WCC Chateau Musar
Fort Orange Club, Albany, NY, 6/20/2024

My Albany-area group (the Wine Collectors Club) got together to taste Chateau Musar reds non-blind at the Fort Orange Club in Albany. Dinner began around 7:30pm and ended around 10pm.

One generous member provided all the reds. Another brought the one white. All the reds were double-decanted and recorked between 2 and 3pm, except for the 2014, 2013 and 2008, where the corks were left out after rebottling for 75 minutes.

The Fort Orange Club is a great venue for these dinners since we get a private room and Executive Chef Lou Agostinello is doing a marvelous job of making wine-friendly, delicious food. Every course was outstanding.

Click on any image with a border for a larger view of that image.

Starter: A Musar White
Grilled Quail with a Port-Pomegranate Reduction, Wilted Frisee, Lardons, and Fried Shallots.
Every bite was delicious.

Flight 1: 2014, 2013, 2012 Musar Red
With the quail shown above.
Flight 2: 2011, 2010, 2009 Musar Red
Cabernet-Braised, Maple Leaf Farms Duck Leg with Red Cabbage & Granny Smith Slaw,
and Sour Cherry-Apricot Compote. This was so good and went so well with these wines.

Flight 3: 2008, 2007, 2005 Musar Red
Elk Loin with Blackberry Bourbon Sauce, Petite Pomme Anne, and Asparagus & Wild Mushroom Sauté.
Another delicious dish which paired really well with the wines.

Flight 4: 2004, 2003, 2002, 1993 Musar Red
Local Cheese Plate with Nancy's Camembert, Jake's Aged Gouda, R&G Ramp Cheese,
Chatham Boujee Blue, Honeycomb, Preserves, Grapes and Berries. Lovely.


I love tastings like this. It was so interesting to taste such a range of vintages. It was another great evening of great food, wine, and friends.

My notes posted from CellarTracker.

Here are Salil's notes on CellarTracker.

People Pix

Executive Chef Lou Agostinello was asked to come out so that we could thank him for this brilliant dinner:

Around our table:

All the wines:

WOTN Voting (3pts each for #1, 2pts for #2, 1pt for #3)

Just the reds.




All original content © Ken Vastola