Engel

P

Peter Creasey

Peter Creasey
So sad this producer is no longer with us...

Domaine Rene Engel Clos Vougeot Grand Cru '00 -- Still nice color with slight brownness, lots of sediment, lovely bouquet, dark fruits, a bit harsh initially then opened up beautifully, moderate complexity/tannins/acid offset by delicious fruits, soft texture, noble purity, at or near its peak but holding well. [E]

Delicious with dry skillet roasted pork chop and lentils/beans/avocado/potatoes/tomatoes/greens salad...then cannoli.

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. . . . Pete
 
Pete, this was a “home” dinner? I’m used to you posting dinners out. Nice to checkin on those special bottles in the cellar at home. 🥇🏆🥈🥉🏅
 
Yes, Everett, it was at home. I'm feeling old (older?) these days and realizing I better start pulling some "special bottles" (which I have always been reluctant to do in the past, given my conservative nature).

This Engel CV '00 was a joy and provides me incentive to continue this "new" policy.

. . . . . Pete
 
originally posted by Peter Creasey:

Yes, Everett, it was at home. I'm feeling old (older?) these days and realizing I better start pulling some "special bottles" (which I have always been reluctant to do in the past, given my conservative nature).

This Engel CV '00 was a joy and provides me incentive to continue this "new" policy.

. . . . . Pete
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I too have been trying to drink down my cellar and no longer am buying wines that need extensive aging. I’d rather by single old great bottle and hope they’ve been well cellared. Just got a 70 Montrose to try after reading a note on a great bottle. Will give mine a try soon and see if it’s been stored well.
 
Domaine Rene Engel Clos Vougeot Grand Cru '03 -- Still medium red color, enticing dark fruits bouquet, fine fullness/body/concentration, rich earthiness, tannins largely in abeyance, good staying power over 3 hours, good length, hugely impressive now and likely to stay this way with further cellaring. [E+]

Ideal pairing with grilled filet, sweet potato fries, and asparagus...then carrot cake.

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. . . . . Pete
 
originally posted by Peter Creasey:

Domaine Rene Engel Clos Vougeot Grand Cru '03 -- Still medium red color, enticing dark fruits bouquet, fine fullness/body/concentration, rich earthiness, tannins largely in abeyance, good staying power over 3 hours, good length, hugely impressive now and likely to stay this way with further cellaring. [E+]

Ideal pairing with grilled filet, sweet potato fries, and asparagus...then carrot cake.
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I didn’t buy an ‘03s because of the heat and drought that year. Did it display any roasted character?

Mark Lipton
 
Rene Engel was a master, at least in my mind. I've never had a less than excellent grand cru by him, including all his 2003s.

Mark, JoAnne and I both loved everything about this wine on New Years Eve and I believe one of us would have noticed if it had "any roasted character". So I have to assume it escaped that flaw.

. . . . . . Pete
 
originally posted by Peter Creasey:
Domaine Rene Engel Clos Vougeot Grand Cru '03 -- Still medium red color, enticing dark fruits bouquet, fine fullness/body/concentration, rich earthiness, tannins largely in abeyance, good staying power over 3 hours, good length, hugely impressive now and likely to stay this way with further cellaring. [E+]
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I can only echo what I said back in January. Another superb experience with Engel's majesty.

Worked very well this time with Caesared salmon on Caesar salad with croutons.

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. . . . . Pete
 
Domaine Rene Engel Echezeaux Grand Cru '01 -- Almost pristine cork, medium dark red, no edge fade, generous bouquet, red and black fruits, wonderful delicacy with impressive stamina and tension, smooth and luscious, good staying power, really glorious Burgundy. [E+]

Compelling pairing with roasted sockeye salmon, sauteed spinach/arugula/sweet red peppers, sweet potatoes, then caramel cookie.

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24-year old cork...



. . . . . Pete
 
originally posted by Peter Creasey:

Domaine Rene Engel Echezeaux Grand Cru '01...
Compelling pairing with ... caramel cookie.
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You always mention the dessert. Often a cookie. Are you actually drinking the wine with these desserts?
 
Fascinating. I had missed this thread in the year 2024, but have caught up due to recent posts.

Ok, I am a huge fan of transparent reds with salmon depending on preparation and degree of transparency, and given that I've not had a 2001 Engel since an evening in 2012 in Beaune that included about 60 other red burgs and no recollection of the events of the morning that followed, I'll accept its nomination for best supporting actress with sockeye axiomatically.

Yet, as much as the 2003s are turning out to be a most pleasant surprise for the more patient among us, there is some seriously badass hyrdric stress that's been written all over every glass of '03 burg that's been poured for me in about a decade. Like I said, I like the wines more than most who have nothing better to do than to read this post, but after carefully studying the recipe for Caesarized[sic] salmon, I do have to file an inquiry.
 
originally posted by Peter Creasey:

Almost pristine cork, medium dark red, no edge fade, generous bouquet, red and black fruits, wonderful delicacy with impressive stamina and tension, smooth and luscious, good staying power, really glorious Burgundy.
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Expressive note, congrats.
 
Pavel, I reread your posting a couple of times and fail to understand your "inquiry"...my fault, I'm sure. I have had Engel's 2003 grand crus numerous (never enough) times and can only reassert how pleasing they are to me.

One of the most knowledgeable (acknowledged both domestically and internationally) wine guys recently enjoyed the Engel Clos de Vougeot '03 and declared it to be one of the best Clos de Vougeots he could recall having. Pretty strong praise.

. . . . . Pete
 
originally posted by Peter Creasey:


One of the most knowledgeable (acknowledged both domestically and internationally) wine guys recently enjoyed the Engel Clos de Vougeot '03 and declared it to be one of the best Clos de Vougeots he could recall having. Pretty strong praise.

. . . . . Pete
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This is becoming a tic.
 
originally posted by Rahsaan:
originally posted by Peter Creasey:

Domaine Rene Engel Echezeaux Grand Cru '01...
Compelling pairing with ... caramel cookie.
Click to expand...

You always mention the dessert. Often a cookie. Are you actually drinking the wine with these desserts?
Click to expand...

Makes us two to wonder.
Burgundy and a caramel cookie sounds even less appealing than all the other non-dry red wine with sweets/chocolate pairings.
 
Georg, fair point. Obviously, the dessert does not enter into the thought process of selecting which wine to have with the dinner. When eating at home, by the end of the main course, I usually have only a little bit of wine left. Thus, I shouldn't include the comment about the dessert.

I'll try to remember to not do it anymore.

. . . . . . Pete
 
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