Gary “Iron” Chevsky
@IronChevsky
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WSET-certified burgundy geek, with occasional detour to other regions. Meal without wine is a lost opportunity. Silicon Valley tech exec by day.
Palo Alto, CA
Joined February 2009
2014 Chateau Malartic-Lagraviere drinking well now - like black cherries in a pine forest after a rain - pure and deep. Excellent approachable vintage that I have always loved.
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Had the 2012 López de Heredia Viña Tondonia Reserva Rioja on Tuesday at Txikito, a standout Basque restaurant in Chelsea, Manhattan. The wine showed a classic young LdH profile: high acidity, crunchy red fruit, citrus peel, light oxidative notes, and firm structure. Very linear
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The 2008 Giuseppe Mascarello Barolo Monprivato showed the classic Castiglione Falletto profile with clear definition and early openness. Red cherry, rose, spice, and a touch of herbal lift, with medium weight and finely grained, sandy-chalky tannins. Compared to recent bottles of
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Tasted the 2008 Giacomo Conterno Barolo Cascina Francia a week ago, and it showed exactly what you expect from classic Serralunga. Darker fruit profile, iron, pine resin, and medicinal herb notes, with firm, structured tannins. Initially tight, but after 2–3 hours the wine
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Feels like every hole in the wall in NY City serves awesome pizza. Randomly walked in Suprema - wow so good, both thin and thick crust with perfect tomato sauce! And everything is open super late!
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Zeppola Italian bakery in Manhattan on the 7th St is a real deal. Delicious.
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Some of these iconic food stops in Manhattan are fun tourist traps. Katz’s deli with a 1+ hour line around the block, or Junior’s cheesecake in Time Square, looks great, tastes just ok, not worth it. Los Tacos #1 was good though, reminded me of In-n-Out - short menu, very tasty
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Just published: A deep dive into 2008 Mascarello Monprivato vs. 2008 Conterno Cascina Francia over peak-season Alba white truffles at Donato Enoteca. Two Barolo legends, two philosophies, one unforgettable truffle night. (Read the full breakdown on the blog.)
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Paolo Bea Arboreus 2016 was fantastic! Probably the best Bea white (orange wine) I have had. Notes of chamomile and turmeric. So complex, went great with “kaiseki-style” matsutake mushroom soup with a side of mushroom infused aromatic rice.
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Two nicely aged California Pinots accompanied the mind-boggling, incredible Morbier+Gruyère onion tart (modified Dartois au morbier), both in great shape - the 1999 Rochioli Russian River Valley East Block was the more structured of the two, still quite youthful. The 2002
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Creamy Chicken Fricasee with morels and a side of lentils and chard, paired with the bright and youthful red-fruited 2011 Meo-Camuzet Vosne Chaumes, a fantastic combo!
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Marvelous 1961 Chateau Suduiraut Sauternes - all kids of middle eastern and African souk spices, hard to drink younger Sauternes after this!, matched with a gorgeous apple tart.
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2013 Dauvissat Vaillons, drinking great after 2 hour decant, keeps improving, incredible salinity and lime, classical Dauvissat notes of cream and honey, Chablis so great with lobster risotto made with home-made concentrated, briny lobster stock, with saffron and tarragon. 13’s
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One of the most impressive Bordeaux Blanc I have tasted - 2021 Domaine de Chevalier Pessac-Leognan, @klwines
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Celebrating the @klwines legend Mr Ralph Sands’, the Bordeaux expert extraordinaire, 70’th birthday in style, with a range of glorious bottles from 1955, 1975, 2010, 2016, and 2019. The oldies were incredible. Happy birthday, Ralph! ❤️
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Another very nice, approachable and quite flamboyant 2022 Bordeaux - Chateau La Gaffieliere, Saint-Emilion. 14.5% alc, rich but not jammy fruit. Great with lamb chops. The 2022 Bordeaux looking good.
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2022 Bordeaux looking good. Chateau Kirwan tasting good out of the gate. A vintage to pay attention to.
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Duck feet with crunchy chewy texture reminded me of jellyfish. Gently coated with Chinese mustard sauce, wasabi-like, can just eat the whole plate, like snacks. Will go with a wide variety of white wines, from Sauv Blanc to white Rhones.
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