2 Burgundies, 1 Old Port + Meal

Peter Creasey

Peter Creasey

Peter Creasey
Louis Latour Puligny-Montrachet Sous Le Puits 1er Cru en Magnum '06 -- Floral nose, light-medium body, soft fruits, nice structure, good with food. [VERY GOOD - EXCELLENT]

Served with Copper River Salmon with Lobster Chive Risotto, Lobster Cucumber Croquet...



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Joseph Drouhin Morey-Saint-Denis en Magnum '85 -- Earthy elegance, strawberries, blackcurrants, medium comlex, beautiful balance, moderate acid, low alcohol, round and soft. [EXCELLENT]

Served with Texas Antelope Tenderloin en Croute, Coffee Dusted Sirloin of Beef, Celeriac Puree, Fresh Peas, Fava Beans and Carrots...



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Ramos Pinto Envelhecido em Casco Engarrafado EM Porto '37 -- Lovely amber color, nose is very sherry-like, figs, nutty and rich, some flavors of maple syrup, medium acid. [EXCELLENT].

Served with Double Chocolate Bavarian Torte, Candied Cherries, Cherry Kirschwasser Sorbet, and Cherry Essences...



. . . . . Pete
 
originally posted by Peter Creasey: Cherry Kirschwasser Sorbet
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What is Cherry Kirschwasser Sorbet? Sounds even more redundant than the rest of the dessert (if it is possible to be 'more' redundant).

But delicious, I love cherries!!
 
Pete,
I may have mentioned this before but, you eat well.
Is all of this restaurant food or are you and your friedns preparing these meals?
Best, Jim
 
originally posted by Rahsaan:
What is Cherry Kirschwasser Sorbet? Sounds even more redundant than the rest of the dessert (if it is possible to be 'more' redundant).
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R, At first I agreed with you but then it occurred to me that the pastry chef was describing the dish as having both cherries and Kirschwasser -- in case you're interested, see this link for more info on Kirschwasser...

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www.drinkfocus.com

. . . . . . Pete
 
originally posted by Florida Jim: Is all of this restaurant food or are you and your friends preparing these meals?
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Jim, It varies.

In this case, this meal was prepared by a culinary staff headed up by an executive chef and pastry chef, both of whom are well certified and have extensive experience in the culinary olympics.

. . . . . Pete
 
originally posted by Peter Creasey:
then it occurred to me that the pastry chef was describing the dish as having both cherries and Kirschwasser
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I thought of that as well, but then again I don't need to have dishes named as a laundry list of ingredients.

One could describe creme brulee as 'eggs with cream and milk' but the extra precision still sounds silly to me.
 
I bet that Drouhin was nice. Was it someone's recent acquisition? I've noticed several modest Drouhin large formats from older vintages floating around recently, though the prices have been regrettably immodest.
 
originally posted by Tom Blach: I bet that Drouhin was nice. Was it someone's recent acquisition? I've noticed several modest Drouhin large formats from older vintages floating around recently, though the prices have been regrettably immodest.
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Tom, We normally don't pay "immodest" prices. The wine had been cellared for a long time, perhaps since release.

And, yes, it was delightful.

. . . . . Pete
 
originally posted by Rahsaan:
originally posted by Peter Creasey: Cherry Kirschwasser Sorbet
Click to expand...

What is Cherry Kirschwasser Sorbet? Sounds even more redundant than the rest of the dessert (if it is possible to be 'more' redundant).

But delicious, I love cherries!!
Click to expand...

Interesting to know. What's your favorite complement to cherries? Can you find good cherries in DC?
 
originally posted by Joe Dressner: What's your favorite complement to cherries?
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Usually cherries go best with cherries, in my opinion. Although if one must involve some cookery then the usual dessert items (cream, milk, pastry, chocolate) are never a bad thing.

Can you find good cherries in DC?
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I hope so! It's too early at the moment so they haven't yet entered the markets. But I arrived in Paris yesterday and cherries were one of the first things I bought here.
 
Additional brief comments.

As a warmup to the seated meal, we had a short wine tasting period. Among the wines tasted were:

Guigal Ex-Voto Hermitage Blanc, '01 -- Slightest fleeting nuance of volatile acidity and/or oxidation, prime on palate, quite complex, solid core of fruit. [EXCELLENT]

Ponsot Morey-Saint-Denis '99 -- Beautiful bouquet with floral notes, so smooth and mellow, forward fruits, light to medium acid/tannins. [EXCELLENT]

Chateau Troplong Mondot '71 -- Not one of our better bottles as this bottling has been a real trooper over the years, fading, hopefully an off bottle.

Coudoulet de Beaucastel '94 -- Lovely wine drinking really well (almost as well as the Beaucastel '94), lots of complexity, typical Beaucastel/Coudoulet elements, no hurry on this wine. [EXCELLENT]

. . . . . Pete
 
Can you find good cherries in DC?
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I hope so! It's too early at the moment so they haven't yet entered the markets. But I arrived in Paris yesterday and cherries were one of the first things I bought here.[/quote]

Keep us posted on the quality of DC cherries. Must still be too early in Paris.
 
How do you compare the Spanish cherries to the French cherries?

Have you done any research on different cherry types. I would suppose that growers are using higher yield production techniques these days.

Interesting.
 
Rahsaan:

Don't you think the cherry thing with chocolate can be a bit overdone.



Like you, I like to eat my cherries by themselves.

I have four cherry trees in Poil Rouge and I'm gonig there in 13 days. My sister-in-law is there this week and she says the cherries popping.

You ought to come down on the TGV and help us pick from the trees.

Given my condition, I don't have the balance to do the work. Denyse could use some help.

I'm sure we can find some interesting wines to break open.
 
originally posted by Joe Dressner: How do you compare the Spanish cherries to the French cherries?
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I think there is quite a bit of sub-national variation, but then again I haven't eaten enough cherries in my life. Speaking of which, time for dessert..

Don't you think the cherry thing with chocolate can be a bit overdone.
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In most cases, yes. But the two ingredients are so great that who can really complain..

I have four cherry trees in Poil Rouge and I'm gonig there in 13 days. My sister-in-law is there this week and she says the cherries popping.

You ought to come down on the TGV and help us pick from the trees.
Click to expand...

Sounds nice. I once picked all the cherries from my in-laws' tree and they were very appreciative of my long arms, although I ate a huge percentage of the fruit.

Unfortunately in exactly 13 days I'll be onto a different stage of the summer, flying from Berlin to London and not coming back to the Continent until later in the year. And all the while thinking of your cherries...
 
originally posted by Jeff Grossman: Huh. I drank this wine shortly after release. It shut down so fast and so hard that all I tasted was wet.
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Jeff, Maybe I'm misunderstanding. Are you saying the status of the Coudoulet '94 upon release should resemble the status today?

In any event, this was a delicious wine a couple of days ago...and several times recently, as well.

. . . . . Pete
 
originally posted by Rahsaan:
originally posted by Joe Dressner: How do you compare the Spanish cherries to the French cherries?
Click to expand...

I think there is quite a bit of sub-national variation, but then again I haven't eaten enough cherries in my life. Speaking of which, time for dessert..

Don't you think the cherry thing with chocolate can be a bit overdone.
Click to expand...

In most cases, yes. But the two ingredients are so great that who can really complain..

I have four cherry trees in Poil Rouge and I'm gonig there in 13 days. My sister-in-law is there this week and she says the cherries popping.

You ought to come down on the TGV and help us pick from the trees.
Click to expand...

Sounds nice. I once picked all the cherries from my in-laws' tree and they were very appreciative of my long arms, although I ate a huge percentage of the fruit.

Unfortunately in exactly 13 days I'll be onto a different stage of the summer, flying from Berlin to London and not coming back to the Continent until later in the year. And all the while thinking of your cherries...
Click to expand...

Are you on one of these wine junkets everyone is talking about?
 
originally posted by Peter Creasey:
Jeff, Maybe I'm misunderstanding. Are you saying the status of the Coudoulet '94 upon release should resemble the status today?
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Not at all. I'm grousing that it didn't taste like anything all those years ago.
 
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