The Official Wine Thread

Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.

  1. gomestar

    gomestar Super Yelper

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    Just spoke with the owner of the restaurant I'll be having my B-day dinner at next Saturday. So the wines I'm bringing are:

    05 Pur Sang
    07 Merry Edwards
    79 PX

    Can't wait to see the menu. Chef said he'll have it finalized by Wednesday.


    do you know what order you'll be having the wines?

    And 15.1% on the syrah, daaaamn
     


  2. Piobaire

    Piobaire Not left of center?

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    Heh, sent this to Kyle the other night.

    [​IMG]

    01 Merry magnum. Got it when we visited the winery over Xmas.
     


  3. gomestar

    gomestar Super Yelper

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    I can only imagine the webcam picz he sent in return.
     


  4. Piobaire

    Piobaire Not left of center?

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    I can only imagine the webcam picz he sent in return.

    I told him he needs to manscape. [​IMG]
     


  5. gomestar

    gomestar Super Yelper

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    that syrah must be 16%
     


  6. Piobaire

    Piobaire Not left of center?

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    I was thinking of doing the SBs head to head, then the PX for dessert, or a little of it if Chef goes for a foie course.

    I'm almost having reservations about putting the two SBs against each other though. Maybe I should just have the Pur Sang with dinner then the PX? I'm still ambivalent. Just a little though [​IMG]
     


  7. gomestar

    gomestar Super Yelper

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    tough call. Might be worth having the Didier over a longer period of time, Manton and I noticed a definite evolution and it changed character 3-4 different times over the hour (or was it two?) that we just sat there drinking it bit by bit. The aftertaste was too long and gripping to drink it much faster.
     


  8. Piobaire

    Piobaire Not left of center?

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    Well, I figure 2-2.5 hours for dinner. We never rush and the whole thing is very social there. I plan to refrigerate them, it's a 15 or so minute drive, hand them (discreetly) off, so 25 minutes until the bottles are popped.
     


  9. Piobaire

    Piobaire Not left of center?

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    Mrs. Piob needed something easy on the palate, after the big Syrah for dinner. So I passed on the Claypool (which is pretty easy drinking btw) and went for fruit and jam.

    [​IMG]
     


  10. kwilkinson

    kwilkinson Having a Ball

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    Just spoke with the owner of the restaurant I'll be having my B-day dinner at next Saturday. So the wines I'm bringing are:

    05 Pur Sang
    07 Merry Edwards
    79 PX

    Can't wait to see the menu. Chef said he'll have it finalized by Wednesday.

    Cool, enjoy buddy.
    I can only imagine the webcam picz he sent in return.

    You didn't get them?
     


  11. joopie

    joopie Well-Known Member

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    Will post more later but had an amazing dinner last night at the River Cafe in Brooklyn. First course was Fois Gras Two Ways paired with Nicolas Reserve Sauternes. Un-freaking-believable pairing. Had the rack of lamb for dinner. Sommelier was very helpful. We wound up selecting a 2002 Charmes-Chamberlain (Grand Cru) burgundy in honor of Manton. Wow! What a nice wine.

    More later!


    Details on the Charmes-Chambertin? A lot depends on the producer.

    FYI, 2002 is an excellent vinage for red burgundy, so it should have been great (depending on the producer of course).

    We are having a 2006 Raveneau Chablis (1er Cru, MontÃ[​IMG]e de Tonnerre) followed by a 2003 Gevrey-Chambertin (1er Cru, don't recall which "climat") by C. Dugat.

    If you are not familiar with Raveneau as a producer, you should look into him. One of the best in Chablis, if I'm not mistaken.
     


  12. Cary Grant

    Cary Grant Senior member

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    After a night of Vigin Nebbiolo and Barbera, ended with a wine that really surprised me, in that it was an inexpensive French that actually compared very favorably to the big Eye-Tals. A 2007 Domaine Roger Perrin Cotes du Rhone (70% Grenache, 20% Syrah and 10% Cinsault).
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Details on the Charmes-Chambertin? A lot depends on the producer.

    FYI, 2002 is an excellent vinage for red burgundy, so it should have been great (depending on the producer of course).

    We are having a 2006 Raveneau Chablis (1er Cru, MontÃ[​IMG]e de Tonnerre) followed by a 2003 Gevrey-Chambertin (1er Cru, don't recall which "climat") by C. Dugat.

    If you are not familiar with Raveneau as a producer, you should look into him. One of the best in Chablis, if I'm not mistaken.

    That white is about ten years too young.
     


  14. Manton

    Manton RINO Dubiously Honored

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    That white is about ten years too young.

    When did you become a cellar nazi?
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    When did you become a cellar nazi?
    I have a particular feeling about that producer, since, as I understand it, they are just about the only ones who still produce a white which really requires a decade or more in the bottle. I figure it's only respectful to give it to them. Most of the time, I don't really care.
     


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