The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

LoulayLuc

Il Bruciato

If a penny was a nickel and a nickel was a dime…Il Bruciato is Guado al Tasso without dropping poor old Benji. Antinori’s Il Bruciato is amazing. The cepage is cabernet sauvignon, merlot and syrah. The funny thing is that Vinny drinks more like cabernet franc. Less red fruits and acid, and more mushrooms and earth. I was surprised that a self proclaimed French man…i.e. Chef Thierry was quite fond of it; a true revelation.

Jeff, Abe and Washington and a few of his twins will pick you up a bottle of this Frenchy whom is masking as an Italian. Francophiles’ are rumored to drink this wine in musky closets and hidden dark cellars! Once the word is out, this wine will suck masses into belief or at least transition them from their corrupted biased beliefs. Even the macho Jersey Guidos whom are secretly praying for proposition 8 in Cali are craving for bottles to enjoy with their 1st cousin/girlfriend’s(?) and/or their down-low’s. Granted a bunch of self obsessed and truly confused hoodlums can’t be wrong if they only drop the, "champagne of beers" (Miller Highlife) and Jägermeister. I can only imagine what would happen if George, Thomas, Abe, Paul and even Jesus caught wind of the state of affairs that plagues contemporary culture.

All that said, Antinori’s Il Bruciato is far from a second label and far from being on par with all that kitschy crap. The juice is great and in these provocative times we need to enjoy something of substance without veils.

Santé,

Scot