Just back from a fabulous Jadot wine luncheon at Restaurant Bouley in Tribeca.

A selection of barrel samples from the 2004 vintage were previewed. Many of the leading Sommeliers and Wine Directors and (especially from French restaurants) were invited to the lunch held in the private room. As we stood and sampled the 04's including a crisp Chablis never seen in the US, we snacked on deluxe "Chef Canape" being passed by formal waiters.

The first course, Organic Connecticut farm Cornish hen egg with fresh Florida pink shrimp,young parmesan, Serrano ham in a black truffle dashi(!), paired well with a nutty and creamy, '01 Meursault.
The second course, Maine day boat lobster, carpaccio of foie gras, sunchoke mousseline and a coconut garlic cloud with pomegranate reduction, being a combination that struggled a bit with itself, blended well with the '98 Le Montrachet, Grand Cru with it's slight funky character picking up the coconut garlic cloud and shaking it out!

The third course, my favorite, Long Island duckling with rosemary apple puree, quince coulis, pruneau d'agen, and Indian reservation canoe harvested blond wild rice was a classic pair with a '99 Corton-Greves, Grand Cru. Incidentally the "blonde" rice resembled little worms on your plate, and set off "blonde jokes" around the room….
Finishing with a selection of 6 cheeses, French with one from Vermont with a '97 Clos de la Roche, Grand Cru that was delicious and showing very well. I also enjoyed revisiting the '98 Le Montrachet with some of the softer, riper cheeses.

The Jadot winemaker gave his perspective on the 2004 vintage, ending with saying the 2004 wines have a "sexy character"! Sexy or not, a very sexy way to introduce a new vintage!