Gary “Iron” Chevsky

WSET-certified burgundy geek, with occasional detours to other regions. A meal without wine is a lost opportunity. Silicon Valley tech exec by day.

[Gary “Iron” Chevsky @IronChevsky]

@ZoltanCsabaNagy Ha! Just making sure you hadn't discovered some secret Riesling-Sherry cocktail! 😄 I can certainly see both working, especially a savory, nutty Amontillado with a rich curry.

[Gary “Iron” Chevsky @IronChevsky]

Is Riesling really the default answer to every Southeast Asian curry?

2019 Robert Chevillon Bourgogne Passetoutgrains—2/3 Gamay, 1/3 Pinot Noir, from 45-year-old vines around Nuits-Saint-Georges. Chevillon gives this humble appellation the same serious attention as its more prestigious wines. Relatively lean and savory despite the muscular vintage, drinking beautifully at peak.

A terrific match with my homemade mildly spicy chicken curry: coconut cream, crème fraîche, mushrooms, red peppers, garlic, shallots, and basil. The chicken was marinated in jerk spices, soy, mirin, and sake, then browned before joining the curry.

Sometimes the humblest Burgundies deliver the greatest pleasure!

What are your favorite unconventional wine pairings?

[Gary “Iron” Chevsky @IronChevsky]

@YahwehOrBust That's fascinating! I love mature Northern Rhône whites, especially when they develop savory complexity while retaining freshness. I've had aged Vernay and Rostaing Condrieu - both can be excellent! Sounds like Château-Grillet is something I really need to explore!

[Gary “Iron” Chevsky @IronChevsky]

@clonakilla12 Give it a try! The key, I think, is keeping the heat moderate and choosing a fresh, savory red without too much tannin. 🍷

[Gary “Iron” Chevsky @IronChevsky]

@PmQuant Fair enough! A good beer is hard to beat with spicy food. But I enjoy experimenting with wine pairings, especially when they turn out better than expected. 🍷

[Gary “Iron” Chevsky @IronChevsky]

@joukesp All excellent choices! Alsatian whites with some age - yes! But this Chevillon reminded me that a lighter, savory red can be just as compelling when the curry isn't particularly hot.

[Gary “Iron” Chevsky @IronChevsky]

@SChenlab Absolutely! I've enjoyed quite a few skin-contact whites with Asian food, particularly the more savory, structured examples from Friuli and Slovenia. That combination of acidity, aromatics, and a little phenolic grip can work beautifully.

[Gary “Iron” Chevsky @IronChevsky]

@thatchmike Ha! No argument that a cold Kingfisher can be wonderful with curry! 🍺 But I think wine deserves a chance too, particularly when the heat is restrained and the dish is more about aromatic complexity than sheer spice.

[Gary “Iron” Chevsky @IronChevsky]

@ZoltanCsabaNagy Riesling and sherry—two of my favorite wines! Do you mean serving them separately, or actually mixing the two 😅? Either way, I'm intrigued. A dry Amontillado with the right curry could be fascinating.

[Gary “Iron” Chevsky @IronChevsky]

@WinoJimbow Now you're speaking my language! I love Amontillado, and that combination of nutty, saline complexity with the sweetness and richness of lobster bisque sounds absolutely wonderful. Definitely one to try!

[Gary “Iron” Chevsky @IronChevsky]

@YahwehOrBust Now that's an interesting pairing! Mature Château-Grillet with sushi sounds fascinating. I imagine the complexity of aged Viognier could work beautifully, especially with richer fish, though normally I think of crisper whites or Champagne with sushi. How was the 2010 showing?

[Gary “Iron” Chevsky @IronChevsky]

Is 2020 Barolo simply too sexy to be classic? 🍷

A delightful afternoon at Donato & Co.’s @DonatoEnoteca Italy Uncorked in Berkeley yesterday, exploring 70+ wines from across Italy, accompanied by delicious food.

The 2020 Barolos were showing beautifully — soft, sexy, with velvety edges and irresistible charm. Quite a contrast to the 2021s, which seem much more edgy, structured and classically proportioned at this early stage. The latter may well reward patience, but the 2020s are certainly seductive now!

Some lovely discoveries beyond the usual suspects. Ermanno Costa from Roero was new to me and a particularly pleasant surprise. Castelvecchio’s 2023 Cabernet Franc from Carso showed real elegance, reminding me how much I’ve enjoyed their wonderful Vitovska in the past.

Among the sparklers, a delicious TM Brut Barbera from Piemonte and Cantina della Volta’s Lambrusco di Sorbara Brutrosso — both made in a genuine Metodo Classico, with secondary fermentation in bottle, just like Champagne. Who says Lambrusco can’t be serious wine?

Pieropan’s 2024 La Rocca Soave was excellent as always. Such a compelling expression of Garganega!

And a striking finale: 2021 Tommasi Amarone Classico. At 15% alcohol, certainly a powerful wine, but what fascinated me was an intriguing juniper-like, herbal note that brought considerable complexity and a savory counterpoint to all that richness. A wine I’d love to revisit with aged cheeses or a slowly braised, richly flavored dish.

What a wonderful reminder of Italy’s extraordinary diversity — from delicate, elegant wines to unapologetically powerful ones, and plenty of surprises in between.

2020 or 2021 Barolo — which speaks more to your palate?

Grazie, Donato & Co.! 🇮🇹🥂

[Gary “Iron” Chevsky @IronChevsky]

@NickAnt12345 What a treat, how were the wines?

[Gary “Iron” Chevsky @IronChevsky]

@YahwehOrBust Absolutely? And 2012 is not really an off vintage. It was a but ripe on release, but developed nicely.

[Gary “Iron” Chevsky @IronChevsky]

@YahwehOrBust My money is on the 1996 Mascarello.

[Gary “Iron” Chevsky @IronChevsky]

@pberard Well, ‘20 was a concentrated vintage. Excellent producer indeed, he makes high quality wines in every vintage.

[Gary “Iron” Chevsky @IronChevsky]

Ha! I did say I might be getting ahead of myself! 😄 But I'm finding that combination of electric acidity and real substance in the best 2024s rather reminiscent of young 2014s. I remember tasting the 2014s on release and having a similar feeling, though my impression is that 2014 was more consistently strong across the board, whereas 2024 may be more uneven. Early days, of course. Have you tasted enough 2024s to form an impression?

[Gary “Iron” Chevsky @IronChevsky]

Is 2024 becoming the new 2014 for white Burgundy?

I’m starting to wonder.

Another compelling tasting at @VinoVinoWine in Palo Alto: 2024 Domaine Latour-Giraud Meursault-Genevrières alongside Philippe Bouzereau Meursault-Perrières.

The Bouzereau was very nice indeed, but the Latour-Giraud was the clear winner for me. Electric energy, tremendous tension, yet plenty of material and depth behind it. Not merely acidity for acidity’s sake, but real concentration and substance.

I’ve followed Latour-Giraud for several years, since tasting and buying the excellent 2022 Genevrières at @klwines, followed by the 2022 Narvaux. The domaine keeps delivering.

But the larger story may be the vintage.

The more 2024 whites I taste, the more I’m reminded of 2014 — that wonderful combination of freshness, precision, concentration and classical proportions. Wines with energy rather than opulence, yet without sacrificing substance.

Of course, 2014 has had a dozen years to prove itself. And a handful of young 2024s hardly establishes a vintage’s greatness.

Still, I’m getting increasingly excited.

For those who remember tasting the 2014s on release: are you seeing the same parallels in 2024? Or am I getting ahead of myself?

[Gary “Iron” Chevsky @IronChevsky]

@NickAnt12345 @VinoVinoWine Quite possibly! 😄 But half the fun of tasting young Burgundy is trying to spot greatness before it's obvious. I'm seeing some of that 2014-style tension and energy in the best 2024 whites, though the jury is certainly still out on depth and longevity. Have you tasted many yet?