Au Pied du Mont Chauve’s 2015 Burgundy White is one of my favorite wines, so much so that I had this wine with the first dinner I ever cooked for my girlfriend. It was aged wonderfully! The wine has a mouth-watering acidity, that makes you crave a butter or cream-based sauce. Each sip is smooth and silky. It has hints of juicy pineapple, crisp green apple, and creamy vanilla on the nose and palate. I would definitely recommend this wine to any burgundy lover, but also suggest it to those who are looking for a fun break from an Oregon Chardonnay.
The Domaine Au Pied du Mont Chauve, is operated by Francine Picard, daughter of one of the biggest winemaking families in Burgundy. Francine, daughter of Michel Picard, grows beautiful grapes on the hills of Chassagne-Montrachet. Her wines are normally characterized by their limestone minerality, and supple fruits. Her calling has been to remain true to the tradition, and this is what any Burgundy drinker searches for. This wine, a premier cru, was selected for excellence, and lives up to that standard.
🌟: 9/10, 3 Preference, 2 Complexity, 1 Pairability, 1 Convenience, 2 Drinkability
💲: 30.00 USD (TotalWine)
🥐: I paired this with a braised chicken with a creamy mushroom reduction.
About our guest
Ethan Turner is author of today’s Guest Review. All the way from Scottsdale Arizona, Ethan is a certified Level 1 Sommelier actively working in the service industry where he gets to sharpen his palate on a daily basis. In his own words.
“Going to a wine shop is like going to a library. Each wine has its own story, flavor profile, and shelf life. Some wines are popular and become classics, some wines are trendy and go out of style within a few years. That makes it really hard to find the right wine. I love helping find what’s perfect for them.”
I was recently asked what a flabby wine was. Needless to say this is a loaded question but let me try to summarize it.
Flabby is a negative term typically used to describe a wine with low acidity and high PH resulting in an unbalanced wine that is not very enjoyable. However I would like to add a bit more context and dimension.
Aside from its [the wine] nuances – specific to the Vineyard and winemaker – a wine (and its varietal) has a certain profile of generally expressed characteristics. Think, tannin, acid, fruit (berry, plum, etc), terroir, and such. When the expression of these characteristics fall far short and out of balance of the expected and/or combine to create a noticeably unremarkable experience on the palate, the wine is often described as flabby.
It is a very noticeable if not glaring lack of intensity (zest) within the wine. A lack of dimension. An absence of complexity. This is usually a sign that the winemaker was trying too hard. That is, tinkering, altering with or grossly overcompensating for some characteristic(s) within the wine such that little dimension is left. This can also be as a result of the grapes not being great to begin with.
I’ve made an extremely flabby wine before. It is so painfully underwhelming. Which is why it boggles the mind why anyone would actually bottle a flabby wine and expect it to sell.
Nonetheless I hope this has helped advance your application for a good wine. Here is an exercise in extreme contrasts for you:
Stop by the gas station and pick up the cheapest Merlot or Pinot Noir you can find ($2-5). Then stop by a reputable wine store/shop and pick up a Bordeaux from Margaux, 2012 (7 years) or older ($40-100). Take them home and do a side-by-side tasting to experience first hand what a flabby wine tastes like… LOL.
After a few false starts at finding a proper establishment that took not just their wines but also their Australian wines seriously, I finally stumbled upon The Winery. I should have started here and so hopefully this post will help any fellow winesnobs out there get a decent start to their visit to this part of the world.
The Winery is a Wine Bar, “A quirky urban garden oasis in the heart of Surry Hills” and I would agree on all counts. It is also warm, welcoming, inviting, rustic, simple. It is as one would imagine, Australian. I was looking for a place where I could explore Australian wines. Hopefully small batch production, artisan wines. I realized this was a tall order for a big city like Sydney but I knew there had to be a few of them.
I wanted to get an overarching sense of what Australian wines are all about. There is such a thing. Similar to the overarching theme one refers to when they say “Big California Pinot” or “Napa Cab”. I also wanted to get a feel for the overall quality and hence maturity of the Australian wine industry overall.
Fortunately I arrived at the right time. They had just upgraded to a new tasting station which afforded many more wines to be available for tasting on demand. Once I explained what my objective was, my hostess was very gracious enough to let me explore wines and vintages previously unavailable for tasting.
All the Aussie wines I tried were good, well made wines. This is perhaps the single biggest overarching theme of this trip. See, in California, if you ask for an Aussie wine, you’ll most likely be presented with YellowTail… That’s like asking for a California wine and getting Gallo… Nuff said. Below are three wines that stood out the most for me as well as my notes from this outing.
2015 Cabernet Sauvignon by Tomfoolery
Slightly fruity nose with good berry, a little plum and oak. Restrained body, mild acidity, showing good balance, structure and moderate fruit. 14.5% ABV is unnoticeable. Smooth finishes, once opened develops long gentle tannic grip.
2018 Grenache by Tarot
Clean crisp wine. But this is an illusion. This is a bid powerful wine. At 14.9% ABV, an iron fist in a velvet glove. Nose subdued with hints of strawberry, oak, cherry and the faintest of earth in the background. Oak and cherry carry through the body, introducing heat and mild tannin. A surprising amount of structure once opened. Finish throws a fake as massive spice and tannin make a late entrance towards the end. This wine is no joke. If this Tarot is any indication of your fortunes, you’d better buckle-up. 😳
2014 Shiraz by Gaelic Cemetery Vineyard
Trying to read this wine is akin to stepping up to an old brick building and trying to sniff the bricks. It just won’t work. The nose is very reserved, giving only hints of berry, faint raisin, cherry. Leather, mineral, licorice and black currant only momentarily when swirled vigorously. This wine does not like to be disturbed. A massive tightly integrated body proves a challenge to pick apart. Minerality is pronounced. Very structured, inky, earthy come to mind. The finish quickly gives way to super heavy massive granite tannic grip that just won’t quit! I think I just found my new favorite Aussie wine! 😭🍷
It was my last day of just over a week long trip to Sydney, Australia. I had just finished the guided tour of the Opera House (highly recommend) and had a few hours to kill before chasing the sunset from across the Harbor. I settled in at the Opera Cafe, tucked underneath the plaza. It turned out to be the ideal place for a winesnob to sit back and take in this gorgeous and breathtaking city while exploring some Australian wines – more on that later.
I have dined at few signature Shangri-la restaurants before and they were all amazing. The most recent for me was The Market by Jean-Georges at the Shangri-La Vancouver. It was a 5-star experience. Altitude was one of the outstanding items on my todo list for this trip and a fitting finale to my bucket list visit to Sydney.
So while at the Opera Cafe, I picked up the phone and called to make reservations – I highly recommend you do so as well. I wanted to explore something creative, something thoughtful, something inspired. I studied their seasonal menu and could tell there was a creative mind behind it. A culinary artist. Someone whose sole purpose and passion is to bring you their best without compromise.
Reception was prompt, quick, brief. I was seated within seconds of showing up. Accommodations were more than adequate for a table of one (with a view of the harbor) especially considering it was a full house (on a Thursday night). But I did not come here to be catered to or coddled. I came for the food and my host got right to it as soon as I sat down. As I mentioned before, the menu is seasonal so I took a shot of it for you to explore.
My very knowledgeable host started me off with a Pinot Noir. Ten Minutes by Tractor, Victoria. Here are my notes.
Subtle Aromas, cherry, touch of oak. Mildly acidic body, balanced. Smooth finish with subtle tannic grip. A crisp clean Pinot that drinks more mature than its age indicates. It’s a good quality Pinot. Not very complex or layered but it doesn’t have to be, to be good. More on this later as it paired well with the Entrée.
For the entrée I went with: Duck liver parfait with rhubarb chutney, candied walnuts, mountain pepper and brioche. Here are my notes.
Duck liver parfait is sublime. Rich. Layered. Complex. Contemplating the creativity that led to this dish. Indulgent without being over the top. I’m not quite sure how to describe it but it is just right. Good balance in all its elements. Liver essence is very restrained and more of a suggestion. Presentation was unique, different, artistic, beautiful. I don’t think I’ve eaten, let alone enjoyed so many flower petals before in one sitting but I can definitely say it tastes even better than it looks. I’m contemplating licking my plate but I have a feeling this would hardly be the place to pull a stunt like that. The Tractor Pinot had a bit of an effect of resetting my palate. As it turns out he host’s recommendation was spot on.
The entrée was a real Amuse Bouche. A Piece de Resistance of sorts. It really set the tone of the Chef. It was a no-nonsense showcase of what was in store for the evening. From this point on I knew I had to pay attention to what came next.
In preparation for the main course and in keeping with my one request – only Red Australian wines – my host recommended the following wine (my notes below).
2011 Whisson Lake Pinot Noir from Adelaide. Ahhhh what an old timer. Brown aged caramel color. Rich nose with terroir, licorice, a hint of cherry and one or two floral Aromas I cannot discern at the moment. There’s something faintly minty up front. Leathery, spicy body. Mildly acidic. Finish has old oak. Gentle, spice and tannins wrap it up. You can tell this was a big Pinot in its hay day.
This is my kind of Pinot and the reason I have a cellar. I would buy current vintages and lay them down for 8 years or so. A late stage Pinot. Subtle. Mellow. Should pair well with this Chef’s style – very complex dishes with subtle, delicate flavor profiles.
For the main course I went with my host’s recommendation: Swordfish ‘cutlet’ with broad beans, celeriac, soy-pickled broccoli, bottarga, parsley and marjoram emulsion. Here are my notes.
Swordfish is slow cooked/seared in butter. Served with a minty herb puree. The gamey Swordfish, softened by butter combined with the puree is amazing. Fresh herbs give the dish a nature’s garden like feel/personality.
The bottarga breading/dusting is an intense alternative to bacon prosciutto. I’ve never had anything quite like this. Very multi dimensional plate with clearly delineated and complementary flavors. Lots of structure. Very technical.
For the side dish I went with: Sugar snap peas with prosciutto, ricotta and mint. Here are my notes.
Snap peas are perfect. Al dente. Fresh. A little sweet. A little grilled flavor. It has a celery-like crisp to it. Crunchy. The cheese and bacon bits just seem like a natural extension of the flavor profile however I can only imagine how many iterations it took to get this right. Little sesame seed regalitos provide an interesting nutty diversion. This side dish is interesting enough to be its own main course plate. Well done.
After studying the menu earlier in the day I was really curious about the bone marrow, however the updated seasonal menu did not offer it on its own. To my surprise and delight the Chef went off-script and prepared me the bone marrow as it’s own side dish. I saved it for last. See my notes below.
Roast bone marrow with bread crumbs and red wine sauce. This should be on the dessert menu. Not because it’s sweet. Quite the contrary. It is rich! Wow! I wasn’t expecting this. It’s rich, kind of like pork belly, with more dimension and texture. I sprinkled some of the bottarga on it and WHOA!
For dessert I opted for the: Selection of Australian cheeses with seeded flatbread, walnut salad, and cumquat compote. At this point I began to feel it was time to put down my proverbial pen and take in the whole experience. Below are the only notes I could muster.
Cheese plate. Play with complex delicate flavors to your heart’s content. I leave it up to you.
With great satisfaction, I sat back and enjoyed a second glass of the 2011 Pinot Noir while taking in the view of the Sydney Harbor below. My visit to Sydney couldn’t have ended on a better note.
Chef Insup Kim is the one behind every masterpiece on exhibit at Altitude. I say exhibit because I honestly felt like I was looking at edible art. The lines between visual and taste senses at times seemed to blur. The Chef, the painter, and food his medium. It was not very obvious who the chef was and by the main course I was already asking myself who was behind this art/food. There was an urge to go back to kitchen and see for myself who was sending these plates out. Just as I follow certain winemakers for their exquisite craft and attention to detail, this Chef is certainly one to follow closely and watch/taste his art as it evolves over the years. I was thoroughly impressed.
A few nights before my friend and I went to check out this cramped hole-in-the-wall wine bar and restaurant in South Sydney. It came highly recommended for wine enthusiasts. The non-nonchalant and aloof bartender offered little in the form of tastings. Wines were by the bottle only. He recommended a Pinot that was clearly spoiled/corked. Pulled straight off a high shelf in the bar dining area, it was warmer than room temperature. After complaining that the bottle was bad, it was taken back. I was told that in this part of the world (Australia), wine is made differently. I knew this was just not true because of all the amazing Australian wines I had up till that point. So two decent pasta plates, one cocktail and three small glasses of Barolo later (had to play it safe), that evening still cost me considerably more than my experience at Altitude. This leads me to the conclusion, you absolutely cannot visit Sydney and not stop by Altitude. You will find the experience and value proposition very approachable and well worth it. When I do make it back to Sydney, the first place I will be dining at is Altitude…
The wine world has no shortage of gimmicks and poorly executed half-baked ideas based on pseudo-science. As such, I always approach any wine accessories with a healthy dose of skepticism. Those that truly prove to be effective and demonstrate their value over and over ultimately make it on here.
The Coravin wine preservation system is the most recent of these. This is an essential tool for any wine enthusiast. Before I had a Coravin I would take a chance on some of my most prized bottles of wine – half the time only to realize that I should have let the wine age longer. This is especially frustrating because a lot of my reserve wines are no longer in production as they were very small production batch wines, made by artisan wine makers who have since retired or left the wine making business all together. Some of them I bought when they were young, a bargain and if they are still available they have likely multiplied in price.
The Coravin system in fairly self explanatory. It has an Argon gas injection needle attached to a plunger. The needle effortlessly pierces the cork and allows you to extract a little wine while replacing it with inert gas, all the while without disturbing the cork. If you have a collection anything like mine, a Coravin would pay for itself in 2-3 uses easily and this is not an exaggeration by any stretch.
I have been evaluating a Coravin from one of my fellow winesnobs for over a year and finally decided to add one to my cellar. Here are some of my thoughts for your consideration:
You must always keep the needle clean and sanitized. I rinsed/flushed the Coravin after every use. Before use, I took the needle off and dipped it in alcohol or SO2 solution (yes I used to make wine). If you keep using it without properly cleaning the needle, your wine will end up spoiling (turning to vinegar) as you introduce external contaminants and bacterial cultures.
The gas cans do last a while. I used maybe two over a the course of a year. However it’s a good idea to keep extra handy.
Don’t waste your Coravin serving out wine. Use it for checking up on a bottle. If you are going to be pouring multiple glasses of wine, you should consider opening and drinking the whole bottle or use a Vacuvin stopper to preserve it for a few more days or week.
It is a well engineered, high quality product that should last a very long time. The one seen here is the Limited Edition II purchased off Amazon. There is a slightly lower priced model, however they all perform the same. No mater the model, I feel they are all worth having in your wine tool set. I have provided a link for you below if you are interested. If you use my links, I may get a small commission.
Tonight’s occasion: 2011 L’Autre by Terre Rouge. This is a GSM – Grenache, Syrah, Mauvedre. A red blend from one of our favorite winemakers. Warm rich nose, with lots of cherry and plum wrapped in just the right amount of oak. Earthy mineral terroir is nicely expressed. Body is all business. Very structured, complex and balanced. Just the right amount of acid, tannin, fruit, oak, and terroir. A vibrant finish plays back and forth with tannin and spice, finally relenting to long lasting tannic grip. Once opened up, the tannins begin to spread from the finish to the back of the body, slowly dominating the entire experience reminding you that even though this is the 2011 vintage, it is still young and nowhere near it’s fullest expression.
We opened a 1992 GSM by this winemaker earlier this year. It was a true honor to partake in such a well built well preserved wine. So tonight we continue to explore this winemaker’s craft and how it evolves. There are moments where we feel fortunate to indulge in such art in a bottle. This would be one of them.
Tonight’s occasion: 2008 Red Label Pinot Noir, Sonoma County by Roger Roessler of Roger Roessler Wines. After opening up for at least 15 minutes it reveals a well balanced nose with that signature Sonoma earth, a little oak and berry. The body remains vibrant with a hint of fruit, good acidity and ever so faint spice heading into the finish which fades away into the sunset from there on.
I am down to just one of these Red Labels. It amazes me every time how his Pinot ages oh so gracefully all the while remaining so approachable over such an unusually long life span. This vintner’s wines may be drinkable now, but the real reward is years or even a decade later. This is a bittersweet occasion but one I’m so grateful for.