next to Giacosa’s Falletto Barolos, the Villero is more perfumed and sensual. Count me among those who were deeply saddened to see Giacosa stop making wine from this historic Castiglione Falletto site. The 1996 is a fitting close to Giacosa’s work here.

From my cellar: 1997 Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga d’Alba. VM 93. Saturated deep red-ruby. Deep, expressive aromas of cherry syrup, road tar, smoke and game. Fat, chewy and loaded with fruit; can’t quite match the ’98 for flavor development or sheer verve, but this is sweet and lush. Finishes with major, tongue-coating tannins that will require at least a few years of additional bottle aging.

Pappardelle Fagiano. Pappardelle pheasant ragu. I love these rustic ragus. Very nice chewy pasta too.

1999 Elio Altare Barolo Vigneto Arborina. VM 96. I have always adored Elio Altare’s 1999s, even if for many years, Altare told me he preferred the 1998s. In my view, the 1999s always had more energy. That is still the case today. A great example of the vintage, the 1999 Barolo Arborina hits the palate with substantial depth. The tannins have begun to soften, revealing layers of crystalline fruit and more than enough freshness to drink well for another decade-plus.

2001 Paolo Scavino Barolo Bric dël Fiasc. VM 96. The 2001 Barolo Bric del Fiasc is a gorgeous wine laced with smoke, tar, licorice and menthol. The 2001 remains powerful and authoritative, with more than enough fruit to balance its huge tannins. Today it comes across as almost impenetrably young. There is plenty of upside to cellaring this fabulous Barolo.

Pollo. Autonomy Farms chicken breast black truffle, celery root.

Plus the truffle. Who says chicken has to be boring?

1997 Renato Ratti Barolo Marcenasco. VM 90. Full deep red. Exotic, superripe aromas of candied red fruits (currant, raspberry) and brown spices. Very sweet and lush but given shape by ripe, harmonious acids. Seems fatter and deeper than the ’96. A rather powerful, large-scaled wine in an essentially gentle style. Tannins are attractively sweet.

1999 Poderi Aldo Conterno Barolo Cicala. VM 92. Bright full red. Highly aromatic, minerally nose of raspberry, spice and underbrush; less open today than the Colonnello but very pure and noble. Wonderfully sweet on entry, then considerably less evolved in the middle palate. A powerful, penetrating wine with superb acidity and grip. Firmly tannic, tough and long, but the tannins are nonetheless buried under explosive fruit. The Colonnello is gentler and sweeter on the back today, but this rather masculine Barolo has uncanny persistence. One of the stars of the vintage. The Conterno 1999 Barolos all say 14% alcohol on the label, but the actual level is even higher, according to Franco.

1999 Luciano Sandrone Barolo Cannubi Boschis. VM 93. The 1999 is easily one of the best wines in the series. It offers rich sensations of spices, flowers, toasted oak and minerals along with well-delineated layers of ripe dark fruit, menthol, and eucalyptus flavors, finishing with exceptional structure, length and freshness. I didn’t taste the superb 1989 (see above) at age six, but when I tasted this 1999 on a later occasion, the first thing that came into my mind was a young version of that wine. The 1999 will require at least a few years of bottle age and will start to be at its best around 2009, after which it should last another decade.

Agnello. Windrose Farms lamb, morels, porcini sauce, polenta.

From my cellar: 2012 Azienda Agricola Valentini Trebbiano d’Abruzzo. VM 93+. Light orange-yellow. Forward but racy aromas of tangerine, ginger, white flowers, sweet spices and medicinal herbs on the complex nose. Rich and round, but with lovely acid lift and energy to the concentrated flavors of apricot, pear and botanical herbs. Finishes long and pure. Not the most concentrated young Trebbiano d’Abruzzo from Valentini, but has a rich, ripe seamless personality that is hard to resist. Good to go right now but ought to age for 15 years at least. Really lovely wine.

Formaggi Piemontesi. Italian cheeses hit the spot with the Trebbiano.

Espresso.

Today’s wines.

My lousy notes.

The whole gang.

Today we were joined by these three lovely ladies du sauvages.

2003 Joh. Jos. Christoffel Erben Ürziger Würzgarten Riesling Auslese ***. 93 points. Medium yellow in color. Deep aromas of ripe orchard fruits, citrus oils, fresh cut yellow flowers, slate and honeysuckle. Superb palate shows incredible intensity to the citrus and honey poached pears, peaches, good acidity and a long lip smacking finish with shimmering acidity. Woah…, this bottle is drinking incredibly well. There have been other bottles (from a six pack bought on release) that showed advanced age/aromas.

1989 Château Bastor-Lamontagne. 92 points. This had taken on the beautiful, golden amber colour of aged Sauternes. It was delicious, with the classic flavours of caramel, (hazel)nut and brown sugar. Slight savoury tinge, with uncanny Banofee like flavours dominating the palate, with just a little spice at the end. Simple, but absolutely yummy.

Because the day before I had a MEC3 rep in my gelato “lab” I had a whole series of gelatti.

Made 6 Gelatti to test out some new ingredients —Traditional Cassata di Siciliana Gelato — made by me for @sweetmilkgelato — Sicilian Christmas cake as a gelato, with a ricotta almond base mixed with candied fruit and dark Valrhona chocolate chunks — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Cassata #Valrhona #CandiedFruit #fruit #chocolate #ricotta #almond #RicottaCheese #cheese #CassataSiciliana

Testing out a new Italian nut source — Caramel Nocciola Gelato – using my new egg yolk based nut formulation with the new Piedmontese hazelnut to produce a hazelnut base, then adding in house-made caramel and chopped up hazelnuts — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #hazelnut #Nocciola #caramel #nuts

Testing out a new Italian nut source — Salty Pistachio Gelato – using my new egg yolk based nut formulation with the new Sicilian Pistachio to produce a pistachio base with a slight saltiness — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #salty #pistachio #sicily #nuts

Testing out a new Italian nut source — Salty Pistachio Gelato – using my new egg yolk based nut formulation with the new Almond to produce the base, then weaving in Italian apricot variegate — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #nuts #almond #apricot

Very Cherry Gelato – a super intense amarena cherry gelato topped with candied amarena cherries — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #amarena #cherry

Chocolate Chocolate Chip Gelato – a super intense Valrhona 63% base with Valrhona 40% chips — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #ChocolateChips

Sal was totally on point today as were almost all of the wines. Service was great too. Really nice lunch that went extremely smoothly. The private room left us feeling like we were in our own little restaurant.

For more LA dining reviews click here.

Or experience my gluttonous month-long food trips through Italy.

By: agavin
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Posted in: Food

Tagged as: Barbaresco, Barolo, BYOG, Gelato, Italian Cusine, Marino Ristorante, Nebbiolo, Sal Marino, Sauvages, Wine

Sauvage Spring

Feb22

Restaurant: Spring Place

Location: 9800 Wilshire Blvd, Beverly Hills, CA 90212. (310) 591-8884

Date: January 25, 2019

Cuisine: Italian

Rating: Excellent neighborhood Italian

We Sauvages have been following chef Mirko Paderno around for a while now, from Oliverio, to Officine, to Culina, to Estrella, and now to Spring Place. The wine theme for today’s lunch is Nebbiolo (namely Barolo and Barbaresco).

This is one oddball location, a sort of business club in the heart of Beverly Hills with a restaurant. How they possibly pay the rent for this gorgeous (empty) space is beyond me.

Everything is quite modern and attractive.

We had this huge private dining area to ourselves.

2004 Bruno Paillard Champagne Blanc de Blancs Brut. VM 90. The 2004 Brut Millesime Blanc de Blancs is made in a fairly rich style for Chardonnay in this vintage, with a bit more body and overall breadth than is found in most 2004 Blanc de Blancs. Pear, baked apple, apricot pit, sage, mint and butter meld together in an open-knit, expressive, poised Champagne to drink now and over the next 5-10 years.

Various breads.

Here is chef Mirko in the whites.

Our special menu, designed by Stuart.

2016 Bruno Giacosa Roero Arneis. 89 points. Nice mineral driven wine. Great mouth feel.

Amuse-Bouche. Kumamoto oyster, yuzu and ponzu citrus vinaigrette & hamachi nigiri eel sauce. More Japanese than Italian, but quite tasty.

Flight 1:

From my cellar: 1978 Cantine del Castello Feudale di Montegrosso d’Asti Barbaresco Riserva Speciale. 90 points. A touch shaken up so there was a lot of sediment.

1997 Albino Rocca Barbaresco Vigneto Brich Ronchi. VM 93. Good full deep red. Superripe aromas of roasted plum, redcurrant, marzipan, grilled nuts and pungent oak spices. Dense, fleshy and seamless, with compelling depth of flavor. This wine has the sheer buffering material to handle the high percentage of new oak in which it was aged.

2001 Giorgio Pelissero Barbaresco Vanotu. VM 91. The estate’s top botling, the Barbaresco Vanotu (made from parcels in Neive and Treiso) is a superb wine with penetrating aromas of alcohol and toasted oak. It offers outstanding balance, in its round, lush personality, with a lingering note of balsamic sweetnes on the exquisite finish. Made from parcels in Neive and Treiso.

Antipasto. Beef tenderloin battuta, black truffle infused soft egg yolk, black truffle, and tonnato sauce. I mixed it all together. Very coarse texture on the beef which I liked, although it felt slightly Italian old school in that way. Lots of truffle flavor and beefiness with that umami thing from the tuna sauce.

Flight 2:

1967 Giacomo Borgogno & Figli Barolo Riserva. JG 89. The 1967 Barolo “Riserva” from Borgogno is a good, solid example of the vintage that shows the sturdy style of the house in this era. The bouquet is complex and still fairly youthful, offering up scents of cherries, licorice, road tar, herb tones, forest floor and a touch of blood orange in the upper register. On the palate the wine is deep, full-bodied and tangy, with a good core, fine focus and balance and still a touch of backend tannin perking up the long and gently autumnal finish. This is quite elegant in profile for the Borgogno wines of the sixties, and while it is not the most complex example of the fine ’67 vintage, there is a lot of pleasure to be found here.

1990 Prunotto Barolo Cannubi. 93 points. Started out nicely and evolved beautifully to the last sips. Wonderfully perfumed and complex with nascent signs of tertiary development and a light puff of silky tannin still standing guard. Lovely now, but seems poised for continued positive development. Important to stand this up a few days before drinking and pour carefully as there is quite a bit of sediment here.

1996 Poderi Aldo Conterno Barolo Riserva Granbussia. VM 95+. Deep, full red. Great subtly sweet aromas of redcurrant, plum, spice cake, minerals, dried fruits and marzipan; a wine of compelling perfume. Extremely tightly wound and vigorous, with great sappy verve and powerful framing acidity. Fruit flavors are lifted by an exotic suggestion of orange peel. Very youthful and long, finishing with great thrust and buns of steel. A tightly coiled wine with a long future, perfectly representative of this great vintage. “This will last 30 years without any problem,” promises Aldo.

agavin: huge and amazing wine

1996 Domenico Clerico Barolo Pajana. VM 93. Dark ruby-red. Classy, sappy aromas of black cherry, currant, dark chocolate, cola, tobacco and nutty oak; hints at a medicinal austerity. Silky and dense but with no loss of focus. A very concentrated, deep wine with chewy extract. Extremely long on the aftertaste. The noble tannins reach the molars.

Pasta. Maccheroncini amatriciana, smoked bacon, onion & pecorino cheese. Classic Roman dish. Pasta itself was perfect. It was a very good dish, but not quite as “porky” (and salty) as I like in amatriciana.

Flight 3:

2000 Paolo Scavino Barolo Riserva Rocche dell’Annunziata. VM 97. The 2000 Barolo Riserva Rocche dell’Annunziata is another exceptional Barolo. Impossibly fine, silky tannins support sweet red cherries, raspberries, rose petals and spices, all of which come together in the open-knit style that is typical of this great site. This, too, is another fabulous Barolo from Scavino.

2000 Poderi Aldo Conterno Barolo Cicala. VM 92. The 2000 Barolo Cicala opens with gorgeous notes of crushed berries. It is a relatively small-scaled, lithe Cicala that shows excellent freshness all the way through to the long finish. The wine gains freshness and focus in the glass, with suggestions of menthol and pine that add lift.

2001 E. Pira & Figli (Chiara Boschis) Barolo Cannubi. VM 91. The 2001 Barolo Cannubi is a pretty wine, but despite its considerable charms, it remains heavily marked by French oak, which was 100% new in this vintage. There is plenty of intensity in the dark fruit, along with pretty suggestions of flowers, spices and mint that add complexity. Still, I can’t help wondering what the 2001 might have been like with a less overt use of French oak. A recent magnum was naturally fresher than the normal bottle. I would prefer to drink the 2001 sooner rather than later.

Risotto acquerello, black winter truffle & parmigiano reggiano. Amazing dish, best of the day. Very simple with good truffle quality.

Gratuitous Zoom!

Flight 4:

1998 Gaja Langhe Nebbiolo Sorì Tildìn. VM 93+. Full ruby-red. Restrained but pure aromas of currant, plum, menthol and roasted meat. Supple, rich and seamless; less sweet and accessible today than the Costa Russi but already shows superb generosity of texture. Finishes with sweet, building tannins and excellent length. This may well shut down in bottle.

1998 Gaja Langhe Nebbiolo Sorì San Lorenzo. VM 96. The 1998 Sorì San Lorenzo is one of the most pleasant surprises in this tasting. Fresher than the 1997 – even if not as voluptuous – the 1998 captures the best qualities of the year. Smoke, tobacco, menthol, plums and black cherries are all laced together in a silky, perfumed wine that is stunning today. This is a terrific showing from the 1998.

2004 Enzo Boglietti Barolo Arione. VM 93. The 2004 Barolo Arione stands apart from Boglietti’s wines from La Morra. A powerful, sinewy wine, it captures the essence of this Serralunga vineyard in its autumn leaves, iron, licorice, tar and dark fruit. There is plenty of richness and depth here as well, but the wine possesses an additional level of brute force and thrust. This too is a beautifully expressive wine loaded with personality. As is the case with Boglietti’s other Barolos in this vintage, the Arione develops nicely in the glass. Ideally a few years of cellaring are warranted, but my impression is that some of the wine’s tannins may never melt away completely.

2004 La Spinetta (Rivetti) Barolo Vürsù Vigneto Campè. VM 93. La Spinetta’s 2004 Barolo Campè has softened nicely with time. When it was first released, I thought the 2004 might be slightly lacking in fruit, but all things considered, it has held up nicely. Today the 2004 is forward, juicy and supple, with plenty of up-front fruit and overall generosity. With air, the wine comes together nicely, as the strong French oak accent softens and the fruit emerges more fully. Attractive scents of super-ripe red cherries, mint, cinnamon and wild flowers meld effortlessly into the seamless fruit. The racy, sleek finish captures the essence of the La Spinetta house style.

Secondi. Roasted quail, cauliflower puree, eggplant caponata & natural jus. Very nice little bird.

Bonus Flight (for cheese):

2004 Paolo Scavino Barolo Carobric. VM 94. The 2004 Barolo Carobric is in a great place today where it is starting to show the first signs of aromatic complexity, yet it also clearly has plenty of upside for the future. Firm yet nicely integrated tannins give the 2004 much of its energy. Sweet tobacco, plums, underbrush, cherries and melted road tar linger on the multi-faceted finish. Carobric is a blend of fruit from Cannubi, Rocche di Castiglione and Bric del Fiasc.

The gang at the table.

Crisps for the cheese.

Nice set of cheeses including parmesan with balsamic, stilton, and a Barolo cheese.

Dessert Flight:

NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this cuvée, but with no lack of vivacity.

Two gelatti I made myself, stacking up the BYOG count:

Another new flavor — Orange Cinnamon Gelato — I steeped the milk with blood orange rind, vanilla, cinnamon, and nutmeg! — made by me for @sweetmilkgelato — oh my! — #SweetMilkGelato #gelato #IceCream #NomNom #dessert #orange #cinnamon #vanilla #nutmeg

Riffing on a theme — Raspberry Passionfruit Amaro Sorbetto! — the Amaro and Passionfruit offsets the cloying sweetness of the Raspberry nicely — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #raspberry #passionfruit #amaro #cocktail #sorbet #sorbetto

My notes.

Overall, mixed bag at Spring Place.

Food was excellent. Not perfect, but Mirko is a really really good Italian chef and it was as always, very good. Particularly the Risotto and Beef Tartar.

Setting was weird but gorgeous.

Service was very friendly but super slow. Food service suffered from at least two 35-45 extra minute insertions between courses making it a four hour lunch! This kitchen probably isn’t tuned for large special parties. And the wine service was well intentioned but kinda laughable. Emil and I had to organize and open the wines ourselves and the waiter was pouring them SO slowly the food was done before the first wine got around. Pours were uneven too. Clearly he hadn’t really done this stuff before — but he was nice and well intentioned.

Wines were excellent. Nothing really flawed and I do love good Nebbiolo.

For more LA dining reviews click here.

By: agavin
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Tagged as: Barbaresco, Barolo, Gelato, GYOG, Mirko Paderno, Nebbiolo, Sauvages, Spring Place

Sauvages Chinois

Feb11

Restaurant: Chinois On Main [1, 2]

Location: 2709 Main St, Santa Monica, CA 90405. (310) 392-9025

Date: January 11, 2019

Cuisine: Asian Fusion

Rating: Still good decades later

For today’s Sauvages lunch — which is the annual Tête de cuvée Champagne lunch — we set up “next door” in the private room. I’d no idea this was even here, but it’s huge.

This is a newer Chablis producer I’m very fond of:

2012 Christophe et Fils Chablis 1er Cru Mont de Milieu. 92 points. Medium yellow. Quite ripe fruit but a whiff of seashell behind this. Pretty plush feel-you definitely sense the wood influence. More pear and yellow apple than citrus fruit character, some spice (unusual for Chablis), late iodine and limestone, lowish acidity. The wood plus ripe fruit plus low acidity make it veer in the direction of more southerly climats, but there is just enough Chablis character to identify it as such. To be drunk over the short term, that’s for sure.

2017 Domaine Huet Vouvray Sec Le Mont. JG 94. The 2017 Sec bottling from the Le Mont vineyard is another gem from Domaine Huët. The bouquet is bright, pure and nascently complex, offering up scents of lemon, apple, quince, bee pollen, chalky soil tones and a topnote of spring flowers. On the palate the wine is deep, full-bodied and more closed in personality than the Le Haut Lieu Sec, with a bit of the backend dustiness of shutdown young Vouvray already starting to throw its weight around, but with excellent depth at the core and impressive focus. The finish is long, beautifully balanced and intensely flavored, with great energy and grip. This is dynamite wine in the making but unlike the Le Haut Lieu Sec, I would be tempted to tuck this away in the cellar right away and not drink any bottles during its first couple of years, as I have the sense that this is going to shut down quite briskly and it will be pointless to waste bottles early on, particularly given how much potential there is here for down the road! (Drink between 2028-2060)

Champagne chilling.

Today’s special menu.

Passing appetizers:

Slightly spicy/sweet toro cones. This has been a puck staple for decades and it’s still fabulous.

Same with the Jewish Pizza, which is creme fraiche and lox. Delicious!

Sweet and sour scallops. Very nice.

Wagyu with asparagus. An amped up version of the cocktail classic.

Mini crab cakes.

Flight 1:

From my cellar: 1996 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. VM 97. Taittinger’s 1996 Comtes de Champagne is another highlight. The flavors are only now beginning to show elements of complexity, a great sign for aging. Gently spiced and buttery notes suggest the 1996 is about to enter the early part of its maturity, where it is likely to stay for another decade or so.

1988 Salon Champagne Blanc de Blancs Brut. VM 97. After the lackluster 1990, things get back on track quickly with the 1988 Salon, a wine that is absolutely peaking today. From one of the all-time great vintages in Champagne the 1988 Salon exudes power and explosive intensity, with superb balance and pulsating acidity that gives the wine its drive. A host of candied lemon peel, hazelnut, smoke, licorice and anise overtones meld into the super-expressive finish. Disgorged à la volée, with no dosage.

1996 Ployez-Jacquemart Champagne Liesse d’Harbonville. JG 95. The Réserve Liesse d’Harbonville is Ployez-Jacquemart’s Tête de Cuvée and it is a fantastic example of the 1996 vintage. The wine is barrel fermented four to five year-old Burgundy barrels and does not go through malolactic fermentation. It is made from a blend of seventy percent chardonnay and thirty percent red grapes, and then is aged a minimum of ten years in the cellar prior to disgorgement and release. The bouquet on the 1996 is deep, complex and truly stunning, as it soars from the glass in a blaze of apple, nutskin, tangerine, brioche, beautifully complex minerality and a topnote of citrus zest. On the palate the wine is deep, full-bodied and quite intensely flavored, with a great core of fruit, refined mousse, snappy acids and great length and grip on the complex and very intense finish. A terrific bottle of bubbly that is still on its way up and should prove to be one of the reference point wines of this great Champagne vintage.

1996 Moët & Chandon Champagne Cuvée Dom Pérignon. BH 97. A distinctly reticent but elegant nose with a purity of expression that is truly impressive to experience as it’s relatively high-toned and while the yeast comes up with air, it’s relatively muted at presence, combining with intense, precise and superbly detailed and complex flavors that culminate in an explosive and wonderfully long finish. This may very well rival the sublime ’90 in time even if it’s not quite as concentrated. This is still a baby so there is absolutely no rush whatsoever.

Potato and leek soup with crostini topped with black caviar. Really nice rich (creamy) soup that paired perfectly with the champagnes.

Flight 2:

2002 Louis Roederer Champagne Cristal Brut. VM 96. The 2002 Cristal (Re-Release) is just as arrestingly beautiful as it has always been. Exotic, powerful and sensual, the 2002 is just starting to show all of its cards. The 2002 was magnificent when it was first released. Since then, it has only grown in breeding. In this vintage, Cristal is silky, sensual and open-knit, with enveloping fruit and striking textural resonance. It’s great to see the 2002 showing so well. I had high expectations when it was first released, and those expectations now appear to have been more than justified.

1999 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. VM 93. Bright yellow-gold. An exotically perfumed bouquet evokes fresh pear, iodine, white flowers and toasted brioche, with gingery spice and mineral notes adding vibrancy. Rich and weighty but quite lithe and focused, offering sappy orchard and citrus fruit flavors and a chalky mineral nuance on the back half. Closes on a smoky note, with excellent focus and lingering floral character.

2000 Philipponnat Champagne Brut Clos des Goisses. BH 95. This is more mature than the 2001 with a beautifully layered nose of yeast, lemon rind, brioche, dried flowers and spice hints. There is excellent volume and superb intensity to the firm mousse that despite the firmness exhibits a very fine bead. This is exceptionally impressive in the mouth with the same striking complexity of the nose coupled with positively gorgeous length. A knockout that could be drunk now with pleasure or held for a few more years first; personally I would opt for the latter but either way, this is a classic Clos des Goisses.

2000 Krug Champagne Vintage Brut. BH 96. A wonderfully layered and nuanced nose features an intense yeasty character to the maturing fruit that displays interesting phenolic characters, in particular petrol, along with aromas of apple, pear and soft citrus hints. In contrast to the nascent maturity expressed by the nose the flavor profile is still tight and backward with a genuinely gorgeous texture, all wrapped in a strikingly persistent and highly complex finish. For my taste the 2000 Brut is at an inflection point as the nose does offer enough maturity so that it’s really quite pretty whereas the palate impression is substantially younger. As such it really just depends on how you prefer your Champagne because I suspect that the nose will be very mature by the time the still very youthful flavors attain their majority. For my taste preferences it would be no vinous crime to begin enjoying this now but be aware that this will age for a very long time. The best approach is probably to buy 6, or even 12, bottles and enjoy them over a longer period of time.

Seared Blue Fin Tuna with fresh Santa Barbara Uni. This was an insanely delicious dish — it was all about that uni sauce.

Flight 3:

2004 Dom Perignon Champagne. VM 97. A wine of nuance, precision and understatement, the 2004 remains all grace. Time has softened some of the contours, but the flavors remain fresh and vibrant. Medium in body, the 2004 can be enjoyed now or cellared for several decades. This is a gorgeous showing from the 2004, a wine that has been captivatingly beautiful from the first time I tasted it years ago. There is something effortless about the 2004 that is hard to capture with words. The 2004 doesn’t quite have the obvious breeding of the 2008 and 2002, nor the obvious power of the 2003 or 2006, and yet it is harmonious, sublime and totally sensual.

2006 Louis Roederer Champagne Cristal Brut. VM 97. Broad, ample and resonant on the palate, the 2006 Cristal dazzles with its pure richness and volume. Readers need to give the 2006 another 4-5 years in bottle, perhaps longer, as the wine appears to be shutting down a bit. Tasted next to the 2002, today the 2006 is a bit less opulent but just as intense, layered and deep. This is a fabulous showing. 10,000 cases imported in the US.

2006 Billecart-Salmon Champagne Cuvée Nicolas-François Billecart. 93 points. nother great 2006 Tete’ level champagne. I’ve drank other people’s btls of this from prior vintages but this was the first plunge on my own with the 2006. Good idea! Specifically bought this with our 40th Anni in mind but was tempted by a Tait Comte & Dom P too. Said to be 60% Pinot Noir mix of Premier & Grand Crus from Montagne de Reims / Grande Vallée de la Marne along with 40% Chardonnay from Côte des Blancs. This was killer tonight and uniquely different from the more feminine Comte I often go to for special occasions. This showed tremendous power and intensity while still delivering refined elegance. The palate is a zesty, bright & driven mix of; mineral dominated citrus, trace stone fruit, spice and brioche. Racy & intense and at the same time richness and expansive fruit. And,not remotely oxidative, yea! Ultra fresh and alive. Just fantastic!

2002 Piper-Heidsieck Champagne Cuvée Rare. BH 91. The very fresh and nicely complex nose reflects notes of green apple, yeast, pain grillé and plenty of citrus characters. The clean, succulent and fleshy medium-bodied flavors are shaped by a moderately firm effervescence while offering good depth and length on the vaguely sweet finish that some may find more than they prefer as I did. To be sure this is a lovely wine with fine depth but I prefer a drier style.

Loup de mer wrapped in won ton skin atop sauteed vegetables in Riesling sauce. Really nice textural play with the soft fish and the crispy wonton.
Our hostess presides.

Flight 4:

2008 Veuve Clicquot Ponsardin Champagne Brut La Grande Dame. 93 points. Pale straw color.pastry dough aromas. Notes of fresh lemons and limes with a fine minerality. Solid bead. Give this plenty of time. 92-93+ points.

2008 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée. VM 96. The 2008 Coeur de Cuvée (magnum) is positively brilliant. It is also likely to require quite a bit of time to be at its very best. Even so, the 2008 shimmers with tension, energy and polish. Lemon confit, chalk, chamomile and white flowers are all finely cut in this chiseled, super-expressive edition of the Coeur de Cuvée. The 2008 boasts incredible fruit density and structure, with distinctly mineral and graphite notes that develop in the glass. In a word: dazzling! Unfortunately, there are just 395 magnums to go around. Disgorged November 2016. Dosage is 7 grams per liter. (Drink between 2018-2028)

2008 Dom Perignon Champagne. VM 98+. The 2008 Dom Pérignon is fabulous, but quite remarkably, it was even more open when I tasted it a year ago. Bright, focused and crystalline in its precision, the 2008 is going to need a number of years before it is at its best. Lemon peel, white flowers, mint and white pepper give the 2008 its chiseled, bright profile. Several recent bottles have all been magnificent. What I admire most about the 2008 is the way it shows all the focus, translucence and energy that is such a signature of the year, and yet it is also remarkably deep and vertical. In other words, the 2008 is a Champagne that plays in three dimensions. (Drink between 2020-2058)

2009 Louis Roederer Champagne Cristal Brut. VM 96. Rich, creamy and radiant, the 2009 Cristal captures all of the natural generosity of the vintage while also retaining a good bit of freshness and aromatic intensity. Immediate and totally sensual in its allure, the 2009 will drink well with minimal cellaring. All things considered, at this stage, the 2009 comes across as relatively restrained for a wine from a warm year.

Stuart felt he needed a red:

2003 Domaine du Pégau Châteauneuf-du-Pape Cuvée Réservée. VM 94. Deep red. Strikingly complex nose offers powerful scents of red berries, spicecake, cured meat and potpourri. Velvety red berry and kirsch flavors stain the palate, picking pick up candied lavender and fruitcake nuances with air. The spiciness builds on the finish, which echoes the cherry note. This wine was most noteworthy for its power in the early going (I rated it 92-94 shortly before it was bottled) but has become more graceful and now conveys a stronger impressive of pure, spicy fruit.

Braised short ribs sake soy glaze, truffle oil drizzle and potato puree. A big chunk of nice soft osso-bucco-like beef.

My cryptic notes.

Dessert

From my cellar: NV Drappier Champagne Rosé Brut Nature Dosage Zero. 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.

A simple dessert by the house with a bit of cake, whipped cream, (boring) ice cream, and fruit sauce.

Torta di Frutta alla Mandorla Siciliana Gelato (Sicilian Fruit & Almond Tart) made by me for @sweetmilkgelato — toasted Sicilian almond base with Homemade Sicilian Marzipan Cake and Candied Sicilian Lemons & Oranges — #SweetMilkGelato #gelato #almond #ToastedAlmond #Mandorla #lemon #orange #cake #AlmondCake #CandiedFruit

Blackberry Passionfruit Amaro Sorbetto! — like a frozen aperitivo — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #blackberry #passionfruit #amaro #cocktail #sorbet #sorbetto

My BYOG streak continues!

The Champagnes were amazing. Not a bad bottle in the group and both the older and younger ones were delicious in their own rights.

I think the decor has aged great and is actually more unique now.

For more LA dining reviews click here.

To see all the Sauvages posts, click here.

By: agavin
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Tagged as: BYOG, Champagne, Chinois, Gelato, lunch, Santa Monica, Sauvages, Wolfgang Puck

Goodbye Valentino

Jan28

Restaurant: Valentino Santa Monica [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13]

Location: 3115 Pico Blvd Santa Monica, CA 90405. (310) 829-4313

Date: December 14, 2018

Cuisine: Italian

Rating: My last meal here!

It is with great sadness that we mark the passing of the venerable and classic Valentino in Santa Monica. It’s been around for nearly 40 years and was at one time (in the 90s) the best Italian Restaurant in LA, if not the country, being one of the first American Italian places to offer extremely Italian, highly refined, ingredient focused food. Now it’s been a bit long in the tooth for some time now, and the cheffing not what it once was, but I’ve been there for so many wine dinners it’s like a second home.

So for our final Sauvages lunch of the year — oddly Bordeaux themed rather than Italian — we celebrate the legacy of the grand dame of LA Italian Fine dining.

Starting with some Champagnes.

There were so many wines this afternoon that I’m feeling too lazy to write them all up.

Now the passed appetizers:

Crocchette of polenta stuffed with egg and cheese?

Crostini with burrata.

Shrimp wrapped in bacon.

Arancini cheese balls.

Pizza Bianca.

Decorated for the holidays.

Or special menu today.

Whole Calamari Stuffed with Lobster and Braised in Light Tomato Broth and Oregano. I didn’t love this dish. A touch fishy.

I Tortini Gemelli di Melanzana e Fungi. Twin flans of eggplant and wild mushroom. These I liked because I’m partial to the soft baked texture of flans.

Spaghetti al Cipollotto with pancetta, mild onions, cherry tomatoes, parmesan & buffalo blue. Nice pasta. I always love some good pancetta with my pasta.
Duet of Stuffed Rabbit and Quail. Very meaty.

I forgot to take the picture of their dessert which was Budino alla Vaniglia e Croccante and Italian Praline-Caramel Pudding. My gelato (below) was plated next to it and was better, of course :-).

Excellent dessert wine.

The holiday flavors continue — Traditional Cassata di Siciliana Gelato — made by me for @sweetmilkgelato — Sicilian Christmas cake as a gelato, with a ricotta almond base mixed with candied fruit and dark Valrhona chocolate chunks — #SweetMilkGelato #gelato #IceCream #Cassata #Valrhona #CandiedFruit #fruit #chocolate #ricotta #almond #RicottaCheese #cheese CassataSiciliana

The holiday flavors continue — Eggnog Gelato — made by me for @sweetmilkgelato — pure traditional eggnog made as a gelato with a real rum/sugar/egg zabaglione core — #SweetMilkGelato #gelato #IceCream #eggnog #rum #nutmeg #cinnamon #egg #zabaglione

Macchiato.

The filled room.

The afternoon served as a sort of parting function for owner, host and restaurant luminary Piero Selvaggio — and somewhat by coincidence Wolfgang Puck was there and joined in.

Everyone cheers Stuart on as he toasts his friend Piero.

The whole lineup of Bordeaux.

There was a ladies table at this event. Kinda a bit funny with its own wines, and they ordered off the menu rather than having or set lunch.

Piero and Wolfgang taste and drink.

Service was great as always, as Valentino really takes care of us — we are, after all friends of the owner, some for many many years. Sommlier/wine director Paul was in the house and handled all the wines to perfection.

The food itself was fairly typical of recent Valentino set menus with some nice dishes and a few more ho-hum ones. Piero is such a fine host that I really wish he had kept both the food and decor a bit more up to date. Spago has actually done a much better job of this and is still quite busy (and expensive).

To see more Sauvages lunches, click here.

Below is the long parade of Bordeaux. There were some seriously excellent wines in the bunch including the 1990 Margaux and 1982 Haut Brion!

By: agavin
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Posted in: Food

Tagged as: Bordeaux, BYOG, Dessert, Gelato, lunch, Piero Selvaggio, Santa Monica, Sauvages, Valentino, Wine

Sauvages 71Above

Dec17

Restaurant: 71Above [1, 2, 3, 4, 5, 6, 7, 8]

Location: 633 W 5th St., Los Angeles, CA 90071

Date: October 26, 2018

Cuisine: New American

Rating: Awesome in all ways

71Above is one of my favorite LA restaurants and I’ve been many times. Today the location plays host to a special aged Cabernet Sauvignon lunch with our Sauvages group with a special menu prepared by chef Vartan Abgaryan and a number of guest chefs.

Besides being located on the 71st floor (950 feet up!) of the US Bank building, being the highest restaurant west of the Mississippi, and showcasing the food of Chef Vartan Abgaryan, it’s owned and operated by my friend Emil Eyvazoff!

The main dining hall is gorgeous but we were in the private room for today’s lunch.

Here the crew is gathering in the private room — same view, different quadrant.

Our special menu, designed custom by Emil and Vartan.

2016 Domaine Pernot-Bélicard Beaune 1er Cru Pertuisots Blanc. 90 points.

1995 Kalin Cellars Chardonnay Cuvée CH. JG 94. The 1995 Kalin Cellars “Cuvée CH” Chardonnay is a beautiful bottle of wine that has reached its apogee of maturity, wafting from the glass in a pure and classy bouquet of pear, a touch of passion fruit, delicate notes of browned butter, hazelnuts, beautiful, salty soil tones, gentle smokiness and a very deft framing of new oak. On the palate the wine is deep, full-bodied, focused and perfectly balanced, with a fine core of fruit, bright framing acids, lovely complexity and a long, vibrant and very classy finish. A beautiful example sourced from the Charles Heinz vineyard, the 1995 Kalin Cuvée CH is at its apogee today, but will have no trouble cruising along for many years to come.

Amazing bread and butter.

2003 Peter Michael Chardonnay Ma Belle-Fille. VM 90+. Deeply pitched aromas of dried apricot, baked apple and vanillin oak, with a suggestion of tropical fruits. Broad and dry in the middle palate and not yet expressing itself. A bit edgy and phenolic on the finish, with slightly aggressive alcohol. Morlet says this is better than the 2002, but today it’s very closed.

Roasted Okinawan Potato. Za’atar, pomegranate, lebneh, lime. Super bright and zesty with nice Mediterranean flavors.

1968 Inglenook Vineyards Cabernet Sauvignon. I don’t know exactly which bottling.

1973 Chateau Montelena Cabernet Sauvignon Sonoma County. VM 94. Chateau Montelena’s 1973 Cabernet Sauvignon Sonoma County is a real oddity. Not to be confused with the more famous 1973 Napa Valley Cabernet Sauvignon, the Sonoma County is a different wine, but very much compelling in its own right. Still remarkably fresh and beautifully layered in the glass, the 1973 impresses for its brightness and purity. Sweet red berries, crushed flowers and savory herbs add naunce on the sculpted finish. What a revelation this is.

1975 Louis M. Martini Cabernet Sauvignon Special Selection. 88 points.

Steak Tartare. Red onion, ginger, lime, toasted rice, mint, potato chips.

1981 Caymus Cabernet Sauvignon Special Selection. 92 points. Impeccable, almost unbelievable bottle condition. Cork looked brand new, with the penetration of a wine that was 2 years old, not 36 or 37… Caymus was misprinted on the cork and chants of “Rudy!” ensued….we started to wonder if this was fake. Lovely old California, with soft woody notes, and black tea.

1984 Sullivan Vineyards Cabernet Sauvignon Estate Rutherford.

1984 Stag’s Leap Wine Cellars Cabernet Sauvignon Cask 23. 95 points. Aromas of candied cherry, funk, earth and dried blackberry. Still quite young on the palate with flavors of cherry, dried blackberry, earth and a touch of mint. Ends with a big fruit filled finish of 40 seconds. A great bottle of wine.

Agnolotti. Cacio e pepe with puffs of delicate cheese inside. I could have eaten 6 plates of these!

1994 Cabernet Sauvignon Buckeye Vineyard.

1995 Silver Oak Cabernet Sauvignon Alexander Valley. VM 87. Full ruby-red. Crushed blackberry, bitter cherry, dark chocolate, licorice and oak spice on the nose. Bright, intensely flavored and juicy, with penetrating fruit and hints of leather and fresh herbs. But rather small in scale, finishing with decent length and a faint greenness.

1996 Diamond Creek Cabernet Sauvignon Gravelly Meadow. VM 89-92. Very good deep ruby color. Penetrating nose of cassis, minerals and violet; offers an almost sappy sweetness. Fat and sweet in the mouth, with nicely integrated acids and a lively hint of mint. Finishes with rather suave, tongue-coating tannins. Very nicely balanced and stuffed with fruit.

1996 Diamond Creek Cabernet Sauvignon Red Rock Terrace. VM 87-89. Deep ruby. Aromas of spicy, crystallized dark berries. Supple and lush, with good concentration and enticing sweetness. Minerally suggestion of graphite. Finishes with dusty, even tannins and a slightly edgy quality. An expressive wine that should give early pleasure.

Young chicken. Smoked eggplant, za’atar, olive, pickled raisin, walnut basil.

1997 Chateau Montelena Cabernet Sauvignon The Montelena Estate. VM 93. Bright, dark red with ruby tones. Mellow aromas of currant, raspberry, smoke, spices and earth, complemented by sexy oak-spicy perfume and emerging notes of leather and pungent minerality. Utterly pliant and fine-grained, with inviting currant and cherry fruit accented by fresh herbs, menthol and licorice. Like a traditional Médoc wine in the way its subtle green components add complexity and lift. This energetic midweight spreads out to saturate the entire palate with a fine dusting of serious tannins. Very strong juice!

1997 A. Rafanelli Cabernet Sauvignon Terrace Select. 95 points.

1998 Dunn Vineyards Cabernet Sauvignon Howell Mountain. VM 97. Ironically, the 1998 Cabernet Sauvignon Howell Mountain from a much weaker vintage than 1997 on paper, is a much more interesting wine. Huge and explosive on the palate, the 1998 boasts serious depth and concentration. Iron, smoke, anise and dark red/blackish fruit all swirl around in the glass in a striking, nuanced Cabernet that is among the wines of the year in Napa Valley. If there is a dark horse in this tasting, the 1998 is it. Beautiful.

1999 Screaming Eagle Cabernet Sauvignon. VM 93. Bright, saturated medium ruby. Very ripe, sweet, aromatic nose combines bitter cherry, currant, chocolate, espresso, baking spices and licorice. Expansive, sweet and mouthfilling; almost shockingly large-scaled for this wine. Velvety and seamless, with ripe acids giving the wine shape. Subtle notes of currant leaf, maple syrup and game. Finishes rich and long, with sweet tannins. Seems riper and more textured than recent vintages of this wine. After 24 hours in the recorked bottle, this showed cassis and bitter chocolate flavors, an even firmer structure and compelling sweetness.

Pork. Parsnip puree, charred shishitos, grapes, tarragon.

Emil just “had” to have some steak too, so some hanger steak.

2018 Valdespino Manzanilla Deliciosa en Rama. Very dry sherry — not my thing despite the fact that I LOVE PX.

Cheese. Domestic selections with seasonal accompaniments.

Bread for said cheese.

Macchiato.

Wine with a view.

My bad notes.

Half the gang.

And the other half.

Left to right: Emil, chef Vartan, and one of his assistant chefs.

Sommelier Catherine Morel with Albert in foreground photobomb.

The view of Glendale.

Heading down!

Overall, 71Above is just a seriously well conceived and executed one-of-a-kind restaurant. Really, it’s more like a NY, Singapore, or Tokyo kind of concept. First of all, the view is just awesome. I can’t wait to come back on a really clear day. Particularly once they begin brunch service, a nice winter day will offer an observation deck like panorama.

But then Emil and crew built out such a lovely space to capture the drama. It’s modern, but welcoming. Not too loud, you can here the conversation and the music both. And from when you enter off the double elevator ascent it folds from one experience to another: lounge, dining room, more intimate corridors, chef table, quiet and romantic view areas in the back, and a series of two adjustable private dining rooms. The attention to architectural detail is amazing.

Today’s lunch excelled on all counts. Service, food, company, and of course — despite the fact that I don’t really love California wine — the wines. It’s clear that past about 30 years these wines were really nice. The 80s in particular are in a really sweet spot. Too bad so many of them now are made in the giant extracted style.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Cabernet Sauvignon, DTLA, Emil Eyvazoff, lunch, Sauvages, Vartan Abgaryan, Wine

Sauvages Amarone but Not

Aug22

Restaurant: Amarone Kitchen & Wine

Location: 8868 Sunset Blvd, West Hollywood, CA 90069. (310) 652-2233

Date: FRIDAY July 13, 2018

Cuisine: Italian

Rating: Great cute little place

Sauvages is a really fun group but the Friday Lunch time slot makes it sometimes a challenge to attend. Still, when Sauvages buddy John Gordon told me he was organizing this one and it was going to feature Grand Cru Red Burgundy — I had to go.

John chose Amarone on Sunset as his location. I’ve been a couple times before years ago and always enjoyed this small intimate Italian.

We had the whole upstairs to ourselves — in fact the whole restaurant because he usually isn’t open for lunch.

Amuse Course:

agavin: I love this light dry rose champ.

2004 Domaine Ramonet Chassagne-Montrachet 1er Cru La Boudriotte. BH 89. A deft touch of wood frames citrus and earth infused ripe chardonnay fruit aromas that lead to rich, full and fleshy flavors that are robust if not especially structured, all wrapped in a delicious and easy to like finish. There is good freshness here if not great underlying tension with fine overall balance and fine length. In sum, this is a generous and easy to like effort that should repay a few years in the cellar.

Swordfish carpaccio on toast with EVOO, orange zest, and red peppercorns. Very bright and lovely.

On the left (standing) is John G or group organizer and on the right (in blue) is Amarone’s owner Sandro Oliverio who it turns out I was friendly with when he ran Palmeri, a Brentwood Italian my wife and I used to frequent.

Flight 0 (white et rose):

This flight was cobbled together out of the contents of our bags (extras) in order to make a white flight when we realized that there was a salad course — which would not work particularly well with grand cru reds.

2014 La Chablisienne Chablis Grand Cru Blanchot. BH 89-92. A wonderfully elegant nose that is cool, pure and airy with its array of essence of white flowers, citrus peel and iodine nuances, all of which is trimmed in just enough wood to notice. Once again there is good volume and concentration to the round and textured medium weight flavors that brim with minerality on the dry and citrusy finish that has a surprisingly clipped finale. This may round out but it is decidedly edgy at present and my projected range offers the benefit of the doubt.

2010 Vincent Dancer Chassagne-Montrachet 1er Cru Tete du Clos. BH 91-93. The fresh, cool and beautifully well-layered nose exhibits white flower and lemon zest scents that give way to restrained, refined and energetic flavors that possess plenty of underlying tension on the balanced and ever-so-mildly austere finish. Like the La Romanée there is a distinct salinity to the finish and this should age well.

From my cellar: 2013 Chêne Bleu Rosé. VM 91. Bright orange-pink. Powerful, mineral-laced aromas of ripe citrus fruits, redcurrant and cherry, with a suave lavender overtone. Fleshy, seamless and broad on entry, then tighter in the middle, offering bitter cherry and berry skin flavors that gain sweetness and energy with air. Blood orange and raspberry notes cling tenaciously on the lucid, mineral-driven finish. This concentrated wine really outperforms its appellation.

Radicchio salad with Parmesan and asparagus with a balsamic must dressing. Bitter and refreshing. A great salad, but not a red wine pairing.

Flight 1:

From my cellar: 1996 Jean Raphet et Fils Charmes-Chambertin. 93 points. deeply colored; red cherry and cloves; balanced and mellow with good acidity adding freshness (and giving away the vintage). A really nice bottle!

1996 Dominique Laurent Bonnes Mares. VM 94-97. Press wine from Morey-Saint-Denis: Sappy, iron-scented nose of great verve. Supersweet and smoky in the mouth; offers great tensile strength and terrific length. A blend of Morey and Chambolle: Highly complex aromas of raspberry, game, coffee, clove and exotic spices. Fat and sweet, but with a firm mineral underpinning. Very young and powerful. Fine tannins expand with aeration. The Chambolle character dominates today. Approximation of the final blend: Very deep red-ruby. Nuanced but reticent aromas of raspberry, smoke and coffee. Dense, large-scaled and sweet, with flavors of iron, earth and brown spices. Superbly textured fruit and sophisticated, rich tannins. Very firm but harmonious acidity. Extremely long, shapely finish.

1998 Domaine Robert Arnoux / Arnoux-Lachaux Clos Vougeot. VM 90. Good red-ruby. Lively, nuanced nose combines black raspberry, black cherry, violet, licorice and herbs. Fat, sweet and pliant; surprisingly easygoing and plump for the cru and the vintage. Finishes with dusty, fine tannins and very good persistence.

1996 Domaine Rene Leclerc Griotte-Chambertin. VM 91-94. Good deep red. Extravagant aromas of redcurrant, raspberry, tobacco and spice. Downright unctuous in the mouth, like liquid silk. Confectionary but not heavy. Distinctly sensual texture. Finishes very, very long, with suave tannins buried in fruit. If Leclerc can get 90% of this wine quality into the bottle, it will be a head-turner.

Mushroom risotto with truffles. A very simple but delicious dish. The EVOO on top really brought out the truffle too.

Flight 2:

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.

agavin: in great shape

1973 Philippe Remy Clos de la Roche. 87 points. Getting a bit on, but still decent.

1992 Domaine de la Romanée-Conti Echezeaux. 91 points. The DRC Echezeaux was a nice trip back to Burgundy. A lighter DRC with some strawberries and steminess to give away its identity, this bottle seemed as good as it was going to get, a good dinner wine with enough complexity to keep it interesting.

Italian Seabass, simply grilled with spinach. Well done bass, but nothing radical.

An intermezzo by moi (in my alter ego as Sweet Milk Gelato). Blackberry Meyer Lemon Gelato — milk infused with meyer lemon peels, pure French blackberries, and a touch of lemon juice.

Flight 3:

2002 Domaine Arlaud Bonnes Mares. BH 94. Nice.

1999 Domaine Comte Georges de Vogüé Bonnes Mares. BH 93. Massive notes of blueberry and blackberry jam yet there is a certain austerity to the nose followed by flavors that are huge, firm, reserved and extremely dense and while there is a solid underpinning of tannin, they are wrapped in sappy velvet. The length is just flat out stunning and very powerful. This remains quite closed and while it presently does not possess the refinement of either the ’02 or the ’01, with time it may catch them as the underlying material is every bit as good. Consistent notes save for this most recent bottle which exhibited just a touch of finishing dryness.

2002 Domaine de la Vougeraie Clos Vougeot. BH 92. While not invisible, much more discreet notes of toasty and spicy oak highlight pungent, high-pitched blackberry and cassis notes. The flavors though are somber, youthfully vibrant and austere with superb density. This is classic in style with a very firm finish that will require time to harmonize and soften. Still, this is an elegant, relatively refined young Clos de Vougeot with plenty of character.

Veal Scaloppine with burgundy reduction sauce. Also fairly simple, and not my favorite dish. I don’t love this kind of old school Italian main.

Flight 4:

2002 Domaine Robert Groffier Bonnes Mares. VM 94. Mellow, expressive aromas of musky strawberry and spices are a bit less sauvage than those of the Clos de Bèze. Smoother in the mouth as well, offering lovely finesse and restrained sweetness to the fine-grained raspberry and strawberry fruit flavors. The slowly building whiplash of a finish really stains the palate, with firm but ripe tannins contributing to the overall impression of freshness. Lingering saline minerality adds another dimension. (Incidentally, Nicolas Groffier seemed determined to show his two grand crus; he tried and failed to remove the corks of a first bottle of each wine but the second time was the charm.).

2002 Dominique Laurent Charmes-Chambertin. 90 points. Lovely cherry , bricking at edge but long life still ahead as it has a very long finish.

2002 Domaine Bertheau (Pierre et François) Bonnes Mares. BH 93. Interestingly, the nose is not all that dissimilar from the ’03 with very ripe black fruit and violet notes that lead to intense, huge and powerful, moderately structured full-bodied flavors that deliver stunningly good length plus a finish that is wrapped in sap that coats and stains the palate. This is forward for a young grand cru but it’s so stylish and pure that you really don’t care.

Cheese plate.

My cryptic notes.

Sandro brought up this lovely 2007 Vin Santo from Tuscany.

Toasted Almond Gelato made by me (Sweet Milk Gelato) with a gorgeous Almond Coffee Cake that Sandro added — a match made in heaven. This was a stunning gelato (if I do say so myself), to a large extent because of the amazing toasted Sicilian almond paste I got from Italy.

Sauvages lunches are always great and this was no exception. John’s planning, along with excellent flighting by him and Kirk and awesome hospitality by Sandro really helped bring the lovely food (particularly the first couple courses) and the awesome Burgundies into focus.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Burgundy, BYOG, Gelato, Italian Cusine, Red Burgundy, Risotto, Sandro Oliverio, Sauvages, Truffle

Great Grenache 2018

Jul02

Restaurant: John Gerber [1, 2, 3, 4]

Location: Flintridge

Date: May 25, 2018

Cuisine: New American

Today’s Sauvages lunch is a lunch in honor of late Co-Poobah Steve Levin. It’s graciously hosted by Paul at at his beautiful home in Flintridge. This event is held outdoors in memory of the Zinfandel barbecues that Steve would hold for our group every summer at his home (it being Paul’s idea to maintain this fine tradition). To that end, we always enjoy a few Zinfandels at this lunch in addition to the theme wines for the lunch. The annual lunches at Paul’s home always rate very high on the scales for ambiance, camaraderie and food quality.

The main wine theme: This year, as it has been the past few years for our lunch at Paul’s, our primary wine theme will be “Grenaches of the World”, in this case from the 2007 and older vintages (the older the better). Just to be clear, “Grenaches of the World” means any Grenache or Grenache-based blend (at least 60-70% Grenache), as long as it is rated 93+ by a reputable critic, and is from the 2008 or older vintage. Grenache-based wines from Australia, California, Washington, Priorat, Chateauneuf-du-Pape, Sardinia (called Cannonau) or any other parts of the world are fair game as long as the wine has a qualifying score.

This California style building isn’t the house itself, but the amazing top of the integrated cellar.

Trying to give you a sense of the mid century space.

We gather at one multi-wing table.

Today’s menu.

Snacks

NV Krug Champagne Brut Grande Cuvée. Paul had a number of these in 375ml of some unspecified edition <=162?

From my cellar: 2015 Stift Göttweig Pinot Noir Messwein. 90 points. Like grapefruit soda!

2007 Lail Vineyards Sauvignon Blanc Georgia. A strangely expensive Sauv Blanc ($100!), although tasty.

2013 Bader-Mimeur Saint-Aubin 1er Cru En Remilly.

2014 Peter Michael Chardonnay Mon Plaisir. VM 92. Peter Michael’s 2014 Chardonnay Mon Plaisir wraps around the palate with gorgeous depth and textural richness, two of its principal signatures. Candied lemon, succulent apricot and spice notes meld into the creamy, voluptuous finish. This south/south-east facing site at 1,600 feet planted with old Wente clone Chardonnay yields distinctly ample wines.

agavin: Fake chard!

Tuna Poke chips. Light and delicious.

Lobster medallions. On cucumber.

Some rack of wild boar grilling up for later.

Flight 1

1996 Alvaro Palacios Priorat L’Ermita. VM 92+. Saturated ruby-red, darker than the Dofí. Blackcurrant, black cherry, clove and Mediterranean spices on the nose. Dense, sappy and sweet in the mouth; lively, harmonious acids frame the wine very youthful black fruit and spice flavors. Finishes with substantial but smooth palate-saturating tannins and superb persistence. This is harder to taste today than the ’97, but should ultimately be the stronger vintage.

Albert brought: 1989 Château de Beaucastel Châteauneuf-du-Pape. JG 95+. I have always been a fan of the 1989 Château Beaucastel, which I rank just behind the superb 1981 at this fine estate. The most recent bottle I tasted of this wine was still just a touch youthful, but offered up fine complexity on both the nose and palate and shows excellent promise. The bouquet is a blend of roasted fruitcake, cherries, new leather, venison, incipient notes of sous bois, woodsmoke and hot stones. On the palate the wine is deep, full-bodied, complex and rock solid at the core, with a bit of tannin still to resolve, fine focus and grip and a very long, classy and slightly chewy finish. I would be tempted to give this wine a few more years to really resolve, as it will be a superb wine and it would be most enjoyable to drink it at the same plateau that the 1981 has been enjoying for a good decade already.

agavin: this bottle was too bretty for me, although I love this wine

1989 Domaine de Marcoux Châteauneuf-du-Pape Vieilles Vignes. 95 points. Awesome.

2000 Roger Sabon Châteauneuf-du-Pape Le Secret des Sabon. 94 points. Medium ruby. Exotic roasted aromas of surmaturite: black raspberry liqueur, dark chocolate, leather and earth. Shows a thickness and sweetness verging on porty, but the appeal of this bottle was reduced by some exotic, rather odd oak notes. Can this be right? (My sample of the 2001 was too low in SO2 and showing distinct oxidation notes.

Fruitti de Mare. Octopus carpaccio, razor clams, scallops and spot prawns. We’ve had this dish here before, but it’s always a great showcase of seafood. The only problem is the dubious “pairing” with so much (admittedly great) Grenache.

Flight 2

2001 Rotllan Torra Priorat Tirant. VM 91+. Deep red. Exotic coconutty oak on the rather port-like nose. At once sweeter and more primary than the Amadis, with a penetrating minerality. Also quite oaky, but has more jammy plum and blackberry fruit to stand up to the wood. Still, it’s hard to predict whether this slightly pruney wine will reward more time in bottle. Finishes with sweet tannins and good length.

2001 Clarendon Hills Grenache Old Vines Romas. VM 94. Bright, deep ruby-red. Captivating aromas of black cherry, violet, licorice and espresso; a rather Rayas-like style of grenache. Chewy, rich and sweet but also quite suave. A succulent, superripe basket of fruits complicated by torrefaction notes of coffee and chocolatey oak. Long, chewy, powerful finish builds impressively. The ’99 version of this wine was aged in 100% new oak; here, 30% seems perfectly appropriate.

2001 Clarendon Hills Grenache Old Vines Blewitt Springs. VM 91. Bright medium red. Very ripe, roasted flavors of raspberry and strawberry. Fat, rich, sweet and mouthfilling; offers a bit less verve than the Kangarilla but this is still shapely grenache. Finishes with big, mouthcoating tannins and impressive sweetness and volume. This is the Dolly Parton of the Clarendon grenache bottlings, notes importer John Larchet.

2004 Domaine Pierre Usseglio & Fils Châteauneuf-du-Pape Cuvée de mon Aïeul. VM 93. Explosively floral aromas of raspberry and wild strawberry complicated by mineral and lavender notes. Concentrated and deep, with sweet but nicely focused red fruit and bitter cherry flavors accompanied by exotic smoked meat and black walnut tones. An impressively rich, powerful wine, offering serious palate coverage and a long, very sweet finish.

Oxtail Consommé. Stuffed morel mushrooms and spring vegetables. This was my dish of the day, and it was just a lovely meaty/mushroomy broth. I particularly enjoy morels too.

Flight 3

2003 Clos Mogador Priorat. VM 91. Dark ruby. Superripe, potent scents of cherry liqueur, candied dates, dark chocolate and fruit cake. Fat to the point of unctuous, with a distinct sweetness to the rich dark fruit-dominated flavors; cedary oaky notes build through the finish, along with vanilla, baking spices and a suggestion of black olive. A bite of licorice root gives focus to the long aftertaste. For all the volume here, this has the balance for cellaring.

2004 Spectacle Vins Montsant Espectacle. 93 points. Purple color with fast forming legs and aromas of eucalyptus, blackberry and violet. It’s balanced and has flavours of blackberry with a full body. Bright texture with a long finish.

2003 Domaine de la Mordorée Châteauneuf-du-Pape Cuvée de la Reine des Bois. VM 93. Inky violet color. Rich, smoky and deep on the nose, with powerful scents of chocolate, creme de mure and kirsch, tinged by candied violet and cracked pepper. Concentrated and lush, with a round, velvety texture and abundant sweet plum, blackberry and mocha flavors. Finishes with ripe, round tannins, a very sweet note of cassis, and great length.

2003 Domaine du Pégaü Châteauneuf-du-Pape Cuvée da Capo. VM 95-97. Deep, dark red. Multidimensional bouquet of kirsch, cassis, red plum, pipe tobacco, grilled meat, licorice pastille and roasted coffee; this has nearly all of the Chateauneuf food groups. Utterly mouthfilling in its richness, with tremendous concentration of red and dark berries, garrigue, bittersweet chocolate and aged beef. Finishes with a velvety lushness, round tannins and palate-staining persistence. A simply remarkable wine: it finished at 16.2% but the alcohol only shows in the wine’s unctuous, almost oily palate feel.

Wood Roasted Rack of Wild Boar. Sierra porcini and sea peas. A great rack. A little lighter and with a sweeter flavor for being boar (inside of lamb or something).

On the far back left is our chef, John Gerber, formerly of the French Laundry!

The panorama of most of the crew.

Flight 4: Cheese

From my cellar: 2007 Clos Mogador Priorat. VM 93. Glass-staining purple. Explosively perfumed aromas of blackberry, cherry-cola, candied licorice and black cardamom, with a smoky mineral undertone and a hint of fruitcake. Lush, decadent dark fruit flavors show a liqueur-like density but don’t come off as heavy thanks to slow-mounting minerality and a touch of spicy black pepper. There’s nothing shy about this, and while there’s the ripeness and weight that I expect from this wine, there’s also a brightness that bodes well for aging.

agavin: very slight corked 🙁

2005 Clos Mogador Priorat. VM 93. Opaque violet. A head-spinning bouquet of ripe blackcurrant, cherry liqueur, cola, candied plum, mineral and floral scents, along with a suave undercurrent of spicy oak. Deeply concentrated dark berry and cherry preserve flavors are impressively powerful and ripe, but improbably fresh too. Chewy tannins build on the finish but are overwhelmed by the intense, powerful fruit. This is a beast right now and in need of at least seven to ten more years in a cool cellar, maybe more. Then serve it with the richest red meat dish you can come up with.

agavin: after my bottle was corked Paul generously brought out this one. I have to remember to bring backups every time. I usually do, and it’s only when I don’t that it’s corked.

2006 Sine Qua Non Grenache Raven Series. VM 95. Opaque violet. Complex bouquet of cassis, blueberry and pipe tobacco, complicated by smoky Indian spices and dried rose. Expansive and open-knit, offering sweet dark berry preserve flavors and complementary notes of candied flowers and fruitcake. The smoky element gains strength on the finish, which is long, energetic and refreshingly mineral-driven. This is remarkably lithe for such power; I underestimated its potential last year. Includes 94% estate fruit, vinified with 25% whole clusters.

2007 Clos Saint Jean Châteauneuf-du-Pape Deus-Ex Machina. VM 96. Glass-staining ruby. The nose offers a drop-dead sexy array of berry, floral and mineral scents, along with nuances of spicecake and black olive. Impressively deep and sweet but also energetic, displaying dense red and dark fruit liqueur flavors and sexy floral pastille and baking spice qualities. The mineral quality comes on strong with air and lends lift and urgency to the very long, spicy finish. This is slightly more elegant than the Comte des Fous but just as potent.

2006 Clos Erasmus Priorat. VM 95. Deep ruby. Heady, expansive aromas of raspberry, cassis, cola, star anise, smoky minerals and potpourri. Completely stains the palate with sweet red and dark berry compote flavors; a sexy floral pastille quality gains volume with air. Deep and powerful but graceful, offering a hypnotic melange of fruit, floral and mineral qualities and completely buffered tannins. This superb and very long wine will reward patient cellaring.

Cheese Plate. Camembert di Bufala, Italy (water buffalo milk). Comte Fromagerie Charles Arnaud, Jura France (cow milk). Nerina Ash Aged, Italy (sheep and goat milk).

My cryptic notes.

Flight 5: Zin

I’m just a little too lazy to lookup all the Zin’s, so they are just pictured and listed on the list below.

And this finishes the vast amount of wine.

Today I got really serious with the gelato transportation, hauling the Ifi Coolbox with 3 flavors I had made just that morning — notice my sexy custom logo!

Saffron Almond Gelato. I steeped the milk with Persian Saffron and blended in Sicilian Romano Almonds from Sicily!

Symphony in Pink – on the bottom Amarena Cherry Gelato and on the top, White Peach Rose Sorbetto.

The wine list.

Inside the upper level of the cellar where staging occurred.

And the full lineup!

Overall, a delicious afternoon — food and wine both! As a Burgundy nut, a often forget how delightful Grenache can be, but it’s really great stuff — and so consistent. Certainly a nice grape, if a powerhouse. Even the Zins were (relatively) enjoyable.

We did have WAY too much wine for the number of courses. We could have used an easy 2 or 3 more courses to stage it out. A couple years ago we had one more course and we could really use that as there is that extra Zin flight. I tried to “add” one with the gelato :-).

The setting really is magnificent. The weather was perfect, if a little cloudy. Just an ideal afternoon in the yard!

By: agavin
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Tagged as: BYOG, Gelato, Grenache, John Gerber, lunch, Paul Wools, Sauvages, Wine, Zinfandel

Sauvage Estrella

Oct18

Restaurant: Estrella

Location: 8800 Sunset Blvd, West Hollywood, CA 90069. (310) 652-6613

Date: September 9, 2017

Cuisine: Italian

Rating: Mirko is an awesome chef

Sauvages lunches are always fun and this time we head off to:

Estrella, a former hollywood hip spot that now hosts one of our favorite Italian chefs, Mirko Paderno formerly of Culina, Officine, and Oliverio.

We had the cute private room in the back all to ourselves

Chef Mirko Paderno on the right.

From my cellar: 2014 Montenidoli Vernaccia di San Gimignano Fiore. 90 points. Sweet and sour white fruits, good acidity here and nice persistence. Very likable and food-friendly, but also able to stand on it’s own.

The menu.

The main wines were all Barolo and Barbaresco.

1995 Azienda Bricco Rocche (Ceretto) Barolo Bricco Rocche. VM 91+. Similar red color. Very expressive, very Barolo aromas of cherry, tar and chestnut. Sweet and densely packed but very firm and stubbornly backward; with aeration, this showed complex, fresh flavors of cherry, raspberry and smoke. The strong tannins are nicely integrated. A rather powerful ’95 that should show more personality with four or five years of additional bottle aging.

1996 Albino Rocca Barbaresco Vigneto Brich Ronchi. VM 94+. Even deeper red ruby color. Pungently spicy, penetrating aromas of rose petal, violet and red berries. Thick, intensely flavored and sharply delineated, with strong acidity and plenty of buffering extract. This has superb material and outstanding grip and persistence. Firm tannins are in perfect balance with the wine fruit. Wow! This is aged in all new barriques, but I never would have guessed it.

1997 Azienda Bricco Asili (Ceretto) Barbaresco Bricco Asili. VM 91+. Medium red. Subdued but pure aromas of sappy redcurrant, cherry, dried flowers, leather and mint; the most complex of these ’97 Barbarescos. Suave and rich but impressively unevolved for a ’97 Barbaresco. Firm acids contribute to the impression of solid structure. Finishes firm and persistent.

From my cellar: 1999 Roagna Barbaresco Crichët Pajé. JG 93. The 1999 Crichet Pajè is a superb bottle of young Barbaresco, with the inherent elegance of this superb vintage working very nicely with the “nobly rustic” style of the wines at this epoch at Roagna. The bouquet is deep, pure and complex, wafting from the glass in a blend of cherries, orange zest, cigar smoke, a superb base of soil, nutskins, fresh oregano and a dollop of road tar in the upper register. On the palate the wine is deep, full-bodied and beautifully balanced, with a sappy core, outstanding soil signature, ripe tannins and excellent length and grip on the tangy and focused finish. High class juice that is still in need of several years in the cellar to reach its apogee

Cauliflower Torino, castelmagno cheese founduta, summer truffle. Pretty much the Mirko signature dish. Always delicious. Creamy, cheesy, with that truffle goodness.

1988 Elio Altare Barolo Vigneto Arborina. VM 94. The 1988 Barolo Vigneto Arborina stands out for its forward, decidedly fruit-driven style. Soft, pliant and super-expressive, the 1988 is wonderfully expressive today. Hints of leather, smoke, tobacco, cedar and crushed flowers add nuance on the finish. The 1988 saw just four days on the skins and was the last Barolo aged partly in cask. Even today, the 1988 retains gorgeous freshness and delineation.

1997 Azienda Bricco Rocche (Ceretto) Barolo Bricco Rocche. VM 92+. Medium red, orange at the rim. Cool, highly aromatic nose of redcurrant, dried rose, clove, cinnamon, chocolate and loam. Highly concentrated and rich in the mouth; flavors of chocolate, marzipan and amaretto show an almost liqueur-like sweetness. Big but ripe tannins coat all the surfaces of the palate. Very impressive.

Polenta Taragna, duck prosciutto, butter and sage. Rough polenta with a that butter and sage flavor. Very rustic dish, but nice.

1989 Giovanni Corino Barolo Vigna Giachini. VM 91. Corino’s 1989 Barolo Vigna Giachini offers up cedar, mushrooms and a host of mostly mature aromas and flavors on a delicate, elegant frame. The tannins remain a touch firm, but there doesn’t appear to be much upside in holding bottles too much longer.

1997 Giovanni Corino Barolo Vigna Giachini. VM 92. Good full red. Fresh, spicy aromas of cherry, camphor, licorice and dried flowers. Fat, sweet and pliant; a step up in complexity and concentration from the Arborina. Finishes very long, with lush, fine tannins. A very successful, thoroughly ripe ’97 Barolo.

Pennoni all’amatriciana, guanciale, red onion, san marzano, pecorino. Nicely al dente, and tons of bacon fat flavor. Not was integrated or smooth as the Felix version though.

1996 Luciano Sandrone Barolo Cannubi Boschis. VM 96+. The 1996, one of the estate’s best, takes things to another level. It shows an outrageous, well-delineated nose of fresh roses, minerals and menthol followed waves of dark fruit and licorice flavors that are just beginning to show the signs of early maturity, with exceptional freshness, length, and harmony. This opens beautifully in the glass, taking on an almost Burgundian elegance. A wine to marvel over. It is hard to resist this now, but it will be even better in another 3-5 years, and age gracefully for another decade, and probably more.

1996 Bruno Giacosa Barolo Falletto di Serralunga d’Alba. VM 94+. Medium red. Musky, complex aromas of black raspberry, licorice and lead pencil. Large-scaled but penetrating; tangy raspberry flavors are given great precision by the wine firm spine of acidity. Almost painfully young today. Finishes with explosive, very persistent flavors and firm but thoroughly buffered tannins. A bit dominated by its powerful structure today, but this wine really blossomed with aeration.

Black summer truffle risotto, chenterelle mushrooms, parmigiano reggiano. Gorgeous risotto. Mirko really knows how to get the perfect texture.

1998 Domenico Clerico Barolo Ciabot Mentin Ginestra. VM 92. Domenico Clerico’s 1998 Barolo Ciabot Mentin Ginestra is one of the most full-throttle wines of the vintage. Still deeply-colored, this authoritative wine possesses tons of mineral-infused dark fruit intermingled with French oak and menthol. This remains one of the most tannic and firm wines of the vintage. My impression is that the fruit will fade before the tannins melt away. Still, this is a beautiful wine Barolo to enjoy over the next few years, although it is not a wine for the timid.

2001 Domenico Clerico Barolo Ciabot Mentin Ginestra. VM 95. Clerico’s 2001 Ciabot Mentin Ginestra was one of the first Barolos that really captivated my attention and for me it remains this producer’s most representative wine. It is a superb achievement and one of the highlights of the vintage.

Roasted squab, eggplant caponata, soft potatoes, natural jus. Stuart who organized this dinner loves game bird!

From my cellar as a bonus: 2008 Ferrando Carema White Label (Etichetta Bianca). VM 92. The 2008 Carema Etichetta Bianca wafts from the glass with sweet dried cherries, tobacco, sweet herbs and crushed flowers. A mid-weight, delicate wine, the 2008 is quite typical of these hillside vineyards. In 2008 the acidity is a bit on the high side, which readers should keep in mind when considering food pairings. This is a gorgeous wine from Ferrando.

Chocolate Mousse Cake, mixed berries.

Grapefruit aperol sorbetto by moi — I brought this one.

Cafe.

Cryptic notes.

Cute details in the room.

I opened this “bonus” wine: 1997 Maison Roche de Bellene Chambertin Collection Bellenum. 91 points. Seemed a bit uninteresting at first, but after about 5 hours of air, this was really singing. Very perfumed, elegant nose, with loads of soft red fruit, spice notes, and a touch of secondary. Great acidity on the palate, beautiful silky tannins on the finish.

These Sauvages events are always great fun and the wines were spectacular, particularly supported by Mirko’s sophisticated Northern Italian cooking. This is his fourth location in recent years but wherever he goes, there the cooking is!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Estrella, Italian Cusine, Mirko Paderno, Sauvages

Rosé Rules

Sep28

Restaurant: Kali Dining [1 , 2 , 3 , 4 , 5 , 6, 7, 8]

Location: Beverly Hills

Date: August 11, 2017

Cuisine: New American

My Sauvages group returns to Jim’s gorgeous Beverly Hills backyard for its annual gather. Food is again by Chef Kevin Meehan of Kali Dining. The wine theme is all Rosé! Yeah, like 35+ bottles of Rosé from around the world.

The setting is lovely enough, and the company always great!

Kirk went all out arranging and drummed up a tremendous number of rosés of every conceivable type.

3 big buckets worth.

Good thing it was a hot summer afternoon.

Things start off with cheeses, olives, almonds etc. Food was all by Kali chef Kevin Meehan, who always does a fabulous job.

Hamachi crudo. Olive spread. Nice bright flavors.Black barely risotto. Black garlic, toasted cheese. A very nice whole grain with a creamy garlic herb vibe.Sea bass on fava beans and fresh tomatoes. Basically a Guazzetto.Hanger steak with potatoes and pesto.

Perfectly fresh watermelon.

The food was super tasty as always from Kevin, although perhaps I could have done with an extra course or two and a dessert, and maybe more cheese to sop up all that wine.

Trying to work through all that rosé we kept on hanging out and eventually our host opened this minor bottle:

1990 Château Margaux. VM 98. RP 100. Full ruby-red. Wonderfully perfumed nose combines redcurrant, plum, mocha, minerals and rose petal. Plush, fat and rich, with great sweetness and class. This has utterly compelling mouthfilling richness. Finishes smooth and endless, with great breadth. This wine showed fabulous potential from barrel, but this is the first truly outstanding bottle I’ve had. Drink 2005 through 2035.

I’m too lazy to write up ALL these rosés, but I did take pictures of each of them for the veritable record — in order too! And at the very bottle my sparse little notes on each.

By: agavin
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Tagged as: Kali, Kali Dining, Kevin Meehan, lunch, Rose, Sauvages

Sauvages 2 at Upstairs 2

Sep08

Restaurant: Upstairs 2 [1, 2, 3]

Location: 2311 Cotner Ave., Los Angeles, CA 90064 Tel. 310-231-0316

Date: July 14, 2017

Cuisine: Modern Tapas

Rating: Bright flavors and a lot of options.

ANY CHARACTER HERE

Upstairs 2 is located just above the Wine House on Cotner. The main room serves an eclectic tapas menu, but as this was a special Sauvages du Vin lunch (always a lunch, always Friday) we gathered upstairs in the private room for a special menu and flights of themed wine. This time around Grand cru Red Burgundy from the village of Gevrey-Chambertin, vintages older than 2006.
The group gathers in the private room.

Starter white:

2012 Christophe et Fils Chablis 1er Cru Mont de Milieu. 92 points. Just a beautiful mix of salt water and citrus elements in a light to medium weight wine. Not as heavy feeling and much more lively than some 2012s. Very, very nice. I continue to be impressed by the Christophe line up for its classicism and purity.

Flight 1:

1996 Jean Raphet et Fils Charmes-Chambertin. 95 points. Medium ruby red color with a subtle 5mm bricked margin. Slow-O for 2 hours before serving. Drank 1 glass over an hour. This really was everything I had hoped for. The combination of maturity, depth and elegance is hard to beat. Great nose with cherry, earth, dried forest floor, and spice notes. The palate is resonant, with sublime red fruits of berry and more subtle cherry here, well delineated, intense forest floor, lifted, great balancing acid, mushroom, mineral, and a burst of spice on the long finish. Everything is right where I want it to be. This is at peak now. I only wish I had more left….

1996 Frédéric Magnien Charmes-Chambertin.

1995 Claude Dugat Charmes-Chambertin. VM 94. Brilliant ruby color. Blueberry, violet, smoky oak and floral aromas convey an almost syrupy sweetness. Dense and extremely concentrated; this shows an almost painful intensity today yet has no rough edges. Pure Pinot sap. Totally convincing grand cru. Builds and builds on the palate and aftertaste.

1996 Domaine Henri Perrot Charmes-Chambertin.

Grilled beef tenderloin skewers. Blue lake beans. Heirloom cherry tomatoes. Castelvetrano olives. Capers. This wasn’t the best dish at all. The salad was a bit limp and the beef tasted like “home beef” rather than restaurant beef.

Flight 2:

1996 Dominique Laurent Charmes-Chambertin. VM 92-95. Very good deep red-ruby color. Highly perfumed game, coffee and rose petal aromas; this to me is far more typical of Charmes terroir than the serie rare example from Mazoyeres. Terrific intensity in the mouth; supple, stony, powerfully structured. Again, one senses the soil behind the grapes. Fabulous authoritative finish. This will be a real vin de garde for the vintage.

1999 Dominique Laurent Chambertin-Clos de Bèze. VM 94-97. Deep ruby-red. Noble, wonderfully complex, slightly liqueur-like aromas of framboise, cranberry, blueberry, rose petal and violet. Liqueur-like fruit and velvety texture on the palate; already shows compelling inner-mouth perfume. Like an essence of pinot noir, confectionery but not at all heavy. The longest of Laurent ’99s to this point. Finishes with great verve and grip. “Like the ’96, except that the ’96 was more closed at a similar stage,” notes Laurent.

From my cellar: 1998 Dominique Laurent Mazis-Chambertin. 95 points. Showed good complexity and depth, excellent balance, and a medium finish. Flavors of black raspberry, cherry, spices, dried leaves, and forest floor all emerged after a time. The acidity held everything together nicely. Good freshness of flavor both on the nose and palate. I think this is nearly at peak or plateauing nicely.

Pappardelle pasta, wild mushroom ragu, roasted garlic & thyme cream sauce. This was the best of the dishes. Didn’t look like much, but a nice rich pasta.

Flight 3:

2002 Bernard Dugat-Py Gevrey-Chambertin 1er Cru Lavaux St. Jacques. BH 91-94. This resembles the 1er but this is a complete wine, combining power, concentration and stunningly elegant aromas and flavors into a harmonious whole. The acidity is higher as is the sense of minerality yet this retains a velvety, indeed silky quality to the round, fresh, focused flavors. This is indisputably of grand cru quality with complexity to burn. A great effort.

2001 Camille Giroud Chambertin. BH 92-95. As with the Malconsorts and Romanée St. Vivant, there is another dimension here and the complexity is nothing short of staggering and I use this word advisedly as it was frankly difficult to believe that so much nuance and depth could be crammed into the nose of an as yet unfinished wine. Very ripe, pure, blackberry fruit nose leads to massive, hugely forceful, vigorous, solidly structured flavors that epitomize what the finest Burgundies seem to do, e.g. manage to deliver power without weight and the finish here goes on and on for minutes. This should really be something to see when it attains its majority and I would not be at all surprised if my score is ultimately found to be conservative.

2002 Hubert Lignier Charmes-Chambertin. BH 91. A wonderfully exuberant, expressive and generous nose of ripe, earth and elegant red pinot fruit aromas blend into sizeable, rich, intense and palate staining flavors that are both energetic and opulent. This is quite powerful but retains an elegance and subtle reserve that is most appealing, especially on the long, exacting, classy finish. If there is a nit, it’s that this is more about pure pinot fruit than profound complexity but to be clear, this is nonetheless a beautiful and altogether elegant wine.

2002 Domaine Joseph Roty Charmes-Chambertin Très Vieilles Vignes. BH 95. A heavily toasted nose with spice, wood and tar nuances frames ripe but fresh black pinot fruit and cassis aromas that also display an extraordinary panoply of secondary nuances, including earth, underbrush, leather, soy and spice. The powerful, rich and utterly delicious big-bodied and very concentrated flavors coat and stain the palate and completely buffer the now softening tannic spine on the superbly long finish. In short, this is flat out incredible juice and while it’s clearly quite oaky, the wood somehow works quite well with the wine even though it’s far from invisible. As to drinkability, I would probably opt to hold the ’02 Charmes for a few more years but it could easily be drunk now with pleasure.

Spice Rubbed Pork Belly. Sauteed Baby Spinach. Creamy Polenta. Red Wine demi. Nice course. Like a rich slab of sorta bacon.

Flight 4:

2005 Dupont-Tisserandot Mazis-Chambertin. BH 95. A background touch of wood spice surrounds red, violet, animale and earth tones that are more complex still and this depth continues on the earth-inflected, sappy and moderately concentrated but gorgeously balanced flavors that possess real character and excellent power on the impressively long finish. This has both style and personality and it is very Mazis in both style and character plus it will age for decades. A classic Mazis in the making.

2005 Lucien Le Moine Mazis-Chambertin. BH 94-96. An explosive nose of red berry pinot fruit of fantastic breadth and depth features the ripe and classic sauvage and animale character that continues onto the wonderfully intense, driving and energetic big-bodied flavors that retain a beautiful sense of delineation on the layered, sweet and mouth coating finish. This is a big but balanced wine that carries the weight and power with effortless grace.

2003 Louis Jadot Chambertin-Clos de Bèze. BH 91-94. The incredibly rich, powerful and complex flavors are introduced by classy, pure, spicy and ripe aromas of dark pinot fruit notes and obvious earth nuances all framed by an interesting hint of sandalwood. There are buckets of pinot sap that coat and stain the palate and all but completely hide the very firm tannins that presently dominate the finish yet already seem perfectly integrated. The acidity is on the low side the explosiveness of the finish is more than just impressive, it has the ‘wow’ factor and this should age for two decades or more.

Grilled New Zealand Lamb Chops. Roasted Fennel & Potatoes. Natural au jus. Not bad chops.

The cryptic notes.

Our chef!

Because there was no dessert — or even cheese — I brought a pair of gelati. On the bottom is my pistachio with nuts from Bronte Sicily. On the top is coconut sorbetto (coconuts from Thai land) with home-made coconut caramel!

Overall Upstairs 2 did a solid job with this lunch. Wine service was good and the food was good, but not as good as last time we came (that salad was just so-so). Wines were awesome and a lot of great showings from Gevrey, particularly the 90s wines. Sauvages is always a great time.

By: agavin
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Posted in: Food

Tagged as: Burgundy, BYOG, Gelato, Red Burgundy, Sauvages, Upstairs 2, Wine

Republique 2017

Jul19

Restaurant: Republique [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

Location: 624 S La Brea Ave, Los Angeles, CA 90036. (310) 362-6115

Date: June 23, 2017

Cuisine: Modern Bistro French

Rating: Nice (loud) space, tasty hip food, great service

This is my 10th time writing up Republique! Woah. This time for a Sauvages lunch (White Burgundy). It’s even the second Sauvages lunch I’ve done here.

We were up in the private room with a custom menu — really the only way to do Republique. I’ve learn too that breakfast lunch is now sort of fast casual (you order then sit). Ick for this sort of restaurant. But up in the room is great.

Our special menu.

3L bottle of 2006 Bouchard Père et Fils Chevalier-Montrachet. BH 96. Prost was, justifiably, extremely proud of this wine and observed that it may be the best “straight” Chevalier that he’s ever made. Not surprisingly, this is a good deal more elegant than the Bâtard with gorgeously pure floral and white fruit, stone and subtle spice aromas that seamlessly merge into the almost painfully intense and vibrant flavors that, like the Perrières, possess crystalline purity and huge length. This is a knockout Chevy and if you can find it, don’t miss it.

agavin: Stunningly fresh in the big format. Fabulous.

The famous bread and Normandy Butter. We ate about 9-10 loaves of this. Not kidding. Plus I bought some to take home.

2011 Lucien Le Moine Chassagne-Montrachet 1er Cru Les Caillerets. BH 91-93. This is presently very leesy and while there are background notes of citrus and dried flowers, this is hard to read today. By contrast the concentrated flavors pack plenty of punch and an abundance of both minerality and palate coating dry extract, all wrapped in an attractively textured, austere, serious and austere finish. This is a brooding and quite serious wine seemingly extracted from liquid rock that will require plenty of time to mature.

agavin: our bottle stank. Thin with no fruit!

2010 Vincent Dancer Chassagne-Montrachet 1er Cru Tete du Clos. BH 91-93. The fresh, cool and beautifully well-layered nose exhibits white flower and lemon zest scents that give way to restrained, refined and energetic flavors that possess plenty of underlying tension on the balanced and ever-so-mildly austere finish. Like the La Romanée there is a distinct salinity to the finish and this should age well.

agavin: not drinking too well either, but way better than the Le Moine.

2009 Louis Jadot Puligny-Montrachet 1er Cru Le Cailleret. agavin 91. Nice wine. Young, but tasted like it should have.

2004 Domaine Ramonet Chassagne-Montrachet 1er Cru La Boudriotte. BH 89. A deft touch of wood frames citrus and earth infused ripe chardonnay fruit aromas that lead to rich, full and fleshy flavors that are robust if not especially structured, all wrapped in a delicious and easy to like finish. There is good freshness here if not great underlying tension with fine overall balance and fine length. In sum, this is a generous and easy to like effort that should repay a few years in the cellar.

agavin: Meadows is being a hardass because this was the best wine of the flight by far.

Spot Prawns. Corn puree. Hazelnuts. Corn. Nice dish. I like sucking the heads.

2003 Henri Boillot Corton-Charlemagne. BH 93. A gentle touch of wood frames explosive and very ripe green apple fruit aromas that despite the ripeness remain stunningly pure and elegant with dense, hyper-intense and powerful flavors of serious intensity and persistence. All I could say was “wow” and it’s the rare Corton-Charlemagne that can not only follow a terrific Montrachet but not be found wanting in the offing. Great juice.

2001 Henri Boillot Chevalier-Montrachet. BH 94. The purity here is mind bending and this is perhaps the most transparent wine in this entire group. Elegant, fine and crystalline with superbly detailed fruit and flavors with a positively brilliant, almost painfully intense finish that is astonishingly long. Classy and altogether imposing with its unmatched combination of complexity, depth and focus. While I cannot argue that this has better material than either the Montrachet or the incredible Corton-Charlemagne, I can say that stylistically, the Chevalier is my personal favorite. This is unquestionably a great wine.

2004 Henri Boillot Bâtard-Montrachet. BH 95. Perhaps the most backward and reserved wine to this point as the nose reveals only hints of white flower and green fruit aromas that are framed in a subtle touch of pain grillé but the flavors explode on the palate as there is a chewy texture to them yet there is ample minerality present, particularly for Bâtard. This too is blessed with abundant dry extract and a finish that won’t quit but for all of the size and weight, this is impeccably balanced. This has that “wow” factor and in terms of style, it’s almost like a muscular Chevalier.

agavin: drinking nicely

From my cellar: 2005 Henri Boillot Bâtard-Montrachet. BH 95. An intensely floral and still exceptionally fresh nose is nuanced with hints of spice and citrus where the latter can also be found on the textured and borderline massive flavors that display absolutely no sense of heaviness on the exceptionally rich finish that drenches and stains the palate. This is a big wine yet there is a firm acid backbone that keeps everything in ideal balance and overall, it’s an extremely impressive effort. While the abundant dry extract enables this, like many ’05s, to drink with pleasure now, in magnum format I personally would allow for at least another 4 to 5 years of bottle age.

agavin: our bottle was a little advanced. Improved in the glass.

Halibut. Chanterelle mushroom pea and pork cheeks. The sauce was all about the butter and pork.

2004 Bouchard Père et Fils Chevalier-Montrachet. BH 92. This is presently quite reticent and it requires considerable aeration to coax aromas of airy white flowers, spice and limestone that precede textured, pure and defined energy-filled flavors that possess a linear mouth feel, all wrapped in a focused and mouth coating finish of impressive length. Perhaps this is just going through a phase but it seems a bit awkward at present, and while all the component pieces appear to be in place, I wasn’t knocked out despite the length of the finish. One thing that is clear though is that this definitely needs more bottle age before it’s ready for prime time. Tasted only once in bottle.

2004 Antonin Guyon Corton-Charlemagne. BH 92. A complex and perfumed nose featuring subtle wood spice and elegant, pure and layered green apple and white orchard fruit aromas, particularly pear. The powerful, intense and mouth coating flavors are sleekly muscled with a fresh, forward and wonderfully textured finish that goes on and on. This is structured yet there is so much mid-palate fat that it should be approachable after 5 years or so in bottle.

agavin: advanced

Spinach Cavatelli with morels, another mushroom, cheese, butter, and more butter and then a butter sauce. Fabulous texture to the pasta and the butter was great. They don’t go so far as to use the Normandy butter here, Strauss butter actually, but it’s still great.

2009 Remoissenet Père et Fils Montrachet Le Montrachet. VM 96. The 2009 Le Montrachet, from a parcel on the Chassagne side, is fabulous. Layers of exotic, tropical fruit flow effortlessly from this broad-shouldered, kaleidoscopic wine. There is plenty of freshness in the glass to support the fruit in this magical, captivating wine. I especially like the way this turns delicate, subtle and refined on the finish.

2009 Domaine / Maison Vincent Girardin Corton-Charlemagne Quintessence. VM 95+. Bright pale yellow. Sexy smoky oak and strong minerally silex on the nose, lifted by a violet high note. A densely packed wine with terrific force, offering outstanding cut to its citrus, apple, floral and mineral flavors. At once laid-back and powerful, and extremely unevolved. This really titillates the taste buds on the long, rising, lemon-and-stone finish. Wow! Girardin purchased a bit more Corton-Charlemagne in Aloxe-Corton this year but it’s unlikely to find its way into this special cuvee: he wants the Quintessence bottling, which is always from the same 80-year-old vines in the heart of the hillside on the Pernand side, to remain rare.

2010 Domaine / Maison Vincent Girardin Bienvenues-Bâtard-Montrachet. BH 93-95. In relatively stark contrast to the expressiveness of the prior wine, this is distinctly restrained if not out and out mute as the nose only grudgingly allows glimpses of the lemon grass, honeysuckle and lemon/lime aromas. There is outstanding intensity to the round, generous and quite seductively textured medium-bodied flavors that possess that wonderful quality of underlying tension which adds a real sense of lift and vitality to the spherical and harmonious Zen-like finish.

Pork belly on risotto. This was a weaker dish. The pork was very fatty.

Chef Walter Manzke.

Our Somm did an awesome job. She replaces Taylor (who was awesome before her).

Les vins.

Cryptic notes.

The giant box for the 3L Bouchard.

1976 Zach. Bergweiler-Prüm Erben Wehlener Sonnenuhr Riesling Auslese. 93 points. Deep uric color, orange golden hues; golden raisin, Pledge, orange, lemon custard, still very fresh; delicious palate, has lost some sweetness, honey, apple, persistent; could easily have gone another 20+ years; everyone amazed at age.

agavin: he said uric!

Les fromages. The soft one (probably a Camembert) was slightly better, but both great.

Overall, a great lunnch – Savauges lunches always are.

Wines were for the most part fabulous. 3 of us sat at the bar downstairs afterward and drank another of my bottles over the next couple hours too.

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: République, Sauvages, Walter Manzke, White Burgundy, Wine

Great Grenache

Jun28

Restaurant: John Gerber [1, 2, 3]

Location: Flintridge

Date: May 26, 2017

Cuisine: New American

The main wine theme: This year, as it has been the past few years for our lunch at Paul’s, our primary wine theme will be “Grenaches of the World”, in this case from the 2007 and older vintages (the older the better). Just to be clear, “Grenaches of the World” means any Grenache or Grenache-based blend (at least 60-70% Grenache), as long as it is rated 93+ by a reputable critic, and is from the 2007 or older vintage. Grenache-based wines from Australia, California, Washington, Priorat, Chateauneuf-du-Pape, Sardinia (called Cannonau) or any other parts of the world are fair game as long as the wine has a qualifying score.

This California style building isn’t the house itself, but the amazing top of the integrated cellar.

Inside the upper level of the cellar where staging occurred.
The backyard.

We gather at one multi-wing table.

Today’s special menu.

From my cellar: 2009 Domaine Bruno Clair Marsannay Rosé. VM 88. The 2009 Marsannay Rose is a serious wine. It shows plenty of intensity and generosity, I only wish the aromatics were a little more focused.

2011 Merry Edwards Sauvignon Blanc. VM 88. Pale, bright yellow. Candied lemon peel, bracing grapefruit pith and a hint of flowers on the nose, plus a smoky note that reminded me of chardonnay. Rich, silky and slightly sweet; and more fruity than some Carneros chardonnays I tasted on the same day. This easygoing and attractive wine is perked up by a piquant grapefruit quality on the back end.

2000 La Granja Nuestra Señora de Remelluri Rioja Blanco. 89 points. Mineral notes with an apple/pear fruit; balanced acidity.

2014 Domaine Tempier Bandol Rosé. VM 92. Light orange. Intensely perfumed citrus fruit and white cherry scents are complemented by suggestions of dried flowers, honey and dusty minerals. Chewy, tightly focused blood orange and lavender pastille flavors show very good depth and clarity, with a spine of minerality adding support. Finishes sappy and very long, leaving dusty mineral and floral notes behind.

Poke bites.

Lobster roll.

2009 Clos Mogador Priorat Nelin. VM 91. Light yellow-gold. Intense aromas of dried pear, lemon curd, white flowers and candied ginger, with subtle vanilla and beeswax qualities adding depth. Fleshy, deeply pitched orchard and pit fruit flavors are lifted and braced by a tangy mineral quality and pick up spiciness with air. Finishes broad and ripe, with very good persistence and resonating floral and spice notes. This is showing very well now; I’d err on the side of youth here and drink it over the next few years.

2013 Domaine Morey-Coffinet Meursault. BH 88. A more restrained and very pretty nose offers up hazelnut, acacia blossom and pear aromas. The cool, sleek and delicious middle weight flavors also exude a very subtle minerality on the slightly austere finish that delivers good if not truly distinguished depth and persistence.

Fruits de Mer. Razor clam, sea scallop, spot prawn, fava beans, and fennel. Amazingly fresh and tender — all of it.

1995 Château de Beaucastel Châteauneuf-du-Pape. 91 points. This was ok but really did not ring my bell. 1995 is a not so thrilling vintage with Rayas towering above everything. Very rustic with some serious austerity on the palate and a burnt-ashen character and loads of red fruit. Acidity was average and the wine came across as boring.

1998 Alban Vineyards Grenache HdR Selection Seymour’s Vineyard. Someone gave it 96 points online :-).

1998 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Réservée. VM 92. Good medium red. High-toned aromas of dried cherry, redcurrant, wilted rose, roasted herbs and spices. Sweet, silky, sexy and decadent yet with a penetrating quality thanks to vibrant mint and spice elements. Finishes with big, broad, sweet tannins that come from fruit, not oak. Classic fully ripe southern Rhone grenache.

2000 Les Cailloux (Lucien et André Brunel) Châteauneuf-du-Pape Cuvée Centenaire. VM 94+. Full deep red. Tangy nose combines red fruits, roast coffee, pepper and spices. Very rich, dense and full, with considerable power (the wine features 15% alcohol) and a strong element of spice cake. Less obviously creamy than the 2001, but equally powerful and extremely long on the aftertaste. The tannins show a chewy quality and a dustiness that no doubt reflect the wine’s 12% mourvedre component.
1997 Clos Mogador Priorat. VM 89. Medium ruby-red. Aromas of currant, plum, licorice and uncured tobacco. Lush but bright, with a firm edge of acidity and hints of exotic fruits and wild herbs. Finishes with dusty, even tannins and good length.

From my cellar: 2000 Château Rayas Châteauneuf-du-Pape Reserve. VM 93. Rather pale red (Reynaud says the color will deepen as the wine ages). Smoke and pepper dominate the nose. Thick and sappy; round and seamless. Offers very good depth of flavor but today I don’t find the excitement of the vintage’s top examples. Best today on the peppery, long finish, which features thoroughly ripe tannins. There weren’t a lot of bunches in 2000, says Reynaud, but the grapes were large.

agavin: my WOTD — although I’m clearly biased

Grilled sweetbreads, morels, and blood sausage. Pea mash and carrot romesco. Amazing and rich dish with a lot of gaminess and weight. I loved the blood sausage and theromesco combo in particular.

2001 Mas Doix Priorat Costers de Vinyes Velles. RR 97. Great Priorat from traditional local grapes Garnacha and Carinena. Dark red cherries, cocoa, nice acidic backbone, small pepper note, medium to full body, soft tannines, in a great place right now, powerful yet elegant, smooth aftertaste.

2001 Le Vieux Donjon Châteauneuf-du-Pape. VM 94. Red-ruby. Flamboyant, wild Chateauneuf du Pape aromas of raspberry, pepper, leather, Cuban cigar tobacco, fruitcake, game and truffle. Explosive, layered and deep, with captivating flavors of game, leather, melting chocolate cake, leather, incense and black pepper. Wonderfully suave and silky but with terrific verve and grip. Finishes with fine, palate-coating tannins and sneaky length. If someone sticks a glass of this in your face and you don’t say Chateauneuf du Pape, you should give up wine drinking.

2002 Torbreck Grenache Les Amis. 95 points. The nose had a latex paint like aroma from the over-ripe fruit in this wine. There was a lot of dried/over-ripe character to the nose of this wine. With some time it also took on a coconut-like note over the muddled red fruit aromas. The palate had loads of jammy fruit and a chocolate like note, but it was just hard for me to get past the nose of this wine to really enjoy the richness that the palate had to offer.

2002 Bodegas Alto Moncayo Garnacha Campo de Borja. VM 90. Medium ruby-red. Sappy black cherry and black raspberry aromas complicated by chocolate, minerals and tar. Sweet, lush and seamless, with a pinot-like silkiness of texture. Still a bit shy following the recent bottling but large-scaled and mouthfilling, with sound balancing acidity. Distinctly exotic in its flavors but not yet complex. A wine to follow.

2003 Bodegas Alto Moncayo Garnacha Campo de Borja. VM 89. Bright red. Powerful, oak-laced raspberry, strawberry and cherry preserves on the nose, plus a hint of candied licorice. Deep and sweet, the red berry flavors strongly accented by oak notes of coconut, vanilla and clove. Finishes sweet, deep and long. This is clearly made from strong material, but I’d love to have seen it without so much oak.

2003 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Réservée. VM 94. Deep red. Strikingly complex nose offers powerful scents of red berries, spicecake, cured meat and potpourri. Velvety red berry and kirsch flavors stain the palate, picking pick up candied lavender and fruitcake nuances with air. The spiciness builds on the finish, which echoes the cherry note. This wine was most noteworthy for its power in the early going (I rated it 92-94 shortly before it was bottled) but has become more graceful and now conveys a stronger impressive of pure, spicy fruit.

2004 De Lisio Grenache. 90 points. Dark ruby colour. Nose of raisins and some flowery notes. Bursting with ripe fruits on the palate. Blackberry jam. Spicy towards the long finish. Concentrated and flavourful, but still velvety in the mouth. Fruit bomb lovers will like this, with bonus points for the smoothness with age.

Game bird stuffed quail. Black lentils, purple radish and pickled rhubarb. Nice tasty bird. Very moist.

2001 Domaine Pierre Usseglio & Fils Châteauneuf-du-Pape Réserve des Deux Frères. VM 91. Bright ruby-red. Superripe, roasted aromas of singed red fruits, carob, marzipan and walnut. A huge, roasted wine showing strong evidence of surmaturite; flavors of dried fruits and walnut. With alcohol in the 16% range this is undeniably massive, but I found myself wishing it had more primary fruit and verve. Quite different in style from the Cuvee de Mon Aieul. A rare and expensive bottling, recommended for fans of the type.

2001 Cuvée du Vatican Châteauneuf-du-Pape Réserve Sixtine. VM 91. Bright ruby-red. Blackberry, bitter chocolate, violet, mint and spicy oak on the nose; intriguing suggestions of mourvedre. At once dense and penetrating, with rather oaky flavors of blackberry, violet and eucalyptus. Finishes with a hint of leather, but also a slight dryness from the wood element.

2004 Clos Mogador Priorat. VM 94. Deep purple. Powerful, sexy aromas of blackberry, boysenberry, fruitcake, cigar box, graphite and violet, with suave oak spice adding even more interest. Sweet, silky and deep, with wonderfully pure dark berry flavors complemented by cinnamon, smoked bacon and red licorice. Utterly delicious if very young, with great vibrancy, clarity and even elegance. This compellingly sweet and very long wine is the best bottling of Clos Mogador I’ve had to date.

2005 Linne Calodo Sticks and Stones. VM 93. Bright ruby. Explosively perfumed nose offers fresh strawberry, raspberry and rose aromas, with an exotic lashing of baking spices. Fine-grained and silky, with deep but focused red fruit flavors and Asian spices. Lots going on here. Clings impressively on the long, juicy finish. A very impressive blend.

Cheese plate. Midnight moon from California. Schnebelhorn from Switzerland. Campo de Montalban from Spain. Beemster from Holland.

2005 Sine Qua Non Grenache Atlantis Fe2O3~2a. VM 100. The 2005 Grenache Atlantis Fe203-2a has been absolutely thrilling both times I have tasted it within the last year. A huge, vertical wine, Atlantis graces the palate with deep, voluptuous red fruit, crushed rocks, smoke, tobacco and mint. Even with all of its intensity and explosiveness, the wine remains light on its feet, with great balance and class to burn. The inclusion of whole clusters adds gorgeous lift and perfume, especially on the finish. At nearly ten years of age, the 2005 Grenache Atlantis is in a perfect spot right now and should continue to drink well for another 5-10 years, perhaps longer.

2005 Sine Qua Non Grenache Atlantis Fe2O3~2c. ?

2007 Domaine la Barroche Châteauneuf-du-Pape Cuvée Pure. VM 96. Inky purple. Huge, expressive bouquet shows dark berry, floral and fruitcake qualities, along with a smoky mineral note. Lush and creamy, with deep boysenberry and blueberry flavors and velvety tannins. Turns spicier on the back half and finishes with outstanding clarity and juicy persistence. As massive as this is, there’s no sense of overripeness or excess weight.

2007 Domaine de la Solitude (Lançon Père et Fils) Châteauneuf-du-Pape. VM 90. Inky purple. Sexy, perfumed scents of black raspberry, cherry compote and potpourri. Broad, fleshy and sweet, offering lush, edge-free black and blue fruit flavors. This upfront, creamy wine is delicious right now.

2007 Clos des Papes Châteauneuf-du-Pape. VM 95+. Deep ruby. Powerful, pungent aromas of kirsch, dark berries, smoky herbs and spicecake, with notes of black olive and tobacco coming on with air. Chewy, palate-staining dark fruit flavors are complicated by bitter chocolate, licorice and black cardamom. Acts like a 2005 today, with serious structure but also superb depth of powerful, densely packed fruit. A hint of cherry skin adds grip and refreshing bitterness to the long, smoky, focused finish. Not an easy read right now: this demands cellaring.

2013 Progeny Winery Trinity Rouge.

Planet Zin

1996 Limerick Lane Zinfandel Collins Vineyard.

2009 Robert Biale Zinfandel Black Chicken. VM 90. The 2009 Zinfandel Black Chicken shows off gorgeous mid-palate richness in its black cherries, menthol, licorice and sweet spices. There is more than enough vibrancy and depth to allow the wine to drink beautifully for at least a handful of years.

2006 Turley Zinfandel Dragon Vineyard. VM 92. Good medium ruby. Black raspberry, spices and fruity pepper on the slightly medicinal nose. Ripe, lush and mouthfilling but quite dry; a big, chewy wine with a deep pepper-and-spice character. Finishes with very suave, pliant tannins.

2008 Brian Benson Cellars The Wince. VM 90. Inky ruby. Powerful, highly aromatic scents of dark fruit liqueur, lavender and licorice, with vanilla and mocha accents gaining power with air. Fleshy and appealingly sweet black and blue fruit flavors stain the palate and show a touch of back-end warmth. Velvety tannins give shape and gentle grip to a long, spicy finish that echoes the blue fruit and vanilla notes. Nothing shy about this one.

In the center is our chef, John Gerber, formerly of the French Laundry! On the right our host Paul.

Extras!

Art of the day.

Cryptic notes.

The list de vin.
And the full lineup!

Overall, a delicious afternoon — food and wine both! As a Burgundy nut, a often forget all the Châteauneuf-du-Pape in my cellar, but it’s really great stuff — and so consistent. Grenache is a nice grape, if a powerhouse. Even the Zins were (relatively) enjoyable.

We did have WAY too much wine for the number of courses. We could have used an easy 2 or 3 more courses to stage it out.

The setting really is magnificent. The weather was perfect, and just an ideal afternoon in the yard!

By: agavin
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Posted in: Food

Tagged as: Grenache, John Gerber, lunch, Sauvages, Wine, Zinfandel

Sauvages Valentino

Dec26

Restaurant: Valentino Santa Monica [1, 2, 3, 4, 5, 6, 7, 8, 9]

Location: 3115 Pico Blvd Santa Monica, CA 90405. (310) 829-4313

Date: December 9, 2016

Cuisine: Italian

Rating: Best meal here in years!

The final Sauvages lunch of the year is always one of the best. The wine theme is not as singular, but instead concentrates on “greats” from France.

And the locale is Valentino, LA’s venerable high end Italian — and host to countless wine events (that I’ve been to).

Flight 0:

2002 Pol Roger Champagne Cuvée Sir Winston Churchill. VM 95. The 2002 Brut Cuvée Sir Winston Churchill is wonderfully open, expressive and resonant. The richness of the vintage comes through nicely, yet the more overt elements are very nicely balanced by a good deal of freshness. Baked apple, pastry, candied lemon, dried flowers and warm, toasty notes shape the generous, resonant finish. With time in the glass, the 2002 takes a on a striking, vinous character. Readers might want to consider opening the 2002 a few hours in advance, as it really blossoms with air.

Today’s special menu.

The initial chaos tamed by Valentino’s master sommelier.

Flight 1: White Burgundy

2004 Bonneau du Martray Corton-Charlemagne. BH 93. The color was very pale straw with green highlights yet there was the barest trace of oxidation on the nose. To be fair, it was extremely subtle, indeed two tasters didn’t notice it at first. Yet with air, it became worse and in the end, it was clear that there was a problem. I include the original tasting note here for ease of reference: A reserved yet elegant nose of white flower, green apple, pear and natural spice and wet stone notes that introduce detailed, fresh and wonderfully intense flavors that are exceptionally clean and bright, culminating in a bone dry finish replete with superb minerality. This is not as dense as the ’05 but the purity here is really something to see and as noted last year, it’s sufficiently structured that it will need the better part of a decade to reach its apogee. Note that there was a trace of reduction on the nose and this would benefit from 30 minutes in a decanter should you elect to try one.

2006 Marc Colin et Fils Bâtard-Montrachet. BH 93. A touch of pain grillé frames very ripe but not exotic fruit that includes pear, peach, orange and apricot as well as acacia blossom and honeysuckle that complements well the rich, fresh and vibrant flavors that also display a touch of gas on the textured, opulent and palate drenching finish. This is a big wine that is very Bâtard-like in character as there isn’t much elegance but it’s long on power and size. Buyers would also do well to decant this for 20 to 30 minutes first.

2010 Domaine Michel Mallard & Fils Corton-Charlemagne. 94 points. Initially it was lean and fresh on the palate, I kept thinking Chablis as it had this brightness to it that was really nice, but didn’t have the heft of corton charlie. After a few hours in, I went back to the decanter and it was a totally different wine. It picked up this round rich fruit of apple and citrus on the palate as it picked up more and more concentration and power. Really packed a wallop at the end of the night. Very much made in the style of CC that I like.

2011 Fernand & Laurent Pillot Chassagne-Montrachet.

Polipo Grigliato Con Crema di Paptate E Sedano. Grilled octopus on a puree of potato and celery.

and

Calamari Farciti Ai Gamberetti In Brodetto Di Pomodoro E Oregano. Seafood stuffed calamari in light tomato-oregano broth.

More formal than most LA Italian, these are actually very classical in style (for high end Italian).

Flight 2: Red Burgundy

1990 Domaine Joseph Roty Charmes-Chambertin Très Vieilles Vignes. BH 95. This has long been one of my favorite 90s with its immense fruit that soars from the glass. Red and black fruits blend seamlessly with the beginnings of secondary aromatics and combine with mouth coating extract of pinot yet despite the incredible richness, the balance is impeccable. This doesn’t quite yet offer the complexity of the Griotte but the superb depth of extract is simply glorious. In sum, this is a profound effort and one of the finest wines of the vintage and while it can certainly be enjoyed now, there is no doubt that this is still improving even though it’s approaching its peak. Multiple and consistent notes.

1990 Domaine Rossignol Trapet Chapelle-Chambertin. 96 points. Every once in a while a wine sufficiently stirs the senses to impart a lasting impression…this is such a wine. Tasted blind. Considerable bricking and somewhat opaque; knew from the outset it was at least fifteen years old. The luxurious bouquet sings with the finest elements of great Burgundy! Sous-bois, earth, rose petals, charred cork, and hints of smoke, etc. The wine features brilliantly focused acidity, all the elements on the bouquet, and a mind-bending textural mouthfeel! Lasting finish marked by tremendous acidity and unbridled deliciousness!

1989 Serafin Père et Fils Charmes-Chambertin.

1995 Dominique Laurent Gevrey-Chambertin 1er Cru Lavaux St. Jacques. 92 points.

Duck Crespelle with Prosciutto. A delicious big ravioli notched up even further by the ham.

Flight 3: Rhone

1990 Chateau Beaucastel Chateauneuf du Pape. Parker 96. Two great back to back vintages are the 1990 and 1989. The more developed 1990 boasts an incredible perfume of hickory wood, coffee, smoked meat, Asian spices, black cherries, and blackberries. Lush, opulent, and full-bodied, it is a fully mature, profound Beaucastel that will last another 15-20 years.

From my cellar: 1990 Domaine du Pegau Chateauneuf du Pape Cuvee Reservee. Parker 96. A big step up, and showing that the warmer, richer years dish out the most pleasure at maturity, the 1990 Chateauneuf du Pape Cuvee Reserve is drop-dead gorgeous, and close to my favorite of the night. Possessing a thrillingly complex, mature feel, with full-bodied richness and a layered, textured and seamless mouthfeel, this puppy was singing, with loads of lavender, peppery herbs, game and dried flower-like aromas and flavors. I don’t see it getting any better, and would drink it while it still has this voluptuous, hedonistic slant that makes it such a joy to drink.

2000 Clos des Papes Chateauneuf du Pape. Parker 95. The Burgundian-styled 2000 Chateauneuf du Pape is drinking at point today. Possessing beautiful notes of forest floor, truffles, spice, garrigue and sweet cherry and kirsch like fruit, this beauty has notable freshness and purity, medium to full-bodied richness, fine tannin and a layered, integrated texture that keeps you coming back to the glass. There’s no need to delay gratification here and I’d enjoy bottles over the coming 4-5 years.

2003 Clos Saint-Jean Chateauneuf du Pape la Combe des Fous. Parker 97. A big, ripe and voluptuous effort, the 2003 Chateauneuf du Pape Combe des Fous is thrilling stuff that’s drinking beautifully. Incense, exotic pepper, cedar and spice are all supported by a ripe core of sweet kirsch and blackberry fruit. It’s full-bodied, rich, textured and voluptuous on the palate. Showing no signs of over-ripeness or astringency, with polished tannin and excellent mid-palate depth, it pumps out loads of fruit on the finish, and should be consumed over the coming handful of years.

2000 Chateau Beaucastel Chateauneuf du Pape. Parker 94. Deep garnet colour with a faint touch of brick in the rim. Classic Beaucastel earthy/meaty/gamey nose with an undercurrent of stewed strawberries, Chinese dried plums and soy. Quite elegant on the palate with a medium to full body and a reasonably taut structure of medium to high acidity and a medium level of velvety tannins. Layer upon layer of spices and savoury flavours. Long finish. Drink now to 2024.

Classic Crispy Lasagna Bolognese. Isn’t the prettiest, but it sure tasted great!

Flight 4: Bordeaux

1982 Beychevelle. Parker 94. I have noticed serious bottle variation with this wine, but recently it has been consistently scoring in the 94-96 point range. Beautifully sweet, slightly herbaceous black currant, licorice, and earthy notes emerge from this nearly opaque, dark ruby/purple-tinged 1982. Compared to the more elegant, feminine-styled wine often produced here, it is a beast. Dense, thick, rich, concentrated, and impressive, it can be drunk now and over the next two decades.

1989 Montrose. Parker 98+. This was not in the tasting at the chateau, but I opened two bottles on my return home, because this is another near-perfect wine from Montrose. It is an unusual two-grade blend of 70% Cabernet Sauvignon and 30% Merlot. The wine emerged from another very hot, sunny, dry growing season, with early, generous flowering. Harvest in Montrose took place between September 11 and 28. The wine has never had any issues with brett, making it a somewhat safer selection than the more irregular 1990. Like a tortoise, the 1989 has finally begun to rival and possibly eclipse its long-time younger sibling, the 1990. The wine is absolutely spectacular and in auction sells for a much lower premium than the 1990. That should change. This is a magnificent Montrose, showing notes of loamy soil undertones, intermixed with forest floor, blueberry and blackberry liqueur and spring flowers. It has a full-bodied, intense, concentrated mouthfeel that is every bit as majestic as the 1990, but possibly slightly fresher and more delineated. This great wine should drink well for another 40-50 years.

1989 Pichon-Longueville Baron. Parker 96. Both the 1989 and 1990 vintages exhibit opaque, dense purple colors that suggest massive wines of considerable extraction and richness. The dense, full-bodied 1989 is brilliantly made with huge, smoky, chocolatey, cassis aromas intermingled with scents of toasty oak. Well-layered, with a sweet inner-core of fruit, this awesomely endowed, backward, tannic, prodigious 1989 needs another 5-6 years of cellaring; it should last for three decades or more. It is unquestionably a great Pichon-Longueville-Baron.

2000 Lynch Bages. Parker 97. Beginning to open magnificently, the still dense purple-colored 2000 reveals a blossoming bouquet of blackberries, cassis, graphite and pen ink. Full-bodied with velvety tannins that have resolved themselves beautifully over the last eleven years, this wine is still an adolescent, but it exhibits admirable purity, texture, mouthfeel and power combined with elegance. One of the all-time great examples of Lynch Bages, the 2000 is just beginning to drink well yet promises to last for another 20-25+ years.

2000 Figeac. Parker 91-93. Tasted at the Château Figeac vertical at the property. It is some years since I last tasted the 2000 Figeac. There is a valid argument that it is being eclipsed by the 2001, but it is still a fine Saint Emilion. The nose is clean and fresh with strong graphite aromas, very Left Bank in style with black truffle and smoky notes developing. The palate is masculine and rather austere at first, though I notice that it gains fleshiness in the glass. It is nicely weighted, but does not quite deliver the sensuality or joie-de-vivre of the 2001 (which is actually like a lot of millennial Bordeaux). Let’s see how it matures over the next few years, but my money would be on the 2001.

Pan Roasted Napa Quail on lentils with creamy pan dripping sauce and polenta crouton. More ham — and a very tasty little bird indeed.

Flight 5: Sauternes

1989 Rieussec. Parker 92. After a period of prolonged disjointedness, this wine has pulled itself together. The color is deep straw, and the wine displays an intense perfume of creme brulee custard, baked apple pie, and sweet, ripe pineapples and pears. Full-bodied, rich, alcoholic, and fat, with low acidity and considerable sweetness, this is a luxuriously rich, unctuously-textured, heavyweight Sauternes that should become more civilized with age.

Robiola Cheese “Brulee”. Soft yummy cheese.

Pears poached in red wine. Another Valentino classic. My gelato is better though :-).

Overall this was an awesome lunch — as almost all Sauvages lunches are. The food was quiet excellent for Valentino with both a variety and solid execution (sometimes the dishes can be a little flat), plus we had plenty of it and it paired very well. The wines were amazing with almost all of the bottles in great shape and tons of variety of goodness. As always, wine service at Valentino is about the best in the city with tons of stems, organization, and all that. Really very few places that can handle it as well.

For more LA dining reviews click here,

By: agavin
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Posted in: Food

Tagged as: Sauvages, Valentino, Wine

Sauvages Rioja at the Bazaar

Sep26

Restaurant: The Bazaar [1, 2, 3, 4]

Location: 465 S La Cienega Blvd, Los Angeles, CA 90048. 310.246.5555

Date: September 23, 2016

Cuisine: Spanish influenced Molecular Gastronomy

Rating: Awesome, one of LA’s best places.

I’m like a José Andrés groupie. I’ve been to every possible variant of his restaurants in LA, Vegas, and many in Washington. I’ve been here countless times, but today return with the Sauvages for a special Rioja lunch.

We have the entire inner dining room to ourselves with a giant table.

And LOTS of stems.

Flight 0:

1994 R. López de Heredia Rioja Blanco Reserva Viña Tondonia. 92 points. A lovely old Rioja Blanco. Lots of oxidative notes, but still plenty of life in this puppy.

From my cellar: 2011 Raul Pérez Rías Baixas Muti. 90 points. Fresh citrus…lemon, lime, grapefruit tinged w/floral notes. Razor sharp base minerality puncuated with clean even finish. Paired with steamed shrimp, oysters on the half. Bottle didn’t last long. Great wine for the summer!

Today’s special menu.

Flight 1:

1995 R. López de Heredia Rioja Viña Tondonia. 91 points. Great nose! Mature, complex, sweet. Lots of tannins and high acidity. Could use a few more years to improve. Very nice!

1999 C.V.N.E. (Compañía Vinícola del Norte de España) Rioja Imperial Gran Reserva. VM 92. Deep red. Blackberry, cherry and licorice on the nose, plus a strong note of smoky oak. Densely packed and very sweet on entry, then juicy and focused in the midpalate, with lush dark fruit liqueur and oak spice flavors firmed by a mineral spine. This still-youthful wine gains flesh and volume with air and finishes with silky tannins and resonating oakiness. Built for the long haul but should also show well now with enough aeration.

2001 Bodegas Valsacro Rioja Dioro. 90 points. vanilla, lots of oak at the start (this is a baby). plums and dark fruit dominate. minerality is well present in the mid. good finish. modern powerful wine – even with 2 hours in the glass it didnt move much. hard to judge it fully now – but the structure is there and so is the acidity and the fruit. With time this may develop into a beauty.

Organized Caesar. Egg Yolk Sauce, Parmesan. Little caesars rolled up in jicama. Taste pretty much like caesar salad. Not, perhaps, the ultimate Rioja pairing, but a nice dish.

Flight 2:

2004 R. López de Heredia Rioja Reserva Viña Tondonia. 91 points. Light ruby, tawny rim. Gorgeous scents of citrus peel and clove. Light to medium weight, just lovely sense of a complete, elegant package. Already complex with background vanilla, leather, tobacco, and a citric twist, gentle tannin. Beautifully balanced.

Tondonia is usually my favorite Rioja and we had 4 today (of different ages and levels and colors).

2004 Bodegas Muga Rioja. 91 points. Deep smoky cherry nose. Graphite, medium, dry, little spicy. Smooth. Paired great with spanish meal (paella). Enjoyable. Little prune on finish.

2005 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. 94 points. The 2005 Castillo de Ygay Gran Reserva Especial, a classic among classics, is back in top form with the excellent 2005 vintage. It’s produced from a blend of 89% Tempranillo and 11% Mazuelo (aka Carinena), a difficult grape that is in high esteem at the winery (they exceptionally produced a varietal Mazuelo in 2000 to celebrate their 150th anniversary) as they consider it adds acidity and aging potential to the blend and has been selected specifically to make part of the flagship wine’s blend. In 2005, the Tempranillo was harvested on September 30, the Mazuelo on October 3, and fermented separately in stainless steel vats. The Tempranillo ages in American oak barrels and the Mazuelo in French ones, both for a period of 30 months. The wine matures for a further two years in bottle before being released. It’s extremely backward and tight, showing very young, with a balanced nose between spice, tertiary and cherry fruit aromas. It’s a powerful, still young vintage, with plenty of glycerin, body, round tannins. An austere wine (is it the Mazuelo?), it is complex and ever-changing in the palate. It has a sense of harmony that only the best wines have. Very long and elegant. I loved its serious and austere overall feeling. 100,000 bottles produced. This is a true vin de garde which develops complex notes of violet and meat with time in the glass. This is a Gran Reserva greatly marked by the Mazuelo, which should give it great ability to age. At this quality level it represents very good value. Drink 2014-2030

Sauteed Shrimp. Garlic, tomato sofrito, guindilla pepper. A spicy gambas pil pil? A shrimp diablo? Either way, good and a bit spicy.

Flight 3:

2001 Artadi Rioja Grandes Añadas. VM 94+. Medium ruby. Penetrating aromas of blueberry, cassis and bitter chocolate. At once fat and firm, with strong acids giving shape and verve to the flavors of roasted blackberry, violet, espresso, nuts and baking spices. This has real power and thrust, not to mention inner-mouth perfume. Finishes with big but sweet tannins and terrific length. Like the Pagos Viejos, this is 100% tempranillo. This special bottling was previously offered only in 1994, 1998 and 1999.

2000 Bodegas Vega-Sicilia Ribera del Duero Único. VM 95. Deep red. High-pitched aromas of redcurrant, dried cherry, potpourri and spicecake. Silky in texture and alluringly spherical, offering seamless red fruit and floral pastille flavors and late notes of blood orange and Asian spices. Nothing heavy or fat here and yet this delivers the impact of a large-scaled wine. The finish is expansive and extremely persistent, leaving notes of rose and sweet red fruits behind. I find this to be drinking extremely well now but have no doubt that it will live a long life on its balance. (I also had the chance to re-taste the 1991 Unico and it is showing superb clarity and finesse, a seamless texture and suave red fruit and floral character. It is delicious now but holds excellent for further development in bottle.

2003 Bodegas Vega-Sicilia Ribera del Duero Único. VM 95. Inky ruby. Highly aromatic scents of ripe cherry and dark berries, singed plum, cured tobacco and succulent herbs, with a vanilla undertone. Sweet, expansive and powerful, offering intense black and blue fruit flavors with smoke and floral accents. Rich and full but surprisingly lively, with excellent finishing thrust and sweet, harmonious tannins adding grip. Shows the ripeness of the vintage to good effect; this is a somewhat approachable and exotic Unico, especially with some air, but it has the concentration to age slowly.

Jamon Iberico & Farm egg. Roasted Cipollinis, Tomato, Truffle butter, pan de cristal. Pretty much the consensus for the dish of the day. How can you go wrong with yummy egg and ham?

This is presumably the Pan de Cristal.

Flight 4:

More Tondonia! 1981 R. López de Heredia Rioja Viña Tondonia. 93 points. A lovely wine, drinking quite at peak. This had a classic Rioja nose, with cigarette smoke and tobacco aromas (somewhat reminiscent of Marlboro menthol lights) around a core of sweet cherry notes, then little drifts of dried herb and dried flowers and fragrant spice all playing against a backdrop of loamy earth – an absolutely beautiful bouquet. The palate had a stunningly youthful brilliance to it, with wonderfully bright, juicy acidity and the silkiest tannins hugging lovely flavours of bright cherries and wild berries. The wine may lack some of the depth that you will find in the Reserva or Gran Reserva, but there was such beautiful purity here. Bright, fresh, lively and absolutely joyous, I really enjoyed drinking this. A streak of metallic mineral and a little waft of cigarette ash and dried herb then stretched into a wonderfully fresh, lengthy finish. A beautifully elegant and graceful Rioja, this was drinking wonderfully on the night

1978 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial. VM 93. Medium red with an amber rim. Highly complex bouquet of fresh and dried red fruits, cherry skin, pipe tobacco, smoky minerals, cigar box and potpourri. Sweet strawberry and cherry flavors stain the palate but are strikingly lithe. Cured tobacco and candied rose flavors emerge with aeration, and the fruit takes a darker turn toward cherry. The tannins have been completely absorbed, allowing the wine’s almost decadent sweetness to come through. Expensive, yes, but this would offer newly minted wine lovers an insight into the personality of aged wine from a great region and a very good vintage for the same price as many newly released Napa or Bordeaux wines.

1973 La Rioja Alta Rioja Reserva 904. 93 points.

From my cellar: 1970 Bodegas Olarra Rioja Cerro Anon Gran Reserva. Lots of fruit, but a touch corked.

Seared Wagyu Beef Cheeks. Black garlic, black olive. Rich meat, fabulous reduction.

From my cellar: 1973 Bodegas Olarra Rioja Gran Reserva. 91 points. Clearly shows evolution both color wise and on the nose/palate. A touch of oxidation, cedar, sweet strawberry and some oak. Elegant even if this is not totally focused. Clearly shows younger than its age. The oak is very well integrated. Very nice.

Sandeman Jerez-Xérès-Sherry Special Oloroso Sherry. Nice stuff, almost like a PX.

Quesos. Manchego “Pasamontes”, Murcia al Vino, and Valdeon.

The chef and co-poobah Kirk C.

No other restaurant in LA has the combination of ultra modern chic and whimsical playfulness that The Bazaar does — plus everything tastes great and you get to experience an great melange of flavors in one meal. If you haven’t been, or haven’t been recently, you should.

This particular meal was great, mostly importantly for the company, the wines, and the service. The Bazaar staff did a bang up job with our private party and all the dishes we had were very good. But I do prefer the Bazaar in a format where one can taste 15-20+ things, not just 4-5. Plus, being a true glutton I could have eaten easily twice as much!

For more LA dining reviews click here.

Or for a full swath of all my José Andrés restaurant reviews, click here.

By: agavin
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Tagged as: José Andrés, rioja, Sauvages, The Bazaar, Wine

Sauvages at Upstairs 2

Sep12

Restaurant: Upstairs 2 [1, 2]

Location: 2311 Cotner Ave., Los Angeles, CA 90064 Tel. 310-231-0316

Date: September 9, 2016

Cuisine: Modern Tapas

Rating: Bright flavors and a lot of options.

ANY CHARACTER HERE

Upstairs 2 is located just above the Wine House on Cotner. The main room serves an eclectic tapas menu, but as this was a special Sauvages du Vin lunch (always a lunch, always Friday) we gathered upstairs in the private room for a special menu and flights of themed wine. This time around Grand and 1re cru Red Burgundy from the village of Gevrey-Chambertin, vintages older than 2004.

Today’s special menu.

Flight 0

The whites are bonuses that various people brought – like me.

From my cellar: 2008 Domaine William Fèvre Chablis Grand Cru Bougros. BH 92-95. A classic Chablis nose of mineral reduction, oyster shell and green fruit aromas merges into sappy, rich and powerful flavors that possess more refinement than usual on the long, sappy and beautifully detailed finish. I’m impressed that this seems to have to rusticity and in this sense, it’s a bit atypical.

1999 Louis Latour Chassagne-Montrachet 1er Cru Les Caillerets. 83 points. Our bottle was “very” advanced. Golden and oxidative.

2005 Brewer-Clifton Chardonnay Mount Carmel. VM 91. Light yellow. Rich pineapple and lichee on the nose, with fresh melon and fig adding complexity. A real fruit basket on the palate, displaying peach, honeydew, tropical fruits and an exotic licorice quality. Picks up sexy baking spices on the long, juicy finish. I prefer the finesse of this to the power of the Seasmoke today.

The gang gathers in the private room. Amusingly, this was the very same room in which I took my Italian Sommelier mastery class
4.5 years ago!

Flight 1

1999 Domaine Rene Leclerc Griotte-Chambertin. 92 points. Bright ruby. Very seductive and perfumed nose of first roses, then cherry, raspberry and a touch of roast. Somewhat tight on the palate, yielding some cherry and flowers. Gritty tannins with medium acidity and body. Sappy finish with medium to long persistence. Needs at least another 3-5 years to come together.

1990 Serafin Père et Fils Charmes-Chambertin. 90 points. Black fruit with earthy hints, overall a bit firm and rustic. Nice fruit, length and balance, but I was surprised this was from 1990 given the wine’s firm structure and seemingly modest ripeness.

1996 Geantet-Pansiot Charmes-Chambertin. VM 94. Saturated deep ruby; one of the darkest ’96s I saw in November. Multifaceted nose combines black fruits, violet, licorice, espresso, smoke, gibier and sweet butter. The class of the cellar in terms of concentration, sweetness, finesse and length; in fact, today this wine makes Geantet’s ’95 seem almost heavy in comparison. Lovely roundness and clarity of flavor. Really explodes on the palate-staining finish.

1996 Dominique Laurent Chambertin. VM 92-95. Much deeper red-ruby color. Brilliant sauvage perfume of dark fruits, mocha and Chambertin earth. Very intensely flavored but folded in on itself; currently showing less texture and volume than the Clos de Beze. But explodes and expands on the finish, which features powerful, chewy tannins. A musclebound wine that will need at least seven or eight years of bottle aging.

Foie Gras Terrine. Burgundy-Pomegranate Reduction. Pretty straight up duck liver goodness!

Flight 2

From my cellar: 1998 Domaine Bruno Clair Gevrey-Chambertin 1er Cru Petite Chapelle. 93 points. Lots of cherry fruit and good structure. Quite delicious.

1998 Claude Dugat Chapelle-Chambertin. VM 89-92. Dugat vinifies two barrels of Chapelle-Chambertin juice owned by Philippe Livera and Butterfield & Robinson, keeping one barrel for himself. Higher-toned aromas of iron, earth and game. Penetrating and rather powerful, but a less fruit-driven style than the wines from Dugat’s own vines. Not quite as much material or nuance here. Soaking up the oak more quickly, and thus a bit drier on the finish. But still impressive.

1997 Domaine Joseph Roty Charmes-Chambertin Très Vieilles Vignes. VM 93. Deep red. Perfumed, nuanced aromas of cherry, faded rose, woodsmoke and bacon fat. Tighter and less showy than the last two bottles, but displayed sappy, intense red fruit flavors with aeration. A rarity: a ’97 with real finesse. Finishes very long and juicy, with unusually supple tannins for this wine, from some of the oldest vines on the Cote de Nuits.

agavin: voted WOTD (wine of the day)

1998 Hospices de Beaune Mazis-Chambertin Cuvée Madeleine Collignon Louis Jadot.

Flight 3

Pan Seared Quail. Roasted grapes, poltry reduction, celeriac choucroute. A nice small game bird dish.

1999 Louis Jadot Gevrey-Chambertin 1er Cru Clos St. Jacques. BH 91-93. Roasted ripe fruit that has a mix of red and black fruits, especially black cherry with wonderfully spicy, complex flavors that are both rich and dense. This is very ripe but the acidity is more pronounced which does a better job of balancing off the richness. Clos St. Jacques is almost always the finest Gevrey 1er chez Jadot and 99 is no exception. Grand cru quality and because of the richness, this will be approachable young but drink well for a long time.

1999 Domaine Joseph Roty Gevrey-Chambertin 1er Cru Fontenys. VM 91. Full red. Expressive aromas of raspberry, woodsmoke, tobacco and game. Sweet and pliant, with very ripe flavors of meat and tobacco. Showing more personality today than the Brunelle or Clos Prieur. Lovely ripe, harmonious acidity. Finishes very long, with fine tannins. This was delicious since the beginning.

2000 Domaine Joseph Roty Gevrey-Chambertin 1er Cru Fontenys. VM 90+. Red-ruby. Floral aromas of red cherry, licorice and tarry oak. More perfumed than the foregoing wines; tightly wound but very aromatic in the mouth, with dark fruit and licorice notes. Pure and fresh for the year but in need of aging.

2001 Domaine Joseph Roty Gevrey-Chambertin 1er Cru Fontenys. VM 91+. Full ruby-red. Pure, vibrant aromas of berries, cherry, minerals and flowers. Sweet, stony, minerally and quite firm, with refreshing framing acidity. ?A mix of old vines and very old vines from a very hot part of this vineyard,? says Philippe, adding that the fruit here came in with a relatively high 12.5% potential alcohol in 2001. Structured finish features firm acids and serious but supple tannins.

agavin: our bottle was slightly tainted

Pan roasted Duck Breast. Cauliflower Puree. Duck Demi-Glace. Some perfect bits of medium rare duck breast. Very juicy.

Flight 4

The partial flight lineup.

2002 Claude Dugat Gevrey-Chambertin 1er Cru Lavaux St. Jacques. VM 94+. right ruby-red. Deeply smoky aromas and flavors of black and red cherry and violet. Less nuanced and expressive today than the 1er cru, but also boasts terrific freshness of fruit. Brilliantly primary wine, finishing with slow-building, extremely persistent flavor and superb grip. Give the 1er cru six years in the bottle, but hold off on this one for seven or eight. (Incidentally, Dugat opened a bottle of the ’92 Lavaux, no doubt to make the point that his wines age better than some critics believe. It was a knockout: at its peak right now, and more stylish and complex than 99% of Burgundies from this relatively early-maturing vintage.)

2001 Domaine Perrot-Minot Mazoyères-Chambertin Vieilles Vignes. BH 93. This is much like the ’02 in style with a sterner and less elegant character but a good deal more power and the same masculine quality. Earthy, robust and slightly austere minerality and a mix of red and black fruit aromas introduce precise and brilliantly intense flavors that deliver outstanding length and simply incredible complexity. I rarely prefer big over fine but the additional complexity and depth of material make this a better wine and this is just flat out wonderful.

2002 Domaine Perrot-Minot Mazoyères-Chambertin Vieilles Vignes. VM 92. Good deep ruby-red. Knockout nose combines black fruits, minerals and coffee. Richer and more tactile than the Charmes but not sweeter; more massive and powerful. This boasts very strong fruit without coming across as overly sweet or heavy. A wine of compelling length, with the well-buffered tannins coating the entire palate.

2002 Louis Jadot Chapelle-Chambertin. VM 90-93. Good bright ruby-red. High-toned roasted fruits, licorice, violet and sweet oak on the nose. Sweet, supple and creamy, with fruit currently dominated by an exotic coconutty oak quality. A second barrel showed even riper aromas and superb richness.

2002 Domaine / Maison Vincent Girardin Chambertin-Clos de Bèze. VM 92. Ruby-red. Wild, musky aromas of strawberry, minerals and smoky oak. Wonderfully silky on entry, then suave and aristocratic in the middle palate. Very subtle flavors build impressively on the sweet finish, which features very fine tannins.

Grilled Alpine NY Strip. Gratin of Root Vegetables. Haricot Verts. Truffle Jus. I loved the meat and “potatoes” quality of this dish — particularly that the potatoes were rich and cheesy.

Expresso Ice Cream. A nice creamy bit of ice cream clearly made with real expresso beans.

The lineup.

Overall Upstairs 2 did an awesome job with this dinner. Wine service was good and the food was a fowl collection of tasty morsels. Sorry, couldn’t resist. We had only 1-2 flawed wines and a lot of great showings from Gevrey, particularly the 90s wines. Sauvages is always a great time.