The Auswine Forum

Hi all,

In a bit of a quandary. Booked to take my wife to Tetsuya's for dinner on her birthday. We tend to go to Claude's as I am a sucker for truffles. Tim(the former owner)'s wife, a work colleague, always give me a heads up when they arrive fresh. You can get away with red wines with parts of Claude's degustation menu - so taking along a bottle of red is worthwhile.

We have been to a lot of other degustations but usually choose the matched wine option if it is available as you often end up trying combinations that you wouldn't normally put together but that work - black angus beef with the heaviest Chianti I have ever come across, or a sherry with scallops on a garlic mash tart (Belmondo's - when the Manfredi's were there).

Last time we went to Tetsuya's it was still in Rozelle and we took a bottle of Dom. It seems white wine territory from the menu on the website.

For those who have been there recently, what would you recommend - take a bottle of something nice or have wines by the glass off the wine menu - something that matches a couple of courses? If you would take something, to what is a predominantly seafood degustation - some of which will be delicately flavoured - what would you take? Happy to spend up to $200.

Regards,

Allan

The most vesatile wine for food pairing is an Alsatian.
Look no further than Zind-Humbrect, the best producer in Alsace. 2yrs ago had a Z-H Pinot Gris Clos Windsbuhl 1996 and it was sensational. Goes well with the entire course.

Heavy red is a no no. Try a 1er cru Chablis or Meursault or an aged grand cru Chassagne-Montrachet. They matched rather well with his dishes.

They have a matched wine option with the degustation and they also have a decent wine list which is quite reasonable too.

When I last went I took a 95 Mount Mary Pinot which was great for the meatier dishes. At an earlier outing we took an aged German riesling which I got from 66 Darling St but I can't remember name or vintage. It was sublime with the confit of ocean trout. Champagne goes nicely with most dishes too. Not sure I'd take the chardonnay option myself. I think it would be a bit overwhelming for some of the dishes. Champers, riesling (young or old) or aged semillon would be my preferences

Last time we went (about a year ago), we had a table for four & BYO'd. We lashed out with Roederer Cristal 1990 & Krug NV which were awesome with the earlier courses & moved into a couple of terrific 1997 red burgundies (Dujac Chapelle Chambertin, was one of them, can't recall the other ), which worked really well as they were soft & approachable & drinking beautifully last year. We finished with a Durban MBdV with the desert platter, mmmmmmmmmmm . Whatever you decide, go large, it's worth it!! Having said that, if there is only 2 of you, I would think the wine matching option or a series of good half bottles would be the way to go.
lantana

I think one can go too precious with the food at tets. Personally, I have always gone old bordeaux or old burgundy with no problems (with champers for starters). Yes, the food is good but you would think some people worship the stuff! prefer old world to new world though a Tets.

We have been 4 times over the years and always take a Premier Cuvee of some kind esp a Rose Champagne and if you need more take a lovely 2002 Burgundy- last time we took a Fourrier Aux moines 2002.
Our wine was better than the by the glass selection.

michel

Hi all and thanks for the contributions. It got a little too hard for a couple so we have invited some friends. We are now looking at a champagne (perhaps Krug) and a French white (I'll investigate the Z-H and the other suggestions further). The other couple are handling the red and something sweet - I'll let you know what they/we decide.

Regards,

Allan K

bigkid wrote:Hi all and thanks for the contributions. It got a little too hard for a couple so we have invited some friends. We are now looking at a champagne (perhaps Krug) and a French white (I'll investigate the Z-H and the other suggestions further). The other couple are handling the red and something sweet - I'll let you know what they/we decide.

Regards,

Allan K

Hi Allan, If u look at all the finest restaurant's winelist fr Alain Ducasse in Paris to Charlie Trotters in U.S., Alsace wines are the mainstay and Z-H are miles ahead of any other producers. His wines are very unique - piquant with amazing richness (slight residue sweetness) best described as off-dry.
Wat u get is complexity, finesse, balance and intensity in one single sip.
I've checked with wine-searcher.com and it's available for around $60-80 in some fine btl. shop near ur location.

Cheers,
MC

Hi Martin, wish I'd read your post before slipping out to get some wine - picked up a bottle of the Z-H ........ for $185!! Vintage 1993. I'll have a scout around now and see how much I could have got the freaking thing for if I'd done a bit more research.

Also Picked up a Pol Roger 1996 for $99.95.

Thanks for the advice. Looking forward to the Z-H regardless.

Regards,

Allan

Martin,

I gave wine-seeker a try and it would seem that it only kicks up Z-H reislings or very recent vintages of the pinot gris, and these are the Heimbourg Pinot Gris, Turckheim, wine rather than the Clos Windsbuhl. Is this an inferior wine?

Maybe $185 is not such a bad price, particularly as there doesn't appear to be much around.

Regards,

Allan

Hi Alan,
1993 is an excellent vintage in Alsace and it's ripe for drinking now with some btl. aged. Is this wat u bot? 1993 Domaine Zind Humbrecht Tokay Pinot Gris Clos Windsbuhl

One of the great wines among the impressive 1993 line-up is the 1993 Tokay Pinot Gris Clos Windsbuhl. This is one of the few Tokays where no botrytis formed because of this vineyard's cool climate and well-drained soils. The wine puts on an amazing demonstration of power and finesse, with layers of opulently rich, creamy, honeyed fruit, fine acidity, and a dry, whoppingly long finish that lasts nearly a minute. When tasting this wine, I thought it to be extremely unevolved and youthful, with at least 10-15 years of aging potential. Its purity is something to behold. No one produces such dry, full-bodied, creamy, unctuously-textured Tokay Pinot Gris as the top Alsatian wineries. Tokay Pinot Gris is considered to be the Montrachet of Alsace. And they should be as many of these wines make a mockery of most Montrachets. The 1993 wines reviewed in this issue are the wines of a genius.
The Wine Advocate #99 (Jun 1995) Robert Parker - 96 points Drink 1995-2010


Can't comment on the price since it's a back vintage and Z-H wines are highly sought after. Z-H never made inferior wines.
Heimbourg is a single vinyard wine and Clos Windsbuld is fr his monopoly vinyard on the slopes. The most sought after Z-H is his Grand Cru Rangen.

Call the Sommelier @ Tet in advance to design the entire dinner around this remarkable btl. of sheer indulgence. I've never been a fan of white wine but this phenomenal Z-H wine will taste as if God himself had stirred it with his fingers. U will then realised ur $185 bucks is well spent.

Martin,

Yes, this is the one. Sounds like something quite exceptional! I will do my best to do it justice in my tasting notes when I report back. We are celebrating Ann's birthday on Friday 1 July so it is still a while off. I'll make sure I announce the event with some fanfare as we get a bit closer.

Thanks for your help.

Allan

Allan,

Wat can I say, "Ann is a very lucky lady indeed"
Pls let her know.....

Cheers,
MC

bigkid wrote:Martin,

Yes, this is the one. Sounds like something quite exceptional! I will do my best to do it justice in my tasting notes when I report back. We are celebrating Ann's birthday on Friday 1 July so it is still a while off. I'll make sure I announce the event with some fanfare as we get a bit closer.

Thanks for your help.

Allan

Allan, I havent had many Z-H's and certainly not the expensive ones, but even the lowly $100 ones are divine, I've had two Rieslings and a Pinot Gris from memory. Surely you wont go wrong!

Cheers

Andrew

Thanks Andrew. Should be a big night. I'll make all participants work hard (well maybe not too hard) so that we come up with some detailed tasting notes.

Regards,

Allan