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A Different Kettle of Fish: Dinner at Ducru-Beaucaillou

A Different Kettle of Fish: Dinner at Ducru-Beaucaillou

Post by Devon Magee | March 31st, 2012

Chateau Ducru Beaucaillou

When I think of popping open a bottle of Left Bank Bordeaux with dinner, I typically think of medium

rare steak. But tonight, Bruno Borie, owner of Second Growth Ducru-Beaucaillou, dared us to think outside the box, pairing his lineup of Cab-based reds with seafood.It makes sense, really, with the bounties of the Atlantic – and especially the Bassin de Arcachon – only a stone’s throw away, eating local here is seafood. Except that drinking local here means structured, tannic Cabs.

And for a producer whose latest release – the ’09 – was just awarded 100 Points by Robert Parker,  the prize of the night was not necessarily the wine, but the fish! We caught a glimpse of the enormous, flat fish through the side door just as we arrived. We watched as the two women manning the kitchen, together hoisted the turbot off the ice and into the oven. I looked at my colleagues in wonderment. Could it be? Fish with Ducru?

Yes! We never saw the Bordeaux staples – duck breast, confit, or even foie gras. Instead, Bruno poured us a Magnum of 2000 Dom Perignon with a side-by-side comparison of Spanish “Pata Nega Bellota” jamón – 5-year aged, acorn-fed ham – and French “Pate Noire” jambon. As we chewed on the juicy question, Bruno hopped into the open kitchen in front of us to sauté clams and mussels.

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