The Official Wine Thread - Page 1008

How was the Krug?

superb and classy.

excellent, i'm looking forward to a 1990 bottle.

Does using a Bearnaise sauce alter choice in wine for a nice piece of (sous vide) red meat? I'm thinking not. Greens will be shredded Brussels sprouts if that influences anyone.

Ooh- I've heard of switching to a Chardonnay with béarnaise sauce. I wonder if there are any sommeliers here who might chime in on this?

That Bachelet bottle looks familiar...glad it was enjoyed!

I'd say yes, it does matter. Maybe just me but I've far more enjoyed pairings geared toward the sauce.

Example: http://www.winemag.com/Wine-Enthusiast-Magazine/December-15-2010/Pairings-Steak-with-B-eacutearnaise-Sauce/

i was surprised at how tannic it still was. Same with the Barolo.

to me? No. But I'm not one to care about pairings.

We opened a bottle of Clos de los Siete '08. Quite enjoyable -- balanced overall. Lots of berry and sour cherry notes.



(picture taken from CT)

Ended up picking a 2005 Concha y Toro Cabernet Sauvignon Don Melchor (Private Reserve). It went very well.

More in my humble adventures with cru Beaujolais:



Turns out I overpaid for the one on the left (wine store around here was charging $27 for it, but I came home and found out it's available for around $20). I found it somewhat boring although not unpleasant. The one on the right wasn't remarkable either. I also tried a $13 Brouilly that I liked quite a bit for the cheap price (bottle promptly dispatched to the recycle bin by my girlfriend).

I had a Madiran last night at a restaurant. Really nice, I wish it were more available.