Wine and Food Pairing of Chassagne Montrachet from Domaine Marc Morey

Titanium Bistro
Tasted Thursday, October 1, 2009 by rikipedia with 87 views

Introduction

This is a private dinner with the 1er Cru wines of Marc Morey, Chassagne Montrachet

Flight 1 - Aperitif (1 Note)

Assorted canapes: Smoked salmon with crème fraiche, Tempura prawn shooter, Puff pastry mushroom

  • 1997 Jean Laurent Champagne Blanc de Blancs Millésimé 90 Points

    France, Champagne

    Super brief notes: I commented that the Champagne had a touch of a beery note with cut apples that were just slightly open for an hour before eating. Acid seemed fine, and the canape of smoked salmon and creme fraiche worked nicely of the three. (or perhaps I had more of that canape...?)

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Flight 2 - Beef marrow on a crisp toasted round (1 Note)

Flight 3 - Chicken and prawn roulade with crispy potato rosti and a white wine saffron sauce (1 Note)

Flight 4 - Wild duck liver in phyllo pastry with a tomato and basil sauce (1 Note)

  • 2005 Domaine Marc Morey & Fils Chassagne-Montrachet 1er Cru En Virondot 91 Points

    France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

    The nose is fascinating, kicking off with a strong burnt match reduction and cordite notes before migrating to a goats/chevre cheese with a hint of scrumpy jack before finally resting on grapefruit and ripe yellow apple.
    The palate reflects at first with lots of interesting nuances before settling on grapefruit and then a hint of chilli. It is pretty rich, as to be expected, but with a decent line of acidity, with the acid rising to a firmer grip as the wine closes. Meantime, the duck liver seemed to work well, and the tomato complemented the wine's acid, although the chilli spice could be felt on the back palate.

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Flight 5 - Classic Bouillabaisse with crusty rustic bread and Rouille (1 Note)

  • 2006 Domaine Marc Morey & Fils Chassagne-Montrachet 1er Cru En Virondot 92 Points

    France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

    Prominent, almost fragrant notes of aniseed, lemon and celery salt, reminiscent of a Grüner Veltliner. Quite a spice on entry with crisp mineral-edged acidity, a spiky alcohol and good length. Seemed very youthful, with some quarry dust and smashed chalk on the close. It did pair with the Bouillabaisse quite well, although I held some back and it also worked with the duck breast for the next course. The only niggle is that the high alcohol gave a spikiness to the wine on the finish else a smart wine.

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Flight 6 - Duck breast with cherry sauce and braised cabbage (2 Notes)

  • 2002 Domaine Marc Morey & Fils Chassagne-Montrachet 1er Cru Les Vergers 90 Points

    France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

    Initial notes of the chlorinated swimming pool with sulphur reduction but with some agitation the aromas start to show button mushroom, warm fruit, nuts and caramel.
    Surprisingly, for that SO2 note, the wine is more developed on the palate with good delineation, a long finish, and decent concentration. Complex. Not as bad as it first made out!

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  • 2005 Domaine Marc Morey & Fils Chassagne-Montrachet 1er Cru Les Vergers 91 Points

    France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

    Rich, ripe fruit aromas suggest a warmer year. Plenty of yellow stone fruits with some oak spices and yet still with a touch of mineral and citrus lurking in the background.
    The palate reflects and is fresh with vibrant acidity and quite tight as it leans into the mineral qualities more. An elegant wine that has an impressionable length. Fairly layered and both wines did a good job of pairing with the duck breast. The 2005 just had it.

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Flight 7 - Crepes suzette flambeed in Cointreau (1 Note)

  • 2003 Château Doisy-Védrines 89 Points

    France, Bordeaux, Sauternais, Sauternes

    Mid gold with a bouquet of satsuma, apricot and Valencia oranges, more flowers than marmalade. Some oak notes here, too. The palate has plenty of Residual sugar with a full-bodied palate. Rich as expected in 2003 but also with just enough acidity to cope with the sweetness. Long and went well with the Crepes. didn't have that much complexity though.

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