Chef's Table at the Pearl Dive Oyster Palace
Tasted Saturday, January 28, 2012 by madeiradog with 739 views
Introduction
Delighted to secure the chef's table at the latest Jeff Black restaurant, we prepared to enjoy the fish/New Orleans centric delights with another couple and 4 bottles of white wine: 1 riesling and 3 chardonnays. A couple notes about Pearl Dive to start: The food is relatively spicy hot, so I would bring more riesling (and muscadet) next time but the chablis went great with the oysters. The oysters were fantastic as they should be in a place that calls itself an oyster palace. The kitchen was fast paced but orderly and, compared to the roar in the dining room, relatively quiet. For those that prefer a more reasonable noise level and want to eat here should definitely book the chef's table. We ordered a number of dishes to try and were not disapointed by any of them, although the deserts were just ok.
2006 Domaine William Fèvre Chablis Grand Cru Les Clos 95 Points
France, Burgundy, Chablis, Chablis Grand Cru
A purity of fruit and minerality driven by a firm backbone of acidity, this wine was hitting on all cylinders tonight. The fruit is a bit more up front than leaner vintages (but a shade less than then '09) without being flabby. No trace of premox on this baby.
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2001 Domaine Barmes-Buecher Riesling Hengst 89 Points
France, Alsace, Alsace Grand Cru
Honeyed fruit and slight bit of petrol on the nose with good length and balance. Finished slightly sweet.
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2007 Rivers-Marie Chardonnay B. Thieriot Vineyard 90 Points
USA, California, Sonoma County, Sonoma Coast
An initial wave of sweet tropical fruit and hazelnut hits but followed by a decaying finish that has a hint of nutmeg and oxidation. Definitely not gone, but I would drink up sooner rather than later.
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2003 Kistler Chardonnay Vine Hill Vineyard 91 Points
USA, California, Sonoma County, Russian River Valley
With slightly more oxidation than other '03s I have drank this year, the Vine Hill was still delicious. A light amber in color, the fruit is up front with honeysuckle and hazelnut compliments.
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