CWD: What did you drink last night (or whenever)?

[Pavel Tchichikov]

originally posted by Jayson Cohen:
Then there was another bottle of the 2018 Guímaro Camiño Real I opened for dinner with my wife’s aunt, uncle, and cousin last week, and needless to say, everyone was happy. Is there a better red for the price on the planet? And this pure perfectly balanced style of Mencia, no sense of wood, at the dinner table is just ideal for so many types of food, in our case Greek styled grilled chicken breast and salad. I really should buy this by the case. Well I would I suppose if I bought any wine by the case. Or any wine for that matter these day.

But forget about price. It’s not even the point. This is a red you could drink once a week and be a very happy wine geek.

there is very little out there that can compete with Mencia for the price.

I've got Finca Cuarta's on auto-refill. I hear you regarding various types of food, but also various types of preparation: from slightly "greasy" to the more sophisticated.

 

[mark e]

originally posted by Pavel Tchichikov:

originally posted by Jayson Cohen:
Then there was another bottle of the 2018 Guímaro Camiño Real I opened for dinner with my wife’s aunt, uncle, and cousin last week, and needless to say, everyone was happy. Is there a better red for the price on the planet? And this pure perfectly balanced style of Mencia, no sense of wood, at the dinner table is just ideal for so many types of food, in our case Greek styled grilled chicken breast and salad. I really should buy this by the case. Well I would I suppose if I bought any wine by the case. Or any wine for that matter these day.

But forget about price. It’s not even the point. This is a red you could drink once a week and be a very happy wine geek.

there is very little out there that can compete with Mencia for the price.

I've got Finca Cuarta's on auto-refill. I hear you regarding various types of food, but also various types of preparation: from slightly "greasy" to the more sophisticated.

Completely agree, and I think along with Schiava (Trollinger), Mencia would be a good choice generally for a vegetarian; better than young Burgundy.

 

[Yule Kim]

originally posted by Odd Rydland:
I grabbed what they had of Schaefer 21 Kabs at the Rieslinghaus in Bernkastel early October last year. Unfortunateley, it wasn't enough.

Yeah, '21 Schaefer was really difficult to source. I couldn't get any of the Domprobst #5 this year.

From what I'm hearing about '22, I'm guessing this year is going to be equally challenging.

 

[MLipton]

2014 Chidaine Clos du Breuil was opened with trepidation after several encounters with badly oxidized ‘14 Les Choisilles, but all concern was for naught. The wine is in terrific shape, bone dry yet generously fruited with zippy freshness. A joy to have with dinner tonight and robust enough to stand up to jerk chicken.

Mark Lipton

 

[Oswaldo Costa]

originally posted by MLipton:
2014 Chidaine Clos du Breuil was opened with trepidation after several encounters with badly oxidized ‘14 Les Choisilles, but all concern was for naught. The wine is in terrific shape, bone dry yet generously fruited with zippy freshness. A joy to have with dinner tonight and robust enough to stand up to jerk chicken.

Mark Lipton

Odd. From the local importer I got six each of the 2014 Choisilles and 2014 Breuil and have already opened three of each; none so far was oxidised.

 

[MLipton]

originally posted by Oswaldo Costa:

originally posted by MLipton:
2014 Chidaine Clos du Breuil was opened with trepidation after several encounters with badly oxidized ‘14 Les Choisilles, but all concern was for naught. The wine is in terrific shape, bone dry yet generously fruited with zippy freshness. A joy to have with dinner tonight and robust enough to stand up to jerk chicken.

Mark Lipton

Odd. From the local importer I got six each of the 2014 Choisilles and 2014 Breuil and have already opened three of each; none so far was oxidised.

The past is prologue, O.

Mark Lipton

 

[Pavel Tchichikov]

originally posted by MLipton:

The past is prologue, O.

Mark Lipton

nice thread revival Prof

I can't recall whether I never read it, or chose not to participate in order not to insult 4-5 people for completely different reasons

 

[Jayson Cohen]

2020 Falkenstein Rose (AP 6), a soilpimp (Robert Dentice) selection. Like I wrote when it was young, it’s reminiscent of a good Sancerre Rosé but not at the level of say a Cotat. This is in a good spot. Very Pinot. Not sure this has the potential for old bones. But I’m liking where this is now and it’s a bit more integrated than the 2021 has been to me.

 

[Oswaldo Costa]

originally posted by MLipton:

originally posted by Oswaldo Costa:

originally posted by MLipton:
2014 Chidaine Clos du Breuil was opened with trepidation after several encounters with badly oxidized ‘14 Les Choisilles, but all concern was for naught. The wine is in terrific shape, bone dry yet generously fruited with zippy freshness. A joy to have with dinner tonight and robust enough to stand up to jerk chicken.

Mark Lipton

Odd. From the local importer I got six each of the 2014 Choisilles and 2014 Breuil and have already opened three of each; none so far was oxidised.

The past is prologue, O.

Mark Lipton

Yes, very nice. Now that you mention the past -- that ocean of quicksand --, perhaps it's some consolation that history doesn't always repeat itself as farce.

 

[Jeff Grossman]

originally posted by Jayson Cohen:
2020 Falkenstein Rose (AP 6), a soilpimp (Robert Dentice) selection. Like I wrote when it was young, it’s reminiscent of a good Sancerre Rosé but not at the level of say a Cotat. This is in a good spot. Very Pinot. Not sure this has the potential for old bones. But I’m liking where this is now and it’s a bit more integrated than the 2021 has been to me.

Good note, Jayson.

 

[Jayson Cohen]

Needing a red that was on hand and airy and playful during these dog days of summer, Extradimensional Wine Co. Yeah!’s 2019 After Midnight was the perfect choice. Spiced berry elixir. It glows figuratively and literally. Hardy hit a home run with this one.

 

[MLipton]

2021 François Chidaine Les Choisilles was rockin’ tonight, in a new Chenin sorta way. Consumed tonight as restaurant GrandCoeur in Paris. We also had a very decent Jurançon sec from a producer whose name I didn’t catch. Desolé.

Mark Lipton
(Camping out at Bar Septime tomorrow while awaiting our table at Clamato)

 

[Rahsaan]

originally posted by MLipton:
2021 François Chidaine Les Choisilles was rockin’ tonight, in a new Chenin sorta way.

New meaning young? Or 'new wave'?

Either way, I've loved that bottling in the past, and drank it mostly in Paris, as it happens. Glad it showed well.

 

[MLipton]

originally posted by Rahsaan:

originally posted by MLipton:
2021 François Chidaine Les Choisilles was rockin’ tonight, in a new Chenin sorta way.

New meaning young? Or 'new wave'?

Either way, I've loved that bottling in the past, and drank it mostly in Paris, as it happens. Glad it showed well.

Meant in a young wine sense: zippy, dry, fairly tightly coiled but with a goodly core of fruit lurking underneath that would peek out periodically. The texture of the wine also promises good things to come.

Seating was in a courtyard setting, enlivened by the ballet lessons taking place on the second floor of the surrounding building.

Mark Lipton

 

[Rahsaan]

Sounds good. I haven't had the Choisilles in years, I'm sure the winemaking style has evolved.

Enjoy Paris!

 

[MLipton]

originally posted by Rahsaan:
Sounds good. I haven't had the Choisilles in years, I'm sure the winemaking style has evolved.

Enjoy Paris!

Likewise. My previous exposure was to the ‘14, with which I had a varied experience, as detailed here.

Mark Lipton

 

[Claude Kolm]

originally posted by MLipton:

Seating was in a courtyard setting, enlivened by the ballet lessons taking place on the second floor of the surrounding building.

Mark Lipton

Mark -- What did you think of the meal at Grand Coeur? When it originally opened, it was good, then it went downhill. There have been some reports that it has been resurrected, but others disputing that appraisal.

 

[MLipton]

originally posted by Claude Kolm:

originally posted by MLipton:

Seating was in a courtyard setting, enlivened by the ballet lessons taking place on the second floor of the surrounding building.

Mark Lipton

Mark -- What did you think of the meal at Grand Coeur? When it originally opened, it was good, then it went downhill. There have been some reports that it has been resurrected, but others disputing that appraisal.

Claude,
We quite enjoyed our meal, though I would be the first to admit that we overdid it on the wine front (good wine list, BTW, and fairly priced as I see it). I had an entree of encornet farci, with a mixture that resembled tapenade with tomato. My wife had a millefeuille de courgettes that had a most tasty foam surrounding it: very light and refreshing. We both got the poisson du jour, which in this case was rouget, also very well prepared. The cooking was good, the preparation at times inspired, and the ingredients were top quality. I had no complaints, though I would say it was far short of transcendent. In our area of La Marais, I’d say we had a slightly better experience at Le MaZeNay, though both meals were greatly satisfying.

Mark Lipton

 

[Tristan Welles]

originally posted by MLipton:
2021 François Chidaine Les Choisilles was rockin’ tonight, in a new Chenin sorta way. Consumed tonight as restaurant GrandCoeur in Paris. We also had a very decent Jurançon sec from a producer whose name I didn’t catch. Desolé.

Mark Lipton
(Camping out at Bar Septime tomorrow while awaiting our table at Clamato)

was the dance class in session?

 

[MLipton]

originally posted by Tristan Welles:

originally posted by MLipton:
2021 François Chidaine Les Choisilles was rockin’ tonight, in a new Chenin sorta way. Consumed tonight as restaurant GrandCoeur in Paris. We also had a very decent Jurançon sec from a producer whose name I didn’t catch. Desolé.

Mark Lipton
(Camping out at Bar Septime tomorrow while awaiting our table at Clamato)

was the dance class in session?

During our entrees, yes. By the time our mains had arrived, the music and instruction had died down.

Mark Lipton