White Truffle dinner at Chez Patrick Sun Street

Come November, we become excited about the white Truffle season and eager to come up each year with a better way to celebrate this smelly mushroom
Always taking the excuse of this White truffle dinner to challenge each other with great and greater wines we keep outbidding each other for our very own benefit and enjoyment.

This year was not exception, Chef Patrick Goubier organized for us a terrific menu where the ingredient where there to provide texture and complement to the truffle and not compete with it.
This seems to be also a great match for great wines and we sure took our chances.

• 1999 Bollinger Champagne La Grande Année 90 Points

  France, Champagne

  Very majestic WINE with very fine bubbles and subtile aromas of nuts and white flowers.

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• 1998 Bonneau du Martray Corton-Charlemagne Flawed

  France, Burgundy, Côte de Beaune, Corton-Charlemagne Grand Cru

  Not bad, but just not very interesting and not pairing at all with the food. it changed quickly in the glass, still had some freshness and minerality initially but the oxidized flavor took over very rapidly and it went all down hill from there. The comparison to the Chevalier Montracher afterwards did not help at all of course.

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• 2001 Bouchard Père et Fils Chevalier-Montrachet 92 Points

  France, Burgundy, Côte de Beaune, Chevalier-Montrachet Grand Cru

  Woaw ! Thanks for this, a true delight of freshness with the perfect balance of acidity and fruit, maybe grapefruit and a dash of honey, possibly acacia flowers, and the combination with the green asparagus and white truffle... I'll say no more

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• 1966 Château Cos d'Estournel 91 Points

  France, Bordeaux, Médoc, St. Estèphe

  We did not decant, and poured from the bottle slowly. It took a while to open but still had a lot of acidity and fruit but was of course mostly tertiary aromas, Leather, Leather and more Leather :-) a hint of liquorice remained and some distant spices which are the characteristic of the COS usually. The pairing with the scrambled eggs mixed with morels and black truffle this time with those wet leaves and forest aromas was stunning.
  89 pts (probably because I had it before and think it did not show its best tonight. The uniqueness of tasting this wine and the great food pairing are probably worth 2 more point for 91pts tonight but on its own I must stay with 89pts)

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• 1982 Château Le Bon Pasteur 90 Points

  France, Bordeaux, Libournais, Pomerol

  Very nice, and definitely more on the red fruit, somewhere in between the raspberry and the rich cherry.
  As some might know I am not a huge Pommerol fan, but it was really a superb wine showing really perfectly. I wouldn't say it will not last much longer, but I doubt it will improve, it is really fully matured and showing all it can be

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• 1978 Chateau Montelena Cabernet Sauvignon The Montelena Estate 90 Points

  USA, California, Napa Valley

  It was quite different on the nose than the other wine of the dinner, but probably also because by then we had been pairing with stronger dishes and then the Cheeses of course. On the palate, being so mature and smooth, I am quite sure that it could be easily mistaken with old world's best Bordeaux. I guess served on its own a couple of months ago, it was really the smoother wine of the night and by far the older while this time, coming after a COS 66 and a Pommerol 82 the reference was quite different. It did show some very nice cedar wood and spice aromas, and was probably more on the black fruits, like the Blackberry. Paired very well with the cheeses, next time I will probably serve this earlier in the meal, and not next to too many other red wine

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• 1988 Château Léoville Las Cases 88 Points

  France, Bordeaux, Médoc, St. Julien

  It had all the recognizable characteristics of this great wine, very typical St Julien especially on the nose, so fragrant and approachable right away. As I wrote, we probably did not do it justice having had 6 bottles prior to this one, and it really was top quality. From what I remember, raspberry was definitely something very pleasant that came at first, still nice and long after taste for this wine that probably still has at least 10 years or more of superb showing.

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Patrick,
Thanks for a wonderful, wonderful dinner.
When we say we had eggs and noodles, it's to hide how incredible those two dishes were, I think we took advantage of the private room to actually clean our plates for each dish to a point the bred alone could not have done it... and those "Mouillettes au Beurre" ah...ah... to die for. The "Blanquette de Veau" was also a great success and the Topinanbour pudding (Jerusalem Artichokes) so nice and creamy, matching so nicely with the white truffle.