I recieved an invitation to dinner from a very close friend of mine who insisted that we join him for dinner as repayment for a few favors that I had done for him recently. John has a cellar full of Burgundy so I figured I couldn't pass this invite up. Glad I didn't. We met at our favorite restaurant in Columbus..The Refectory and I started out while waiting for our host with a glass of Gruet offered by the bartender. The Gruet was fresh, slightly fruity, had a bit of exotic spice and was quite fresh and crisp.
Our host arrived and we sere served Ruinart NV Rose with a platter of house made gravlax and smoked salmon. The Ruinart was excellent with fresh red berries followed by a nice firm acidity. Next came a platter of county pate and terrines of pheasant, and venison served with 2004 Maison Camille Giroud Gevrey Chambertin GC. Nose was a bit tight at first but quickly opened up showing plenty of Gevrey earthy minerality, ripe red cherry and sandalwood. Very smooth and polished on th palate with explosive red fruit flavors, a bit sappy but with enough acidity and tannic structure to balance everything. One of the better 2004 red Burgs I've had this year. "A".
Next course was Dover Sole with lemon caper butter sauce served with
2004 Coche Dury Corton Charlemagne. Powerful aromas of apples and pears with citrus overtones. Very clean and crisp on the palate with fairly rich fat flavor profile that I don't often get in Corton. Firm acidic backbone almost hidden under the big fruit flavors. "A"We finsihed with a fall apple and pear tart served with 2004 Chateau Suduiraut Sauternes. Pale gold in the glass, plenty of botrytis on the nose with hints of brown sugar and honeysuckle. Mid-weight on the palate, honey, orange peel and flowers. Nice but not great "B"
Nice meal, great wines.