Friday, February 3, 2017

Last of the Red Hot Burgundy Lovers

Back to Greek Wines tomorrow, but for tonight, I had the last of my four prized Louis Jadot 2015 burgundies.

The Vacuvin is now put away, as I opened the last of the sample bottles from a recent Jadot tasting: Jadot Nuits-Saint-Georges "Les Boudots" 2015.
Red cherry, and ripe raspberries on the nose with a bit of, daisies. Richer earth terroir than the last three tastings, moist soil with plenty of organics, plenty of red raspberry, bing cherry, and cassis. Not the dairy element like 
the last few, but not missing it....there's a hint of lemon candy pushing it's bright fruity finish to the end. Save it if you want, but you don't need to. The tannins are mild, and the fruit uncomplicated. Delicious. I'm having this with Chicken Burgers with aromatics (onion, garlic parsley), duck bacon, and sharp vermont cheddar on a buttermilk biscuit, but this would be fine with any poultry, or fuller flavored fish. 

Thursday, February 2, 2017

Jadot Trois!

Oh, the life of a sommelier. So busy you don't have time for anything but leftovers!

Well, in this case, I'm perfectly happy, because my leftovers include about a third of a bottle of Jadot Chambolle-Musigny "Les Drazey" 2015. A very interesting nose with ripe red apple and, curiously enough, cactus pear and/or dragon fruit on the edge. Something cactus-ey.  Still a lot of noticeable terroir on this one, but more limestone than in my previous posts. And some interesting sulphite flavors, like mineral water, probably from a natural spring. Black cherry, elderberry, red currant on the palate, again with a subtle touch of crème fraîche, but not overdone in the least. I'm picking up a bit of green oak. mainly on the finish, which is fairly lengthy for such a young wine. I'm enjoying this with a quick fricassee of duck and mushrooms over waffles, but I could easily see it with spring lamb or venison, or even a hearty vegetarian dish of mushrooms (shiitake or oyster) and root vegetables (celeriac, parsnips, crosne, or jerusalem artichokes).

I won't say it's as ready for drinking as readily as my previous posts, but don't wait TOO long. Tannins are there, but complex, and will meld with that lactic flavor and become art. FIve years should do, drink within ten. This is a foodie wine. 

Wednesday, February 1, 2017

Jadot Deux

Day two of Jadot tastings. Today's pick is a 2015 Volnay Clos de la Barre. Compared to the Gevry yesterday, this wine is more about the nose, with faint aromas of rose and cherry blossoms. It's again terroir driven (as it should be), but less clay and more limestone, and even though I'm drinking it colder than I'd like, the minerals are well focused. Off the top of my head, I started to think "somewhere between Pommard and Red Meursault" and, I'll be darned, look at the map!

Bright Griotte cherries with a hint of crab apple on the palate, and a tart finish with a hint of crème fraîche (is that a touch of malolactic I detect?). Once again, a wine with duck if I were to say something off the top of my head. Roast suckling pig with cassoulet, sure, but this would be excellent with a piece of stinky french cheese, or a stronger fish like spanish mackerel, bonito, tuna, or bluefish. I'd even say a whiter fish like dorade/orata/bream dressed with a good strong olive oil. Buy it now, drink it now, but save a few bottles for that Christmas Goose. And next year's. And next year's.

Tuesday, January 31, 2017

Duck and Pinot Noir? Jadot Say!

Duck and Pinot Noir? 

You don't say!

Jadot says.

I recently worked a small Maison Louis Jadot wine event at my current employer and got the opportunity to taste a few creations of Frédéric Barnier, the technical director of Côte d'Or at the house. One notable one was his Gevrey Chambertin Clos Saint Jacques. Particularly because of the third course of the meal, Duck Breast with a Five Spice Jus over Sweet and Sour cabbage (still a bit crisp!) and Candied Kumquat with edible nasturtium (both local, nasturtium courtesy of my friends at Harpke Farms).

FIrst off, let me say, Florida needs to grow up! This was the first properly cooked piece of duck breast I've had since relocating from New York City to Florida. Duck is NOT POULTRY! It is RED MEAT! TREAT IT AS SUCH! Thank you Chef Jeff for leaving it medium rare.

Back to the wine!

For a baby of a Gevrey-Chambertin, it's quite nice. A LOT of red, on a firm terroir-driven base of magnesium carbonate (clay) and iron sulfite. Or is it iron sulfide (fool's gold)? Almost no rocks....must be lower in the vineyard. Interesting malic and tannic acidity, if it wasn't already opened, I wouldn't have opened it for a few years.

I'm going to add this to my Buy Now, Drink Later list. Get a case, and have a bottle or two every year and watch how it grows. It's delicious now, but will be phenomenal in 5 to 10 years.