Your #patinadtla experience isn’t complete without speaking to @sommjcross about an ideal wine to pair with your dinner. Might we suggest asking him about the 2013 Tenzone - Ripasso della Valpolicella Classico superiore?
Haven’t had 2002 Cristal since near release but I remember it being quite the tasty zinger - acid driven with nice ripeness of fruit - more linear version of the current 2008. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It’s evolved nicely in the past 5-6 years. The acidity isn’t as piercing, the fruit is rounding out with some ripe apple and a zest of citrus peel. It’s settled into a good groove. Building up a lushness that’s was hidden behind the acid wall initially.
Started off a great dinner welcoming some of @socalfinedining ‘s friends from 🇹🇼. @hungry.md organized a spectacular meal at @patinadtla that was a masterclass in precision and detail. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Live Russian King crab, wild fowl, fresh fish, white truffles galore, @astrea_caviar - what more could we ask for?!? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @chefandreasroller is making some of the best dishes in LA at Patina. Every dinner we’ve had there has been A+. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We eat a fair amount of live king crab at chinese restaurants but chef’s chilled king crab with passion fruit and caviar is THE BEST King Crab dish I’ve ever put in my mouth. Just the plumpest part of the leg. Firm yet tender. Beautiful. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wines to follow
Blinds 3 & 4 were very similar so I grouped them together here: #domaineleroy#chambollemusigny#lesfremieres 2000 & #domainedelaromaneeconti#richebourg 2004. Both wines were obviously well-crafted high-end Grand Crus with beautiful, polished aromas (Leroy red fruited while the DRC dark). There were obvious oak influences and the wines felt more processed (not in a bad way). There was good balance of acidity on the palate to balance out the fruit and sweetness. The presence of stems and spices added complexity. Interestingly I felt the finish was a bit clipped for both wines. Yes there was a lingering savoriness with plenty of structure, but I was missing the primary flavors in the finish. It almost felt like the wines were exposed to too much air and, while the nose was open, the finish was sacrificed. But then what do I know, I don’t get to drink Leroy or DRC everyday like @taiwine or @dancingellen. Well at least that’s my excuse for not guessing these correctly. I didn’t quite get the sweet sous bois of the Leroy or the opulence of Richebourg. Still such generous shares by @socalfinedining! #patinadtla#drcrichebourg#burgundylover#hungrymd_leroy #hungrymd_drc #hungrymd_patina
Now comes four generous blinds by @socalfinedining. First was #jackytruchot#moreysaintdenis 1er Cru #clossorbes 2004. This wine was perfumed, elegant, pure and sexy; no trace of the 04 greeness that anyone could detect. Clos Sorbes was the only plot Truchot kept after he retired in 2005, and I can see why it was his favorite. A little bit about Domaine Jacky Truchot: formed in 1978 in Morey Saint Denis, the domaine was modest and relatively unknown for years until after Truchot’s retirement in 2005, when people started to recognized the purity and charm of his wines. Prices skyrocketed as collectors gobbled them up. They’re now some of the rarest and more prized wines in the world. Truchot made such charming wines using totally traditional winemaking techniques: 10o% destemmed, no cold soak, no filter, minimal use of new oak, and no crop thinning in the vineyards since he didn’t think the old vines needed it. His wines were often dismissed by critics as too light, but they weren’t meant to be consumed early as the complexity and aromatics of the wines only develop years later. Nobody made wines quite the way Truchot did, and most likely nobody ever will. #domainejackytruchot#burgundylover#pinotnoir#patinadtla#hungrymd_patina #tastingmenu#chefstable
What a treat from @patinadtla and @chefandreasroller — live #kingcrab from the coast of Russia! We’re used to seeing moving critters at asian restaurants but rarely in a western fine dining setting. This crab was presented to us table side first, then meat from the thickest part of the leg was cooked perfectly and topped with highest grade @astrea_caviar “Grand selection Schrenckii.” One of the best things I’ve eaten this year, just an incredible bite full of natural sweetness and umami. The crab being live really made all the difference. I want to eat this here every time! #🦀 #crab#patinadtla#hungrymd_patina #tastingmenu#chefstable#astreacaviar
@DomaineLamy #criotsbatardmontrachet#hautedensité 2015. Made by Olivier Lamy from a tiny plot where the vines are planted in “High Density” at 24,000 vines per hectare instead of the usual 10,000. The idea with high density planting is that the competition for water and nutrients forces the vines to grow deeper roots, giving more complexity and minerality to the fruit. The vines also make smaller berries with more concentrated flavors and sugar content. Even though this method requires more work in the vineyard, the end result is a wine that has more of everything — fruit, minerality, acidity, complexity, concentration, length, etc. It was precisely this incredible intensity the stood out when I first opened this bottle to prep for dinner. It was so powerful with a reductive nose of white flowers, citrus and orchard fruits. The palate was intense with a rich, almost waxy minerality, deep concentrated fruit and a persistent finish. I was so impressed I corked the wine right back not wanting to lose this sheer energy. In hindsight I probably should’ve kept the bottle open for longer as it was kind of shut down by dinner time a couple hours later and didn’t get a chance to really wake up. Still an incredible wine that I probably shouldn’t be hyping since there’s less than 1 barrel made per year. The #domaineroulot#meursaultcharmes 1999 was also incredible with that typical Roulot elegant power without heaviness. This wine actually did wake up from a good decanting at dinner and blossomed quite nicely. Always a treat to taste aged Roulot in prefect condition, thanks @clayfu.wine! #domainelamy#hubertlamy#grandcru#burgundylover#roulotisroulot#patinadtla#hungrymd_patina #hungrymd_burg
We brought some @astrea_caviar to @patinadtla and @chefandreasroller was kind enough to incorporate it into his delicious tasting menu. First up was #amusebouche which included the most decadent #caviarcones. Then #abalone which were cooked perfectly tender with just the right amount of seasoning. All paired perfectly with Cristal Champagne. #astreacaviar#caviar#patinadtla#chefstable#hungrymd_patina
Introducing our wild game menu, featuring venison from Millbrook Farms. Every step in the preparation process is executed with the utmost attention to detail, from the break-down to the presentation. Thank you, @millbrookvenison, for being a great partner in this new menu.
I dunno, to me, every day is “Daughter’s Day” because having a daughter—ESPECIALLY *MY* DAUGHTER—is my greatest gift. Don’t know what the fuck I did to get so lucky, but somewhere in my youth or childhood, I must have done something good... 🎶🖤 👼🏻 #nationaldaughterday#mybabygirl#soulmate#booboobear#thebear
The single most beautiful plate of food kicked off a fabulous meal at DTLA’s Patina Restaurant last night. The dining experience was enhanced by not only a wine pairing for myself, but actually the first ever “water pairing” (that’s right folks!) I’ve experienced. We dined here before enjoying the zany play, The Play That Went Wrong, at the Ahmanson Theater. Not bad for a Wednesday night! #patinagroup#dtla#dtlafood#foodie#plating#nokids#datenight#winepairing#waterislife
Did you know that @PatinaDTLA just received another @Wine_Spectator Grand Award for our 1,500-selection wine list? With a focus on California and French wines, choose from rare cult bottles and famous favorites. Experience Patina’s extraordinary commitment to wine service, with head sommelier Jon Cross, at your 5-course @DineLA dinner this weekend. Cheers to all the other Grand Award winners!