TN: Eric Rohmer in a Bottle

originally posted by Seth Hill:
I had fun in April w/ all y'all fellow Bostonians- if you're willing to overlook any potential TCA mojo I might have brought (remember, none of mine!), keep me in the loop for the next jeeb. And if we had only had some of the wines above back then, my Vacherin Mont d'Or would have shown much better...
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Not a problem - I will make sure you get into young Perry's email rolodex. The wild ride never ends once you have made that cut.
 
Somebody was making noise about wanting to do a no-holds-barred, invite everyone including PW, take over King Fung kinda thing again. I wasn't sure how I felt about that, but I figured I'd report it anyway.
 
originally posted by mlawton:
Somebody was making noise about wanting to do a no-holds-barred, invite everyone including PW, take over King Fung kinda thing again. I wasn't sure how I felt about that, but I figured I'd report it anyway.
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Count me in as a definite maybe.
 
originally posted by Sharon Bowman:
This is so not about Rohmer! What a letdown.

Let's talk about how they drink a bottle of Chanturgues in "Ma nuit chez Maud" - and an excellent one, at that!
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Really? Wow. Thanks for pointing that out.

Is this in the apartment? Or cafe?
 
At the dinner at Maud's. When they start talking about Pascal. Trintignant says, ironically, waving his fork around, something like, "So, it doesn't matter what we're eating, or that we're drinking this excellent... Chanturgues."
 
originally posted by Sharon Bowman:
At the dinner at Maud's. When they start talking about Pascal. Trintignant says, ironically, waving his fork around, something like, "So, it doesn't matter what we're eating, or that we're drinking this excellent... Chanturgues."
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Chanturgue is the classic wine for a great coq au vin.

See 'Art de Bien Manger, Edmond Richardin [Editions D'Art et de Litterature:Paris] 1913 (p. 34-5)'
 
originally posted by Joe Dressner:
originally posted by Sharon Bowman:
At the dinner at Maud's. When they start talking about Pascal. Trintignant says, ironically, waving his fork around, something like, "So, it doesn't matter what we're eating, or that we're drinking this excellent... Chanturgues."
Click to expand...

Chanturgue is the classic wine for a great coq au vin.

See 'Art de Bien Manger, Edmond Richardin [Editions D'Art et de Litterature:Paris] 1913 (p. 34-5)'
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Probably more afforable for the mnagre than coq au Chambertin.
 
originally posted by mlawton:
Somebody was making noise about wanting to do a no-holds-barred, invite everyone including PW, take over King Fung kinda thing again. I wasn't sure how I felt about that, but I figured I'd report it anyway.
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That sounds cool, especially since I'm in nobodys Rolodex :(
 
originally posted by Seth Hill:
Hear, hear on the quality of Bea. This is the son's (Giampiero) effort more so than Paolo's, though. Of course, there is strong familial streak. I think of Coenobium as little brother to the Santa Chiara, another good wine. It'd be interesting to have them side by side, which I've not done. Hell, add in some wacky Friulians, maybe even some Scholium Project for good measure, too.

I had fun in April w/ all y'all fellow Bostonians- if you're willing to overlook any potential TCA mojo I might have brought (remember, none of mine!), keep me in the loop for the next jeeb. And if we had only had some of the wines above back then, my Vacherin Mont d'Or would have shown much better...
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I believe that Coenobium is not a Bea wine, but that Giampiero Bea is the winemaker for it on behalf of Monastero Suore Cistercensi. He certainly designed the label, which makes it look like a Bea wine. The wine is from Latium rather than Umbria. Perhaps there is some tighter business relationship than that, but I don't know.

My understanding is that Giampiero is the winemaker for the Paolo Bea wines, and has been for a few years, though Paolo remains much in evidence. The other brother takes care of the vineyards.

In any event, I like this wine and find it characterful, but that may be a Pavlovian response to anything with a Bea-like label. Tasted alongside the 2006 in the recent past, I thought it more attractive currently, though the 2006 seemed the better wine.

Charles
 
By the way, I'm sorry to have missed it. I've not had the pleasure of meeting Sprocket Perry. The rest of you are OK too.
Charles
 
Sprocket LDS Perry

Sprocket_032.jpg
 
originally posted by Charles Weiss:
Bea/ Monastero Suore Cistercensi
I believe that Coenobium is not a Bea wine, but that Giampiero Bea is the winemaker for it on behalf of Monastero Suore Cistercensi. He certainly designed the label, which makes it look like a Bea wine. The wine is from Latium rather than Umbria. Perhaps there is some tighter business relationship than that, but I don't know.

My understanding is that Giampiero is the winemaker for the Paolo Bea wines, and has been for a few years, though Paolo remains much in evidence. The other brother takes care of the vineyards.

In any event, I like this wine and find it characterful, but that may be a Pavlovian response to anything with a Bea-like label. Tasted alongside the 2006 in the recent past, I thought it more attractive currently, though the 2006 seemed the better wine.

Charles
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Charles, you have the right of it- I was unclear. I agree with your evaluation of the vintages, too. It'll be interesting to see how the wines age- the best analog, the Santa Chiara, hasn't been made for all that long either, right? IIRC Bea didn't start making the Sagrantino Seccos until the mid-nineties. Was he doing dry whites before then? Anyone had an older bianco?
 
Joe,
Sprocket looks cute. Less than Amy, more than you. He looks like he just had a good Rioja. What's the LDS about? Does he come from Utah? Does Mitt Romney want to be his running mate (sorry if this is too much religion or politics for the Politburo)?

Seth,
Sagrantino secco was first made in 1994, by Giampiero contrary to Paolo's better judgement.
The Sagrantino passito was the traditional use of the grape, and the Rosso and Rosso Riserva have been made for a long time, with Sagrantino as part of the blend of the Riserva.
I don't remember seeing whites until recently, and it seems much easier to find Bea woines in the US than in Italy. It's a major interest of Giampiero, and I think he always has a couple of experimental ones cooking.

Charles
 
originally posted by Charles Weiss:
Bea and SprocketJoe,
Sprocket looks cute. Less than Amy, more than you. He looks like he just had a good Rioja. What's the LDS about? Does he come from Utah? Does Mitt Romney want to be his running mate (sorry if this is too much religion or politics for the Politburo)?
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That was him at 5 months, he's a lot bigger and curlier now.

LDS - Cuvee Sprocket.
 
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