The SOMM Journal

February / March 2016

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Page 129 of 132

{ }  129 Canapés: Quiche with prosciutto and gruyère cheese, foie gras ter- rine on toasted brioche with apricot marmalade and smoked salmos with herb cream cheese, paired with the 2012 Chartron & Trébuchet Meursault 1er Cru Les Genevrières. I asked Gabriel Garcia, Beverage Manager at Lupo by Wolfgang Puck and Mandalay Bay what he thought. "I've always liked Chartron et Trébuchet as a producer because I think they offer great value. They're consistent. This Meursault today—it's fresh, I think it's good, very well balanced. You get that nice acid right up front and very subtle minerality on the finish. It paired very well with all the tray passing that they were doing." First course: Market greens torchon consisting of duck confit, sun- flower seeds, prosciutto and truffle vinaigrette, paired with the Chartron & Trébuchet 2013 Puligny Montrachet 1er Cru Les Chalumeaux ($59). Second course: Steamed salmon with forbidden black rice, pickled dai- kon, salmon spring roll, fresh wasabi and tamari soy, paired with Chartron & Trébuchet 2008 Bâtard-Montrachet Grand Cru ($230) and the Chartron & Trébuchet 2011 Corton Charlemagne Grand Cru ($115). Third course: Braised veal cheeks with crispy veal sweetbreads, chestnut confit, roast parsnips, pastina galette, and Burgundy wine sauce paired with Moillard 2012 Nuits-Saint-Georges 1er Cru Les Saint Georges ($63), Moillard 2012 Vosne-Romanée 1er Cru Les Suchots ($105) and Moillard 2012 Clos de la Roche Grand Cru ($162)—of which they only made three barrels. During the tasting Dechelette made it a point to tell us that Les Saint Georges is competing to become a Grand Cru. "There is no Grand Cru in Nuits-Saint-Georges so far. There are 11 growers that have been trying for years to promote the area as a potential Grand Cru. It takes a while, but we hope that it will gain the prestige it deserves." Finally, the cheese course: Époisse with Port-poached prunes, can- died pistachios and rosemary raisin crisp, paired with the Moillard 2012 Clos Saint-Denis Grand Cru ($150). I'd be remiss not to tell you that the Moillard 2012 Bonnes-Mares Grand Cru ($255) was poured for those of us that had time to mingle after lunch. I'm so glad they did. As difficult a vintage as 2012 was in Burgundy, you would never know it from this wine. Alizé Wine Director Claudio Vigani agreed: "For me the Bonnes-Mares was the star ; the complexity is different, a kind of baking spice in the middle of the pal- ate. It blew everybody away. I'm always kind of weary about Bonnes- Mares because it's such a large cru. I'm a Musigny fan, but interestingly enough Bonnes-Mares is next to it—this Moillard wine is just incredible." Blowing everybody away was a big accomplishment for this gathering of Las Vegas somms. I've never seen so many green pins (Advanced Level Sommeliers) at a tasting like this; there was even a red and gold pin or two (Master Sommelier) in there as well. When I mentioned to Dechelette that BEJOT almost sounds like one big happy négociant and domaine hybrid, a very modern and yet some- how traditional approach, he smiles and tells me that this is one of their main philosophies: "To express modernity in each of our wines without denying heritage and tradition." Chartron & Trébuchet 2008 Bâtard-Montrachet Grand Cru offers yellow flowers and green papaya. Sapin Alprin, Sommelier, Lotus of Siam Dylan Amos, Sommelier, Delmonico Caleb Anderson, Sommelier, Fiama Juan Beltran, Assistant Sommelier, BLT Joe Borusso, Sommelier, Picasso Dan Boyer, Sommelier, Ocean Club Robert Brzostowski, Sommelier, Sensi John Curtas, CEO, Eating Las Vegas Cédric Dechelette, Export Director, BEJOT Group Xavier Dillard, AGM Sommelier, Echo and Rig Gabriel Garcia, Sommelier, Lupo Ada Goga, Beverage Operations Assistant, B&B Hospitality Group Troy Grenstiner, Sommelier, Craftsteak Sanae Halprin, Sommelier, Le Cirque Steve Hua, Sommelier, Stripsteak Yukiko Kawasaki, Sommelier, Yellow Tail Doug Kim, Sommelier, Aureole Michael Khote, Sommelier, Lago Frank Kovalcheck, Sommelier, Lago Phoenix Murchin, Sommelier, Carnevino Sarah Pamanat, Sommelier, Jasmine Kirk Peterson, Wine Director, B&B Hospitality Group Christian Pollok, GM, Jean-Georges John Peiser, Sommelier, Jaleo Tammie Rusenberg, Sommelier, Olive Derek Sharadin, GM and Sommelier, Echo and Rig April Short, Event Manager, Bellagio Sasha Shroeder, Sommelier, Mon Ami Gabi George Tsolis, Sommelier, Milos Helen Van Riper, Sommelier, Aureole Claudio Vigani; Wine Director, Alizé Rebecca Werber, F&B, Bellagio Catering Star Winterbottom, Sommelier, BLT Somms and wine directors in attendance at the BEJOT Group tasting (in alphabetical order):

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