Important Update From the Founder

CCT Burgundy Dinner

Coray Kitchen, Delmar, NY

Tasted April 7, 2024 by kenv with 36 views

Introduction

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Coray Kitchen in Delmar, NY.
https://www.coraykitchen.com/

Executive chef and co-owner Javier Villatoro is a rising star in this area. His food is innovative and delicious. Previously, he was the executive chef of Hooked Market & Kitchen in Latham, NY, where this same group had one of our best dinners (see notes from 2/6/2022).

All the wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Photos and more details can be found on my website.

Flight 1 - Hors d'oeuvres (2 notes)

Fresh Shucked Oysters
Wild Mushroom Arancini
Watermelon Skewers
Smoked Salmon & Cucumber Bites

White - Sparkling

2020 François Chidaine Montlouis-sur-Loire Méthode Traditionnelle Brut Nature France, Loire Valley, Touraine, Montlouis-sur-Loire

91 points

[Pop and pour.] Crisp, yeasty, with some mellow apple and pear flavors. Quite tasty.

Comment

White

2016 Joseph Drouhin Pouilly-Vinzelles France, Burgundy, Mâconnais, Pouilly-Vinzelles

90 points

[Pop and pour.] Crisp minerals and citrus. Tasty but could have used more air. Mellows out over an hour.

Comment

Flight 2 - First Course (1 note)

Roasted Beet Salad with Chèvre, Frisée, Pistachios, Honey Mustard Vinaigrette

White

2017 Domaine Pinson Frères Chablis 1er Cru Mont de Milieu France, Burgundy, Chablis, Chablis 1er Cru

92 points

[Opened at 5:15pm. Tasted about 6pm.] Lovely citrus and flint nose. Young and tart in the mouth with lots of minerals and citrus on a long finish. Goes better with the octopus than the beet salad. Should be even better in a few years. 92-93.

Comment

Flight 3 - Second Course (1 note)

Spanish Octopus with Creamy Polenta, Baby Yukon Potato, Olive Tapenade

Red

2012 Bouchard Père et Fils Nuits St. Georges 1er Cru Les Cailles France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru

93 points

[Opened around 5pm. Tasted about 6:30pm.] Pretty red fruit nose. Lovely sweet red and black fruits in the mouth. Long spicy red fruit finish. Well balanced.

Comment

Flight 4 - Third Course (1 note)

Duck Confit with Carrot Purée, fig Conserva

Red

2015 Domaine Camus-Bruchon & Fils Savigny-lès-Beaune 1er Cru Les Lavières France, Burgundy, Côte de Beaune, Savigny-lès-Beaune 1er Cru

[Opened around 5pm. Tasted about 7pm.] Maybe I had a dirty glass or a pour from an off bottle, but I did not like this. Muted strawberry nose. Tart and sour.

Comment

Flight 5 - Fourth Course (1 note)

Porcini Rubbed Filet Mignon with Potato Gratin Beef Jus Reduction

Red

2008 Joseph Drouhin Grands-Echezeaux France, Burgundy, Côte de Nuits, Grands-Echezeaux Grand Cru

94 points

[Opened around 5pm. Tasted about 7:40pm.] Needs time to open up. As it opens, it shows lovely red fruit and spice. A long, juicy finish. This should drink well for 15-20 more years, but delicious now with fabulous filet mignon.

Comment

Closing

Another lovely meal with great food, wine, and friends.

CCT Burgundy Dinner

Coray Kitchen, Delmar, NY

Introduction

Flight 1 - Hors d'oeuvres (2 notes)

Flight 2 - First Course (1 note)

Flight 3 - Second Course (1 note)

Flight 4 - Third Course (1 note)

Flight 5 - Fourth Course (1 note)

Closing

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