Important Update From the Founder

30th Birthday Dinner

Le Gourmand: Seattle, WA

Tasted August 26, 2006 by kris.h with 776 views

Introduction

I had been thinking about what to do for my 30th birthday dinner for a long time and decided on Le Gourmand in Seattle, WA. I supplied the wine and Chef Bruce Naftaly created an eight course tasting menu around the wines.

Flight 1 - Champagne (1 note)

The champagne was paired with a warm zucchini and mint soup. The soup was very interesting and paired nicely with the champagne.

White - Sparkling

1995 Boizel Champagne Joyau de France France, Champagne

91 points

Recommended by the sommelier, I was a little skeptical but willing to give it a try and was glad I did. The color is straw yellow with brilliant clarity and vibrant bubbles. On the nose there are yeasty notes with pear and lemon merengue in the background. Medium weight and excellent balance.

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Flight 2 - Fois Gras and Sauturne (1 note)

The fois gras was seared and served with an apricot and nectarine shiso sauce. A classic pairing and very nicely done.

White - Sweet/Dessert

1976 Château Rieussec France, Bordeaux, Sauternais, Sauternes

93 points

Dark gold / caramel in color. This is thick, rick, and full bodied on the palate. Sweet and balanced by racey acidity. This bottle was very slightly oxidised but I felt it added to the complexity. On the nose there is botrysis, peach, mango, and pineapple. Also displays some caramel notes and a hint of brown sugar. Long pleasing finish.

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Flight 3 - Seafood Gratin (1 note)

To pair with the Meursault, the chef created a seafood gratin with dungeness crab, sturgeon, and steel head. The gratin was incredibly rich and creamy with excellent flavor. The high acidity of the Meursault paired nicely. My favorite course of the evening.

White

2004 Deux Montille Meursault 1er Cru Charmes France, Burgundy, Côte de Beaune, Meursault 1er Cru

92 points

Dark straw in color. Some kind of tropical fruit thing going on in the nose. Also a hint of grass. Lots of vibrant acidity. Full body, lush and round in the mouth giving a finish with a smoky / earthy feel to it.

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Flight 4 - Intermission (0 notes)

To cleanse the palate and get ready for the red wines and meat, the chef created a champagne sorbet with plum and wasabi. An unusual combination but nicely done. The sorbet was tart and refreshing with just enough wasabi to give it a kick.

Flight 5 - La Mission Haut-Brion (1 note)

I forget the name of the bird, but it was some kind of little bird wrapped in grape leaves and served with chanterelle mushroom sauce. Very nice.

Red

1986 Château La Mission Haut-Brion France, Bordeaux, Graves, Pessac-Léognan

94 points

Dark garnet red, fading to a red / brickish color at the rim. A wonderful nose of berries, cassis, and leather. Excellent structure with nicely integrated firm tannin and good acidity. Medium to full body on the tongue. Long finish of tobacco and fruit.

Comment

Flight 6 - Duck with black currant sauce (1 note)

Superbely prepated duck that was cooked to an even medium all the way through. The black currant sauce was a nice pairing with the red bordeaux. I was aprehensive about the wine. Would a 30 year old bordeaux from an average at best vintage show well? Or worse, what if it was corked? The wine was not corked and showed very well. Wonderful balance, soft and light on the palate and a wonderful "old bordeaux" nose. A nice pairing too.

Red

1976 Château Lafite Rothschild France, Bordeaux, Médoc, Pauillac

91 points

Garnet / brick red and slightly brown at the edge of the glass. The nose displays cedar, currant, black licorish and charcoal. On the palate, very soft tannin and nice acidity. Some fruit remains. Excellent balance. Light body, burgundian in character. A lovely wine that was probably better a few years ago but is still drinking nicely today. Drink 'em if you got 'em.

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Flight 7 - Salad (0 notes)

No wine with this course. A small salad of fresh garden lettuce, nasturtiums, and pansies. A dressing of olive oil and mustard. A very nice salad

Flight 8 - Dessert! (1 note)

Chocolate cake with black cherries. The first bite was light and fluffy cake with some frosting that was decadent and rich. I didn't think it could get any better but the second bite revealed sweet and juicy black cherries. Not a really great pairing with the port so I ate some of the cake and then moved on to the port.

Red - Fortified

1970 Taylor (Fladgate) Porto Vintage Portugal, Douro, Porto

91 points

Medium red and good clarity. Soft tannin and balanced acidity. Smooth and sweet in the mouth. The nose is a pleasing mixture of cherry, cinnamon, ginger, and plum. Complex warm finish. A very nice port but not the best bottle of this that I have had as this one displayed a very strong spirity character on the nose as well as on the palate. Even with four to six hours of decanting, the alcohol was very strong. The next day after double decanting back into the bottle the alcohol slightly subsided but it was still very apparent.

Comment

Closing

I know some would call this a nice snack but for me this was the best meal I've ever had. Many thanks to Bruce and the staff at Le Gourmand for making my 30th birthday dinner very special and one I'll never forget.

30th Birthday Dinner

Le Gourmand: Seattle, WA

Introduction

Flight 1 - Champagne (1 note)

Flight 2 - Fois Gras and Sauturne (1 note)

Flight 3 - Seafood Gratin (1 note)

Flight 4 - Intermission (0 notes)

Flight 5 - La Mission Haut-Brion (1 note)

Flight 6 - Duck with black currant sauce (1 note)

Flight 7 - Salad (0 notes)

Flight 8 - Dessert! (1 note)

Closing

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