Wines to take to Tetsuyas

mkcoleman · Post by **mkcoleman** » Mon Oct 15, 2007 5:07 pm

In a couple of months 4 of us will be going to Tetsuyas for a long lunch. Having never been there before what do people recommend as the sorts of wines to take. Current thoughts

2006 Cloudy Bay or Villa Maria Cellar Selection Sav Blanc x 1
2003 Tyrrells Stevens Reserve Semillion x 1
2006/7 Peter Lehman's Eden Valley Reisling x 1
2004 Escarpment Pinot Noir x 1 or 2 (or another PN like 2005 Gravitas, or 2006 Escarpment)

I do have a couple of bottles of 1990 Lindemans St George, maybe one of them as well?

monghead · Post by **monghead** » Mon Oct 15, 2007 6:46 pm

You know, I was just compiling a list for an up-coming dinner at Tet's for my wife's surprise 30th!!! I have been there a couple of times, and each time have walked away in awe at the culinary experience. Our group of friends, my wife and I are predominantly red biased (still drink AND enjoy whites, thus not technically bigotted :wink:

), so we are hoping Tet's could modify his delicate dishes somewhat to suit some of our wines.

Currently, list looks like:

1996 Louis Roederer Cristal
2004 Mount Mary Triolet
1996 Leeuwin Chardonnay
2004 Mount Mary Pinot
1996 Bass Phillip Reserve Pinot
1996 Chateau Mouton Rothschild
1977 Grange
1996 D'yquem

Looking for a well kept bottle of 1977 Quintet...

Cheers,

Monghead

pstarr · Post by **pstarr** » Mon Oct 15, 2007 10:14 pm

Please, please, modify your wine choices to suit the food at Tetsuyas. If you can't bring yourself to do that, go somewhere else to eat - there are plenty of good choices in Sydney, but it is the food and the service that makes Tetsuyas special.

Christo · Post by **Christo** » Tue Oct 16, 2007 8:15 am

mkcoleman wrote:In a couple of months 4 of us will be going to Tetsuyas for a long lunch. Having never been there before what do people recommend as the sorts of wines to take. Current thoughts

2006 Cloudy Bay or Villa Maria Cellar Selection Sav Blanc x 1
2003 Tyrrells Stevens Reserve Semillion x 1
2006/7 Peter Lehman's Eden Valley Reisling x 1
2004 Escarpment Pinot Noir x 1 or 2 (or another PN like 2005 Gravitas, or 2006 Escarpment)

I do have a couple of bottles of 1990 Lindemans St George, maybe one of them as well?

take some champers...

Gary W · Post by **Gary W** » Tue Oct 16, 2007 8:36 am

Let them match the wine to the food for you unless you are going to bring something REALLY good. You will drink much better and more interesting wines than those from your list (no offence). If you are taking wine then

Champagne
and
Chablis
Hunter Semillon with age
and
Red Burgundy (or similar)

Menu is predominantly seafood till the end.

GW

Craig(NZ) · Post by **Craig(NZ)** » Tue Oct 16, 2007 9:07 am

06 cbsb has seem better days. last time i drank it it wasnt anywhere near as good as on release.

07 cbsb will see better days - too young

GraemeG · Post by **GraemeG** » Tue Oct 16, 2007 9:38 am

Craig(NZ) wrote:06 cbsb has seem better days. last time i drank it it wasnt anywhere near as good as on release.

07 cbsb will see better days - too young

Hmmm. 06 too old, 07 too young. So the vintage to drink is the 2006Ã‚Â½ ?
cheers,
Graeme

camw · Post by **camw** » Tue Oct 16, 2007 10:36 am

Gary W wrote: If you are taking wine then ...

I hate to agree with Gary (;)) but he is right. I went earlier this year and we had Blanc de Blancs Champagne, a White Burgundy, an old Rayas Chateauneuf (it was very Burgundy like) and a half bottle of a sweet wine to go with the two or three dessert courses between four of us. An extra white like an aged Riesling or Semillon would have been good as well, but otherwise the wines we had worked really well with the menu.

Gary W · Post by **Gary W** » Tue Oct 16, 2007 10:53 am

Well spotted. A dessert wine is vital.
The other thing I would say is you really want wines that have subtle flavours so that you dont overwhelm the delicacy of the food. I would say any strongly flavoured wine like NZ SB would be a disaster (well even more than it normally is anyway)...
GW

Partagas · Post by **Partagas** » Tue Oct 16, 2007 11:14 am

I don't think monghead has a problem where he drinks that list or just about what with. Very impressive.

monghead · Post by **monghead** » Tue Oct 16, 2007 1:03 pm

Thanks Partagas.

I guess I am a big fan of special occassion wines. Have read and assimilated other comments, but will probably still proceed with above, as these wines in the cellar are just waiting for the perfect occassion, and a 30th only comes once...

Been planning and sourcing these wines for awhile, and I guess in hindsight, restaurants like Est, Claudes, Marque might be better suited to wines, but we frequent there already, and Tet's would be a nice surprise...

Cheers,

Monghead

craig loves shiraz · Post by **craig loves shiraz** » Tue Oct 16, 2007 1:21 pm

mkcoleman wrote:In a couple of months 4 of us will be going to Tetsuyas for a long lunch. Having never been there before what do people recommend as the sorts of wines to take. Current thoughts

2006 Cloudy Bay or Villa Maria Cellar Selection Sav Blanc x 1
2003 Tyrrells Stevens Reserve Semillion x 1
2006/7 Peter Lehman's Eden Valley Reisling x 1
2004 Escarpment Pinot Noir x 1 or 2 (or another PN like 2005 Gravitas, or 2006 Escarpment)

I do have a couple of bottles of 1990 Lindemans St George, maybe one of them as well?

If you like Vill Maria or Cloudy bay... Try the Catalina Sounds...

mkcoleman · Post by **mkcoleman** » Tue Oct 16, 2007 4:09 pm

Cheers All,

I think based on that I will get the crew to do the matching wines for the extra $90 ... well hey if we're spending $195 on the meal, it almost seems a bargain at $90 ... :wink:

Cheers all.

And here's to the weekend of rugby ... another 3am drinking start for the final :shock:

Come on England!

Craig(NZ) · Post by **Craig(NZ)** » Tue Oct 16, 2007 4:30 pm

Hmmm. 06 too old, 07 too young. So the vintage to drink is the 2006Ã‚Â½ ?

na just drink another label, theres so so many good sauvignons coming out of 2007.

i bought both the 06 and 07 cbsb. i was happy to drink up all my 06s young. The 2007 i will leave till summer - there are plenty of 07 sb's way better at the mo

ChrisV · Post by **ChrisV** » Tue Oct 16, 2007 9:12 pm

I have no idea what Tetsuya is but I take it it's a classy Japanese joint, serving a lot of seafood. In that case, champagne and chablis are both essential. An aged semillon is a good bet too. I'm normally more of a red drinker but I would steer well clear of red. Agree with GW that sav blanc is too overpowering for Japanese.

cuttlefish · Post by **cuttlefish** » Wed Oct 17, 2007 12:45 am

mkcoleman wrote:In a couple of months 4 of us will be going to Tetsuyas for a long lunch. Having never been there before what do people recommend as the sorts of wines to take. Current thoughts

Some olde vintages of Marsanne/Roussanne, because you want to start delicately. Then a Semm, that ca n't quite stan d up to it, before serving a new Sparkling wine
Then a very very delicate rose, and pineapple juice.
Then a really juicy piece of fish out of the pacific.

I do have a couple of bottles of 1990 Lindemans St George, maybe one of them as well?

cuttlefish · Post by **cuttlefish** » Wed Oct 17, 2007 12:50 am

Up to you with the Lindemans. Timed into the meal somewhere you could top them..even before they come out

Wizz · Post by **Wizz** » Wed Oct 17, 2007 6:55 am

ChrisV wrote:I have no idea what Tetsuya is but I take it it's a classy Japanese joint, serving a lot of seafood. In that case, champagne and chablis are both essential. An aged semillon is a good bet too. I'm normally more of a red drinker but I would steer well clear of red. Agree with GW that sav blanc is too overpowering for Japanese.

Japanese style it is, but its a bit more than that - voted in the top 5 restaurants in the world twice now.

Champagne is good, Chablis is good, top quality German riesling worked very nicely or us last time.

fivewells · Post by **fivewells** » Wed Oct 17, 2007 9:32 pm

Great Question

Having been there a few times, what I do is give them a call to get their ideas on the FOOD / WINE match.

Then when we get to the restaurant hand over all - and leave it to them to match - while we get on and enjoy the night

Regards Geoff

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