Mostly French wine multi-course dinner...

Peter Creasey

Peter Creasey

Peter Creasey
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. . . . . Pete
 
originally posted by Jay Miller: I generally love the Pierre Peters rose though my last bottle was a bit disappointing. How did it show for you?
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Jay, I cannot recall ever knowing about this bottling, let alone having ever tasted it.

Beautiful rose color, lively bouquet that's creamy and yeasty with finesse, strawberries (?), fine depth and purity, solid structure, vibrant with freshness and liveliness, maybe some citrus elements.

It was undeniably excellent.

. . . . . . Pete
 
originally posted by Jay Miller:
I generally love the Pierre Peters rose though my last bottle was a bit disappointing. How did it show for you?
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Interesting Jay as I had exactly the same experience. Went through many of his roses which I thought were among the very best roses I had but the last one was quite disapointing and lacked the nerve and precision of the previous bottles.
I heard that he slightly increased the dosage on his rose after Terry Theise suggested to do so (not that I think there's any correlation, this is just for info).
 
I have some of the current release of the Pierre Peters Brut Blanc de Blancs Cuvee Reserve Le Mesnil sur Oger NV but haven't sampled it.

Any opinions on this bottling?

Thanks!

. . . . . Pete
 
I love it. For the price, one of my favorite BSA. Mineral and focused, great acidity, all I ask for. Then again, this is just my opnion.
Give it at least a year after disgorgement.
 
originally posted by Arno Tronche:
originally posted by Jay Miller:
I generally love the Pierre Peters rose though my last bottle was a bit disappointing. How did it show for you?
Click to expand...

Interesting Jay as I had exactly the same experience. Went through many of his roses which I thought were among the very best roses I had but the last one was quite disapointing and lacked the nerve and precision of the previous bottles.
I heard that he slightly increased the dosage on his rose after Terry Theise suggested to do so (not that I think there's any correlation, this is just for info).
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Still a suspicious coincidence.
 
I'd bet that the Beaucastel went real well with the lamb.

One question though: If the dinner was a function of "The Seventh of April Club", why did it take place on the 6th of April?

-Eden (maybe the name should be changed to "The Around The Seventh of April Club", just so's not to confuse people)
 
originally posted by Eden Mylunsch: I'd bet that the Beaucastel went real well with the lamb.
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Eden, It surprised me that the Beaucastel CNdP '99 was a bit controversial on this occasion. Being an unapologetic huge Beaucastel fan, I thought it was superb. One or two other folks were perhaps a bit less appreciative.

Chateau Beaucastel CNdP '99 -- Inky, typical Beaucastel melange of black and dark fruits, earthy tones, forward mourvedre notes (which some might have considered to be Brett), pleasing rusticity and spiciness, elements coming together, always complex, as usual drinking well young but will improve. [E]

As you speculate, the pairing with the lamb course was right on.

To be exact, the event occurred on November 6. The first formal meeting of this group (in 1964) was on April 7, thus the coining of the name.

. . . . . Pete
 
Pete, I opened a 1995 Vieux-Telegraphe the other night and some of my guests were equally perplexed. To be fair, the wine is showing more than just a little bit of brett, but after explaining to them how it actually enhanced the flavors of the beef we were eating, they got into the spirit and seemed to enjoy the perceived (by them) weirdness.

-Eden (the wine tastes as if it's evolved as far as it's ever going to evolve, but should remain at this level for quite some time to come)
 
originally posted by Peter Creasey:

originally posted by Eden Mylunsch: I'd bet that the Beaucastel went real well with the lamb.
Click to expand...

Eden, It surprised me that the Beaucastel CNdP '99 was a bit controversial on this occasion. Being an unapologetic huge Beaucastel fan, I thought it was superb. One or two other folks were perhaps a bit less appreciative.

Chateau Beaucastel CNdP '99 -- Inky, typical Beaucastel melange of black and dark fruits, earthy tones, forward mourvedre notes (which some might have considered to be Brett), pleasing rusticity and spiciness, elements coming together, always complex, as usual drinking well young but will improve. [E]

As you speculate, the pairing with the lamb course was right on.

To be exact, the event occurred on November 6. The first formal meeting of this group (in 1964) was on April 7, thus the coining of the name.

. . . . . Pete
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Pete, We had the 99 Beau this weekend with a fantastic paella. It was the first bottle drained speaking how nicely it went with the food as well as on its own. No Brett in my bottle. OTH, a 99 Vieux Donjon clearly had Brett, though not too much for my palate, but a bit much for others. I recently had the 99 VT with a lamb sirloin and it was singing too, much more open than the 98 VT we had on Sat., with the paella. I'm waiting 5 more years before opening another....Everett
 
originally posted by Everett Bandman: Pete, We had the 99 Beau this weekend with a fantastic paella. It was the first bottle drained speaking how nicely it went with the food as well as on its own. No Brett in my bottle.
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Everett, I agree based on my samplings of this bottling.

We tentatively have Perrin and Beaucastel coming to town before long. Even though being asked about it is probably tiresome, I might decide to see what the current response might be to the Brett question.

. . . . . . . Pete
 
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