Flor Festival

sadly, I too will have to bow out...cant make it down that day.
If anyone from these parts makes it down, maybe ill send a bottle in my place.

Next time.
 
Peace_Train.jpg
Now I've been happy lately,
thinking about the good things to come
And I believe it could be,
something good has begun

Oh I've been smiling lately,
dreaming about the world as one
And I believe it could be,
some day it's going to come

Cause out on the edge of darkness,
there rides a yeast strain
Oh yeast strain take this country,
come take me home again

Now I've been smiling lately,
thinking about the good things to come
And I believe it could be,
something good has begun

Oh yeast strain sounding louder
Glide on the yeast strain
Come on now yeast strain
Yes, yeast strain holy roller

Everyone jump upon the yeast strain
Come on now yeast strain

Get your bags together,
go bring your good friends too
Cause it's getting nearer,
it soon will be with you

Now come and join the living,
it's not so far from you
And it's getting nearer,
soon it will all be true

Now I've been crying lately,
thinking about the world as it is
Why must we go on hating,
why can't we live in bliss

Cause out on the edge of darkness,
there rides a yeast strain
Oh yeast strain take this country,
come take me home again

with a thank you to Cat S
 
Firstly, I apologize for the delay in posting this. There has been a lot going on lately.

But to answer a few questions:

Yes, there will be a Flor dinner on Friday, August 6th, 2010

The pricing will be $125/person + plus tax and tip, so about $160 all in, IF you bring something to share with the group [preferrably 2 bottles of the same something, as there will be 24 or so people at this event]. If you don't bring something to share, then the price is $190/person + plus tax and tip, so about $240/person.

For those of you bringing something to share, it would be nice if you could drop the contribution off to the restaurant ahead of the event. This goes a long way towards the better planning of the pouring, and also helps a great deal with tasting notes.

We will start Flor Festivities at 6:30pm at A. on the 6th. We'll have a reception of about 45 minutes, and then sit down to dinner at 7:15pm or so. I would expect this dinner to run until about 11pm or so.

Yes, there are still a couple of seats available. Please reach out to me if you would like to attend.

Yes, that authorization form I have asked you to fill out for dinners like this in the past will be required once again. If you have told me you would like to come, I will go about getting a copy of the form to you.

The menu will consist of the following:

Canaps

Capesante Dorate e Agrodolce di Uva
seared scallops, toasted marcona almonds, golden raisin agrodolce

Garganelli Amatriciana
hand-made pasta quills, pancetta, slow-cooked tomato ragu, basil

Sgombro alla Griglia
lightly grilled mackerel, sunchoke puree, seabeans, lemon oil

Comt Cheese

The wines I have put together so far include:

2001 Domaine de Montbourgeau lEtoile Cuve Spciale, Jura, France
2005 Domaine de Montbourgeau lEtoile Savagnin, Jura, France
2004 Domaine de Montbourgeau lEtoile Savagnin, Jura, France
2000 Domaine de Montbourgeau lEtoile Vin Jaune, Jura, France
1999 Domaine de Montbourgeau lEtoile Vin Jaune, Jura, France

2003 Jacques Puffeney Arbois Savagnin, Jura, France
1999 Jacques Puffeney Savagnin lOublie, Jura, France
1999 Jacques Puffeney Arbois Blanc Cuve Christelle, Jura, France
2002 Jacques Puffeney Arbois Vin Jaune, Jura, France
2000 Jacques Puffeney Arbois Vin Jaune, Jura, France
1996 Jacques Puffeney Arbois Vin Jaune, Jura, France

2003 Domaine Berthet-Bondet Chateau-Chalon, Jura, France
2000 Domaine Berthet-Bondet Chateau-Chalon, Jura, France

2002 Domaine de la Tournelle Arbois Vin Jaune, Jura, France
2001 Domaine de la Tournelle Arbois Vin Jaune, Jura, France

2005 Annie et Philippe Bornard "les Marnes" Savagnin Ctes du Jura, Jura, France

1996 Causse Marines "Mysterre (Mystique)" Vin de Table, Gaillac, France

Domaine Le Tour Vieille "Memoire (d'Automnes)"
VdP de la Cte Vermeille (Collioure), France

NV Contini Antico Gregori Vernaccia di Oristano, Sardegna, Italy
1987 Contini Riserva Vernaccia di Oristano, Sardegna Italy
1985 Contini Riserva Vernaccia di Oristano, Sardegna Italy

NV Bodegas Argeso San Len Clsica Manzanilla, Spain
NV La Cigarrera Manzanilla, Spain
NV Valdespino Deliciosa Manzanilla, Spain
NV Bodegas Pedro Romero Aurora Manzanilla, Spain
NV Equipo Navazos La Bota de No. 16 Manzanilla, Spain
NV Equipo Navazos La Bota de No. 10 Manzanilla Pasada, Spain
NV Bodegas Dios Baco Ri Pit Manzanilla, Spain
NV Emilio Lustau Papirusa Manzanilla, Spain

NV Equipo Navazos La Bota de No. 15 Fino, Spain
NV Valdespino Innocente Fino, Spain
NV El Maestro Sierra Fino, Spain
NV Gutirrez Colosia Juan Sebastian Elcano Fino, Spain
NV Barquero Gran Barquero Fino, Spain
NV Bodegas Toro Albal Elctrico Fino, Spain
NV Emilio Lustau Jarana Fino, Spain
NV Emilio Lustau Almacenista Fino del Puerto, Spain
NV Bodegas Dios Baco Fino, Spain

Just as an fyi, both of the Valdespino offerings are limited in bottles available, and it may be that not everyone gets to try those particular wines.

I purposely left off Amontillado and Palo Cortado from this lineup, because frankly, that would be just too friggin' much. We'll do another dinner down the line with an Amontillado theme. That will be a fun dinner. This will also be a fun dinner.

How it will work:

The plan is to serve the Manzanilla selections with the scallops course, and then segway into Jura whites with the pasta, finishing with Vin Jaune and Vernaccia di Oristano with the cheese. Before all of that, we will have a FINO BAR setup during the reception, during which mingling, mirth, and much fino sampling will be encouraged. We'll even pass out food to make it that much more pleasant.

And that's what I have for you at the moment.

Please feel free to ask any questions or whatnot.

This is a good group of wines, I think. I am positive that it is a good group of people signed up.

Thank you.
 
I pulled the following from the lineup, as they are not sufficiently voile affected, research finds:

2006 Domaine de Montbourgeau lEtoile, Jura, France
2005 Jacques Puffeney Melon-Queue-Rouge, Jura, France
2005 Jacques Puffeney Arbois Blanc, Jura, France

I edited the list above to reflect the cuts.

That's the bad news.

The good news is that there will be representation from Macle, Bonard, and Ganevat at the dinner, in addition to what I have already listed. I'm still working out exactly what I will have bottling -wise, but those producers will make an appearance.
 
I can send some Gueze w/ any of the Boston contingent.

A Tokaji Szamorodni szaraz (dry Furmint) might also be of interest. I'd need help from a better authority (SFJoe?) to tease out what are any equivalences, modifiers, or overlaps in some sort of dry / sec / Szamorodni / szaraz Venn diagram, and which leads to the indication of sous voile.

But I'm reasonably sure Szamorodni is flor influenced generally.

CSW has many bottles of Kiralyudvar 2006 Tokaji Furmint Sec in stock it appears. Cheap, too. But again, not 100% sure of the flor influence.
 
Thanks, Seth.

I have seen reference to the Tokaji/Flor connection, but haven't been able to quite suss out the particulars, myself.
 
originally posted by Seth Hill:

CSW has many bottles of Kiralyudvar 2006 Tokaji Furmint Sec in stock it appears. Cheap, too. But again, not 100% sure of the flor influence.
Click to expand...
Sure don't think so.
 
I don't think Gueuze will do the trick for what you're looking for Levi, and I'm not sure that very many traditionally-styled Gose beers make their way into the U.S. The only one I've had is from Bayerishcer Bahnhof, and while it was salty and interesting, there's little evidence that it ever had contact with a plug of flor. The website seems to show pretty modern brewing techniques as well. Maybe someone knows about a traditional one that I haven't seen? That would be pretty exciting...
 
There's a bit of confusion between gose and gueuze. Gose is the one referenced in the Wiki entry on flor, and it's theoretically true that a yeast plug sealed the neck of the bottles pictured here Gose is a salty and coriander-spiced german wheat ale, that was pretty typically quite lactic. Much in the berliner weiss mode. Wouldn't show much in the way of a flor character.

I recently bottled a homebrew that had been aging for three years under what I've always called a pellicle, but thinking about it in the context of flor, there's probably not a lot of difference between the flor yeasts (which are sacc. cerevisiae) and what was in the culture I used for what I somewhat cheekily dubbed my "funkyweizen."

I've never brewed using anything called a sherry yeast, though commercial cultures are available.
 
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