Zachary Ross
Zachary Ross
Eric, is it Pergaud or Pergault? Or both?
Jeebus at Szechuan Gourmet
- Thread starter Salil Benegal
- Start date
Zachary Ross
Zachary Ross
Thanks Rahsaan.
For what it's worth, in a cruel twist of fate, I would have loved to join you guys for this dinner but my wife has been attending the very conference that made this jeebus possible. Therefore I must stay home with the baby!
Regardless, looks like you folks did pretty well with the wine.
And exciting to hear about this new Texier bottling.
Regardless, looks like you folks did pretty well with the wine.
And exciting to hear about this new Texier bottling.
scottreiner
scott reiner
the saint julien has been wonderful both times i tried it!
Levi Dalton
Levi Dalton
A shadow had been cast over the reputation of the 2004 Juge "Cuvee C" Cornas
It was time for a jeebus at Grand Sichuan to investigate the matter further.
The guy on the left is a huge Rieslaner fan, by the way.
My conclusion: there was no butter in my Dan Dan noodles or in my Cornas, but there was a heavy serving of margarine in the latter. Air helped. 6 hours or so made a difference, and brought more of the dark bramble to the fore. Upon opening pretty much most of what I got was I Can't Believe It's Not Butter!
My conclusion: there was no butter in my Dan Dan noodles or in my Cornas, but there was a heavy serving of margarine in the latter. Air helped. 6 hours or so made a difference, and brought more of the dark bramble to the fore. Upon opening pretty much most of what I got was I Can't Believe It's Not Butter!
Jeff Grossman
Jeff Grossman
Juge isn't pop-and-pour wine, you say?
Levi Dalton
Levi Dalton
I might hazard that opinion. But this is also the first time I have ever had a Juge wine.
Oswaldo Costa
Oswaldo Costa
You can't Juge a Cornas by its butter.
Zachary Ross
Zachary Ross
originally posted by Levi Dalton:
A shadow had been cast over the reputation of the 2004 Juge "Cuvee C" Cornas
It was time for a jeebus at Grand Sichuan to investigate the matter further.
The guy on the left is a huge Rieslaner fan, by the way.
My conclusion: there was no butter in my Dan Dan noodles or in my Cornas, but there was a heavy serving of margarine in the latter. Air helped. 6 hours or so made a difference, and brought more of the dark bramble to the fore. Upon opening pretty much most of what I got was I Can't Believe It's Not Butter!
This ought to garner 2011 WIWPie consideration.
OK, I think we have identified the problem, and I have a solution to propose: Anyone who has a bottle of the 2004 or 2005 Juge, and an itchy trigger finger to taste a Juge Cornas is offered a trade....your 2004 bottle for a well stored bottle of 1998 or 1999 which may be more ready to drink (not completely ready, IMHO, but maybe closer)
The only problem is that you will have to figure out a way to get your bottle to Boston and mine to wherever you are since shipping is not an option.
The only problem is that you will have to figure out a way to get your bottle to Boston and mine to wherever you are since shipping is not an option.
Zachary Ross
Zachary Ross
I'd make that trade - I have a 2005 Juge available. But I'm unlikely to be in Boston anytime soon - you ever in NY? Maybe we can make an exchange at a jeebus to be determined later.
Sharon Bowman
Sharon Bowman
I always forget that people can't send each other wine in the US. Totally infuriating.
In France, at La Poste they have pre-paid bottle shippers in different quantities.
In France, at La Poste they have pre-paid bottle shippers in different quantities.
Ian Fitzsimmons
Ian Fitzsimmons
Yeah, we have our own way of doing things. Or not doing them.
Jay Miller
Jay Miller
Now that you say it, that is a much better description.
Kevin Roberts
Kevin Roberts
A few further thoughts on some of the wines we had, now that I'm back home.
The 2004 Rougeard was pretty stunning. I'm a cab francophile, and have long wanted to taste some. I was not disappointed. It was a bit brooding at first, but really opened up nicely.
The Harveselu was pretty, with an attractive lime note.
The Bachelet seemed quite closed to begin with and opened up a bit over time, I think this one seemed pretty primary.
I was a bit disappointed with the showing of the Belleviere Giroflees, which I brought. I thought it seemed like a good idea for the Szechuan food. Bad bottle? Awkward phase? Meh. Does anyone know if this wine made every year?
I did enjoy the other bottle I brought, the Puffeney Pinot Noir. The ethereality has me craving more Jurassic reds. (and whites too.)
Among the rieslings, I liked the Leitz more than the Muelenhof. Though they were both nice.
The Mondeuse didn't grab me, I think Salil described my issues well with "grapey sweetness."
Now those Muller-Catoirs, those were a revelation to me. Especially that scheurebe, which had a captivating aroma, and it was delightful on the palate. The thing that struck me most about the rieslaner was for a wine with as much sugar, it had a deftness and lightness that were striking. Very good stuff.
Though my wife didn't like it as much as I did, the cumin lamb was really tasty. Sometimes uncomplicated and straightforward is what one needs. Cumin lamb was certainly exactly that! And those dumplings...
We had a great time and thanks to everyone for coming out. It was nice to put together some faces with some names.
Cheers,
Kevin
The 2004 Rougeard was pretty stunning. I'm a cab francophile, and have long wanted to taste some. I was not disappointed. It was a bit brooding at first, but really opened up nicely.
The Harveselu was pretty, with an attractive lime note.
The Bachelet seemed quite closed to begin with and opened up a bit over time, I think this one seemed pretty primary.
I was a bit disappointed with the showing of the Belleviere Giroflees, which I brought. I thought it seemed like a good idea for the Szechuan food. Bad bottle? Awkward phase? Meh. Does anyone know if this wine made every year?
I did enjoy the other bottle I brought, the Puffeney Pinot Noir. The ethereality has me craving more Jurassic reds. (and whites too.)
Among the rieslings, I liked the Leitz more than the Muelenhof. Though they were both nice.
The Mondeuse didn't grab me, I think Salil described my issues well with "grapey sweetness."
Now those Muller-Catoirs, those were a revelation to me. Especially that scheurebe, which had a captivating aroma, and it was delightful on the palate. The thing that struck me most about the rieslaner was for a wine with as much sugar, it had a deftness and lightness that were striking. Very good stuff.
Though my wife didn't like it as much as I did, the cumin lamb was really tasty. Sometimes uncomplicated and straightforward is what one needs. Cumin lamb was certainly exactly that! And those dumplings...
We had a great time and thanks to everyone for coming out. It was nice to put together some faces with some names.
Cheers,
Kevin
Jeff Grossman
Jeff Grossman
One more footnote: I followed the Harslevelu and the Mondeuse for a few more days. The Mondeuse remained basically unchanged, though I found it a bit easier to like when not served with such vivid food. The Harslevelu got slightly chalkier with time, until, eventually, a slightly oxidized note crept in.
John Donaghue
John Donaghue
As far as I know diacetyl is actually used to create artificial butter flavoring, thus the obvious similarity.