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Commanderie

June 15, 2021

"Bordeaux 2020 Vintage Tasting", Commanderie de Bordeaux in Paris, Tuesday 15th June 2021

Mr Henri Guiraud – Maître of the Commanderie de Bordeaux in Paris

A superb and very successful evening tasting for the Commanderie de Bordeaux in Paris, held on Tuesday 15th June 2021, from 6pm at the Chais de France in Issy Les Moulineaux.

It was an occasion that combined conviviality, the pleasure of sharing and appraisal by expert wine tasters.

Twenty participants were present. The “Bordeaux 2020 Vintage Tasting” was presented by Mrs Isabelle Audouin-Wastin, an accredited tutor of the Bordeaux Wine School and Vice-Maître of the Commanderie de Bordeaux in Brussels.  Before beginning the tasting, she spoke about current news and trends in Bordeaux, with a few significant figures about sales and she concluded her short introduction by talking about winegrowers' commitment to protecting the environment and sustainable viticulture.

At the beginning of the tasting, a review of weather conditions in the Bordeaux region that created the extraordinary 2020 Vintage.

The wines were tasted in the following order:

1. Dry white wines
2. Sweet white wines
3. Rosé and clairet wines
4. Red wines

Mrs Audouin-Wastin was kindly assisted by Christophe Husson, teacher of sommellerie /barman studies at the Médéric Hotel & Catering School.

In particular, two wines were approved by numerous tasters as being “lovely finds”: Château La Croix Labrie and Château Clos Fontaine.

Among the wide range of Bordeaux wines of the 2020 Vintage tasted, we found that Château Boutinet 2020 was the best wine made so far by Nathalie Escuredo and Jérôme Depoizier.

Commandeur Alexander de Bruin spoiled us with the “tailor-made” dishes he prepared with fresh produce from the market, fresh fruit tarts, as well two platters of cheeses from a cheese monger who is one of France’s Best Craftsmen.

Served as appetizers :

Tarama Suprême
Smoked salmon with sour cream

Served in scallop shells : upon a purple shisso leaf, tartar of langoustine, Osetra Tsar caviar, pearls of lemon

Courgette flowers filled with Moliterno al Tartufo and Mozarella

Starter:
Individual burrata, Sicilian tomatoes with matured olive oil and fresh basil, pearls of oil, roasted pine nuts, Noir de Bigorre ham, 24-month maturation (Pierre Matayron)

Main course:
Pig’s cheek braised in cider and lightly caramelized in the oven, served with spring vegetables (mini courgettes, mini aubergines and young asparagus shoots), with oven-roasted new potatoes

We took the opportunity of this event to present to Baptiste Raynaud, a very new member of the CDBP, a letter of congratulations, a pin and a GCVB tie. His official induction to the Commanderie will take place during the Gala evening on 18th November 2021, to be held at the Cercle de l’Union Interalliée.

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