Sunday, May 30, 2010

Jean-Marc Morey's Chassagne-Montrachet with Poached Egg

A couple of friends from Paris were in town on business, so we got together for dinner last night. We met at EVA Restaurant. (Their corkage fee is $20/ bottle.) We enjoyed the French/ Japanese inspired California cuisine in the very homey setting.

I brought 2006 Domaine Jean-Marc Morey, Chassagne-Montrachet. He is one of the most reliable traditional producers in Chassagne. The grapes come from the central area of Chassagne. Wild yeast is used for fermentation and about 15% new oak is used for aging. The aroma was already quite complex with the citrus, earth, bread, and subtle spice. The palate was lush with distinctive acidity, minerality, with some spice and lime. Very traditional style. It's a village AOC, but this wine would age for many more years. Jean-Marc's brother is Bernard, and their father is Albert (retired). Jean-Marc's daughter is married to Pierre-Yves, who is a rising star wine maker (Domaine Pierre-Yves Colin-Morey) of Chassagne-Montrachet and the son of Marc Colin. Pierre-Yves's wine style is known for rich and powerful with 100% new French oak aging, which stands almost the opposite end to Jean-Marc's. Eventually, once Jean-Marc retires in the future, his vineyards will be taken over by Pierre-Yves Colin-Morey. So, would it mean we can only enjoy Jean-Marc's traditional style Chassagne for the next several intages...?

I totally enjoyed the mariage of this wine with my appetizer, which was the poached organic egg (garnished with yuzu kosho) with fried chicken and spinach in dashi-based broth (picture on the top). What a lovely dish and lovely combination with the wine.

We also had 2004 Domaine Denis Bachelet, Charmes-Chambertin. The wine was slightly shy in the beginning, but it slowly started to open up. Herbal aroma, wiht spice and earth. Dark berry, some tannins, and smooth palate. Long finish. Very elegant wine. The roasted duck breast paired well with this wonderful Grand Cru.