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.

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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

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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