And... it's Thanksgiving time again

originally posted by Mark Anisman:
sent letter to Mr. Chadderdon asking for a replacement.
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I think we have a replacement already. They are Polaner now as well as some others. Who is bringing in Boxler now though, and why can I still not find them?
 
originally posted by mlawton:
originally posted by Mark Anisman:
sent letter to Mr. Chadderdon asking for a replacement.
Click to expand...

I think we have a replacement already. They are Polaner now as well as some others. Who is bringing in Boxler now though, and why can I still not find them?
Click to expand...

unless something has changed very recently, boxler is with kermit lynch, and has been for some time.
 
On the Day Itself, with turkey etc.:
2017 Tenuta Scerscé Valtellina Superiore - Valgella Cristina Scarpellini Riserva - a wine I discovered in Italy this summer. This is their top wine - really lovely Nebbiolo. Delicious!

Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
1999 Guy Bernard Côte-Rôtie
1995 Clusel-Roch Côte-Rôtie (magnum) - both wines showing very well and of their place.
...and some Pere Mata cavas, the recent releases of the rose and family reserve, both of which are excellent.
 
originally posted by robert ames:
originally posted by mlawton:
originally posted by Mark Anisman:
sent letter to Mr. Chadderdon asking for a replacement.
Click to expand...

I think we have a replacement already. They are Polaner now as well as some others. Who is bringing in Boxler now though, and why can I still not find them?
Click to expand...

unless something has changed very recently, boxler is with kermit lynch, and has been for some time.
Click to expand...

And Huet is imported by Rare Wine Co., though distributed locally by Polaner.

Boxler is distributed locally by IPO.
 
originally posted by Zachary Ross:
On the Day Itself, with turkey etc.:
2017 Tenuta Scerscé Valtellina Superiore - Valgella Cristina Scarpellini Riserva - a wine I discovered in Italy this summer. This is their top wine - really lovely Nebbiolo. Delicious!

Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
1999 Guy Bernard Côte-Rôtie
1995 Clusel-Roch Côte-Rôtie (magnum) - both wines showing very well and of their place.
...and some Pere Mata cavas, the recent releases of the rose and family reserve, both of which are excellent.
Click to expand...
Ooh, I like how you drink!
 
Traditional Thanksgiving menu here with the exception that the turkey this year was raised by a neighbor/friend and my wife and daughters helped to process it. We spatchcocked it and roasted at high heat for 90 minutes. The skin was like cracklin.

The wines were:
2013 Ceritas Pinot Noir Porter-Bass Vineyard
2012 Hobo Wine Company Grenache Sceales Vineyard

The Ceritas was good, not great. Nice structure and acidity, maybe needed a bit more time.

The Hobo was very good, but not the best bottle I've had. This can be a very special wine and , unfortunately, Kenny doesn't make it anymore. Sappy fruit and soft baking spice with some herbal/stem notes. Still slightly disjointed, maybe I should have decanted, but was finished while the Ceritas was still half full, so there you go.

Had Navarre Cognac Grande Champagne Vieille Réserve with pecan pie for dessert.
 
originally posted by Zachary Ross:
Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
Click to expand...

OK, I'm really curious about this dish, care to share a recipe?

BTW, I don't know if I ever told you, but I did try the Mickaël Bourg Cornas and liked it quite a bit. Very supple, bright, with a nice olive brine note (I associate this with serine (maybe incorrectly) any idea about the vines?). My only quibble was that it reminded me of Eric's two Pergaud wines, which are readily available to me, and I can't get the Bourg in my market (Weygant isn't well represented here). In addition, it's more expensive. It's something I'll look for on restaurant lists when travelling, but probably won't buy it for the cellar unless filling out a case or something where it is available.
 
I was in Maui with my family and pleased to be able to drink a couple glasses of 2020 Tyler Santa Barbara Chardonnay with a traditional turkey dinner at Duke's on the beach. I've spoken of my appreciation for Tyler before, and this is a really nice by-the-glass pour.

Without getting too schmaltzy, I do want to express my gratitude for this Bored. Seeing VLM post just above in this thread, after what seemed a little hiatus, brought a smile. As does reading the NYC tasting notes and comments, Florida Jim's regular reports, and so much more here. Many of you have improved my wine life, which improves my life life. Thanks and please keep it up.
 
originally posted by VLM:
originally posted by Zachary Ross:
Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
Click to expand...

OK, I'm really curious about this dish, care to share a recipe?

BTW, I don't know if I ever told you, but I did try the Michel Bourg Cornas and liked it quite a bit. Very supple, bright, with a nice olive brine note (I associate this with serine (maybe incorrectly) any idea about the vines?). My only quibble was that it reminded me of Eric's two Pergaud wines except I can't get it in my market (Weygant isn't well represented here) and it's more expensive. It's something I'll look for on restaurant lists when travelling, but probably won't buy it for the cellar unless filling out a case or something where it is available.
Click to expand...

i am going to extrapolate and assume that you are talking about eric texier re: pergaud. weygandt doesn't list texier as one of the properties that he imports. also, per jll, eric texier is imported to the usa exclusively by louis dressner.
 
originally posted by Pavel Tchichikov:
originally posted by MLipton:
spoofy CalCab, a buttery Chardonnay, a Kiwi SB
Mark Lipton
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that's spoofy CalCab, a buttery Chardonnay, and an irreversibly reduced Kiwi SB, Herr Doktor Professor.
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Is that their trick? I’d thought it was picking underripe grapes for maximal pyrazine content.

The things you learn here
Mark Lipton
 
originally posted by robert ames:
originally posted by VLM:
originally posted by Zachary Ross:
Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
Click to expand...

OK, I'm really curious about this dish, care to share a recipe?

BTW, I don't know if I ever told you, but I did try the Michel Bourg Cornas and liked it quite a bit. Very supple, bright, with a nice olive brine note (I associate this with serine (maybe incorrectly) any idea about the vines?). My only quibble was that it reminded me of Eric's two Pergaud wines except I can't get it in my market (Weygant isn't well represented here) and it's more expensive. It's something I'll look for on restaurant lists when travelling, but probably won't buy it for the cellar unless filling out a case or something where it is available.
Click to expand...

i am going to extrapolate and assume that you are talking about eric texier re: pergaud. weygandt doesn't list texier as one of the properties that he imports. also, per jll, eric texier is imported to the usa exclusively by louis dressner.
Click to expand...

I edited my previous post for clarity.
 
originally posted by VLM:
originally posted by robert ames:
originally posted by VLM:
originally posted by Zachary Ross:
Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
Click to expand...

OK, I'm really curious about this dish, care to share a recipe?

BTW, I don't know if I ever told you, but I did try the Michel Bourg Cornas and liked it quite a bit. Very supple, bright, with a nice olive brine note (I associate this with serine (maybe incorrectly) any idea about the vines?). My only quibble was that it reminded me of Eric's two Pergaud wines except I can't get it in my market (Weygant isn't well represented here) and it's more expensive. It's something I'll look for on restaurant lists when travelling, but probably won't buy it for the cellar unless filling out a case or something where it is available.
Click to expand...

i am going to extrapolate and assume that you are talking about eric texier re: pergaud. weygandt doesn't list texier as one of the properties that he imports. also, per jll, eric texier is imported to the usa exclusively by louis dressner.
Click to expand...

I edited my previous post for clarity.
Click to expand...

FTR, I thought that it was perfectly clear as originally written, but whatevs.

Mark Lipton
 
Wrapping up... after several dinners of "Thanksgiving" (turkey, stuffing, gravy, cran), a pot of Turkey Ramen, and a tray of Turkey Pot Pie, we are down to the very last serving of turkey: a drumstick and one slice of breast.

Whew.
 
originally posted by VLM:
originally posted by Zachary Ross:
Yesterday, with a meal centered on lamb stewed with red wine and olives (omfg):
Click to expand...

OK, I'm really curious about this dish, care to share a recipe?

BTW, I don't know if I ever told you, but I did try the Mickaël Bourg Cornas and liked it quite a bit. Very supple, bright, with a nice olive brine note (I associate this with serine (maybe incorrectly) any idea about the vines?). My only quibble was that it reminded me of Eric's two Pergaud wines, which are readily available to me, and I can't get the Bourg in my market (Weygant isn't well represented here). In addition, it's more expensive. It's something I'll look for on restaurant lists when travelling, but probably won't buy it for the cellar unless filling out a case or something where it is available.
Click to expand...

Just seeing this now after a week away. After a thorough browning, I stewed the lamb in equal parts red wine and beef stock, plus onions, garlic, carrots, celery, tomato paste, fresh thyme, bay leaf for about two hours, then added potatoes and crushed and pitted Kalamata and Castelvetrano olives for another 30 minutes or so. It finished a little soupy, which I like. So good.

And thanks for the note about Bourg - glad you liked it! I understand about the comparisons to Texier - I think Bourg's may have a little more body than Eric's wines but they both are archetypal in their expression of grape and terroir. I cellar both.

I am not sure about Bourg and Serine. About Bourg's Cornas, Livingston-Learmonth says:

60% 1950s Syrah, 40% 2004-05 Syrah, whole bunch fermentation, 3 week vinification, pumping overs at first, then a lot of cap punching, aged 4-8 year 228-litre oak casks, plus 1 used 400-litre & 1 used 500-litre oak cask 16-18 months, unfined, unfiltered, heavy bottle, 2,700 b
 
Thanks Eric.

By the way, I drank your 2015 SJSA Vieille Serine Pergaud last night - really impressive. I can't recall a wine of yours that was this concentrated and rich. The fruit is so powerful, it clings to the palate and won't let go. Utterly delicious.
 
Dear VLM and associates,
re : Mickaël Bourg Cornas. interest wells from repeated enjoyment of Texier wines.
which vintage? i have seen 2017 / 2018 / 2019 offered. if i preferentially lean towards vintages like 2010 / 2016, would you discriminate between the available vintages, or take any vintage?
 
I, too, prefer vintages like 2010 and 2016. I have tasted Bourg in 2015, 2016, 2017, and 2018 and have loved them all, maybe the 2016 the most among them but it is splitting hairs. Of the vintages available to you and which I have tasted, the 2017 is ripe and very floral and briny, the 2018 more muscular, darker, maybe a little wilder. They are both impressive and worth a try.
 
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