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two for three
- Thread starter Cliff
- Start date
Scott Kraft
Scott Kraft
originally posted by SFJoe:
Could not agree more. It is shockingly open and delicious.originally posted by Cliff:
2002 Catherine et Pierre Breton Bourgueil Clos Snchal - France, Loire Valley, Touraine, Bourgueil (11/21/2008)
Just beautiful, in a great place...it has broadened out and shows layers, depth, tobacco, hints of graphite, everything you could want, and I think it clocks in under 12%. There may have been a little earth in there, but no brett. I'm a little surprised at just how open it showed, but there is no shortage of life left.
I opened a bottle just now. Wow! I can't wait until Carson tries this! Will it still show well 16-18 hours from now?
Has anyone had 2002 Catherine et Pierre Breton Bourgueil Clos Sénéchal - France, Loire Valley, Touraine, Bourgueil lately?
I am mostly killing off my Bretons for personal reasons, not cellar reasons, but wonder about recent reports.
I hear, btb, that La Sirène has a wine list now.
I am mostly killing off my Bretons for personal reasons, not cellar reasons, but wonder about recent reports.
Just beautiful, in a great place. I took this to La Sirène...
I hear, btb, that La Sirène has a wine list now.
originally posted by SFJoe:
I hear, btb, that La Sirène has a wine list now.
They've been charging corkage I think for around six months now.
How much?originally posted by Brad Kane:
originally posted by SFJoe:
I hear, btb, that La Sirène has a wine list now.
They've been charging corkage I think for around six months now.
And is the food any better?
Jeff Connell
Jeff Connell
No. I had a not good showing of 2010 Clos Sénéchal recently. I didn't even recognize the wine.originally posted by SFJoe:
Has anyone had 2002 Catherine et Pierre Breton Bourgueil Clos Sénéchal - France, Loire Valley, Touraine, Bourgueil lately?
I am mostly killing off my Bretons for personal reasons, not cellar reasons, but wonder about recent reports.
Just beautiful, in a great place. I took this to La Sirène...
I hear, btb, that La Sirène has a wine list now.
I think I understand the killing off bit. For all the wines we don't have available in Ontario, we give blessings for the wines of Catherine and Pierre.
originally posted by Jeff Connell:
I think I understand the killing off bit. For all the wines we don't have available in Ontario, we give blessings for the wines of Catherine and Pierre.
Yes. I was recently in another far northerly clime with a heavily regulated wine market, and I understand that you sometimes take what you can get.
OTOH, if I lived in Pennsylvania, I would probably be starting a revolution.
originally posted by SFJoe:
How much?originally posted by Brad Kane:
originally posted by SFJoe:
I hear, btb, that La Sirène has a wine list now.
They've been charging corkage I think for around six months now.
And is the food any better?
I want to say $15? Dunno, as I haven't been back since I had a god awful mess of a cassoulet last year. They had clearly changed the recipe and gotten cheap with the ingredients. I've heard one report since that it was now better than the last time, but a bunch of us swore off the place after that experience.
Tom Glasgow
Thomas W Glasgow
If you live near Pittsburgh or Philadelphia selection is much better than it used to be but pricing is still high. For Philadelphian's there is also NJ and DE with some pretty good wine stores, no such luck in Pittsburgh.originally posted by SFJoe:
originally posted by Jeff Connell:
I think I understand the killing off bit. For all the wines we don't have available in Ontario, we give blessings for the wines of Catherine and Pierre.
Yes. I was recently in another far northerly clime with a heavily regulated wine market, and I understand that you sometimes take what you can get.
OTOH, if I lived in Pennsylvania, I would probably be starting a revolution.
Tom Glasgow
Thomas W Glasgow
The prevalence of byob is the only mitigating factor. There were recent articles in each city on the high markups on wine at restaurants.originally posted by SFJoe:
And then there's the whole restaurant thing.
U
Unknown
Guest
originally posted by Jeff Connell: I had a not good showing of 2010 Clos Sénéchal recently. I didn't even recognize the wine.
I tortured a bottle over a couple of days late last year. Nothing wrong with it, but lighter than what I expect behind this label. Some aspects of this lightness were nice, others surprising, so in that sense it was indeed not easily recognizable.
Jay Miller
Jay Miller
originally posted by SFJoe:
And is the food any better?
Like Brad I haven't been back since 2 awful cassoulets well over a year ago.
originally posted by Jay Miller:
originally posted by SFJoe:
And is the food any better?
Like Brad I haven't been back since 2 awful cassoulets well over a year ago.
How the hell do you screw up a cassoulet so badly? Was it dry, or was the texture too gloopy? It's just about the perfect restaurant dish, because you just cook it in large quantity and then reheat as needed. Well, stews are probably just about as easy.
Mark Lipton
Jeff Connell
Jeff Connell
But less perfect.originally posted by MLipton:
It's just about the perfect restaurant dish, because you just cook it in large quantity and then reheat as needed. Well, stews are probably just about as easy.
Jeff Connell
Jeff Connell
In my case I was wondering about heat damage. Lightness in this wine, as long as it comes with length or depth or compensation in some other dimension is not unexpected.originally posted by .sasha:
originally posted by Jeff Connell: I had a not good showing of 2010 Clos Sénéchal recently. I didn't even recognize the wine.
I tortured a bottle over a couple of days late last year. Nothing wrong with it, but lighter than what I expect behind this label. Some aspects of this lightness were nice, others surprising, so in that sense it was indeed not easily recognizable.
Jeff Connell
Jeff Connell
Apparently Alabama provides a case study in shaking off the state monopoly.originally posted by SFJoe:
originally posted by Jeff Connell:
I think I understand the killing off bit. For all the wines we don't have available in Ontario, we give blessings for the wines of Catherine and Pierre.
Yes. I was recently in another far northerly clime with a heavily regulated wine market, and I understand that you sometimes take what you can get.
OTOH, if I lived in Pennsylvania, I would probably be starting a revolution.
Jeff Grossman
Jeff Grossman
Last I checked, that's not what they do. They make it from scratch for each order using fast-cook ingredients.originally posted by MLipton:
How the hell do you screw up a cassoulet so badly? Was it dry, or was the texture too gloopy? It's just about the perfect restaurant dish, because you just cook it in large quantity and then reheat as needed.
originally posted by Jeff Grossman:
Last I checked, that's not what they do. They make it from scratch for each order using fast-cook ingredients.originally posted by MLipton:
How the hell do you screw up a cassoulet so badly? Was it dry, or was the texture too gloopy? It's just about the perfect restaurant dish, because you just cook it in large quantity and then reheat as needed.
Good grief. Why even call it cassoulet at that point? My "quick" cassoulet recipe (cribbed from the redoubtable MFK Fisher) requires 6 hours of preparation time.
Mark Lipton