“Exception” Wine Pairing at Mirazur

Had dinner last night at Mirazur and decided to go with the “Exception” wine pairing for 350 euros

Started with the 2022 Nikolaihof Gruner Veltliner Federspiel. Not as zippy as other Gruners I’ve had, but still had pleasant citrus and slightly salty notes. Smooth but not my favorite

Next up was the 2018 Valentin Zusslin Clos Liebenberg Riesling. Deep straw color, pretty floral on the nose. Lots of minerality with a long finish. Haven’t had too many Alsatian rieslings but this was nice. Still prefer the dry rieslings I’ve tried from the Mosel

Then switched to a sake: Dassai Junmai Daiginjo 23. Nose was quite sweet which had me worried and while there was definitely some honey-esque element to it, was actually extremely smooth and left a clean aftertaste.

I was very excited when the somm then showed up with a magnum of 2012 Clos du Tart. Poured via coravin. Bouquet was very fresh with red fruit notes that came through in the initial tasting. I drank half with the dish it was served with, and then let it sit for about 60 minutes to see how it evolved. Much softer and the soil/earth notes were starting to peek over the still vibrant red fruit. Smooth tannins. Stunner

Next was a 2016 Domaine de Chevalier Blanc Pessac-Leognan. Also served via coravin. Nose was a little shy but got some white fruit and melon. Subtle oak despite the sauv blanc spending about a year in barrels (if I recall correctly from the somm). Some tropical fruit flavors but not as lively as I was hoping.

2020 Benoit Moreau Chassagne Montrachet. Got distracted here and didn’t write anything down on my phone but I recall enjoying this one.

Transitioned to sweet wines with a 1989 Chateau d’Yquem (was originally supposed to be a 2014 but somm mentioned he had the 89 opened and offered it instead). What can I say, exceptional. So many elements coming through like toffee, caramelized pineapple, quince, and others. Super balanced.

Then somm brought out a special 1975 Gerard Bertrand Maury to pair with the cheese course. Beautiful mahogany color with notes of fig, currants, prunes that paired very well with all the cheese. Had some tobacco and peppery notes on the finish as well

Finally closed out with a Cota 45 Pandorga Pedro Ximenez. Found it very raisiny but still very light. Nice way to round out the evening

Not pictured was a glass of Laurent Perrier Grand Siecle as an aperitif (not part of the pairing). Floral, citrus, some nut elements as well. Very fresh and lively, great way to have started the meal