Grand Cru Burgundy with the Chevaliers du Tastevin The Otesaga Resort, Cooperstown, NY, 4/17/2016
Several members of my regular Albany group are long-standing members of the Albany-Capital
Region Sous-Commanderie (chapter) of
La Confrérie des Chevaliers du Tastevin.
Amy and I attended this dinner as their guests.
After years of planning, the Albany-Capital Region and Central New York Sous-Commanderies
(chapters) of La Confrérie des Chevaliers du Tastevin got together for this first ever
joint dinner. The dinner was held in the stunning
Otesaga Resort
which sits on the shore of beautiful Otsego Lake in Cooperstown, NY.
The food was excellent and the wonderful wines came from the cellars of the two
Sous-Commanderies. Reception at 2pm. Dinner at 3pm. The wines were not decanted.
The reds were opened at 1:45.
The whites removed from the refrigerator at 2:15 and opened.
The first white was poured slightly after 2:30.
The last wine was served around 4:30.
Click on any image with a border for a larger view of that image.
Arriving at the Otesaga (stock photo):
Sitting for a few minutes on the back porch of the Otesaga:
View of Lake Otsego from the back porch of the Otesaga:
The Fritzes contemplate retirement:
Reception
French Artisan Cheese Table: Chevre, Brie, Tomme, and Roquefort
with Grapes, Fig Jam, Shallot Confit, Candied Walnuts, Classic Baguettes,
and Cranberry-Walnut Batard.
Passed Selections:
Smoked Trout with Potato Crepe, Crème Friache, Chive, and Caviar;
Chicken Liver Pate with Pistachios and Charred Baguette; and
Onion Tart made with Vidalia Onions, Thyme, and Flaky Crust.
2012 Vignerons de Buxy Montagny 1er Cru Les Chaniots -
France, Burgundy, Côte Chalonnaise, Montagny 1er Cru
Fresh, crisp, a very tasty wine that is a pleasure to drink.
Goes well with assorted hors d'oeuvres. (91 points)
There was also a NV Crémant de Bourgogne Métisse from Domaine Verret served which I did not taste.
Dinner
Amuse Bouche
Avocado Verrine with Lump Crab, Tomato, Lime, and Popcorn Shoots.
With the 2012 Vignerons de Buxy Montagny 1er Cru Les Chaniots tasted above.
Course 1
Foie Gras Stuffed Morels with Cauliflower Puree, Apricot Gastrique, and Crispy Sage.
2007 Henri Boillot Corton-Charlemagne -
France, Burgundy, Côte de Beaune, Corton-Charlemagne Grand Cru
Complex nose. Quite tasty now, but may improve with a few more years of age.
Complex lemon custard in the mouth. (93 points)
Joel Spiro takes a photo of our table:
Howie Gelbsman, Linda and John Fritze:
Course 2
Chevre Soufflé with Apple, Golden Beet, Frisee, and Citrus Tarragon Vinaigrette.
2008 Joseph Drouhin / Drouhin-Vaudon Chablis Grand Cru Les Clos -
France, Burgundy, Chablis, Chablis Grand Cru
First bottle was off, perhaps slightly premoxed or corked?
Second bottle was terrific. Crisp, clean with a long complex expansive finish of sweet
lemons and slate. A joy to drink, esp. with the Chevre Soufflé. (94 points)
Central NY Grand Sénéchal Paul Curtin visits with Joyce and Howie Gelbsman:
Course 3
Roasted Salmon with Beluga Lentil and Artichoke Ragu, Crispy Skin, and Beurre Rouge.
2005 Louis Jadot Corton-Pougets Domaine des Héritiers Louis Jadot -
France, Burgundy, Côte de Beaune, Corton Grand Cru
Smoky, spiced red fruit nose. Thick, silky, complex on the palate.
Long finish. A really delicious wine that went well with the salmon.
(94 points)
Sarah and Holmes Bailey at our table:
Howie Gelbsman and Lisa Hodes chat:
Course 4
Calotte de Boeuf with Butcher’s Butter, Roasted Bone Marrow, Potato Leek Fondue,
and Truffled Bordelaise Sauce.
2003 Domaine Louis Remy Latricières-Chambertin -
France, Burgundy, Côte de Nuits, Latricières-Chambertin Grand Cru
Big, smoky, ethereal nose of ground beef, flowers, and spices. Stunning in the mouth.
Expansive and complex. A wow wine, and surprisingly elegant for the vintage.
(96 points)
Dining Manager Gordon Clarkson and Executive Chef Jim Perillo:
Something these folks do while singing:
Bob Parke and Larry Snavley:
George Weissman & Arnie Poltenson:
Dessert
Light Hand-Made Crêpes filled with Lemon Mascarpone Cream, Fresh Strawberries, and
Rhubarb Stewed in Brown Butter, Cinnamon and Cardamom.
Albany-Capital Region Grand Sénéchal Joel Hodes:
All the Grand Poobahs:
Conclusion
A lovely way to spend a beautiful spring afternoon.