Burgundy Paulée @ Hooked Market & Kitchen, Latham, NY, 2/6/2022

A Burgundy Paulée
with the Albany Chapter of the Chevaliers du Tastevin,
at Hooked Market & Kitchen, Latham, NY (2/6/2022)

This was a Paulée of the Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin. Thus, everyone brought their own wines, nominally one bottle per person. The host for this dinner was Jared Shulman.

The dinner was held at Hooked Market & Kitchen, 1177 Troy Schenectady Road, Latham, New York 12110.

The folks at Hooked did an amazing job. This was one of our very best dinners. The young Executive Chef Javier Villatoro is simply brilliant. The service was excellent. Co-Owners Luke and Katie Haskins should be very proud of their entire team. Hooked has only been open in its current form for about six months and is already one of the best restaurants in the area. Kudos to host Jared as well.

Click on any image with a border for a higher resolution version of that image, which may also contain additional image.

The Starters.
The White Wines and the First 3 Courses.
The Red Wines and the 4th Course.
Recognizing the Owners, the Chef and Their Staff.
People Pix.
Other Wines.

Hooked from the outside. [Photos from the Hooked Facebook page.]

The tables are set before we arrive.
[Photo from the Hooked Facebook page.]

Starters
Fresh Shucked Oysters. Village Bay from New Brunswick (left). Salten Rock from Massachusetts:

Fresh Shucked Little Neck Clams and tasty fresh bread:

Fish Croquettes:

The Shuckers:

NV Boizel Champagne Brut Réserve - France, Champagne
Tasty, well-balanced, yeasty Champagne. Very enjoyable. Excellent match to raw oysters. (90 points)
2017 Pierre-Yves Colin-Morey Bourgogne Blanc - France, Burgundy, Bourgogne Blanc
Such a yummy wine for a basic Bourgogne Blanc. Some complexity. Goes better with raw clams than raw oysters. (91 points)

Whites
I tasted the white wines with the first three courses:
First Course
Nicoise Salad: Escarole & Frisee, Ahi Tuna Confit, Blistered Tomato, Poached Egg, Green Beans, Sherry Vinaigrette.

Second Course
Lemon Ricotta Ravioli: Ricotta, Spinach, Lobster Chardonnay Sauce. Exquisite!

Third Course
Poached Halibut with Turnip Puree, Roasted Rainbow Carrots, Fennel Slaw, Pistachio Herb Pesto.
One of the best dishes I have ever had. Perfectly poached fresh halibut! And the fennel slaw.♥

2005 Domaine Henri Boillot Puligny-Montrachet 1er Cru Clos de la Mouchère - France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru
Magnum. Pop and pour. Gorgeous nose of minerals with hints of new oak and lemon zest. Medium body, crisp and complex. Long finish. Lots of people put this in their top 5 for the evening. (95 points)
2013 Antonin Guyon Puligny-Montrachet 1er Cru Les Pucelles - France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru
Oaky nose. Crisp. Subtly complex. Needs time for further integration. (92–94 points)
1992 Remoissenet Père et Fils Puligny-Montrachet 1er Cru Les Champs-Gain - France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru
Nose of mature sweet lemons and pears. Long and complex. When Remoissenet is on, it is great! (95 points)
1981 Rene Fleurot & Fils Bâtard-Montrachet - France, Burgundy, Côte de Beaune, Bâtard-Montrachet Grand Cru
Mature nose of creme brulee. Complex, long with some sweetness on a long finish. Amazing that a white from an ok vintage 40 years ago could be this good. (94 points)
2016 Domaine des Malandes Chablis Grand Cru Les Clos - France, Burgundy, Chablis, Chablis Grand Cru
Lovely nose of crisp flowers and new oak. Bright complexity and a long finish. This is terrific and should age really well for another decade. (95 points)

Reds
I savored the fourth course while tasting the reds.
Fourth Course
Filet Mignon with Wild Mushroom & Spring Pea Risotto, Pecorino Romano, Beef Demi.
Excellent! Flavorful and tender. Delicious risotto as well.

2016 Maison Albert Bichot Latricières-Chambertin - France, Burgundy, Côte de Nuits, Latricières-Chambertin Grand Cru
Wow! Nose of cherry liqueur. Young, but truly delicious. Long and complex with a bright future. (95–97 points)
2000 Hospices de Beaune Corton-Cuvèe Docteur Peste Louis Latour - France, Burgundy, Côte de Beaune, Corton Grand Cru
[This was bottled for Joel Spiro, one of most important wine and food people in the area. He was a co-founder of this chapter of the Chevaliers du Tastevin and of my smaller local tasting group. He is sorely missed. Brought by Bill H in Joel's memory.] Nose is oaky and young. The palate is nicely balanced with juicy, rich red fruit. Delicious. Plenty of life left. (93 points)
1996 Claude Dugat Gevrey-Chambertin 1er Cru Lavaux St. Jacques - France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru
Muted smoky nose. Tannins overwhelm the fruit. Better with the steak, but still too much tannin even for a Barolo-lover like me. (NR)
2008 Domaine Bertagna Clos St. Denis - France, Burgundy, Côte de Nuits, Clos St. Denis Grand Cru
Muted nose of mulch and smoke. Bright red fruits. Juicy and complex. Holding up quite well and should continue for another decade. (93 points)
1969 Louis Jadot Nuits St. Georges 1er Cru - France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru
Bright cherry nose. Still appealing, but on its last legs. Drink up! (92 points)
1969 Remoissenet Père et Fils Morey St. Denis Les Charmes - France, Burgundy, Côte de Nuits, Morey St. Denis
A hint candied red fruit in a nose of tar and rotting mulch. Mouth is similar. RIP (NR)
2013 Antonin Guyon Corton-Clos du Roy - France, Burgundy, Côte de Beaune, Corton Grand Cru
Youthful nose of red currants and minerals. Sweet red fruit in the mouth. Juicy and tasty. Should age well for at least 10 years. (92–?? points)
1997 Antonin Guyon Aloxe-Corton 1er Cru Les Vercots - France, Burgundy, Côte de Beaune, Aloxe-Corton 1er Cru
Sweet and sour red fruit nose. Long and very tasty! (93 points)
2012 Maison Roche de Bellene Clos de la Roche - France, Burgundy, Côte de Nuits, Clos de la Roche Grand Cru
Big finish! Great nose of red fruit and minerals. Long and complex. Really impressive with a long life ahead. (94–?? points)

Dessert
Honey Lavender Trifle: Almond Sponge Cake, White Chocolate Lavender Mousse, Lemon Jelly,
Blueberry Compote, Vanilla Chantilly Cream, Honeycomb Toffee.
Amy said this was the best dessert ever!

Tasting notes posted from CellarTracker.

Recognizing the Owners, the Chef and Their Staff

Grand Sénéchal Larry Teal gives the Hooked team a memento of our visit:

And now we do the La La song:

People Pix
Tom shows Larry a wine:

Dave and Joel wore matching outfits:

There were two tables. This was the one where I sat:

There were two tables. This was the other one:

Conclusion
Another wonderful evening of camaraderie, great food, and terrific wines made all the more special because I hadn't been in quite a while due to COVID-19.

Other Wines
These are wines I didn't get to taste because I didn't see them or I was concerned about driving.
Most of these photos were taken by Jared.