Burgundy @ Daley's on Yates, Schenectady, NY, 4/25/2023

Burgundy Dinner with the Chevaliers du Tastevin
Daley's on Yates, Schenectady, NY, 4/25/2023

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Daley's on Yates, in Schenectady, NY.

Executive Chef Elliot Vogel is a rising star in this area. His food is innovative and delicious.

All the wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Click on any image with a border for a larger view of that image.

The Venue

Daley's on Yates Restaurant & Bar opened June 21, 2018, on the site of a
former taxi garage. They made the whole place look pretty chic:

Reception with Hors d'Oeuvre
House-cured Gravlax with Tzatziki, Potato Souffle, Oysters with French 75 Foam, and
Oysters Rockefeller (marscapone-creamed spinach, parmesan, lardons).

NV Charles de Cazanove Champagne Tête de Cuvée - France, Champagne
I only had a taste of this, but it was pretty nice. (87 points)
2020 David Trousselle Bourgogne Hautes-Côtes de Beaune La Couleuvraire - France, Burgundy, Bourgogne Hautes-Côtes de Beaune
A lovely, refreshing wine. Some minerally complexity and length. Impressive. Good value at ~$25. (91 points)

Dinner

First Course
Green Salad with Poached Pears and Brie:

This was not very wine friendly, so I drank most of this wine with the next course.

2012 Domaine Latour-Giraud Meursault 1er Cru Les Genevrières - France, Burgundy, Côte de Beaune, Meursault 1er Cru
[Opened (but not decanted) about 45 minutes before serving.] Full in the mouth. Much more richness and density compared to the Hautes-Côtes de Beaune La Couleuvraire. A delicious wine which really goes well with the Venison Carpaccio. (93 points)

Second Course
Venison Carpaccio, Black Truffle, Mimolette, and Greens:

This was a spectacular dish. Subtle and complex.

2010 Bouchard Père et Fils Clos Vougeot Domaine Bouchard - France, Burgundy, Côte de Nuits, Clos Vougeot Grand Cru
[Opened (but not decanted) about two hours before serving. Note this the domaine bottling. They also make a non-domaine bottling from Clos Vougeot.] This was my favorite red of the evening. It has a lush mouth-feel and plenty of fruit to stand up to the tannin. Excellent length and complexity. Should drink really well for at least another decade. (95 points)

Third Course
Tuna Tataki with Sesame Crust, Borscht Butter, and a Spaghetti Squash & Yellow Beet Ragout:

Another terrific dish. The tuna was fabulous and the Spaghetti Squash & Yellow Beet Ragout was so special.

2006 Pierre Damoy Chapelle-Chambertin - France, Burgundy, Côte de Nuits, Chapelle-Chambertin Grand Cru
[Opened (but not decanted) about two hours before serving.] Lots of juicy red fruit in the mouth. High acidity. May need more time. Hard to judge. (92? points)

Intermezzzo
A bit of handmade pasta with a blend of lamb and veal inside:

Exquisite!

Fourth Course
Grass Fed Rib Cap, Dry Aged and Smoked, with Potato Pave, and Hunter Sauce:

Another fabulous dish, but the smoke was a little too strong for me.

2012 Bouchard Père et Fils Vosne-Romanée - France, Burgundy, Côte de Nuits, Vosne-Romanée
[Opened (but not decanted) about two hours before serving.] Beautiful nose of bright cherries. Has a lovely elegance. Probably at its peak. (93 points)
2013 Bouchard Père et Fils Beaune 1er Cru Grèves Vigne de L'Enfant Jesus - France, Burgundy, Côte de Beaune, Beaune 1er Cru
[Opened (but not decanted) about two hours before serving.] Very young. Tight nose of tar and cherries. Full in the mouth with good underlying tannins. May improve over the next decade. (92–?? points)