Odetti Bistro, Wine tasting evening.
Last night, we had a lovely event at Odetti Bistro, in Escaldes-Engordany. The venue is great, cosy and spacious and the food as stunning. On the top of it, Jose Antonio Guillermo (the Owner) has been helped by friends such as Pere Canturri (pollastre Can Tu), Sasa (used to own Celler d’en Toni), Juan Carlos (grupo Japomex, Adelita, San Telmo), and also Juan, co-owner and the Chef from Dylan’s in el Tarter.
We had several tables of 2, 4 and 2 tables of 5 persons.
Aperitif: Champagne!
Champagne Gosset Brut Réserve has been the first glass we served to our guests. The bubbles is fine, the style is crisp and fresh, but don’t get fooled, it is aged 3 years on the lees, and it has layers and layers of elegant complexity. Bready, muesli, Honey, White prunes. Just like the very confidential Champagne Salon, Champagne Gosset do not make use of malo-lactic fermentation.
It was served, with a terrine of Foie Gras with apples in 3 textures (Creamy, Roasted and Crispy). Very interesting match, as the acidity of the apples brought freshness to the dish, and made the right connection with the Champagne.
Unusual Mediterranean white: Vermentino
After, we travelled to Provence where 89% of the production is dedicated to rose, and just a little 4% to white wine. So it becomes pretty clear that white wine from the area is a rarity. Château Grand Boise is located, away from the coast, inland close the Sainte-Victoire mountain. Actually, very close from a tiny Aoc Called Palette!
They work organically, and produce mostly rosé, what a surprise! Although they owned a small north-facing parcel, planted with Rolle or Vermentino, which produce a delicious, crisp and aromatic white wine, that has a lovely texture. Grapefruit, herbal infusion and watermelon on the nose, the palate is fresh, but not acidic, medium-bodied it is concentrated but not oily. It is persistent, elegant with some rooty/gentiane character. Long finish, gentle saltiness.
Scallops were served with this wine, and this was a mind-blowing food-match.
Mind-blowing Saint Emilion Grand Cru Classe: Château Simard
The main course was a stew, pork’s cheeks with a creamy pumpkin purée, rich and savory! Château Simard, a Grand Cru Classé from Saint-Emilion was showing particularly well! A fairly modern Bordeaux, as it is fetching 14% of alcohol, so yes it is ripe but not jammy. The oak treatment is subtle, and stays behind. It is fluid, although young as it is a 2015, the tannins were tamed by the slightly concentrated sauce.
The well-exposed Château Simard is owned by the Vauthier’s Family, and although Pascal Delbeck used to work there as an oenologist, now Pauline Vauthier takes care of the winemaking process. The Great and world sought-after Château Ausone, situated just above Ch. Simard on the plateau, belongs to the Vauthier Family, as Château Fonbel.
Then, we had a delicious desert with different texture and color. A pleasure for the eye, but not solely ;-))
The sweet touch: Château Fontaine
Château Fontaine 2016, from Sauternes and more exactly from the Fargues’ commune, was a tremendous choice to match our last dish. Rich, full-bodied, clearly Botrytis-affected on the nose it still offers freshness, the residual sugars are not overwhelming and are really well balanced. Apricot, honey, the mushroom character mixed with spices such as cinnamon, also noted in great sweet wines from Burgenland in Austria or Tokaji in Hungary, proved that Ch. Fontaine is truly a fine wine to discover.
Again, we must thank Jose Antonio and his Team (Anna and Cathy). A last word or comment about the very quiet “Pita”, who works in the kitchen, and was in charge of the fabulous Foie Gras! What a good job! every single guest has enjoyed our evening of fine cooking and special wines.
