La Confrérie des Chevaliers du Tastevin Dinner
Salt & Char Restaurant, Saratoga Springs, NY
Tasted November 13, 2016 by kenv with 419 views
Introduction
The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Salt & Char Restaurant, 353 Broadway, Saratoga Springs, NY. I was an invited guest.
I sat next to Terry Robards. His wife, my friend Larry, and another couple from Lake Placid were at our table. We all had a grand time.
Terry told me about visiting Bruno Giacosa in the 1970s.
The restaurant is located in the former Rip Van Dam Hotel. It is part of a major renovation of the old hotel. Renowned chef Gray Kunz is one of the partners in Salt & Char. The General Manager is Christophe Chatron-Michaud and the Executive Chef is Braden Reardon. We were not in the main restaurant, but in a private room on the 2nd floor.
Photos and much more detail can be found on my website:
http://www.finewinegeek.com/tn/2016-11-13_TasteVin_Salt-Char/
Flight 1 - Reception (2 notes)
With Les Hors d’Oeuvres Variés.
White
2015 Mallory and Benjamin Talmard Mâcon-Uchizy
France, Burgundy, Mâconnais, Mâcon-Uchizy
[Pop & pour after being out of refrigeration for about a half hour.] Soft, pleasantly floral nose. Oddly sweet and sour in the mouth. Not bad, just unusual, esp. for a Chardonnay-based wine. Kind of intriguing. Goes well with assorted apps.
Flight 2 - White (1 note)
Crab Cake, Dijonnaise, Mustard Greens and Locally-Grown Radishes.
White
2009 Louis Latour Puligny-Montrachet 1er Cru Sous le Puits
France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru
[Removed from refrigeration at 4pm. Opened at 4:20pm. Tasted from 5 to 5:30.] Nose of butter and slate. Thick, rich, long and complex. Quite young, but the finish is long and buttery. Could improve for several more years.
Flight 3 - Red 1 (1 note)
Braised Pork Belly, Maitake mushrooms, Sherry Jus
Red
2007 Domaine Georges Mugneret-Gibourg Nuits St. Georges 1er Cru Les Chaignots
France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru
[Opened at 4pm. Tasted at 5:45.] Big, smoky, black fruit nose. Gorgeous black cherries in the mouth. Really enjoyable now, but in no danger of fading. Dried black cherries and chocolate on a long finish. A little overpowered by the Braised Pork Belly, but really shines with the Coq au Vin. A vibrant, appealing wine.
Flight 4 - Red 2 (1 note)
Coq au Vin, Roasted Root Vegetables
Red
2006 Camille Giroud Pommard 1er Cru Les Épenots
France, Burgundy, Côte de Beaune, Pommard 1er Cru
[Opened at 4pm. Tasted at 6:15.] Floral nose of cherries and raspberries. Bright red fruit. Plenty of acid. Could use a bit more time, but quite tasty now, esp. with the Coq au Vin. 94-95
Flight 5 - Red 3 (1 note)
Prime Ribeye Steak, Duck Fat Fingerling Potatoes, Sauce Bordelaise
Red
2005 Domaine Taupenot-Merme Mazoyères-Chambertin
France, Burgundy, Côte de Nuits, Mazoyères-Chambertin Grand Cru
[Opened at 4pm. Tasted at 6:45.] Wow! A powerhouse of black and red fruits. Quite extracted, rich and jammy. The nose is quite muted at this point. Very young. Even the beef doesn't help. Could be great in another 5 years. Right now, it is almost syrah-like. 93-96 points.
Flight 6 - Dessert (1 note)
Mini Apple Tatin, Local Milk Ice Cream.
White - Fortified
1977 D'Oliveiras Madeira Boal
Portugal, Madeira
[Pop & pour.] Smoky caramelized nose. Stunningly complex, but there's enough oxidation there that it is hard not to be reminded of good wines gone bad. Oxidized prune juice. Oddly appealing, but hard for me to love.
Closing
A lovely evening all around. The food and wines were very, very good.
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