NY, June 4

I wouldn't be averse to cooking, if we want to go that route. Though if someone wants the flaky white fish with a classic beurre blanc, there's going to have to be one heck of a pool for the requisite bouquet.

(Other foodstuffs require no floral bribery.)
 
Alright. Sorry I haven't updated in a while. I've been busy enjoying all but the driving in California.

We're set for Il Corso, 54 West 55th Street, 7:00 pm on the 4th. Please confirm that you're in either here or feel free to send me an e-mail. I kindah have to cap it at 10, maybe 12 people.
 
I'm in either at Il Corso or NJ, however this comes out. I never knew you NY people did themes. I've been trying to figure out what to bring that I don't see at your tastings. Since about the only thing I can get my hands on that people there can't is CdP that isn't imported, I'm looking at Pierre Andre and Mourre du Tendre, both of whom currently lack US importation and have the added value of, while being scrupulously traditional, also being likely to offend some people. There's a theme that seems to go on regularly, from the tone of Chris's tasting notes: wines you like that seem likely to offend numbers of other people. With the proviso that you actually have to like it: no monstrosities like SQN that surely no real human being drinks as wine.
 
It isn't necessary to consciously choose wines that will offend someone. That matter takes care of itself at any gathering of 3 or more.

So, then, what shall I pluck from mine cellar to offend thee?
 
I've only had vin jaune once or twice and liked it in an ignorant, "oh, this is something different and interesting" sort of way.

That's actually a quite usual response from me as I'm cursed with curiosity for different things and a general absence of standards. I am offended by S. Rhone wines with high syrah content that taste chocolately, gooey and/or grassy as a consequence. And I'm not partial to barriques. So if someone around there is stocking Domaine de Mordoree, Paul Autard, the Versino cuvee Felix (as opposed to their very nice normal cuvee), you can probably coax a rant or two out of me. Ditto for bottles labelled as Bordeaux that seem really to contain Aussie. But this is really boringly typical distaste. You should be able to find something more challenging for me to hate. I've been curious about aged Huets, but I'm afraid I might like them.
 
Ah well, it was my best shot. I've loved the examples of vin jaune I've tried but many others, whose taste I share, do not. I think you and I are on just about exactly the same page in the S Rhone
 
originally posted by Jeff Grossman:
Vin jaune... yawn. I don't understand the fascination with spoilage.
Click to expand...

Well, you could see all wine as spoilage. Why ferment the juice to begin with?
 
Yes, it's different. But to invoke spoilage in the case of vin jaune, to me, is to start down the interminable path of asking what interventions and practices are legitimate and which are not. It's like calling a German TBA a flawed or incomplete wine because it didn't finish fermenting.
 
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