Surprised by the loveliness/readiness of 2008 Ghislaine Barthod Chambolle-Musigny 1er cru Beaux Bruns

[Karen Goetz]

originally posted by MLipton:
Good to hear about those ‘08s. That was the first Burgundy vintage I bought in quantity. I’ve got Barthod, Boillot and a few different Savignys. I am very psyched to broach a few.

Mark Lipton

Go, Mark, go!

 

[Peter Creasey]

A Louis Jadot Beaune Clos de Ursules 1er Cru '08 the other night was as fine as all the previous showings of this bottling. Soft, hanging together, no edges, altogether delicious.

. . . . . . . Pete

 

[Pavel Tchichikov]

just remembered that I did open an 08 red burg in the past few months - village PV from Rollin. Gorgeous.

(served with pan seared filet mignon + mashed potatoes with truffle butter, if anyone cares)

 

[MLipton]

originally posted by Pavel Tchichikov:
just remembered that I did open an 08 red burg in the past few months - village PV from Rollin. Gorgeous.

(served with pan seared filet mignon + mashed potatoes with truffle butter, if anyone cares)

I was just mentioning to Jean yesterday (after she proposed pairing an Au Bon Climat PN with venison) that Burgundy with steak is a thing. How was the pairing?

Mark Lipton

 

[Pavel Tchichikov]

originally posted by MLipton:

originally posted by Pavel Tchichikov:
just remembered that I did open an 08 red burg in the past few months - village PV from Rollin. Gorgeous.

(served with pan seared filet mignon + mashed potatoes with truffle butter, if anyone cares)

I was just mentioning to Jean yesterday (after she proposed pairing an Au Bon Climat PN with venison) that Burgundy with steak is a thing. How was the pairing?

Mark Lipton

Very fine indeed! The much-discussed 08 thing worked with the truffle butter, while the much-less-discussed greater Corton arrondissement texture thing worked great with the filet that gets onto your pan pretending to be a first-order approximation of a duck breast.