Important Update From the Founder

CCT Burgundy Dinner

Daley's on Yates, Schenectady, NY

Tasted April 25, 2023 by kenv with 95 views

Introduction

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Daley's on Yates in Schenectady, NY.

Executive Chef Elliot Vogel is a rising star in this area. His food is innovative and delicious.

All the wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Photos and more details can be found on my website.

Flight 1 - Reception (2 notes)

Gravlax, Potato Souffle and Oysters.

White - Sparkling

N.V. Charles de Cazanove Champagne Tête de Cuvée France, Champagne

87 points

I only had a taste of this, but it was pretty nice.

Comment

White

2020 David Trousselle Bourgogne Hautes-Côtes de Beaune La Couleuvraire France, Burgundy, Bourgogne Hautes-Côtes de Beaune

91 points

A lovely, refreshing wine. Some minerally complexity and length. Impressive. Good value at ~$25.

Comment

Flight 2 - First Course (1 note)

Green Salad with Poached Pears and Brie.
This was not very wine friendly, so I drank most of this wine with the next course.

White

2012 Domaine Latour-Giraud Meursault 1er Cru Les Genevrières France, Burgundy, Côte de Beaune, Meursault 1er Cru

93 points

[Opened (but not decanted) about 45 minutes before serving.] Full in the mouth. Much more richness and density compared to the Hautes-Côtes de Beaune La Couleuvraire. A delicious wine which really goes well with the Venison Carpaccio.

Comment

Flight 3 - Second Course (1 note)

Venison Carpaccio, Black Truffle, Mimolette, and Greens.

Red

2010 Bouchard Père et Fils Clos Vougeot Domaine Bouchard France, Burgundy, Côte de Nuits, Clos Vougeot Grand Cru

95 points

[Opened (but not decanted) about two hours before serving.] This was my favorite red of the evening. It has a lush mouth-feel and plenty of fruit to stand up to the tannin. Excellent length and complexity. Should drink really well for at least another decade.

1 person found this helpful Comment

Flight 4 - Third Course (1 note)

Tuna Tataki with Sesame Crust, Borscht Butter, and a Spaghetti Squash & Beet Ragout.

Red

2006 Pierre Damoy Chapelle-Chambertin France, Burgundy, Côte de Nuits, Chapelle-Chambertin Grand Cru

92 points

[Opened (but not decanted) about two hours before serving.] Lots of juicy red fruit in the mouth. High acidity. May need more time. Hard to judge. 92?

1 person found this helpful Comment

Flight 5 - Fourth Course (2 notes)

Grass Fed Rib Cap, Dry Aged and Smoked, with Potato Pave, and Hunter Sauce.

Red

2012 Bouchard Père et Fils Vosne-Romanée France, Burgundy, Côte de Nuits, Vosne-Romanée

93 points

[Opened (but not decanted) about two hours before serving.] Beautiful nose of bright cherries. Has a lovely elegance. Probably at its peak.

Comment

Red

2013 Bouchard Père et Fils Beaune 1er Cru Grèves Vigne de L'Enfant Jesus France, Burgundy, Côte de Beaune, Beaune 1er Cru

92 points

[Opened (but not decanted) about two hours before serving.] Very young. Tight nose of tar and cherries. Full in the mouth with good underlying tannins. May improve over the next decade. 92-??

Comment

Closing

Dessert: Pineapple Rum Savarin with Passion Fruit Mousse.

Another lovely meal with great food, wine, and friends.

CCT Burgundy Dinner

Daley's on Yates, Schenectady, NY

Introduction

Flight 1 - Reception (2 notes)

Flight 2 - First Course (1 note)

Flight 3 - Second Course (1 note)

Flight 4 - Third Course (1 note)

Flight 5 - Fourth Course (2 notes)

Closing

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