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The Official Wine Thread - Page 1342

post #20116 of 20673
Pairings probably out of my budget (as are white burgs!). Will probably wind up getting a bottle of NV champagne and then an unfancy bottle of red.

The restaurant is curiously, distinctively hideous looking on the outside. Hoping for a case of a deceptive appearances.
post #20117 of 20673
Speaking of "NV," does that list read "MV?" Is that a typo or legit?
post #20118 of 20673
non-vintage, multi-vintage--I've seen both used
post #20119 of 20673
Is Mr. Obscure coming to the K&L tasting today?
post #20120 of 20673
Quote:
Originally Posted by erictheobscure View Post

non-vintage, multi-vintage--I've seen both used

Ah, thanks. Never saw that one before.
post #20121 of 20673
Quote:
Originally Posted by venividivicibj View Post

Is Mr. Obscure coming to the K&L tasting today?

Nope, I'll be too busy gourmandizing in Santa Monica in a few hours.
post #20122 of 20673
Quote:
Originally Posted by erictheobscure View Post

The restaurant is curiously, distinctively hideous looking on the outside. Hoping for a case of a deceptive appearances.

Two of my favorite restaurants have really inconspicuous appearances. One is in the basement of an older building of storefronts in a college neighborhood, the other is an older converted home in a residential neighborhood. Both chefs have been James Beard finalists. Probably the top 2 restaurants in the area.
post #20123 of 20673
post #20124 of 20673
From last night-



Holy tannins batman. Will try again tonight.
post #20125 of 20673
Quote:
Originally Posted by erictheobscure View Post

Nope, I'll be too busy gourmandizing in Santa Monica in a few hours.

I'm too late for your dinner; but had it been me, I would have gone with the Veuve Fourny Rose or the Camille Saves Carte Blanche for the Champagne and either one of the Loire reds (Anne Claude Leflaive, Olga Raffault, or Domaine de la Chanteleuserie) or the Soffocone di Vincigliata from Tuscany.

Overall, it's not one of the best-priced lists I've seen, but there are some wines that represent okay values.
post #20126 of 20673
Quote:
Originally Posted by Piobaire View Post

Speaking of "NV," does that list read "MV?" Is that a typo or legit?

Krug is very insistent on MV instead of NV. I think they think that "multi-vintage" sounds more prestigious than "non-vintage". I know that Veuve Fourny is also big on MV instead of NV; but I think that most other producers are perfectly happy with NV. To me, it's a distinction without a difference.
post #20127 of 20673
Quote:
Originally Posted by jcusey View Post

Krug is very insistent on MV instead of NV. I think they think that "multi-vintage" sounds more prestigious than "non-vintage". I know that Veuve Fourny is also big on MV instead of NV; but I think that most other producers are perfectly happy with NV. To me, it's a distinction without a difference.

While I've happily swilled more than one bottle of Krug's Grande Cuvee I have to admit I've never caught the "MV" vs. "NV." I was just tickled to find out something new.
post #20128 of 20673
Not gonna lie: that dinner kind of sucked. Opted for the bigger tasting menu, but we should've gone for the smaller prix fixe which comes with different possibilities like the lobster pasta or tableside cote de boeuf (with supplements, the price is virtually the same). Most dishes were tasty enough; a few were clunkers (the salmon tasted like "old people food," in my wife's estimation). Honestly, the best part of the entire dinner was the bread service. They have some kick-ass breads (the basil brioche being my hands-down favorite).

Wine was okay. I did go for an obscure NV/MV champagne--not the Camille Saves, which would've been better. And I did satisfy my Irancy curiosity. Tasted like a cross between a Cali and a Willamette Valley pinot. Which was perfectly fine for an $85 bottle on that list.

The dinner was an unexpected gift from a bunch of my friends--wish I had enjoyed the entire experience more.
Edited by erictheobscure - 8/14/16 at 2:39pm
post #20129 of 20673
Quote:
Originally Posted by erictheobscure View Post

Not gonna lie: that dinner kind of sucked. Opted for the bigger tasting menu, but we should've gone for the smaller prix fixe which comes with different possibilities like the lobster pasta or tableside cote de boeuf (with supplements, the price is virtually the same). Most dishes were tasty enough; a few were clunkers (the salmon tasted like "old people food," in my wife's estimation). Honestly, the best part of the entire dinner was the bread service. They have some kick-ass breads (the basil brioche being my hands-down favorite).

Wine was okay. I did go for an obscure NV/MV champagne--but not the Camille Saves, which would've been better. And I did satisfy my Irancy curiosity. Tasted like a cross between a Cali and a Willamette Valley pinot. Which was perfectly fine for an $85 bottle on that list.

The dinner was an unexpected gift from a bunch of my friends--wish I had enjoyed the entire experience more

try to find this stuff if you can...

 

http://notdrinkingpoison.blogspot.com/2013/12/yonne-bike-trip-nicolas-vauthier-vini.html

http://www.jennyandfrancois.com/wines/france/vini-viti-vinci/

 

should be well under $40

post #20130 of 20673
That sucks; sorry to hear it did not live up to expectations.

I have to admit our dinner last night was pretty awesome. Five couples (which includes the husband/wife wine makers), private dining room with beautiful views, the chef was 100% on point and the dishes were awesome. The only one that I was "meh" over was the foie course...it was a foie ice cream with various condiments. It wasn't bad but I just hate to see foie tortured like that.

The wines were fantastic. He uses a lot of whole cluster and most of his wines are 100% neutral oak or with a little new Hungarian in the barrels about twice the size of the usual French ones (meaning even then less oak of course.) The only one of his wines that got the full new oak treatment was a 100% Tannat. Many courses were two glasses of the same bottling but 12 vs. 13. Was interesting to see how a different blend per vintage changed some, or how with his Dusi Zin, it was pretty hard to tell the difference in vintages.
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