WCC 2000 Bordeaux
Yono's Restaurant, Albany, NY, 1/30/2025


My local group got together to taste 2000 Bordeaux at Yono's. Chef Ian O'Leary once again knocked it out of the park with some original and inspired dishes that were so delicious and beautifully matched to the wines.

The wines were from the group members' cellars. The tasting was blind to everyone but me (though at my age, I easily forget which is which). Dinner started at 7pm and lasted till about 10pm.


Click on any image with a border for a larger view of that image, and in some cases more image.


The Menu:


Amuse Bouche
Grilled Lamb, Brie, Whole Grain Mustard, & Brioche Toast:



Flight 1: Médoc
Roasted King Oyster Mushroom with Seared Brussels Sprouts, Creamed Kale, & Shaved Radish:

Flight 2: St. Julien
Confit Duck Leg with Porcini Mushroom Risotto made with Chèvre & Lavender:


Chef Ian O'Leary came out to tell us in detail about his brilliant creations:


Flight 3: Pauillac
Overnight Braised Angus Short Ribs with Pommes Fondant, Grilled Castelfranco Radicchio, & Sauce Bordelaise:

Dessert
Selection of cheeses: R&G Goat Cheese Camembert, Rivoire Jacquemin Comté, Ossau Iraty Valle Daspe:

Conclusion

Every one of these wines could use more time, but all were quite pleasurable to drink tonight.


My notes posted from CellarTracker.

Here are Salil's notes from this dinner which are more detailed than mine.

We had another 2000 Bordeaux dinner back in 2013 with some of the same wines. Here is my write-up from that dinner.



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

RankPts#Wine
1143.3  Pichon Baron
2121.3Palmer
3(tie)62.4Léoville Las Cases
3(tie)63.1Haut-Batailley
552.3Branaire (Duluc-Ducru)
6(tie)31.1Cantemerle
6(tie)31.2Meyney
723.2Pichon Lalande

 

 


All original content © Ken Vastola