WTN: red Chassagne w/Russian-esque food

We went to Riverdale late yesterday afternoon to visit some orchestral colleagues of Betsy's. A little nibble of figs and chevre accompanied by an inventive cocktail (juice from boiling plums, iced and with limoncello and rum). Then we went for a long walk around neighborhood. Back at the apartment, we sat down to a nice dinner (chicken, bulgur, beets, plum sauce, eggplant, salad- Jenny is Russian and recipes were a combo of Russian, Georgian, and creative). I had brought the wine, the 2002 Jean Noel Gagnard " Morgeot" Chassagne-Montrachet 1er Cru (rouge).

A little sharp at first, but mellowed quickly. Red raspberry and cherry, a bit of damp soil, a touch of spice. Vibrant acidity, nice length. Not showing as rustic as some red Chassagnes, there's actually a hint of elegance. Could use a little more concentration, but nice for what it is. B+/B

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
 

[David M. Bueker]

Interesting food and interesting wine. Thanks.

That cocktail sounds like a killer.

Interesting food...

Yes, interesting food. What kind of plum sauce was it? How sweet? Any relation to the Chinese 'plum sauce'?

In the past I've made plum ginger 'chutney' (pureed plums with ginger, herbs and citrus), but I haven't done this in a few years.

Betsy was asking re the plum sauce, I was in discussion with Sander and barely heard. Parts I know I remember- small Italian plums, important that they are a little underripe. Cook in water till easily pitted. After that, I think she added garlic and red pepper.

garlic and red pepper.

Nice. And I guess the underripe plums ensure that it is sour and not too sweet. Will keep that in mind, plenty of underripe plums currently in the London farmers' markets.