This dinner was in the planning for over a month. Nikole, beverage director and somm at Del Frisco’s Steakhouse knocked it out of the park with the wine service. The kitchen also rocked with a custom menu that paired perfect with the wines.
Reception
2008 Taittinger Blanc de Blanc Comptes de Champagne
Paired with foie gras mousse on toast points with shallots
Chilled oysters with Taittinger Mignonette
Sasanian Siberian Baerii Caviar on potato, creme fraiche and dill
This continues to show a stunning level of depth and balance. Each sip makes your mouth water and leaves you begging for more. The best CdC I have ever tasted.
Premiere
2014 Domaine Bouchard Pere et Fils Chevalier-Montrachet Grand Cru
Paired with butter poached Chilean sea bass with ginger and lime roasted bok choy, pears, chervil and marcona almonds
Third time tasting this wine. Shows the great precision of the 2014 whites. Very precise and linear on the entry but then fills out on the floral palate with pit fruit and lime zest. Perfect match with the sea bass.
Deuxieme
2009 Domain Dujac Vosne-Romanee 1er Aux Malconsorts
Paired with sour cherry glazed Manchester Farms quail leg with caramelized fennel bulb and shitake mushroom
Possibly my favorite wine of the evening and certainly the most perfect pairing with the dish. The sour cherry glazed quail perfectly mimicked the bright cherry in this wine. Oh to have this in the cellar! Wonderful balance. Fine ripe tannins.
Troisieme
2016 Domain JF Mugnier Chambolle-Musigny Trente Deux
Paired with Spice and herb encrusted lamb lollipops with rose petal and blueberry compote
This is a one-off wine that Freddie produced in 2016. Due to hail damage it was made from the Les Plantes vineyard with a couple barrels of Musigny blended in. Rather rustic but again it paired well with the slight gaminess of the lamb.
Quatrieme
2013 Domain du Compte Liger-Belair Vosne-Romanee Clos du Chateau
Paired with seasonal field greens and assorted root vegetables, Garrotxa goat cheese, roasted black walnuts and Gravenstein apple balsamic vinaigrette
Very floral offering dark fruits and spice. Seamless palate and finish.
Cinquieme
2009 Domaine Mugneret-Gibourg Ruchottes-Chambertin Grand Cru
Paired with classic beef Bourguignon with carrots, cipollini onions and porcini mushrooms served with creamy potatoes
Gosh I love this producer. This, I think, is their top wine. A large scaled but perfectly balanced wine. Long mineral driven palate. The richness of the Beef Bourguignon needed a wine of this stature. Fantastic!
Sixieme
1990 Chateau d’Yquem Sauternes
Served with an assortment of imported cheeses: Epoisse, St. Nectaire farmhouse style and Boule de Mimolette with sourdough baguettes
Epoisse and d’Yquem. What more can I say!
Thank you Mr. & Mrs. T and Mr. B for the wines.