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The Official Wine Thread - Page 1008

post #15106 of 18036
Thread Starter 
The Beaucastel, as usual, was superb, but I know that some age on this wine makes it almost unbeatable. Couldn't wait!

Such an equal balance, gorgeous colour, immediate quality on first taste and the loveliest, gentle finish.

My ribeye (wrapped) was wonderful but the sea bass was the best fish I've ever eaten -- convinced girl to give me a taste smile.gif

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post #15107 of 18036






post #15108 of 18036
How was the Krug?
post #15109 of 18036
superb and classy.
post #15110 of 18036
excellent, i'm looking forward to a 1990 bottle.
post #15111 of 18036
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.
post #15112 of 18036
Quote:
Originally Posted by Piobaire View Post

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?
post #15113 of 18036
That Bachelet bottle looks familiar...glad it was enjoyed!
post #15114 of 18036
Quote:
Originally Posted by Piobaire View Post

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.
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/
post #15115 of 18036
Quote:
Originally Posted by Slewfoot View Post

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

i was surprised at how tannic it still was. Same with the Barolo.
post #15116 of 18036
Quote:
Originally Posted by Piobaire View Post

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.

to me? No. But I'm not one to care about pairings.
post #15117 of 18036
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)
post #15118 of 18036
Ended up picking a 2005 Concha y Toro Cabernet Sauvignon Don Melchor (Private Reserve). It went very well.
post #15119 of 18036
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).
post #15120 of 18036
I had a Madiran last night at a restaurant. Really nice, I wish it were more available.
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