Recent content by Pavel Tchichikov

you mean discount coupons for participating wine bars and restaurants with btg?

I'll leave any speculation that touches on wine chemistry to those of you who, unlike yours truly, actually earned a middle school diploma. However I did taste the 11s extensively from barrel and, from door to door, decisions regarding whether to chaptalize or not - given low natural sugars -...

weird about Goisot, to the extent that (in the general area, i.e. chablis and the burbs) I had struggled with ripeness/softness in 2022, but have so far found the 23s quite refreshing and even classic

I was being sneaky kind to what I perceived to be a non-subtle difference in dirt between the two, given your affinity for the pinot from that neck of the woods. Obviously does not need to apply uniformly to all varieties.

their 2013 chardonnays continue to amaze, although, while the santa cruz version is still very much in its prime, the sonoma bottling may not have been designed to go past 8-10 years

you forgot the gang of four

wayback when I did.

you are asking us?? I don't have the answer but your candidates are, in no particular order: 1975 Haut-Brion Blanc. 2019 Breze Clos Rougeard. An authentically made champagne from the commune of Montgueux.

Pinot Gris Vin de Pays D'Oc Demi-Sec 1998 was agreeable, but I had preferred the '27

I am encountering more and more high-end raw tuna belly served with black truffles. Not quite the same thing, but one would also think overwhelming yet it seems to work. Perhaps you just need to work on your handicap?

wait, what, no Weissburgunder? It's house wine here, and it's a nice house :-) I've heard rumours you were spotted in the neighbourhood, and have been looking forward to this report. Thank you. Have been told by an anonymous wine reporter (who is only known for occupying significant amounts...

very good '02 petillant last night that was served as aperitif at "huet the early days" dinner with sarah hwang at chambers last night (talk to don rice about pre-ordering a copy of his booklet for the dinner). I was a little worried about the color and an aloof nose, but on the palate there...

nah you got that right. some 90s are amazing, some are a little ripe/soft/roasted. I'll have another go at LB soon, will have my people call your people with an update.

78 is the only vintage of las cases i have enjoyed - on several occasions, bottle and magnum. 89 gruaud is fantastic, but i don't think my bottles are reconditioned given how long they've been around. While your note on 90 barton is consistent with what would be considered "the darker side"...

fond recollections of 06 beaujolais, open and earthy from the start but somehow always projected a long-drinking window. jayson, i think i can add the 07 into the mix and you can come up this way, it's a shorter drive for bill :-)