Last night’s festivities included a visit to Aldo Sohm Wine Bar at 151 w 51st in Midtown. Isabel set up the res for 8:30 but we crashed the bar early at 7 pm hoping for a table and we were quickly seated at a small table for 2 in the center which required some serious hip range of motion to enter and exit. Not quite a throw pillow on a Nomadic tribesman’s floor but not far off - low stools and couches which for other less flexible souls might impede full digestion. We were however, seated post haste. Aldo Sohm has an impressive list. First Growth Premiere Cru Classe Bordeaux can be had by the bottle at eye popping prices but you know, they have it (“‘89 Chateau Margaux for a paltry $1900 - yea, we have that.”). (Editors note: After reviewing my prior evenings drinking choices on the previous night’s blog: 3 Italian reds, a Chateauneuf, a Spanish Trasto, followed by Codigo blanco 1533 tequila capper with Cointreau, jalapeño, lime, and cilantro at Hotel Hugo Bar in Tribeca) I realized my evening’s beverage choices should probably gravitate more toward the Champagne/white wine universe, over the counter acid reducing medications not withstanding.)

After perusing the menu, we selected a 375 ml Pierre Paillard Les Parcelles Bouzy Grand Cru NV Champagne to try and settled in. The Food was excellent and Isabel and I shared a Romaine speared salad with melted cheese and bacon (the preferred way to eat any vegetable) and I ordered the Truffle Pasta with truffle shavings and truffle oil (you know, the whole truffle business) and Isabel the Braised Short Ribs which was met by an almost simultaneous “Excellent Choice” by our cheerful server - more on those later.)

Turns out the Paillard brothers (Quentin and Antoine) are 8th generation farmers of fizz running Champagne Pierre Paillard in Bouzy. They are working with their father Benoit who worked with his own father (Pierre) in the family vineyards for more than 40 years.

The Paillards have been crafting wine in the Grand Cru village of Bouzy for more than 200 years. They now tend 11 hectares of vineyards divided between Pinot Noir (60%) and Chardonnay (40%) and farm sustainably without pesticides or herbicides. The total production of the estate is 7500 cases and they craft 5 Champagnes and two Cocteau Champenois (white and red) from Bouzy only, a rare thing in Champagne where blending of villages and grapes is the norm. The wines benefit from extended aging on their lees. Les Parcells is a rare expression of a single Cru village (Bouzy). And per vivino, “It offers a picture-book flavor of Bouzy Pinot Noir and Chardonnay and is a solid representation of the Paillard’s estate”). Although technically not a declared vintage, Les Parcelles is marked with a Roman numeral on the label to indicate the base vintage, often 80% of the blend.

The Pierre Paillard arrived and was immediately tasted. On the nose, notes of apple, green apple, pear, with a brioche toasty nose and pale lemon yellow in the glass. The bubbles are fine, nice berry notes on the palate, good tension, nice minerality and a clean acidic finish. A good start to a fine evening.

The salad arrived which we managed not to get a shot of. Delish as described (who doesn’t like bacon with cheese on Romaine?) and the acidity of the Champagne helped cleanse the palate between bites. The Truffle Pasta arrived. It was medium aldente with shaved truffle on top along with truffle oil. There’s a picture. Yea it was a good as that.

Isabel’s braised short ribs were divine however. Tasting like they were braised for days, they fell apart on the fork. Rich and delish, accompanied by braised spinach (assume in the juices from the ribs) along with potatoes and braised onions. Perfection. They were consumed before a fitting photographic tribute was secured. I’ll find a stock photo. They were that good.

We retired following a quick cab back to the apartment in hopes of getting some bike riding in for a better weather day tomorrow to another wine writing opportunity. Cheers!