Jim Vuletic Providence winery

Mind my Flenglish while i mix up some flemish with my english.
Anyways back at some interesting winemakers:

a couple of years back I met Jim at a winediner together with Löwie at Antwerps Fornuis.
It was 1.30 or so people who still were lingering must have been half or completly drunk.
Jim still looked sober lurking on a cigare. So sipping on some leftovers of the magnums Private Reserve 98 I talked to him not really listening and I geuss I didn't even understand what he was saying the wine talked to me instead and was loud and clear so I went on looking for other bottles and drank every drop of every empty bottle there was to find. Nice indead.
I've seen him 6 or 7 times afterwords, conversations about how expensive first growths of bordeaux are and how corrupt the industry is, anyway it's all about those expensive not worth the money bull shit. Same old story but I trully find that instead of buying a Bordeaux wich is overpriced. (I take every chance i can drink one!!) One should concider buying one off Jim's wines, they arent cheap but worthed every penny.

And I hope I ever get the chance on visiting his winery just because of this:
Once there he opens first growths in magnificent years (he personaly knows allmost every first growth winemakers) before having you taste his own wines.

The diner before Lotus root we had a diner at Pain et le vin wich was trully my best food experience since the owner before Olivier became chef there. Guests where Jan, Caroline & little Sky (check out http://chefskitchenblog.blogspot.com/ Kitchenbitch of the week) and a culinary reporter from NY Cosmo and off coarse our friend Dirk. Main coarse was perfect cooked duck with figues very pure and natural, awsome with the syrah 2002.
We finished of a whole bottle of Paradis magnificent.


Providence Wine Dinner at the Root

Providence Nieuw Zeeland
Jim Vuletic was in een vorig leven een zeer geslaagd advocaat. Nu maakt hij één der allerbeste rode wijnen die Nieuw-Zeeland rijk is, bovendien volledig ‘organic’. Een vreemde blend van Malbec, Cabernet Franc en Merlot gerijpt in een ‘cool climate’ zone, een uurtje van Auckland, geeft deze wijn een zeer bijzonder en uniek karakter. Absolute wereldtop. Deze wijnen zijn geïnspireerd door de 1er grand cru classés, Jancis Robinson zei ooit deze wijn houd het midden tussen de finesse in het verouderen van Cheval Blanc en de complexiteit van Haut Brion.
Niet voor niets start Jim zijn degustaties met grote bordeaux in topjaren om daarna te beginnen met zijn eigen wijnen. Providence Syrah is Jim’s versie van Hermitage La Chapelle .

INTRO


WAGYU BEEF ROLLS WITH MIZUNA, SHISO, ENOKI & MACADAMIA NUT COULIS.
Rolletjes met Wagyu, Mizuna, Shiso, Enoki & Macadamia Noten Coulis.
Pinot Gris Pinot Blanc 2005
Au Bon Climat – Jim Clendenen

SCALLOP & SOFT SHELL CRAB WITH
BLOOD ORANGE-STAR ANISE VINAIGRETTE & CHINESE LONG BEAN.
Jakobsnoot & Soft Shell Krab met
Bloedsinaasappel-Steranijs Vinaigrette & Chinese Lange Bonen.
Jim Rose 2004

BRIOCHE WITH FOIE, POTATO & PARSNIP, BRAISED SPICY VEAL CHEEK.
Brioche met Ganzenlever, Aardappel & Pastinaak, Gebraiseerde Kalfswang met Chile.

Providence Matakana 2002

NEW-ZEALAND VENISON WITH MOLE & CASHEW VINAIGRETTE.
Nieuw-Zeelands Hertenkalf met Mole & Cashew Vinaigrette.
Syrah 2002

CHEESE
Providence Matakana 1996


Lotus Root Cali inspired cuisine
Chef Jean & lovely hot wife Carolwine
January 26th, 2007

Jim's in between comment:
Dear Glen,
>
> The menu is fine. My only observation is the braised spicy veal cheek -
> the question is how spicy is it? I believe that the level of spice should not
> be such as to burn the mouth which then prevents you from tasting the
> wine.
> It is a question of the level of spiciness.
>
>
> Kind Regards
> Jim