Berserkers,
The Toronto Wine Elitist Cabal ™ got together for its first major 2019 gathering in the brand new Core Restaurant in the Leslieville area of Toronto. Mike, Jay and I along with friends Deb and Jeffrey ventured over to Core which opened in 2018 to rave social media reviews and has been going strong since. Chef Owner H (Hyun Jung) Kim and General Manager Alexandria Anthony have put up an upscale but affordable bistro in this formerly industrial and now gentrified area that has completely redone itself over the last couple of decades. The restaurant specializes in tasting menus and so of course that’s what we had to go along with our wines which we happily shared with the staff and others. Onto the wines, then:
VILMART & CIE. NV CUVEE RUBIS 1ER CRU CHAMPAGNE – Generous bring by Jay. This alleged Rosé champagne is so pristine and rich that it actually looks deep burnished gold colored in the glass. A non-vintage assembly of 90% Pinot Noir and 10% Chardonnay. 15% of that Pinot Noir is actually finished red wine that goes into the blend. This was assembled in 2016 from a 2015 manual harvest and 2014 reserve wine and tastes like it’s got 20 years of age on it. Rich baked apple, chalk and brioche flavors get lifted by secondary flavors of watermelon, strawberry and cranberry. Superb champagne.
NIEPOORT 2015 CONCISO BRANCO DAO – Jay also brought this. I’ve argued it’s all but impossible for Derek Niepoort to make a bad wine and further proof is this intriguing Portuguese white. Light gold in the glass, light bodied, I get floral aromas from the Malvasia but everbody else at the table were saying they were getting nothing in the nose. Given that I drink both Portuguese Madeira and Italian Vin Santo which often use Malvasia that has been concentrated in their respective winemaking processes, it was probably easier for me to detect that tell-tale floral aroma.
On the palate, a steely Chablis like body holds refreshing flavors of saltwater, cream, white grapefruit, and grass. Alex said without knowing she would have guessed this was Sauvignon Blanc. I said I would have guessed it was Chablis. In truth, this drinks like it was a blend of Chablis and Sauvignon Blanc. Good stuff, might have taken WOTN but for the presence ofthe Vilmart.
DOMAINE SCHLUMBERGER 2011 SAERING RIESLING GRAND CRU – My contrib. This Alsacian Riesling had a lot of funk on it. Tastes of riper preserved lemon with a chalkiness to it. Unfortunately, it was not to the group’s liking very much and nobody went for either a second serving or even a glass top up. It lacked the dry crystalline texture of a Bott-Geyl or a Trimbach but also didn’t go full-blown off-dry like a Rolly Gassman or Michel Fonné. It was basically somewhere in between. It had a bigger medium-full body but this actually worked a little against it as the wine wasn’t as refreshing as it could be. Hopefully my 14 Kessler body from the same producer will be better. A bit disappointing.
JACQUES PRIEURE 2015 BEAUNE 1ER CRU GREVES BLANC -- Mike had decanted and aired this out for a full day beforehand. Super creamy on the nose and palate, high phenolic bitterness, lots of baked apple, and a mouthwatering high acidity. Jeffre commented that it was rustic but feminine. I enjoyed it but not enough to pull me away from my Chablis, Montrachets and Meursaults. I likely won’t be exploring this avenue of wine and it didn’t sound like anyone was interested, either.
JEAN-MARC VINCENT 2015 SANTENAY 1ER CRU LE PASSERTEMPS – Jeffrey brought this, I believe. I could be wrong on that. Crimson rub in the glass, light smooth tannins adding some spice, light bodied, sour cherries. Jeffrey notes it’s disjointed in a good way. Jay says it was good but not life changing. Mike chimed in that it’s not meant to be life changing, just an easy drinking affordable Burgundy. I’ll vouch for that, every Santenay I’ve ever had fits that description but that’s precisely why I like them. He also stated that the wine tasted of sherried cherries. Good description.
DOMAINE CAZES 1990 RIVESALTES TUILE – My contrib. A rare near 30 year old vintage Rivesaltes Vin Doux Naturel done in the equivalent of a Tawny Port style. This was my last bottle, sadly, but well worth sharing. Strong and sweet roasted coffee, cocoa and rancio flavors dominate until some sweet stewed dried plums come in on the end. The lighter 16% ABV body makes a definitive texture difference compared to Tawny Port but it’s probably individual preference whether that’s to your liking or not as its quite a contrast with those strong rich flavors matched to such a comparatively light body. Great sweet wine that we ended up sharing not only with the staff as per our custom but also the neighboring table to us who were also finishing their meal and judging from the red wine bottles on the table were also wine aficionados. I thought they’d like that. They thanked us as we were leaving.
This was started with a housemade bread and cultured butter. The sharp grain flavor and tang from the butter was perfect with the champagne and Conciso.
Our starter was a parsnip purée soup with brown butter, chili, and a duck fat and potato perogi.
Second course was a foie gras torchon with fresh green apple slices, brown butter, apple chutney and toasted almond crumble. Jay got a Tuna Tataki course instead.
Our next course was a Grilled Spanish Mackerel.
This was followed by a seared scallop with black garlic and brussel sprouts. Mike go the spring bass fillet instead.
This led to our main of Beef ribeye with wine jus and spinach. Jay had a striped bass.
For dessert, we had a flourless chocolate ganache cake with poached apricot. Fabulous match with the Rivesaltes Tuilé.
This was a fabulous first evening and it was great to meet GM Alex and our server Jasmine who took great care of us. Alex openly discussed her desire to learn more about wine with us and we shared freely with both she and Jasmine over the course of the evening.
Check out Core if you’re in the Toronto area, they offer corkage free Wednesday evenings and half-price wine bottles Thursday evening. The TWEC ™ would like to thank Chef H and his small but precise kitchen staff as well as Jasmine and Alex for the great evening. We will return.