So Sharon was right

originally posted by VLM:

You're like the little sister I never wanted!
Click to expand...
How many of us did you never want?

I disagree on the Provignage - sure, it's expensive, but worth it. For anyone looking A Southern Season recently had it for significantly less than $95.
 
originally posted by Susannah:
originally posted by VLM:

You're like the little sister I never wanted!
Click to expand...
How many of us did you never want?

I disagree on the Provignage - sure, it's expensive, but worth it. For anyone looking A Southern Season recently had it for significantly less than $95.
Click to expand...

None of you!

The Provignage is overpriced. You had it when I was buying at Vin Rouge!
 
Not to change the subject, but how was that duck cooked?

Thanks for the instructive discussion on chenin oxidation. We've been drinking through a case of '96 Baumard Papillon Savennieres that went sherry-dry starting about 2002, and was weirdly excellent from about 05 on, oddly rich and precise despite its utter dryness and madeira tones. The last one we drank seemed to be shaking its oxidized character and moving into an off-dry phase. Bottle variation? Maybe. In any event, a fascinating wine to follow over time.
 
I'm assuming the question about the duck is the duck in my photograph.

It was tea-smoked duck, something you have to order in advance. They make the duck with smoke made by burning tea leaves, rice and honey. Each adds a flavor and texture to the duck. In this post on ChowhoundI compared it to a nice wine, since it had depth and eomplexity. It's really nice stuff.
 
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