Louis Jadot, 1er & Grand Cru Tasting Dinner

Chez Patrick Sun Street, Hong Kong
Tasted Tuesday, September 29, 2009 by Goldstone with 629 views

Introduction

A great line-up of premium Louis Jadot wines provided by ASC, who are a new distributor in Hong Kong, and paired with a 6-course menu specially designed by Chef Patrick and inspired by his time working in Burgundy some years ago.

Flight 1 - Aperitif (1 Note)

  • 2007 Louis Jadot Pouilly-Fuissé 87 Points

    France, Burgundy, Mâconnais, Pouilly-Fuissé

    Light gold. Flinty nettles nose. Some grass. Minerals and gunflint on the palate. Good strong acidity . A bit flabby on the back. Surprising length. Enjoyable.

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Flight 2 - Burgundy Snail on Spinach Soup, Spinach Pudding, Mild Creamy Garlic Carpaccio (1 Note)

Possibly the best snails dish I have ever had.

  • 2007 Louis Jadot Chablis 1er Cru Fourchaume 88 Points

    France, Burgundy, Chablis, Chablis 1er Cru

    Greenish gold colour. Fruity almost sweet nose of acacia honey and some mineral. Palate is better..attractive refreshing acidity, nettles, touch of butter, lemony on the back end. Improved a lot with extended time in the glass, which I did not reflect in this score.

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Flight 3 - Roasted Sea Bass Fillet, Pan-Fried Porcini, Hazelnut Oil (1 Note)

Flight 4 - Steamed Savoy Cabbage Leaf stuffed with Foie Gras and Tender Pigs Trotters, Brown Wild Mushroom Sauce (1 Note)

A signature dish of Chez Patrick and a perfect complement to the wine (or vice versa).

  • 1998 Louis Jadot Morey-Saint-Denis 1er Cru Les Ormes 89 Points

    France, Burgundy, Côte de Nuits, Morey-Saint-Denis 1er Cru

    Dark blood red semi-translucent colour. Very attractive nose of woodland undergrowth, wild woodland strawberries, fresh ripe raspberries and fresh figs. Palate has a nice velvety character with small wild strawberries, a bit of damp earth and leaf mould and soft red liquorice bootlaces. Some length. Showing nice tertiary charactistics and probably close to fully mature. Very more-ish.

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Flight 5 - Roasted Veal Fillet, Buttered Mashed Celeriac, Burgundy Red Wine Sauce Infused With Walnut (2 Notes)

I concentrated on the Charmes Chambertin here, which paired perfectly.

  • 2003 Louis Jadot Charmes-Chambertin 90 Points

    France, Burgundy, Côte de Nuits, Charmes-Chambertin Grand Cru

    Purple/red semi-translucent colour. Great nose of perfumed violets, fresh sawn wood, nail varnish remover, white mushrooms. Lovely warm and rich fruity and caramel palate with good tannic structure but surprisingly low acidity. I'm sure I would put this as a Californian or Oregon Pinot if tasted blind because of its fruit-forward and caramel character, I guess a result of the very hot year. Some length. Developed nicely in the glass into a velvety, smoky plush finish.

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  • 2001 Louis Jadot Bonnes Mares 89 Points

    France, Burgundy, Côte de Nuits, Bonnes Mares Grand Cru

    Red rose translucent colour. Deep wet earth nose with warm rocks and black cherries with just a hint of strawberries. Touch of creosote. Still quite tight. Tart raspberries and cherry stones on the palate with good balance of quite pronounced acidity and tannins. Medium length. Angular and young...... I drank this out of order and had it with the roquefort instead of with the roasted veal fillet but even so it came over as very young and reticent.Needs another 5 years.

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Flight 6 - Selection of Rich French Cheeses (1 Note)

A stroke of near-genius, I think suggested by Jean-Paul, to pair the white Grand Cru with very strong cheese. It worked extremely well but perhaps brought to the fore the masculine, musclar components of the Batard Montrachet.

  • 2001 Louis Latour Bâtard-Montrachet 90 Points

    France, Burgundy, Côte de Beaune, Bâtard-Montrachet Grand Cru

    Golden straw colour. Touch of initial oxidization but was mainly temporary cork taint. Then the nose became fantastic elder flower and light honeysuckle fragrance on a warm summer's evening. On the palate, still a touch of unresolved alcohol, some minerality, lovely burnt dry character with crab apples, a touch of creme brûlée and some Iron Bru. Lovely acidity. Great length and some in your head resonance. Needs more time to come together. This was quite an interesting adventure to pair it with a cheese plate of strong French cheeses and it worked surprisingly well.

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Closing

A really outstandingly enjoyable evening where the wine and food equally shared the spotlight and shared in very good company. At around US$200 per person total cost and a generous free flow of the wines it was insanely good value. Check out www.chezpatrick.hk for the equally insane Cos D'Estournal Dinner we are planning for November.

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