We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Paired this with two of Hedy’s courses. Burnt bread ~ leaves, quince, marcona almond. Pooled goat cheese, charred vegetable. This aged VG Meursault worked well with both courses. The second course picked up the greens, quince & almond notes in the upper band. Then, the thick & creamy texture blended well with the high cream goat cheese; which was the base of the third course. The wine and the dishes energy matched well with one not over powering one another. Hedy would have at least a star in the Michelin Guide if she opened her own restaurant. The Meursault was round, creamy, heather honey, lemon, lime, pineapple, green apple, melted minerality, nice round acidity and full, beautifully rich finish. Photos of; the Domaine, friends enjoying Hedy’s dishes, Winemaker/Owner Vincent Girardin, Saint Vincent Cuvée vineyard. @ Plate & Bottle. — 7 years ago
David T
Independent Sommelier/Wine Educator
Paired this with two of Hedy’s courses. Burnt bread ~ leaves, quince, marcona almond. Pooled goat cheese, charred vegetable. This aged VG Meursault worked well with both courses. The second course picked up the greens, quince & almond notes in the upper band. Then, the thick & creamy texture blended well with the high cream goat cheese; which was the base of the third course. The wine and the dishes energy matched well with one not over powering one another. Hedy would have at least a star in the Michelin Guide if she opened her own restaurant. The Meursault was round, creamy, heather honey, lemon, lime, pineapple, green apple, melted minerality, nice round acidity and full, beautifully rich finish. Photos of; the Domaine, friends enjoying Hedy’s dishes, Winemaker/Owner Vincent Girardin, Saint Vincent Cuvée vineyard. @ Plate & Bottle. — 7 years ago