The Chef in the Hat

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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.


Wilfred Rousse Chinon, Clos de la Roche 2005

There is something quite exquisite about the period of time between fall and winter. Chinon reminds me of this time. The characteristics of great Chinons’ are that of earth. The aromas of earth touch a nerve with me as the moist ground and fallen leaves begin to decay. Traditionally I would only drink Chinon with food. However, Wilfred Rousse’s Chinon, Clos de la Roche is something quite enjoyable on its own. Granted is has all those hallmark traits of earth and green pepper. Rousse’s Chinon has something much more; there is a depth and richness that allows for the wine to reveal more. There is darkness I liken in contrast to our shortened days, an unwavering depth of fruit that is linked to tobacco and leather. The type leather that is kin to ones favorite boots that have spent many seasons and that are well worn.

Until next month, Santé!
Scot Smith