TNs: Vosne 1ers with Keralan home dining, and other weekend wines

ROSES AND VOSNE 1ERS AT CUTLERY OPTIONAL - (23/4/2025)

Keralan menu at Cutlery Optional, always a pleasure at this home dining to taste real Indian food made with top quality ingredients.

  1. Plaintain Chips, Paniyaram & Coriander Chutney, Kerala Fried Chicken
  2. Coconut Toddy Thosai, Pork Belly Fry, Chamanthi Chutney
  3. Kerala Tiger Prawn Biryani, King Mackerel Fish Curry, Angus Beef Short Ribs Curry, Mix Vegetable Thoran, Theeyal / Kootu, Pappadom
  4. Mango Ice Cream with Fresh Coconut Toddy

Theme was Vosne 1ers, liked the wines with the most Vosne typicity the best (Meo, Saban, Guyon, and Clavelier).

  • NV Savart Champagne Premier Cru Bulle de RosĂ© Extra Brut - France, Champagne, Champagne Premier Cru
    Forgot to take a picture of the back label but disgorged in 2022 I believe. Consistent with my previous experience, a fresh and delicate rose with pretty red strawberry fruit. Texturally very elegant. (93 pts.)
  • 2008 Gosset Champagne Celebris RosĂ© - France, Champagne
    Puzzled by the high scores and price. Run-of-the-mill house champagne with a strawberries and cream vibe. Didn’t stand out other than a curiously savoury seasalt note. (91 pts.)
  • 2012 Domaine MĂ©o-Camuzet Vosne-RomanĂ©e 1er Cru Les Chaumes - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e 1er Cru
    Dark spice with some mocha notes on the nose, surprisingly airy and accessible for a Meo. Drink now. (93 pts.)
  • 2005 Michel Saban Vosne-RomanĂ©e 1er Cru Les Gaudichots - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e 1er Cru
    My only previous experience with Gaudichots was with Forey which was much more masculine and dark-fruited, but this bottling (probably from Machard de Gramont’s holdings) was much more elegant and refined. Sensual red fruit without being as lifted as the best makers, but terrific depth. WOTN for most, including myself. (94 pts.)
  • 2017 J. Confuron-Cotetidot Vosne-RomanĂ©e 1er Cru Les Suchots - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e 1er Cru
    Very masculine with extracted dark fruit, felt more like 2018 as it didn’t have the light touch of '17s. Unrefined tannins. Guessed the maker because I scrolled through the list of Suchots makers and found the most masculine one. (88 pts.)
  • 2022 Pierre Girardin Vosne-RomanĂ©e Les Damaudes - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e
    New-school with candied sweet fruit, was both natural leaning and had overbearing oak notes. Reminded me of the PYCM Vosne that I tried before, an over-made wine. (84 pts.)
  • 2013 Jean-Pierre Guyon Vosne-RomanĂ©e 1er Cru Les BrulĂ©es - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e 1er Cru
    Made in the old-school style before the transition. Lightly spiced dark cherry fruit with elevated acidity, a quintessential Vosne that was elegant and sensual. Guessed '11 H-N Beaumonts. (93 pts.)
  • 2021 RenĂ© Cacheux et Fils Vosne-RomanĂ©e 1er Cru Les Suchots - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e 1er Cru
    Quite structured with darker fruit from a warmer vintage, so was surprised that this was a '21. Guessed '20 Berthaut-Gerbet Petits Monts. Needs more time. (90 pts.)
  • 2014 Domaine Bruno Clavelier Vosne-RomanĂ©e 1er Cru Aux BrĂ»lĂ©es Vieilles Vignes - France, Burgundy, CĂ´te de Nuits, Vosne-RomanĂ©e 1er Cru
    Took some time to get going as it was a little disjointed on opening with the acidity sticking out from the ripe fruit, so served this last. Much better after a couple of hours as the Vosne characteristics of spice and silk emerged. Last glass at home was the best with lifted, balanced fruit. (93 pts.)
  • 2005 Weingut Reinhold Haart Piesporter Goldtröpfchen Riesling Kabinett - Germany, Mosel Saar Ruwer
    My extra. Better than the '04 Auslese earlier this month. Ripe green apple fruit, warm vintage helped to give some heft to this Kabinett. Had the right amount of sweetness without being ponderous. Perfect match with Indian food. (92 pts.)

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  • 2012 Jean-Claude Bessin Chablis 1er Cru Fourchaume - France, Burgundy, Chablis, Chablis 1er Cru (26/4/2025)
    Started off quite broad and flabby with a waxy texture, but gained more Chablisien characteristics with air. Last glass had the most citrus fruit and sea breeze notes. (91 pts.)
  • 2022 Comando G Rozas - Spain, Madrid, Vinos de Madrid (26/4/2025)
    Back to regular programming for Comando G after a superb 2021 Rozas 1er Cru last month which was my only good bottle so far. A mess of a wine with brett and unripe stems with a distracting jalapeno note, combined with overripe cherry fruit without delineation. (80 pts.)
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Good notes. Can you say more about how the wines paired?

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To be honest the food overpowered the Burgundies, the champagnes were fine. Riesling was the boring but best pairing, glad I brought it as an extra!

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Forget the wines. I want that food!

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Keralan food is fantastic. But it does not go with red burgundy, as OP notes. :wink:

In addition to the food and wines I’m impressed about the ability to make good notes with the food.

Personally as much as I love Indian food I never managed to get a wine/food pairing that I was really happy with.

Let me know if anyone ever finds one. Indian food broadly (including regional cuisines) is my favorite by a lot but I cannot find decent wine pairings. Off dry Riesling is OK but my wife generally doesn’t like sweet wines. Champagne does fine as long as the food isn’t too hot, but isn’t really additive. Syrah can do OK with mild korma type curries, but again isn’t particularly additive.

My latest notion is Bordelet pear cider, which might be closer to the mark. (No one tell @Chris_Seiber but I’ve largely given up wine pairings with Indian in favor of G&Ts or clean/crisp lagers or pilsners!)

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This is where I am as well

I am IPA all on the way (or Gerolsteiner) with Indian food.

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Volunteering myself for a highly scientific test of pairing with Sauternes.

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I have found older mature CDP goes remarkably well with Indian food. The wine needs to be soft with hardly any tannins left to work.

Believe it or not I have done old Nebbiolo with some success.

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A Nebbiolo (I’m having trouble imagining, but the acidity might be the key), a Sauternes and a Spatlese. Okay, I’ll report back pronto. Keralan food: fish, coconuts, spices.

I would also recommend trying white Rhones, particularly Marsanne and Rousseanne

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Pairing for Keralan food already exists and is called toddy (local alcohol made from palm sap).

With spicy (Indian) food I prefer Austrian Grüner Veltliner - of the kind of Gobelsburg Lamm, Hierzberger Rotes Tor or Honivogl Smaragd, FX Pichler Kellerberg or M, Knoll Vinothekfüllung, Schmelz Steinertal Sm, Domaine Wachau or Rixinger Singerriedel … etc.

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Off dry Guwurztraminer is the go. Viscosity, richness and spice!!

Yes, but I believe it’s drunk quite fresh, and not mass produced to my knowledge. It’s a naturally fermented palm wine, typically quite low in alcohol. I’d be interested in tasting it but I’m guessing that would require a trip to Kerela.

I thought of a Riesling over Gewurztraminer because of the former’s higher acidity. Has anyone with experience pairing both found a preference?

@melvinyeo, It looks like you had dosai made from toddy and perhaps as a drink with dessert. Do you happen to know how Curlery Optional acquired the toddy?