Abundant Burgundies w/multi-course dinner

[Peter Creasey]

Burgundy wines with multi-course dinner.

RECEPTION:

Cordier Macon Blanc Aux Bois d'Allier '07 -- Nicely aromatic, good precision of flavors, medium intense, components in balance rich, crisp fruits. [VG]

Served with passed Hors d'Oeuvres Varies

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DINNER:

Domaine Ramonet Chassagne-Montrachet Les Caillerets 1er Cru '03 -- Nice pear and floral notes, rich, quite viscous, honey, creamy, nutty, solid fruits. [E]

Served with Crabe a la Sauce Ravigote...



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Henri Boillot Corton-Charlemagne Grand Cru '03 -- Piercing bouquet, ripe fruits, apples, perhaps a bit brittle, minerals, good texture and weight, a bit atypical. [VG - E]

Served with Rouget Grille cuit a l'exterieure...



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Domaine Mugneret-Gibourg Echezeaux Grand Cru '04 -- Full and deep aromatics, floral notes, firm tannins, elegant, dense, good energy, solid core of round dark fruits. [E+]

Served with Duo d'Agneau, Carre et Jarret, Pate Fregula et Souffle d'Epinards...



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Domaine Jean Grivot Clos de Vougeot Grand Cru '00 -- Classic nose, creamy cherries , black fruits, some leather, silky tannins, earth, classic style/profile, some power. [E]

Manchego y Membrillo, Avec Salade de Cresson et Amandes Vinaigrette au Verjus...



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M. Chapoutier Banyuls '07 -- Deep ruby, purple tones, layers of fruits, raspberries/blackberries, cherries, mint, blackpepper, solid, medium refined. [VG - E]

Served with Miniatures de Chocolat, Souffle, Macaron, et de Gateau a la Menthe et Chocolat...



. . . . . . Pete

 

[Lee Short]

Peter,

Any advice on drinking window for the '00 Grivot Clos Vougeot? I've got a solo of that, and was just wondering the other day when I ought to drink it.

 

[Peter Creasey]

originally posted by Lee Short: Peter, Any advice on drinking window for the '00 Grivot Clos Vougeot? I've got a solo of that, and was just wondering the other day when I ought to drink it.

Lee, We gave this sampling a long decant and it was still showing fine energy and structure when drunk. It will surely make good old bones.

Speaking as someone who prefers wines with some age and assuming cool storage, if I had a single bottle, I would ATTEMPT to not touch it until perhaps 2015. I say "attempt" due to the fact this wine was so good it would be hard to keep my hands off of it.

I believe you can't go wrong whatever you decide to do.

. . . . . . Pete