|
|
Last Monday the 26th of November a unique wine tasting was held on the 23rd floor of Hotel Okura Amsterdam. The wine importer Walraven Sax organised the tasting, and especially for this event Mr. Frederic Drouhin of the French winery Joseph Drouhin came to Amsterdam. Joseph Drouhin started his own winery in 1880 in Beaune, Burgundy. Frederic Drouhin introduced the guests to the winery and continued with a detailed presentation of his most beautiful wines.
Two wines were introduced during the tasting, the Montrachet Marquis de Laguiche en Clos de Mouches. The Montrachet Marquis de Laguiche is the most prestigious white wine of Burgundy. The etymology of the place-name is actually instructive: the word rachet refers to a poor type of soil where only scrawny bushes can grow. It is therefore on this poor, hard, infertile soil that the Chardonnay grape develops this unique terrior character. Montrachet is full-bodied and luscious, yet elegant. After a few years in the bottle it will develop its famous complexity and richness. Nose and after taste are reminiscent of exotic fruit, honey, liquorice and grilled almond. The wine truly is a symphony of sensations. Like all great white wines, Montrachet deserves to accompany the best fish and shellfish dishes. During the tasting different years of Montrachet were presented which helped in discovering the evolution the wine makes through the years.
The second wine was the Clos des Mouches Premier Cru. The vineyards are on a hill between Pommard and Beaune with a southern exposure, Clos des Mouches is one of the most famous Premier Cru vineyards of Beaune. The name Clos des Mouches probably goes back to around 1550 because of its slopes facing South: a very favourable place for keeping bees. The word Mouches was actually the local name for bees. After the Phylloxera epidemic of 1875-1880 Clos des Mouches was entirely replanted with pinot noir. Clos des Mouches is also distinguished by its elegance and finesse. It is round, velvety and beautifully balanced. It has a complexity and depth in a soft but very intense way. Aromas are refined with ripe black cherry, spices, earth and lightly smoked notes with just the right touch of tannin. Also from this wine various years were presented.
The wine tasting ended with a lunch in Ciel Bleu Restaurant presented by Executive Chef Onno Kokmeijer. The lunch created opportunities to experience sensational combinations between the wines and the dishes.
|
|
To get a good impression of the Ciel Bleu Restaurant we kindly invite you to have a look at the photo's and films . 
Follow Executive chef Onno Kokmeijer and his team searching for the best. 
An exceptional culinary experience , get a glimpse into the culinary secrets of the Ciel Bleu Restaurant. |
|
|
|
|
|
