Périgord Truffle Dinner
George Trois, Winnetka
Tasted February 17, 2024 by AllRed with 44 views
Introduction
We and two other couples from the Friday tasting group got together at George Trois for the February tasting menu featuring Périgord truffles. We handed off our bottles to Brian and his service team who took over there. Chef Michael and the kitchen executed flawlessly- what a terrific dinner.
Flight 1 - Truffled-Époisses de Bourgogne Gougères, Truffle Honey (2 notes)
We casually sipped on both Champagnes with this course and while the Paillard worked well, the Billecart was definitely the stronger match.
White - Sparkling
2002 Billecart-Salmon Champagne Cuvée Nicolas François
France, Champagne
Pale golden color with a short mousse. Notes of caramel, apple, marzipan and dried peach. The fine bead dissipates after a while, drinking more like a very fine still wine than sparkling. Rich and layered, with flavors of caramel apple, pear, nougat, lemon curd, stone and biscuit. A lovely mature Champagne.
While this worked nicely with each of the first three courses, my favorite pairing was this and the scallop.
Flight 2 - Foie Gras-Truffle Raviolo & Seared Medallion, Sauce Périgueux (1 note)
White
2011 Domaine Nicolas Brunet Vouvray Cuvée Rafael
France, Loire Valley, Touraine, Vouvray
Deep yellow color. Aromas of honeycomb, cantaloupe and tropical fruit on the nose and palate. A good bit of underlying acidity provides lift. A wonderful match for the foie course. (J&J)
Flight 3 - Coquilles St. Jacques “En Tuxedo” - Scallop & Truffle in Butter Pastry, Champagne-Osetra Sauce (1 note)
I was very glad I saved some of the Billecart to enjoy with this course- it was a delightful match. At this point though, stemware began to overrun the table so we had to make some choices and finish a few wines to make room.
White
2017 Peter Michael Chardonnay Ma Belle-Fille
USA, California, Sonoma County, Knights Valley
Poured with the scallop course, showing a light straw yellow color. There's coconut and tropical fruit, but unfortunately there's also a touch of TCA here as well. (R&R)
Flight 4 - Wagyu Short Rib “Pot-au-feu” Braised in Truffle-Beef Jus with Truffled Pommes Purée Gratin (2 notes)
Red
2010 Benjamin Leroux Nuits St. Georges 1er Cru Aux Thorey
France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru
Deep ruby color. Opens with a terrific burst of red cherry fruit and earth, followed by mineral and spice qualities. The palate follows the bouquet. Balanced, with a silky, caressing texture and lingering finish. Drinking well in its youth. (R&R)
Red
1998 E. Guigal Côte-Rôtie Château d'Ampuis
France, Rhône, Northern Rhône, Côte-Rôtie
Faded crimson color with slight bricking at the meniscus. Textbook Côte-Rôtie with aromas of bacon fat, red currant and white pepper notes. Red berry fruit and pepper on the palate. With time in the glass this fills out and adds weight in the mid-palate. Fully-integrated and drinking at peak. a wonderful match for the short rib.
This had been gently double decanted off its sediment a little over five hours before it was served.
Flight 5 - Périgord Truffle Gelato, Marcona Almond-Cocoa “Soil” (1 note)
Red - Fortified
1992 Vinhos Oscar Quevedo Porto Colheita
Portugal, Douro, Porto
Due to its ruby red hue I would never have guessed this to be a Colheita. The bouquet begins with I can best describe as the aroma of a St. Louis butter cake, which gives way to varying red and blueberry fruits. Terrific balancing acidity keeps this bright and fresh, allowing the purity of the fruit to shine. Delightful both on its own and with the chocolate. (J&J)
Closing
A wonderful night with great food and even greater camaraderie.
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