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Bourdy winemaker dinner at Craigie on Main (Cambridge MA)

BostonBestEats | Apr 7, 201810:51 AM

This past Wednesday, I was fortunate to attend a winemaker's dinner for 21 guests at Craigie on Main. Many wine lovers have probably never tried a wine from Dom. Jean Bourdy in the Cote de Jura, but it is one of the oldest wineries in the world. The wines are famously long-lived (I've heard the 1865 is drinking great!), and their cellar still has bottles dating back to the late 1700s. I have quite a few bottles in my cellar, but nothing older than 2000 (which I brought along to get autographed lol).

To quote Tony Maw's email:

"Jean Francois is the keeper of Europe's largest wine cellar, a bastion for the traditions of Arlay and the Jura, and likely has the finest mustache on his side of the Atlantic. His family has been making wines, essentially the same way, for five hundred years (that date isnt exactly pinned down, but think 1475). It's worked out.

When given the opportunity to try an old Bourdy bottle (in my case 1945 Vin Jaune), it's truly a window into the past and a testament to tradition.

This tradition along with one of the specialties of the Jura, roasted chicken with morel mushrooms and Vin Jaune sauce, gave us reason to celebrate. Chef Maws will be offering his take on this excellent dish along with a delicious four course menu to pair along with Jean Francois' wines. Jean Francois will hopefully manage to smuggle in a little something extra in his suitcase."

We enjoyed:

CANAPES: Oysters, and some sort of chicken pate on a cracker
~Served with an excellent and affordable Cremant that can apparently be picked up at The Wine & Cheese Cask in Somerville

SALAD OF LENTILS DU PUY: Pea greens, saucisson sec, creme fraiche
~Dish of the night!

POTAGE OF SPRING-DUG SUNCHOKES: Hawaij, Borough Market Cheddar grilled cheese (Neal's Yard Dairy, UK)
~One of the best grilled cheese sandwiches I've ever had!

CRISPY CHICKEN BREAST: Thigh confit, morel mushrooms, sauce Vin Jaune and foie gras
~I didn't ask, but this looked like it was a roulade that had been sous vide, and then deep fried to crisp the skin

CHEESE: 2 year Comte Grand Cru (from Formaggio Kitchen), traditional accompaniments
~An absolute stellar pairing with the special "suitcase wine", a 1952 Bourdy Chardonnay Cote de Jura, which is the oldest wine I've ever tried, very vibrant and alive

WINES (in order, reds were served before whites):
~NV Jean Bourdy Crémant du Jura
~2010 Jean Bourdy Côtes du Jura Rouge
~2015 Jean Bourdy Côtes du Jura Rouge
~2011 Jean Bourdy Savagnin Côtes du Jura
~2012 Jean Bourdy Chardonnay Côtes du Jura
~2007 Jean Bourdy Côtes du Jura Vin Jaune
~2008 Jean Bourdy Côtes du Jura Vin Jaune
~1952 Jean Bourdy Chardonnay Côtes du Jura
~NV Jean Bourdy Galant des Abbesses***

*** "Galant des Abbesses (a specialty unique to chez Bourdy that is free run grape juice cooked with a secret blend of spices in a copper cauldron and blended with marc de franche-comte. A treat enjoyed by none other than Napoleon)"

Considering Tony Maws' always excellent cooking, the opportunity to talk with the delightful Jean-Francois at length, and nine unique and interesting wines, this was a total bargain for $144 (counting tax/tip/eventbright fee).

Formaggio Kitchen
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