Four Wines w/dinner (menu)

Peter Creasey

Peter Creasey

Peter Creasey
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. . . . . . Pete
 
originally posted by MLipton: Ok, Pete, I’ll bite: what is a duck confit cabbage? And what did you think of the Echezaux?
Click to expand...

The confit cabbage was like a ball -- the cabbage was wrapped around duck confit...



By one of my favorite producers, the Mongeard-Mugneret Echezeaux '10 was splendid -- dark color, generous aromatics, good depth and fullness (almost youthfulness) on palate, all the right flavors in balance. A rather big Burgundy that's enjoyable now and will surely get even better with age. [A]

. . . . . Pete
 
I'm probably not the best person to comment on the Reynvaan In the Rocks Syrah '12.

#1 I didn't find it interesting, especially since I was getting repours of the Mangeard-Mugneret Echezeaux. I spent next to NO time with it, but it seemed to me to be out of balance and shy of fruit so that it came across with harsh notes.

#2 Other people, both present at the dinner and elsewhere, seem to like the wine a lot, certainly more than I did. I decided to google and check -- I see that the alcohol level is reported to be 14% (and I bet it is closer to 15.5%).

I'll gratefully stick with the Rhone Syrahs and Syrah blends.

. . . . . . Pete
 
Mark, Mongeard-Mugneret continues to make outstanding wines that are however unquestionably more woody than they had been through 1991 (or 1993, the jury is still out). If the 2010 (which I may own, actually) is an A, then the old stuff is A+. Incidentally I always thought they made the reds of the vintage in 1983, despite stiff competition from Ponsot, Fourrier, d'Angerville, et al.
 
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