Bob Cooks After A Bordeaux Tasting
We started with some Pierre Moncuit 1998 Champagne and some nibbles.
While on the stove a pot of Chanterelle Soup (mushrooms courtesy of Henry Moore)
Bob then plated the first course, a celery root remoulade.
Two very different Chardonnays were on the table, both from the 2000 vintage.
Talbott's Sleepy Hollow was significantly better than the 1999, being more
woodsy and seemingly drier.
The Pierre Morey (Morey Blanc) Saint Aubin was typically Burgundian...austere,
mildly smoky and quite dry.
Next was the mushroom soup:
Marjorie Noble-Martin enjoys the Talbott.
Bob then presents the roasted chicken with sage and some greens.
A couple of Burgundies were paired with this dish.
The 1999 Frederic Parent Echezeaux was not up to the nobility of its
appellation, sadly. A Patric LeSec Gevrey Chambertin was pleasant, but not
particularly grand, either.
Bob opened a bottle of a Mercurey we had been selling in the shop last year and
this less-than-ten-buck red was delicious!
Alexia brought a lovely pear tart for dessert.
This was paired with the magnificent 1999 Sauternes of Chteau Rayne-Vignau.
Merci beaucoup, Chef Bob!
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