Chef Mateo

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Home Wine Reviews
Wine Reviews

2004 Brezeme Cotes du Rhone

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Great effort from Eric Texier of the Rhone. A light-bodied syrah with earthy tones and organic feel. This syrah will make you forget about the syrupy sweet, alcoholic variety that is being pushed by big winemakers nowadays. A pleasure to drink, this syrah paired beautifully with a kurobuta bone-in pork chop and a Hudson Valley duck breast.  Add brussel sprouts and new-eye potatoes to the combination duck and pork fat, and you've got yourself a Rhone valley feast fit for any average weeknight. 

ROOSTER SCORE: 90   




 

1989 Chateau Haut-Brion

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Easily one of the great wines I have tasted in my life, this first growth effort is a spectacular example of all that is the glory of Bordeaux.  It was beautifully structured and complex.  Notes of black fruits, herbs and spice round out the earthy, smoky flavors.  The tannins were well integrated with balanced acidity, forming a full-bodied, graceful, elegant wine.  The result is an opulent, extraordinary wine that is meant to be sipped, pondered and admired.  I would not venture to pair food with this wine as it would only get in the way of its pure enjoyment.

ROOSTER SCORE: 99
 

Louis de Sacy Brut Grand Cru (2005)

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This is a champagne with a silky, golden color.  The flavors of toasted bread and minerality give way to honey on the long, intense finish.  The bubbles are very fine in this classic blend from three grand cru designated terroirs.

ROOSTER SCORE: 90
 

2003 Artadi Vinas de Gain

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An old vine, 100% tinto fino (tempranillo) from the high altitude of Rioja Alavesa, this wine was unapproachable upon opening.  After three days in the decanter, the tannins integrated and softened, revealing violets and herb aromas, supported by  ripe black raspberry fruit, smoke and earth.  This wine has a dense ruby purplish hue and drinks like a Pomerol.  Despite the hot 2003 vintage, the Artadi still controls the heat and harnesses its finesse and power.  A good ragu sauce or steak fits the bill here.

ROOSTER SCORE: 92
 

2001 Stony Hill Chardonnay

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This wine sports a pale straw color paving the way for lemon and mineral flavors.  It is crisp and elegant, with balanced fruit and acidity.  Aged for ten months in aged French oak barrels, this effort from Stony Hill should partner well with roast birds or a lobster bisque.

ROOSTER SCORE: 91
 
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Read about Chef Mateo in The New York Times Dining In section. Renowned Food & Wine Critic Eric Asimov writes a feature article about Chef Mateo and a Haitian Thanksgiving.


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