Peter Pratt's Inn
Tasted Wednesday, December 7, 2011 by Vinomarcus with 838 views
Our monthly wine group got together to celebrate the Holidays and make merry at our favorite restaurant Peter Pratt's Inn. Chef Nick DiBona was charged with creating a special menu for us and was given complete liberty. His genius was evident this evening as the food was as astonishing and memorable as the wines were. We started with an amazing Diver Scallop entree, followed by an epic Foie Gras, then on to Veal, then Wild Boar and then Duck Breast with a Confit muffin. I would eat that confit muffin every day for the rest of my life and be very, very happy. We finished off with homemade hazelnut ice cream that was divine. It was truly an epic evening complete with "bucket list" wines that I can now check off. We never planned on having such an embarrassment of riches, but the eight members of the group really and truly stepped up to the plate and knocked it out of the park.
This was truly an unreal event and I can't thank the other members enough for their generosity.
2002 Domaine Bernard Morey et Fils Bâtard-Montrachet 87 Points
France, Burgundy, Côte de Beaune, Bâtard-Montrachet Grand Cru
Blind - Initially poured a bronze/gold color, had very chalky notes, lots of wet stone, hints of oak, lemon zest and pie crust. I felt this a was bitten by the premox bug and several others agreed. It was not badly oxidized but enough to strip it of its elegance. Still enjoyable though.
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