Miscellaneous Wines w/multi-course dinner

Peter Creasey

Peter Creasey

Peter Creasey
THE VENUE



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

THE PROGRAM



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

THE WINES

Billecart-Salmon Champagne Brut Rosé NV -- Salmon, citrus scents, some yeastiness, smooth, hints of nuttiness, medium rich, ample acid, always reliable and enjoyable. [E]

Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese '07 -- Pale gold, flamboyant exotic fruits, floral notes, well endowed, good backbone of acidity, nicely balanced, still evolving but probably can't get any better. [E]

Anne Amie Prisme Pinot Noir Blanc '08 -- Golden with pink blush, lush tropical fruits, full body, no edges, some complexity, tannins (if any) in abeyance, Burgundyesque, a fun wine. [E]

Maurice Écard Savigny-lès-Beaune Les Narbantons 1er Cru '98 -- Medium red, black cherries, maybe some plums, nice Burgundy earthiness, components in balance, light tannins, still on upswing. [E]

Ferreira Port '94 -- Very dark, heavy sediment, full fruits, so smooth but with power, full body, excellent balance, impressive richness, integrating nicely, measured up to very high expectations. [E+]

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

THE DINNER





. . . . . . Pete
 
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------=__________________________________________________________________________________=
 
liturgy-aesthethica.jpg
 
originally posted by Peter Creasey:
Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese '07 -- Pale gold, flamboyant exotic fruits, floral notes, well endowed, good backbone of acidity, nicely balanced, still evolving but probably can't get any better. [E]
Click to expand...

Fighting words! Not that I've touched mine yet...
 
Cliff, Yes, I figured that might get a rise.

My conclusion is intended to signify how utterly fine it is drinking right now.

. . . . . . Pete
 
Speaking of 96 points, that is about how this Prum showed on this occasion...drinking as well as it probably ever will.

. . . . . . Pete
 
originally posted by kirk wallace: Not counting last century stuff, 36 cases of JJP in my cellar. Sure hope Pete is wrong.
Click to expand...

Kirk, Perhaps my message wasn't clear. My point was (is) that this Prum is so good it is hard to imagine it getting any better.

Since it is still evolving; yes, it may develop more toward someone's (in this case your) individual preferences but it doesn't need to resolve any attributes.

My prognosis is that you are hitting a home run however you proceed.

. . . . . . Pete
 
originally posted by Peter Creasey:
originally posted by kirk wallace: Not counting last century stuff, 36 cases of JJP in my cellar. Sure hope Pete is wrong.
Click to expand...

Kirk, Perhaps my message wasn't clear. My point was (is) that this Prum is so good it is hard to imagine it getting any better.
Click to expand...
I think a lot of rieslings are in that bucket - equally good young and old and just depends on which you're in the mood for. But I've always excepted Prum from that rule on account of the stink. I have noticed it's been less prominent the last few years than it was in the early 2000s, though.
 
originally posted by Peter Creasey:

originally posted by kirk wallace: Not counting last century stuff, 36 cases of JJP in my cellar. Sure hope Pete is wrong.
Click to expand...

Kirk, Perhaps my message wasn't clear. My point was (is) that this Prum is so good it is hard to imagine it getting any better.

Since it is still evolving; yes, it may develop more toward someone's (in this case your) individual preferences but it doesn't need to resolve any attributes.

My prognosis is that you are hitting a home run however you proceed.

. . . . . . Pete
Click to expand...

That '07 WS was indeed delicious last year when it was on about 10 wine lists in NYC at very favorable prices; I do think it will get better. Had the JJP '06 GH aus from 375ml (not mine) last night and other than perhaps pour it on pancakes, I could think of nothing to do with it. I hope, but am not confident, that is gains some complexity with age. -- And by the way, talk about wine tragedies, the reason this competely juvenille 375 came to our table is that it was a restaurant owner's way of apologizing for having dropped and broken a 750 of 1988 E. Muller Schartzhofberger Auction spatlese that we had, with their consent, carried in. Hmmmm; yeah that made it all better. They also offered to pay for the broken bottle, but as they had no idea the treasure that they had dropped, we couldn't bring ourselves to accept that offer. (Oh and they overcooked the pork chops that were the main course.)

The good news was that the '89 we brought to compare with the '88 was pretty glorious, albeit still way young.

And while I am on the topic of how a single meal can have so many peaks and valleys, we began that meal with the '98 and '99 Vilmart Rose - the '98 was corked and the '99 was magnifecent: spice and florals with hint of rasberry on the nose; and almsot a beefy depth of flavor in the mouth; totally elegant and light on the tounge at the same time. The 2 reds, '00 Vogue Musigny and '00 DRC RSV, didn't shine to the same level; although the RSV (first one from the DRC I've ever had) was pretty eye opening and impressive in its precision and elegance. It was a very good burgundy; given the cost, one might expect a bit more, however.
 
Yes, I was about to say that it was horrifically tragic. Until I read on and saw that you at least had something else good to drink. Which makes it only tragic!
 
originally posted by SFJoe:
KW, that is heinous!

Which resto??
Click to expand...

I almost burst into tears, and screams, and I didn't bring the bottle.

Stone Park Cafe; they seemed like lovely people up until that moment. Really was too bad; of course they were mortified and didn't do it on purpose. But overcooking the pork was their fault.
 
You must log in or register to reply here.
Back
Top