The Auswine Forum

I was lucky enough to get a seat today for dinner tomorrow night at Tetsuya's and I since I have never eaten there before was wondering if someone could help me on what wine and / or champers to take. For two.

Pretty sure they have a wine list, why dont you choose from it !

It is not one of the best restaurants in the world just because of the food........ its the total package.

jpengelly wrote:Pretty sure they have a wine list, why dont you choose from it !

It is not one of the best restaurants in the world just because of the food........ its the total package.

Because wines from one's own cellar would cost only 1/2 as much?

Stuart

thanks jpengelly,

but I think beef will be correct, I imagine that any wine I take will be a minimum of $300 p/b, if they even have the vintage that I would prefer.

I suppose my real question is that given I will be probably starting off with champagne; would a rose' be better or white and for the main wine,
would an elegant pinot like a 99 bannockburn Serre do the trick or would a middle aged shiraz like a 94 Mt Ed or something really old like an 86 St Henri be the right style ?

Thoughts and suggestions most welcome...

I went there on saturday night. The experience was brilliant.
We took our own wine, (by negotiation) and the corkage charge was $24 per bottle.
Their wine list is immense, with the bargain Tyrrells 99 Vat 1 at $73 bottle.
It has a 10 course menu, with seafood, poultry and meat dishes.
I would suggest one white, and one red.
cheers
Bruce

I wouldn't be taking any big reds, that's for sure. An older aged one might be OK but the food really suits whites and pinots better. I think there is one beef course only that would really match well with a red. There is lots of seafood. I have found in the past that german riesling suits quite well being a little sweeter than the dryer aussie styles.

I've always BYO'd here so I'm not sure whythere is a need to negotiate unless they've changed the rules lately.

Depends how many of you are going but starting with a champagne, then a riesling then a pinot and then a sticky always works well for me. (Then I roll out) I assume you'll be using the services of a taxi!

have a great night. I'm sure you will.

A great night.

Tet's really is the deal when it comes to delicate and simply delicious food.
An interesting and eclectic degestation menu that truly does build in intensity during the night.

Decided on:

Billecart Salmon Rose NV: An excellent choice for the early dishes ( mostly seafood ). The rose was lightly scented, very beady and a crisp melony / strawberry but dry flavour.

I finally decided on the 1986 St'Henri and it was incredible. My WOTM.
Still a beautiful deep red, with no bricking. Wonderful nose of cloves, eastern spices, cinamon sticks, white pepper and leather. But although the nose was so savoury, the flavour didn't really reflect it. It was smooth, lush and a pleasure to drink. It didn't over power the food at all.
Flavours of red berries, mulberries, vanilla and chocolate with secondary layers of truffles and sweet mushrooms. I am sure a wine always tastes better during a beautiful evening, over glorious food and company, but this was seriously good. No, it was great. Phew, I still have a few to go. 96 Pts