TN: CCT Burgundy Dinner

CCT BURGUNDY DINNER - Daley's on Yates, Schenectady, NY (4/25/2023)

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Daley's on Yates in Schenectady, NY.

Executive Chef Elliot Vogel is a rising star in this area. His food is innovative and delicious.

All the wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Photos and more details can be found on my website.


Gravlax, Potato Souffle and Oysters.

First Course

Green Salad with Poached Pears and Brie.
This was not very wine friendly, so I drank most of this wine with the next course.

  • 2012 Domaine Latour-Giraud Meursault 1er Cru Les Genevrières - France, Burgundy, Côte de Beaune, Meursault 1er Cru
    [Opened (but not decanted) about 45 minutes before serving.] Full in the mouth. Much more richness and density compared to the Hautes-Côtes de Beaune La Couleuvraire. A delicious wine which really goes well with the Venison Carpaccio. (93 points)

Second Course

Venison Carpaccio, Black Truffle, Mimolette, and Greens.

  • 2010 Bouchard Père et Fils Clos Vougeot Domaine Bouchard - France, Burgundy, Côte de Nuits, Clos Vougeot Grand Cru
    [Opened (but not decanted) about two hours before serving.] This was my favorite red of the evening. It has a lush mouth-feel and plenty of fruit to stand up to the tannin. Excellent length and complexity. Should drink really well for at least another decade. (95 points)

Third Course

Tuna Tataki with Sesame Crust, Borscht Butter, and a Spaghetti Squash & Beet Ragout.

  • 2006 Pierre Damoy Chapelle-Chambertin - France, Burgundy, Côte de Nuits, Chapelle-Chambertin Grand Cru
    [Opened (but not decanted) about two hours before serving.] Lots of juicy red fruit in the mouth. High acidity. May need more time. Hard to judge. 92? (92 points)

Fourth Course

Grass Fed Rib Cap, Dry Aged and Smoked, with Potato Pave, and Hunter Sauce.

Dessert: Pineapple Rum Savarin with Passion Fruit Mousse.

Another lovely meal with great food, wine, and friends.

Posted from CellarTracker