Peter Creasey
Peter Creasey
MENU:
WINES:
. . . . . . . Pete
WINES:
. . . . . . . Pete
Select Wines w/dinner (menu)
- Thread starter Peter Creasey
- Start date
Jeff Grossman
Jeff Grossman
So, two Sauternes, an American wine made from a grape used in White Bordeaux, and an actual Red Bordeaux. Is the chef Bordelaise?
How was the '70 Petrus?
How was the '70 Petrus?
Peter Creasey
Peter Creasey
Interesting synopsis. But, no, they are not French although one of them has a fairly extensive exposure to French culture. And they do spend some time in France regularly.
I expected more of the Petrus '70. Nothing wrong, just maybe a slight bit over the hill, rather muted aromas, flavors didn't have much zest. It was decanted 1 - 2 hours before serving so I wish we could have had it without the time lag. Perhaps I'm being too critical here as it was a real treat to be served this classic Claret with generous pours (which I drank almost all of). The pairing with the leg of lamb was inspired.
. . . . . Pete
I expected more of the Petrus '70. Nothing wrong, just maybe a slight bit over the hill, rather muted aromas, flavors didn't have much zest. It was decanted 1 - 2 hours before serving so I wish we could have had it without the time lag. Perhaps I'm being too critical here as it was a real treat to be served this classic Claret with generous pours (which I drank almost all of). The pairing with the leg of lamb was inspired.
. . . . . Pete
Jeff Grossman
Jeff Grossman
Thanks. Of course, lamb + Bordeaux is a classic combo.