Prior to my current month long trip to Amsterdam, I added a note to my last post made in 2019 in the travel section on the WineBerserker website that I would be returning. For years, I’ve been sharing travel tips, highlights and observations experienced during numerous visits under the title of “Musings From Amsterdam”.
A local WB Amsterdamer read it and reached out to me to suggest that we meet and have dinner which I agreed to do trusting him and his local knowledge and it just occurred, turning out to be a most memorable evening and one of the highlights of this trip to date.
He not only chose the restaurant but offered to supply the wines. It turns out this hidden gem is located within a small wine storage place in what seemed to be just another building among buildings. It has an open kitchen in the back along with a small dining area that seats about 12 people. This is all behind a regular street entrance door with no signs other than the street number. It’s called Restaurant Avalon Wijn en Spijs {https://www.avalonwijnenspijs.nl/}
They encourage people to either bring their own wine or buy off their wine list and they will then prepare your dinner to pair with the wines. As funky and casual as this appeared to be, it was designed to offer a consummate fine dining experience which is what we experienced.
My newfound friend brought a rare white wine from Croatia and 2 Spatburgunder from Germany, all 3 of which were wonderful. I took a half bottle of champagne and we proceeded to have a wondrous dinner while being served by Martine, the proprietor, sommelier and chef.
She presented us with a spicy delicious seaweed and dip and a perfectly seasoned assortment of tomatoes and greens as a starter which we ate while tasing the champagne and getting to know each other.
Our white wine was paired with a marvelous swordfish with potatoes and the 2 reds were perfectly paired with a tasty quail dish.
There were 8 people at a large table in the middle of the dining space and 2 at another. Before the night was over, we’re all sharing wines and introductions and eventually contact information making for an even greater evening. This was a truly outstanding evening at an obscure treasure that most wine loving folks would appreciate. We arrived at 6:30 and left at 12:30 am. Need say no more.
NV ANDRE ROBERT les JARDIN du MESNIL le MESNIL sur OGER BLANC de BLANC GRAND CRU- 375 ml; 2018 base, 60% of which was vinified in small barrels and aged for 10 months on the lees and overall for 3 years; disgorged 12/22 at 4.5 gpl, thus an extra brut; although my friend insisted on bring the wines, I just had to contribute and this was my find at a champagne only shop in the centrum of Amsterdam called L’Atelier du Champagne; it was medium yellow in color, the nose had first a hit of straw and hay must along with yellow apples that eventually displaced the must; apple, pear and citrus notes prevailed in the taste profile while being delivered in a creamy, feel good texture; it got better with time and my last taste was the best with averaging coming together.
2016 CEBALO BARTUL GRK LUMBARDA- this is made of 100% Grk which is an ancient white varietal that has been growing in the sandy vineyards of the village of Lumbarda, a small town at the southern end of the island of Korčula, for over 2000 years; the varietal needs intervention of another grape varietal to pollinate, as all the Grk plants are female; only 250-400 cases are made any year; in Croatia, Grk mean bitter or tart, but this bottle did not have either; it did have really nice acidity supporting the highly honeyed, mineral and herbal accented citrus, apple and pear fruit; it was good at the outset and got better over time ending in a perfectly balanced place. Loved it as it paired beautifully with the tomato salad and the swordfish.
2014 ENDERLE & MOLL LIAISON PINOT NOIR BADEN- no fining or filtration, and 40-50% whole cluster fermentation; the nose and taste profile had wild, fresh and tangy red cherry/ berry fruit with a touch of spice and a soft and smooth mouthfeel; underlying hints of strawberry and red raspberry showed up as well; it maintained its wildness throughout and as such, presented a different, but enjoyable aspect of Pinot Noir/ Spatbugunder.
2014 HENRIK MOBITZ KANZEL PINOT NOIR BADEN- this was the bomb from the first nose on; it was rich, full bodied with layered complexity and yet had lots of elegance while sporting a luscious fruit profile that was inundated with spice and sandalwood accented blackberry, black cherry, plum and black raspberry and I just had to state it was very Burgundian; it was smooth and velvety and finished on an upbeat; this is undoubtedly the best Spatburguner I’ve had although that’s from a relatively small sample size. This paired nicely with the quail course although it could stand on its own to just be tasted as a course all unto itself.
Our other table mates came over with a 1923 dessert wine that was viable and pleasant enough to offer nice, tangy orange, lemon and lime fruit with licorice and anise accents.
Eventually we joined their table and one brought out the last wine of the night which produced a huge smile on my face when I saw it:
NV EGLY- OURIET VIELLES VIGNES BLANC de NOIR BRUT GRAND CRU AMBONNAY- aged 72 months on the lees and 70 months sur lattes, disgorged 7/20; what a perfect bring and timing after our last 2 Pinot Noirs; I got chalk, saline, ginger and honeysuckle laden tangerine, blood orange, apricot and peach notes; it had a creamy mousse and sealed the deal of a fine evening that as this point had gone for 6 hours.Wow! What an evening. And I really knew nothing about what was to happen going in. Each moment was an extraordinary one with new discoveries and insights as to who I am sharing the evening with and the new friendship that was formed as a result.
In my “Musings from Amsterdam, the updated 2023 version” to be posted soon on WB, I allude to experiences I’ve never had before that seem to occur with each visit to this city and this is another one with this “speak easy” hidden treasure restaurant offering a stellar fine wine and dinning experience.
Cheers,
Blake
