Above: Raveneau for breakfast, anyone? Yes, it was poured at the Chablis Brunch on Sunday morning of the festival at The Kitchen Upstairs (The Kitchen’s “lounge” spot). Note the flight of wines poured below.
Let’s be honest: In the wake of the festival’s Saturday night, everyone was a little bit — how can we put it? — “toasty” on Sunday morning.
But that didn’t stop people from waking in time for the Chablis Brunch, definitely the festival’s most casual event but no less impressive in the breadth and caliber of wines that were poured.
Above: The eggless mini “Benedicts” were ideal for the Sunday morning crowd.
Here is the flight of wines that were poured for guests:
1996 Domaine Raveneau Montmains 1er
2004 Domaine Raveneau Butteaux 1er
2010 Domaine Dauvissat Sechet 1er
2000 Domaine Dauvissat Sechet 1er
2011 Domaine Dauvissat Fôrest 1er
2012 Louis Michel Vaudisir Grand Cru
2012 Louis Michel Montée de Tonnerre Premier Cru
2012 Agnes & Didier Dauvissat, Petit Chablis
2012 Agnes & Didier Dauvissat, Chablis
2012 Agnes & Didier Dauvissat, Chablis Beauroy
2012 Albert Bichot Chablis
2012 Albert Bichot Chablis Vaillons 1er
2012 Albert Bichot Chablis Vaucopins 1er
2011 Albert Bichot Chablis La Moutonne Grand Cru
2012 Albert Bichot Chablis La Clos Grand Cru
2002 Brocard St. Claire Old Vines
2011 Brocard Montée de Tonnerre 1er
2007 Brocard Le Clos Grand Cru (Magnum)
2011 Romain Collet Mont de Milieu 1er
2012 Tremblay Fourchaume Premier Cru Vieilles Vignes
2012 Domaine Dampt Cote de Lechets 1er
2011 Domaine Pattes Loup, Chablis
2011 Grossot Forneaux
2011 Grossot Fourchaume
2012 Val de Mer Chablis Les Clos Grand Cru
Holy cow, right?
Above: Wade Vizena, left, manager at The Kitchen, and Tim Wanner, The Kitchen restaurant group’s executive general manager.
For one blogger in attendance, it was a great time to reconnect and chat with Tim Wanner (above, right), The Kitchen restaurant group’s executive general manager and his fellow Italophile wine lover.
From the management to the bussers, everyone who works at The Kitchen seems to be wholly in tune with the importance of wholesome food and cooking and the role that it plays in human experience (more on that later).
It’s always interesting to get to interact with people like Tim and Wade (above, left). Their intelligent approach to restaurateurship is as sensorially thrilling as it is intellectually satisfying.
The Kitchen “kitchen” staff did a superb job in their spread of “Sunday morning” (insert your own euphemism) fare, including a great selection of scones and savory bites inspired by classic American breakfast foods like the eggless mini Benedict above.
Raveneau and comfort food for Sunday morning? Not bad at all for the $50 admission.