|
|
 |
 |
 |
 |
|
Janet's comment on the wines: Not only an exquisite meal was served by Chef Bertrand Chemel but an interesting journey in wine -- leave the mind open and the palate willing. I was dashing out with a bottle for the dinner and did not check the bottle other than the fill line was perfect sooo . . . . I walked out the door. Only on the white table cloth of the restaurant did I see the amber color liquid in the 1982 Domaine Jacques Pieure Chevalier-Montrachet. After mentioning to the somm that the wine looked maderized, I asked him to pour anyway. I was curious. Amazing, unlike any madeira I have tasted including at a madeira tasting in LA some years ago -- several different producers from 1850s. The wine was teak color and a clear, focused, gossamer taste of madeira like wine. Sipping from a watery pool quickly filling the palate with an elegant whisper of the ancient wine. We had already ordered another wine and had the glasses side by side for the meal. Stunning, the Chevalier-Montrachet was the perfect match for the seafood courses and the Scottish wild hare. The dishes remained the primary focus and the Chevalier-Montrachet a royal foil. I poured a glass for Chef Chemel and his eyes widened in shock. He asked what dishes we ordered and nodded in amazed agreement. The wine remained peak for two hours. Just enough time to leisurely enjoy the pairing. Wines
|
