TN: Fourrier 2001 G-C 1er "Champeaux"

[Jeff Grossman]

lead foil, not wax

Peeple saez there were problems with 01 Fourrier; not this one.

noticeable weight and texture, kinda chewy, elastic even

tasty wine, even my partner had some

if I hunt for flavor words, they won't really capture my experience of the wine: it goes back and forth between some fruit-like flavors and some earthy/minerally flavors and just some wa-wa sensory action that was pleasant

drank it with grilled skirt steak and mixed grilled vegetables; beef with Burgundy, dontcha know

 

[MLipton]

originally posted by Jeff Grossman:
TN: Fourrier 2001 G-C 1er "Champeaux"lead foil, not wax

Doubtful, Jeff. I think that the EU had banned lead in capsules back in the late '80s or thereabouts. Maybe an aluminum foil?

drank it with grilled skirt steak and mixed grilled vegetables; beef with Burgundy, dontcha know

How'd you prepare the skirt steak, by the by?

Your neighborhood Heavy Metal fancier,
Mark Lipton

 

[Claude Kolm]

originally posted by Jeff Grossman:

Peeple saez there were problems with 01 Fourrier; not this one.

Dose reports are appearing more and more skeptical-worthy.

 

[MarkS]

originally posted by MLipton:

originally posted by Jeff Grossman:
TN: Fourrier 2001 G-C 1er "Champeaux"lead foil, not wax

Doubtful, Jeff. I think that the EU had banned lead in capsules back in the late '80s or thereabouts. Maybe an aluminum foil?

Probably more likely tin.

 

[Kay Bixler]

Not Jeff but I have a favorite grilled skirt steak recipe to share. It's very simple but really delicious: soy sauce, maple syrup, minced garlic, lemon zest and pepper. The key is to go easy on the sweet and use only real lemon zest, no substitutes. Marinate steak for 1/2 an hour or so, then grill to perfection. Serve over a bitter green like arugula.

Best,
Kay

 

[Tom Blach]

I've not heard a lot about the Fourrier 01 difficulties lately. I did have a concerning bottle of Clos St Jacques but on balance have decided to leave the several cases I own of various wines until mature.

 

[Jeff Grossman]

OK, OK. "Lead" foil. Could have been any soft metal.

No fuss on the skirt steak: oil, garlic, s+p. (If I have to use the broiler instead of the grill, then I'll add a bit more seasoning: tiny amounts of thyme and cayenne, and a splash of Worcestershire.) Oh, and, of course, rare for me, medium-well for my partner.

Nice recipe, Kay, but I admit the maple syrup would make me nervous. I know it probably all goes black and crispy but, anyway.

 

[JSchwartze]

originally posted by Claude Kolm:

originally posted by Jeff Grossman:

Peeple saez there were problems with 01 Fourrier; not this one.

Dose reports are appearing more and more skeptical-worthy.

Given that some of those reports came from the guy who made the wines maybe being skeptical isn't unreasonable.

 

[Claude Kolm]

originally posted by JSchwartze:
Follow The Wine

originally posted by Claude Kolm:

originally posted by Jeff Grossman:

Peeple saez there were problems with 01 Fourrier; not this one.

Dose reports are appearing more and more skeptical-worthy.

Given that some of those reports came from the guy who made the wines maybe being skeptical isn't unreasonable.

Actually, I'm the one who talked to Jean-Marie Fourrier about it and subsequently, with his permission, posted his comments on the internet. He said that he hadn't experienced it personally, but he was aware of the reports of faulty bottles, and so the only explanation he could think of was the corks.

It's amazing how things go full circle and crucial details get lost, thereby changing the whole import.

 

[JSchwartze]

originally posted by Claude Kolm:

originally posted by JSchwartze:
Follow The Wine

originally posted by Claude Kolm:

originally posted by Jeff Grossman:

Peeple saez there were problems with 01 Fourrier; not this one.

Dose reports are appearing more and more skeptical-worthy.

Given that some of those reports came from the guy who made the wines maybe being skeptical isn't unreasonable.

Actually, I'm the one who talked to Jean-Marie Fourrier about it and subsequently posted his comments on the internet. He said that he hadn't experienced it personally, but he was aware of the reports of faulty bottles, and so the only explanation he could think of was the corks.

It's amazing how things go full circle and crucial details get lost, thereby changing the whole import.

You aren't the only person who has ever talked to Jean-Marie about his 2001s.

 

[Claude Kolm]

originally posted by JSchwartze:
Breaking News

originally posted by Claude Kolm:

originally posted by JSchwartze:
Follow The Wine

originally posted by Claude Kolm:

originally posted by Jeff Grossman:

Peeple saez there were problems with 01 Fourrier; not this one.

Dose reports are appearing more and more skeptical-worthy.

Given that some of those reports came from the guy who made the wines maybe being skeptical isn't unreasonable.

Actually, I'm the one who talked to Jean-Marie Fourrier about it and subsequently posted his comments on the internet. He said that he hadn't experienced it personally, but he was aware of the reports of faulty bottles, and so the only explanation he could think of was the corks.

It's amazing how things go full circle and crucial details get lost, thereby changing the whole import.

You aren't the only person who has ever talked to Jean-Marie about his 2001s.

Well, has anyone ever had him say that he personally experienced problems with his 2001s? I'm not aware. In fact, after I talked to him about it, he subsequently e-mailed me that that evening he had opened a 2001 Chambolle and it was fine.

 

[Kay Bixler]

originally posted by Jeff Grossman:Nice recipe, Kay, but I admit the maple syrup would make me nervous. I know it probably all goes black and crispy but, anyway.

Oh it does go black and crispy . . . ummmm.