Restaurant Saul, Brooklyn, NY
Tasted Friday, October 9, 2009 by cgrimes with 573 views
I drove down from Boston to join a few CTers in NY for an offline at Saul. Deb293 orchestrated what turned out to be a truly memorable evening of wine, cuisine, and cheer.
I poured the Pillot with an amuse bouche which preceded our first course. The AB was essentially a lightly Curried, Pureed Potato +/- Squash Soup which was delicate and paired well with the Burgundy.
My first course was seared fois gras which paired well with the Sauternes, but also surprisingly well with the Hermitage Blanc.
Paired with Tagliatelle with a Lamb Ragout and a Poached Quail Egg.
Paired with Squab Confit, Sauteed Baby Arugala, Farro, and Country Mustard.
Paired with Baked Alaska
Thanks to all for a lovely evening! One bonus was that you all fed me enough wine to make me fall asleep before seeing the Red Sox lose.
NV Villa Sparina Gavi Brut 89 Points
Italy, Piedmont, Gavi
Yellow color with medium mousse. Nose more fruity comparted to the Champagne with pear and green apple and slight nuttiness. Similar palate with decent acidity and nice fruit and marzipan on the finish. A lovely surprise.
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1996 Henriot Champagne Brut Millésimé 91 Points
France, Champagne
My 1000th tasting note! Pale yellow. Fine mousse. Nose of pear, yeast, and some toast. Similar palate with some minerality and bright acidity. Youthful and enjoyable.
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