BYO lunch @ Cocotte (20101127)

Was invited by my friend to attend this BYO lunch. There were about 22 of us and we ended up with loads of wines! This is by far the biggest BYO lunch/dinner that I came across, everyone enjoyed sharing their own wines and we all enjoyed and leave the restaurant with a big smiling face.

The Restaurant :: Cocotte

The location is not really hard to find, but you may pass by this restaurant and the Wanderlust hotel many times without knowing you have! The signboard of the restaurant is rather small, and we got distracted by the Hotel 81 which located just opposite the Wanderlust hotel and caused us thought that Wanderlust hotel not exist and the hotel should be hotel 81!

I like the interior of this restaurant. Spacious, comfortable and especially for the old, classic feel. Cocotte has a thick wine list which is quite good and wide for the wine selection, price wise, not really juicy but is not that terrible either, you may spot something cheap while something is slightly on the high side.

The food is above average and I especially love the:

Foie Gras

  • the portion is just nice, rich and creamy with subtle flavor and very good combination when thinly spread on the bread and take together.

Pig’s Trotter

  • Served together with the rocket salad. Crispy skin, with the meat slowly cook until very soft, and melt in your mouth. Very nice, but if you had too much (> 2slices) you might feel too oily and fatty.

Poulet Roti.

  • The chicken looks nothing special, like a traditional roasted chicken. When I put it in my mouth, WOW! The meat is soft and tender, not rough and tough at all, with all the spice and herbs flavors fully infused into the chicken, just plainly delicious.

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The Menu ::

1. Fresh Pear & Bleu d’Auvergne Salad – Served with rocket and lemon hazelnut dressing

2. Homemade Foie Gras Terrine Escargot Gougeres – Parsley cream, tomato coulis, choux pastry

3. Fried Tripe – Slow cooked till tender and coated in crisp breadcrumbs

4. Pig’s Trotter – Crispy medallions of tender, boneless pig trotters served with arugula and pistachio dressing

5. Poulet Roti – Whole organic, hormone free chicken marinated for 2 days and roasted with fresh herb butter, served with gravy, roasted baby potatoes and spring vegetables

6. Boeuf Bourguignon – Slow braised wagyu beef cheek in red wine, served with button mushrooms, pearl onions and glazed carrots

7. Chocolate Souffle Cake – Served as a hot and cold duo with fresh Chantilly and brandied cherries

8. Tarte au Citron – Pate Sucree, Lemon cream and Candied lemon peel

9. Air flown Artisanal Cheese platter

10. Coffee & Tea

The Wines ::

We have plenty, plenty of wines and I believed I have missed out some but still, I get to try at least 20wines! With all the wines ‘flowing’ around, it is hard to define the serving/drinking sequences, thus, I grouped the TN with all the whites first then follow by the red.

Summary for White:

  • The 2003 Vogue Bourgogne Blanc is still a baby but it shows its class, finesse and stunning vibrancy for a 2003, a ultra ripe vintage. My WWOTD
  • 2001 Jadot Corton Charlemagne, my 2nd WWOTD. Definitely a Grand Cru quality and display grand cru complexity, though it does lack of a bit of the vibrancy that the Vogue Blanc can offer. However, this bottle has slight Pre-Mox to it thus it tasted quite advanced and might explained why. But hey, when the Pre-Mox is allowing the wine to show more mature notes and not affected the drinking pleasure, whose going to complaint?
  • 1991 Potel Meursault Les Perrieres –  A very unique aromatic and flavor profile that made this a special and memorable wine.

TNs for White:

2003 Domaine Comte Georges de Vogüé Bourgogne Blanc (France, Burgundy, Bourgogne Blanc)

  • This alongside with the Jadot Corton Charlie, is the best white wine for today. Still painfully young and tight, this only started to show after 30mins in the glass. The aromas is fine, refreshing and doesn’t has the heat and over-ripe jammy fruits that often appear in 2003 wine. Honey oak and lightly toasted aromas with ripe yellow fruits that is creamy and bold and complemented with lots of nut, mineral and fresh herbs. Super clean on the intense, massive palate which remain focus, elegance and light on its feet, remarkable purity, complexity and good tension that leads to creamy texture and lemon buttery long persistent finish that offer mineral and vanilla aftertaste. While the oak is very much present, but I believe it has no problem to fully absorb it. Excellent.

2004 Guillemard-Pothier Meursault Narvaux (France, Burgundy, Côte de Beaune, Meursault)

  • Med Golden with lots of deposits. The color is rather ‘age’ for a 2004. Nose of lemon butter, spices, green herb and slight alcoholic. The palate is diluted, acidic and not much fruits left, especially with the heat at the finish. Flaw.

2003 Domaine Francois et Antoine Jobard Meursault En La Barre (France, Burgundy, Côte de Beaune, Meursault)

  • Light Golden color, this is much youthful compare to the 2004. This serve rather on the cold side which display lots of cold tones that is kinda reserve with fresh herbs and citrus lemon note. Creamy mouth feel, good mid palate intensity that show lots of yellow fruits, earthiness and touch of honey, mineral notes. Fresh and youthful with good energy. Some spicy buttery notes kick in at the back along with good power leads to silky finish that end with a bit of heat and oak. Need more time for the oak integration, though not overly complex but certainly a very good 2003.

1991 Nicolas Potel Meursault 1er Cru Les Perrières (France, Burgundy, Côte de Beaune, Meursault 1er Cru)

  • Nice cold herb with good charming nose,mineral, sea shell that is pure and clean. This clearly not the typical Meursault as it doesn’t has the power. But this is very enjoyable and a pretty good wine nevertheless with its pure, ripe yellow fruits that is clean with creamy mouth feel that turn into dried, persistent finish that echo with pineapple, peaches and mineral aftertaste. Surprisingly fresh for a 19yrs old white. Good integration and complexity.

1996 Verget Puligny-Montrachet 1er Cru Sous le Puits (France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru)

  • Med – dark golden in color that boost with deep, wide aromas spectrum with creamy ripe yellow fruits at the core that surrounded by lemon, spicy herbs, mineral notes with slight oxidative profile. Lively, fresh with lots of yellow fruits on the intense mid palate which well-balance by the good ripe acid backbone and the mineral and slight herbish flavor added some depth to it. Long finishing with good focus and good integration. To me the nose is slightly better than the palate. This lack of the finesse and depth to be a great wine, a good 1er Cru nevertheless.

2001 Louis Jadot Corton-Charlemagne (France, Burgundy, Côte de Beaune, Corton-Charlemagne Grand Cru)

  • Ok, here we come to a serious stuff. Easily two notches up to the white that tasted so far. Deep golden, quite reserve but already showing lots of buttery lemon and mineral that is deep and broad. What this wine really strike me was the palate – A WOW! Layer and layer of pure ripe yellow fruits, fragrance floral, mineral and honey oak that give a punch on the intense, focus, creamy mid palate and all material is nicely framed by the lively ripe acidity that giving a good grip, focus and sense of elegance. Unmistakably Grand Cru weight that flow on to the long long mouth watering, clean finish. This has the power and finesse of a good Grand Cru white. Though this is tasted quite advanced due (and thanks) to the Pre-Mox issue, I could tell if this has the right condition, it should still be a kid. A wine for the cellar.

2001 Domaine Bruno Clair Corton-Charlemagne (France, Burgundy, Côte de Beaune, Corton-Charlemagne Grand Cru)

  • Interesting, my first white wine from Bruno Clair and happen to be same vintage as Jadot Corton Charlemagne. While Jadot is a wine with power and finesse, Bruno Clair showing less power and depth but better in purity and clarity. Nose is tight and cold (this simply served too cold) with hint of ripe yellow fruits, especially pineapple, nut, mineral and honey oak. A feminine Corton Charlie that is creamy and polish in texture, with good purity and cleanliness. Long finish with nutty aftertaste.

Summary for Red

  • 2000 Potel RSV, this is very stylish which display 1st class quality and finesse and unlike most of the 2000 which is drinking at its peak, this still need another 3-5yrs at the very least to show its best. Unquestionably the RWOTD for me.
  • 2000 Potel Echezeaux, this is drinking very well and right in the drinking window after 30mins in the glass. I enjoyed this a lot.
  • 1996 Fourrier CSJ, I very much like the wine from Fourrier. However, this bottle is kinda a let down as the nose is simply fantastic and very Fourrier, the palate just does’t posses the verve and depth that I found on post-2000 wines from Fourrier.
  • 2007 Dugat-py Gevrey Chambertin 1er cru – This is simply too young, but is very distinctive in style, I respect the style and I do hope some bottle aging will help to gain better depth and complexity.
  • Some old wines are well worth mention in this event, especially for the 1983 Antonin Guyon Chambolle Musigny, 1985 Antonin Roder Pommard Epenots 1er Cru, 1986 Joseph Voillot Pommaard 1er Cru Pezerolles.Though the color expose the age of the wines and fully mature, but they are so lively with lots of sweet fruits and tension on the palate. Real surprised!

TNs for Red

1993 Robert Ampeau & Fils Volnay 1er Cru Santenots (France, Burgundy, Côte de Beaune, Volnay 1er Cru)

  • Some stew red cherry fruits, with earth and florest floor note that is kinda simple. Palate is very much lively with dried tea leaves and stew cherry balance by good acidity though it fades in the somewhat diluted finish. Something is not right on this bottle.

1996 Domaine Fourrier Gevrey-Chambertin 1er Cru Clos St. Jacques Vieille Vigne (France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru)

  • Have had some wines from Fourrier and I enjoyed all of them so I was really looking forward to try this bottle. Some reduction note for the first poured, but this getting better and better in the glass. Soft perfume nose with earth, meaty with red cherry and oak influenced notes with good complexity. Good structure and slight tannic that resulted in good grip to the mid palate and the dry extract and structure is nicely buffer by the rich, lively red pinot fruits and super silky texture. Not super complex, but charming and elegance with soft persistent finished with lots of minerals and spicy aftertaste. The nose show good purity and perfume that what I normally expect from Fourrier, however, the scale of the palate just doesn’t match the CSJ status from Fourrier.

2000 Nicolas Potel Echezeaux (France, Burgundy, Côte de Nuits, Echezeaux Grand Cru)

  • Vibrant ruby core with brownish hue. Simply seductive nose that display tons of alluring VR spice and perfume floral, earth with dark Pinot fruits. Lovely and this continue to flow on to the intense mid palate that is rich, with concentrated pure dark Pinot fruits that riding on the wave of high tone of VR spice, eathy and umami that perfectly balance by the juicy acidity, super silky tannin with fullish mouth feel. This is quite feminine, elegance in style but do not lack of the structure for further aging potential that offer good complexity and juicy, long finish. A lovely Echezeaux.

2000 Nicolas Potel Romanée St. Vivant (France, Burgundy, Côte de Nuits, Romanée St. Vivant Grand Cru)

  • This is simply stunning and steal the show among all the red wine. 2notches up compare to the Echezeaux. While the nose is not as expressive as the Echezeaux, it show better depth. Broad, wide nose of seductive VR spices- anise, cloves, fragrance with rich dark Pinot fruits core that is creamy, and polished. The refreshing palate show that this is a wine that flirt with finesse and harmony. Super creamy mouth feel with layer and layer of lush, sweet dark Pinot fruits that is so pure and charming along with seductive, refined VR spices and violet that quickly fill up the mouth. The polished structure is buried under the silky fine tannin, fine acid spine and huge dry extract which resulted in very smooth mouth feel, elegance texture that flow on to the persistent long finishing with spices and mineral nuances. A top notch RSV. This is a buy.

2003 Domaine Prieuré Roch Vosne-Romanée 1er Cru Les Suchots (France, Burgundy, Côte de Nuits, Vosne-Romanée 1er Cru)

  • This is a typical 2003. Sweet, stew cherry, earth intermixed with spices, soy sauce, hoisin sauce with underlying acidity. Quite perfume though. Sweet entry as per common 2003 with a bit dusty, powdery texture and firm structure that showing heavy note of earth with perfume floral and spiciness with short finish. Overall this is quite a good wine, just the short finishing is not convincing.

1985 Antonin Rodet Pommard 1er Cru Les Épenots (France, Burgundy, Côte de Beaune, Pommard 1er Cru)

  • We guest this was either a 96 or 90 given the structure and acidity that present, but hey! We all wrong. Surprisingly youthful for a 1985, it given perfume sweet aromas of red cherry and dark berry that mingled with autumn leaves, not overly complex, but absolutely enchanting. Very lively, good tension on the palate that still has some fine tannin that present with sweet red fruits, dried tea leaves and good acidity that form a firm backbone. There is hint of rustiness show on the long, precise finish.

1986 Domaine Joseph Voillot Pommard 1er Cru Les Pezerolles (France, Burgundy, Côte de Beaune, Pommard 1er Cru)

  • This is slightly fresher than the 1985, offer sweet cherry, fresh strawberry with perfume floral nose that intermixed with spicy and earth that is seductive and lively. Strong entry with lots of sweet fruits flowing on the round palate, lively with good spicy finish with orange peel bitterness. This too showing well, just lack of the complexity and depth that the 1985 offered.

1996 P. Dubreuil-Fontaine Père & Fils Pommard 1er Cru Les Épenots (France, Burgundy, Côte de Beaune, Pommard 1er Cru)

  • I didn’t get much on the nose. This is very spicy and the round, ripe acidity that form a solid structure and freshness for the wine. Lively, slight sharp and rustic on the intense mid palate that leads to long finish.

2008 Philippe Gavignet Nuits St. Georges 1er Cru Les Chaboeufs (France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru)

  • Super tight as you would expect from a 2yrs old wine and especially the wine from NSG. Still, it show good perfume on the nose with lots of metallic iron and red cherry fruits with earthy, spicy tones on the tightly coil intense palate. There is slight rustiness at the medium length finish. Perhaps another 5yrs of age will be able to show.

1983 Antonin Guyon Chambolle-Musigny Domaine du Village (France, Burgundy, Côte de Nuits, Chambolle-Musigny)

  • Light brick red, almost like plain water in color, I thought this might possibly dead, However, I was wrong. The nose is, truly seductive. Super perfume, sweet tones with tons of red floral and violet, earthy, forest floor and sour cherry. It is just beautiful. Still very much alive on the palate, again, showing sweet fruits, perfume floral that fill the mouth immediately and the dried tea leaf dryness expand the flavor spectrum, good depth and fully mature. The silky texture leads the flavor profile all the way through to the medium length finish effortlessly. Drinking at its peak. Very good.

2002 Domaine Humbert Frères Gevrey-Chambertin 1er Cru Poissenot (France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru)

  • Very Gevrey. A feminine that display perfume, fragrance aromas of stew cherry, ripe red fruits, curry leaf and earth that offer good grip on the palate with good tension, rich but not much depth. The medium finished show some dusty, earthy tones.

2007 Bernard Dugat-Py Gevrey-Chambertin 1er Cru (France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru)

  • Very distinctive in style. This just not the usual Gevrey that I encountered. Lovely purplish color that boost tons of earth, dark and red Pinot fruits, wild factor all wrap in high tones peppery and spices. Fresh and tight as one would expect, acidic and there were oak present and dominant the flavor profile with red cherry fruits buried underneath. Creamy in texture that come with fine, silky tannin leads to the detail, long finish. This is very stylish with good character that made this wine good and interesting, however, lack of depth. With the reputation of this Domaine, perhaps it will gain more weight after all the material integrated together. Give it 5-7yrs at the very least.
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2 Responses to BYO lunch @ Cocotte (20101127)

  1. Hows boeuf Bourguignon? I always want to try cooking it!

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