A Unique Burgundy Experience

Our local wine group met this past Monday evening at Sette Cucina Italiana in Bernardsville. Readers of this blog realize by now that Sette has become a regular venue for us (9th visit in the past couple of years).  Needless to say owner/chef Allan Russo prepared another exceptional meal for us. While everything was delicious we were rocked by the Onion Tart, Risotto and Pasta Bolognese.  Alan explained that the tart was his Swiss mother's recipe.  Thank you mom, simply delicious.   The Risotto was ethereal, made with the very small Vialano Nano rice grains, it had a fantastic creamy texture highlighted by the Crimini mushroom béchamel and black truffle shaving.  I have had many a Bolognese sauce, both here and in Bologna, Italy.  This is one of the best versions I have ever had the pleasure to enjoy.  Allan explained that his research for real "authentic" Bolognese led him to the recipe he used to prepare the sauce.  All the meats, veal, pork, beef, pancetta and Mortadella were ground in house and incorporated into the sauce with a bit of milk and a touch of tomato passato.  Finished with a bit of Pecorino, the flavors were fantastic.  The final dish was an Australian Lamb Chop with sautéed Broccoli Rabe which I did not eat.  I am not a lamb eater and I was very content after the risotto and pasta.  My friends however raved about the chop.  Profiteroles completed the meal.

Jeff, our Burgundy expert, selected the wines for the evening and as always wowed us with his lineup of aged Burgundies.  With the exception of the Champagne, Montrachet and 1966 Chambertin, he brought along 5 half bottles for us to taste.  An avid auction buyer, all were purchased at auction at exceptional prices.  All wines were opened at dinner.

1996 Veuve Cliquot La Grande Dame Champagne.  1996 was an extraordinary vintage in Champagne. The yeasty and peachy nose was intoxicating to inhale.  On the palate the fruit was crisp and vibrant with terrific acidity making for a soulful bubbly that was a joy to experience. Verzenay & Avize are the two dominant crus in a blend of 8 grand crus.

1994 Etienne Sauzet Montrachet Grand Cru. Absolutely fabulous wine.  The wine displayed a viscous palate with great depth and balance and a lengthy and provocative finish. The wine never stopped evolving throughout the course of the dinner.  Montrachet is at the very top of the various Montrachet designations.  Production is very limited and is reflected in the very high prices for the wine.  While 1994 was at best an average year this bottle of wine is another example of how great producers often make exceptional wines in these types of vintages.  This was my WOTN.

1972 Marius Delarche Corton-Renardes Grand Cru, 375ml.  The wine began with an earthy, Burgundian bouquet on the nose before moving to a wonderfully pure and focused palate and velvety finish. 

1972 Pierre Engel Alexis Lichine Clos Vougeot Grand Cru, 375ml.  A négociant is a wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name. Négociants buy everything from grapes to grape must to wines in various states of completion.  Alexis Lichine was a major wine Négociant from the mid fifties until the end of the 20th century. According to Jeff, Alexis Lichine wines were actually domaine bottled but sold under the "Alexis Lichine" name.   The Domaine René Engle predominantly dealt with négociants until 1988 when 3rd generation owner and winemaker Philippe began making his own wine in house.  This wine was probably bottled by Engel but sold under the Alexis Lichine label, where his name appears on the lower left side of the label.  In any case the wine was terrific.  Translucent red hue in tact with no browning at the edges and a classic Burgundy palate with the fruit still very much in tact.  

1972 Jean Meo Alexis Lichine Clos Vougeot Grand Cru, 375ml.  Jeff explained that this wine was most likely made by Henri Jayer, the iconic Burgundy producer.  Under a contract with the Meo Camuzet estate, Jayer managed and farmed the land.  He received 50% of the fruit, which he bottled and labeled under his own label, and 50% he bottled under the Meo Camuzet label. Thus this bottle was most likely made by Jayer.  Jayer wines sell for thousands of dollars a bottle at auction today, as they are highly sought after and considered to be the ultimate expression of red Burgundy.  This was lovely.  Big earthy, Burgundian nose with lively fruit.  On the palate it showed great depth and complexity for a 40+-year-old wine.  The finish was quite lengthy and elegant.  This was my runner up to WOTN.

1985 Tollot-Beaut Beaune 1er Cru Clois du Roi, 375ml.  The ’85 vintage in Beaune was an excellent one and this wine was a great example of the vintage.  The wine showed great balance, a hallmark of the vintage.  The wine had ripe fruit, focus and finesse with a lengthy finish. 

1966 Alexis Lichine Newman Latricieres Chambertin Grand Cru, 375ml.  1966 was a magnificent vintage in Burgundy characterized by elegant, balanced wines with terrific purity.  All of these were in evidence here in addition to a lengthy and focused finish.

1964 Domaine Merme Alexis Lichine Charmes Chambertin Grand Cru, 375ml.  Another excellent vintage in Burgundy, which was evident in the wine, which showed excellent concentration of fruit, purity and balance.  This finish was long and elegant.

1971 Vogue Chambolle Musigny 1er Cru 750ml.  Another excellent vintage in Burgundy, this wine showed terrific balance and and complexity with a lengthy and elegant finish.

It was a great evening.  We ate great food, drank wonderful wines (thanks again Jeff) and learned a great deal about Alexis Lichine and his negociant business…and had a chance to taste a wine made by Henri Jayer.

Saluté