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Tetsuya's Restaurant - Lunch
Tasted February 8, 2020 by CBRwineguy with 67 views
Introduction
Lunch at Tetsuya's - we went for the international pairing.
Flight 1 - Tasmanian sea scallops with lemon myrtle, apple and umeboshi (1 note)
White
2018 Rudi Pichler Grüner Veltliner Federspiel
Youthful, primary aromas and flavours (medium(+) intensity) featuring citrus fruit (lime, subtle lemon), green fruit (green apple), floral characters (blossom), and mineral (crushed rocks). Autolytic characters (biscuit, waxy texture) show on the palate. Acidity is medium(+) and the length has a medium(+) length. Enjoyable.
Flight 2 - Corn Sansho custard with marinated uni and caviar (1 note)
White
2016 Markus Molitor Ürziger Würzgarten Riesling Kabinett (White Capsule)
Floral and mineral characters (blossom, slate) lead the aroma profile, but are supported by citrus fruit (lime, lemon), stone fruit (nectarine), and tropical fruit (rockmelon). The takes a bit of a turn on the mid-palate, with a well-defined smoke character. Acidity is high, sweetness is medium-dry, and the length is long. Not your typical Mosel, but very enjoyable.
Flight 3 - Confit of ocean trout with salad of apple and witlof (1 note)
White - Off-dry
2017 Sébastien Brunet Vouvray La Folie demi-sec
Aromas are medium(+) intensity and show notes of green fruit (yellow apple, bruised apple), tropical fruit (subtle banana), and oak (nutmeg, subtle cinnamon). There is a generic herbal note. The palate is off-dry with medium(+) acidity. The mouthfeel is almost creamy, with medium(+) intensity flavours, leading to a medium(+) body. The finish has a long length and features more oxidised characters (almond, walnut). Interesting pairing.
Flight 4 - Shio koji tooth fish with buckwheat risotto and Japanese turnip (1 note)
White
2016 Rotem & Mounir Saouma Côtes du Rhône Villages Inopia Blanc
The nose is very secondary, with oxidative notes (almonds, walnuts), oak (nutmeg, ground cinnamon, cardamom pods, vanilla), supported by herbaceous characters (tomato leaf), pungent spice (green peppercorn), and a generic herbal character. The palate is very oxidative, almost tastes like sherry, with an autolytic character (biscuit). The wine was good in the pairing, but I wouldn’t have been a fan of the wine by itself.
Flight 5 - Open raviolo with foie gras and chestnut mushroom (1 note)
Red
2016 Crociani Vino Nobile di Montepulciano
The wine is meaty with black fruit (black plum, black cherry) and violets. Great structure with high tannin and high acidity. The palate is quite broad with additional notes of mineral (crushed rocks) and black fruit (blackberry jam). Nice.
Flight 6 - Wagyu sirloin with Tasmanian wasabi, smoked onion and ponzu (1 note)
Red
2014 Château Prieuré-Lichine Confidences de Prieuré-Lichine
Well-defined aromas of black fruit (blackcurrant, black cherry, blackberry), bottle-age (subtle meat), with oak (cedar) and mineral (graphite). A little bit of sulphur comes through on the nose (charcuterie). The palate shows an enjoyable structure with medium(+) velvety tannins and medium acidity. The wine has a long length featuring an additional bottle-age character (smoke). There is a subtle herbaceous character (green capsicum). An enjoyable end to the main course wines.
Closing
The best pairing was with their signature dish, the ocean trout. I quite enjoyed how the nori played off the oxidised notes on the finish. Wine of the day was the 2014 Margaux, a delicious way to end the extended lunch!