Sunday, March 6, 2016

OTBN 2016

I have posted about Open That Bottle Night before. It was an idea started at the Wall Street Journal several years ago. The idea being that yu share special bottles of wine with friends, tell stories, eat and drink too much (sometimes) and generally have a fun time.
This year we had 11 people - including a special guest, Heather, who had been interning and taking classes in Europe last year. Having her tell us about her experiences working in all aspects of the trade in Burgundy was a real treat.
As usual, the wines were varied. The foods were delicious. The pairings very good and the stories even better. Of course there was drama too. Heather had a difficult afternoon, Cathy had had food poisoning earlier in the week, Chris F had been delayed with his mother in law. All in al it was amazing it all came together.
I had taken a class earlier in the week with Kenji from The Food Lab. He had demonstrated making mayonnaise using the stick blender. So of course I had to try it. Garlic mayonnaise on naan chips served with (of all things!) Cupcake prosecco and a  Cremant de Bourgogne. Heather had brought some creme de cassis from Dijon, so some had kir royales...But I digress.
OTBN 2016 wines

First Course

Chuck and Jeanine are from Louisiana and made an oyster stew/soup (still not sure what to call it - except fantastic). Oysters, artichokes in a creamy broth. And with it, something unusual. A white Chateau Neuf du Pape - Chateau La Nerthe. Mostly Roussane it had a wonderful crispness that cut through the richness of the soup. A terrific way to start the evening. Chuck and Jeanine had spent time in Chateau Neus du Pape and the neighboring town of Orange -where there is an outstanding Roman Theater.

Second Course

Scott and April brought their favorite Sushi - from Gui in Dallas. It is a special tuna roll that the owner makes up for them specially. We complemented it with the Chateau La Nerthe from the previous course - saving their wine for a later time. 

Third Course

Heather made a traditional Burgundian duck confit, served with a cassis sauce and duck fat roasted potatoes. While living in Beaune she befriended a local wine store and brought back some of the Morey-Saint-Denis for us all to try. An oysyanding pairing and some lovely stories from Heather about her time in Beaune.

Fourth Course

Chris and Erin made a Boeuf a la Bourgignon that was another hit. We ate well this evening. It had a lovely silkiness to it - lots of rich stock and a bottle of the Chateau de Beucastel in the dish, and another to taste with it. Another wonderful pairing. The wine had just enough tannin to cut into the richness and meatiness of the dish. Perfect balance. 

Fifth Course

We had decided on a cheese course. At Christmas last year two French colleagues (France and Benoit from the Franche-Comte region of France) had introduced us to Macvin du Jura as a pairing with Vacherin Mont d'Or. Macvin is a "vin de liqueur" - a drink made by adding a pomace brandy (or marc) to unfermented grape juice. It is quite oxidized and earthy. So pairing with the rich cheese was outstanding. We couldn't find another Vacherin, but we were able to find a Jasper Hill Farms Winnimere cheese instead. We pusched thinly sliced garlic into it, poured some of the Chareau d'Arlay macvin into it and baked it. Served with baguettes.


Scott and April brought a delicious Del Dotto Cabernet Sauvignon for us just to roll around in our mouths. Oh my what a delicious, big, rich cab with amazing fruit and structure. We sipped that while letting everything else settle prior to dessert


Cathy and Nacy brought some delicious chocolate mousse cakes and something new to me. The Belle Glos Dairyman Pinot Noir from  the Russian River Valley. For me it was fascinating to have had the very traditional Morey-Saint-Denis from Burgundy and the very much more fruit forward, powerful Belle Glos. Entirely different expressions of the grape, but both absolutely delicious in their own way.


This is probably the first time that Cupcake has ever been served in such exalted company. It was a fun evening with everyone telling their stories, laughing and generally letting their hair down. Each year we do one of these - with different people we are reminded what a great time can be had with everyone telling stories, bringing interesting wines and lovely food. Thanks to all who came.

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