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The Official Wine Thread - Page 1057

post #15841 of 17488
Quote:
Originally Posted by Axelman 17 View Post

The short version is that the wines worked out quite well. We ended up bringing three and purchasing four. I had been firmly in the camp that bringing such a high percentage of the wines, especially fairly unextraordinary bottles would not be appropriate. However, if the restaurant had any issues with our approach, they certainly didnt let on. The staff was completely amenable and gracious with our bottles from the start. I am going to put together a full write-up with pics but want to first track down the exact food/wine consumed. Only disappointment on the wine was an '82 bordeaux we brought that was totally lifeless.

As for the private room, I think it ended up being a good outcome. We are a pretty loud and gregarious group which I think could have caused issues in the sedate main room. We also didnt need to be shy about taking pictures, walking around, standing by the windows etc. The private room is all glass and faces into the main room as well as the park so you dont lose a sense of place within the restaurant by going that route.

The biggest disappointment was the food. I actually thought more courses were misses than hits (maybe 50/50). I am not as knowledgeable about food as many on this board but even to a novice like myself, there were clearly dishes that were off technically or missed the mark taste-wise. Will go into it in more detail in my write-up.

Thanks again for the help with the wines guys, extremely good intel.

Thanks for a nice brief report.

Waiting for the full report.
post #15842 of 17488
Over the last couple of days: 1986 Leoville Las Cases and 89 Pichon Baron. Both are in a great place but the LLC is more youthful both in color and in flavor profile and has some time to go before it's fully mature. The Pichon Baron is mature, probably not going to get better, more bricking at the rim. I really enjoyed both of them, but both are a half step down from the 89 LLC that I had recently with Manton and gomestar.
post #15843 of 17488
I've had the 86 las cases before and I agree, it was not ready. The reputation of the 86s is getting to be that will never mature, a modern day 28. Which sux for me since I have a lot of them. frown.gif
post #15844 of 17488
But the 28's are legitimately great these days. :^)
post #15845 of 17488
So, had quite a bit of wine Friday night. Probably too much wine. Did not get pics of all the bottles. Started off with some WA tastings. Then moved onto a bottle of Epoch. Then a bottle of Pierre Peters. Then we moved onto Chablis.

D4F0C3EA-F541-44F2-9907-71E205044674-1695-00000172EB7EF873_zpsad350d41.jpg

Then this (thumb belongs to a friend):

A154CF34-1565-42D8-B5C4-DF0632852574-1695-00000172F6399323_zps87a0c24f.jpg

Then some Torrentes to go with the sushi we ordered. Then things started getting blurry apparently:

585A23D7-FDFB-4689-A824-152285387773-1695-0000017301932F66_zpsa2dc1ba8.jpg

Then we moved to spirits.
post #15846 of 17488
Quote:
Originally Posted by Piobaire View Post

So, had quite a bit of wine Friday night. Probably too much wine. Warning: Spoiler! (Click to show)
Did not get pics of all the bottles. Started off with some WA tastings. Then moved onto a bottle of Epoch. Then a bottle of Pierre Peters. Then we moved onto Chablis.

D4F0C3EA-F541-44F2-9907-71E205044674-1695-00000172EB7EF873_zpsad350d41.jpg

Then this (thumb belongs to a friend):

A154CF34-1565-42D8-B5C4-DF0632852574-1695-00000172F6399323_zps87a0c24f.jpg

Then some Torrentes to go with the sushi we ordered. Then things started getting blurry apparently:

585A23D7-FDFB-4689-A824-152285387773-1695-0000017301932F66_zpsa2dc1ba8.jpg

Then we moved to spirits.

Never thought I'd see those words out of you.
post #15847 of 17488
Somebody please explain the champagne spectrum to me
post #15848 of 17488
Quote:
Originally Posted by indesertum View Post

Somebody please explain the champagne spectrum to me

Isn't that the range of sweetness? Brut Nature to Doux?
post #15849 of 17488
i am a huge champagne fran, and consume it frequently, but i have no idea what the spectrum is.
post #15850 of 17488
Quote:
Originally Posted by coolpapa View Post

If you haven't had a younger Clos de Goisses I think it's a Champ you'd actually like. I think this bottle is atypical (maybe tonight it's me that's atypical) in that I generally associate CdG with the green apple end of the spectrum rather than the heavier Krug end of the spectrum of Champs. I think it's one of the older if not the oldest single vineyard wine in Champagne.

Gomes mentioned something like this before. I assumed some houses are richer nuttier and others more acidic. I don't drink enough champagne from the big houses often enough to know taste differences between the houses.
post #15851 of 17488
Ended the evening with some 2004 Veuve Clicquot--a gift for my girlfriend from one of our good friends. I'm not a big fan of NV Veuve, but having hardly any experience with vintage champagne, I was looking forward to this. Pretty disappointed. Too sharply acidic and just not really all that enjoyable.
post #15852 of 17488
Quote:
Originally Posted by indesertum View Post

Somebody please explain the champagne spectrum to me
When I mention the spectrum, I'm talking generally what are, at least to my tastes, the difference between wines that are barrel fermented vs those that are not. I find the former wines (Krug, Selosse, Vilmart, Jacquesson (I think) and many others) to be bigger, rounder, and as they age, more likely to show the oxidized, nutty character vs wines not raised in barrels or in wood. Those that don't use wood (Bollinger and Veuve are two I think) tend to be brighter, lighter, and more focused on the palate. I like both styles, depending on the context, but prefer barrel fermented Champagnes. Incidentally my view on this is formed more by drinking a lot of Champagne and reading a little, so I could be off about what causes these stylistic differences.
post #15853 of 17488
2004 Bierzo (100% Mencia).
Dry & Tannic, gripping but the fruit tastes either tight or a bit past peak. Enjoyable either way. Tar, smoke, acidic, blackberry. Black licorice nose. Unfined, unfiltered.

post #15854 of 17488
need to poast moar here. A few nights ago:

post #15855 of 17488
Had an interesting bottle tonight. 2009 Wrigley Pinot. The wine maker's inaugural vintage that I received as a gift from his sister. Very nice, typical Oregon Pinot.
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