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The Official Wine Thread - Page 1055

post #15811 of 18038
Quote:
Originally Posted by rnoldh View Post

Does the private room have "private corkage fees"?

you are thinking of a different type of private room. In the one they are talking about, they pull out your cork, in the one you are thinking about, you stuff in your cork.
post #15812 of 18038
When we were at per se we were seated two tables away from one of the private rooms (I'm assuming there may be more than one). Its walls were mostly glass, so while you'd be isolated from the noise of the main dining room you would still be able to see into it.
post #15813 of 18038
Quote:
Originally Posted by edmorel View Post

you are thinking of a different type of private room. In the one they are talking about, they pull out your cork, in the one you are thinking about, you stuff in your cork.

Quote:
Originally Posted by hopkins_student View Post

When we were at per se we were seated two tables away from one of the private rooms (I'm assuming there may be more than one). Its walls were mostly glass, so while you'd be isolated from the noise of the main dining room you would still be able to see into it.

Sorry Ed. Sounds like you're gonna need a place with OLS ( Oligarch Level Service ) where one can stuff a cork, or probably do whatever you want.

I wouldn't be surprised if there are places in London like that. No "holes" barred places, LOL
post #15814 of 18038
Ordinary Least Squares?
post #15815 of 18038
A little weekend getaway. Will probably pop this tonight. It was expensive @$97 but Madirans are rare enough let alone one with a bit of age. This guy is 100% Tannat, I'm sure it can go for a while.

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post #15816 of 18038
Also curious why a one grape bottle would be deemed "cuvée prestige"
post #15817 of 18038
Quote:
Originally Posted by patrickBOOTH View Post

Also curious why a one grape bottle would be deemed "cuvée prestige"

The true experts here can comment but I would take that to mean the producer has pulled his very best barrels to make a special bottling and that this vintage was a good one (the prestige part). I could well be talking out of my arse though.
post #15818 of 18038
Quote:
Originally Posted by patrickBOOTH View Post

Also curious why a one grape bottle would be deemed "cuvée prestige"

100% single-vineyard tannat, 100% new oak with no fining nor filtering. Spends a full month fermenting in contact with the solids. The non-cuvée Montus blends with some cab and other grapes and not 100% new oak. Brumont gets credit from some for bringing teh region and Madiran back from the grave.
post #15819 of 18038
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Just came in and needs to sit for a few weeks. Got two bottles.
post #15820 of 18038
89 Clos de Goisses - a bit flaccid, so maybe not a great bottle of Champagne if you want vigorous bubbles, but it's wonderful on the palate, so it's a very enjoyable wine, if that makes sense. Lots of caramel and nuts and some oxidation, which I like but isn't for everyone.
post #15821 of 18038
Quote:
Originally Posted by coolpapa View Post

Lots of caramel and nuts and some oxidation, which I like but isn't for everyone.

i hate it. hate.
post #15822 of 18038
Quote:
Originally Posted by gomestar View Post

i hate it. hate.
I love it. love
post #15823 of 18038
in the middle. I don't mind a little but it's not something I look for in a champs
post #15824 of 18038
I like older Champagne and prefer it to younger. When I drink younger, I prefer barrel fermented Champagne. I'm also drinking a Produttori Barbaresco which, if served blind, I would have guessed CA zin. It tastes as much like nebbiolo as the Goisses. Yuck.
post #15825 of 18038
Coolpapa, those are some seriously intense counters you've got there.
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