North Rhone 2001 and pork at the TGJP

P

pab

pierre-alain benoit
Hello,
We made a very nice dinner at the TGJP in Paris last saturday with Cole K., with 3 lardo, with 5 north rhone 2001 (Faurie, Jamet, Burgaud, Ogier & Juge), with 1 american wine... See
www.tgjp.com
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
Pierre, Perhaps I'm missing something, but it would be nice if you could provide an English version of your wine reports.

. . . . . . Pete
 
I'm guessing the ESJ was the Wylie-Fenaughty? The California origins are definitely evident in Steve's wines, especially when compared to actual Northern Rhone wines. But as you said, that's the way it should be. And many of us prefer his expression of CA syrah to most other interpretations/expressions.
 
originally posted by Peter Creasey:

Pierre, Perhaps I'm missing something, but it would be nice if you could provide an English version of your wine reports.

. . . . . . Pete
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you no likey google translate?

e.g., "Everyone agrees on the discretion of animal husbandry and the charm of the beverage."

there's a certain mystique, n'est-ce pas?
 
originally posted by Rahsaan:
I'm guessing the ESJ was the Wylie-Fenaughty? The California origins are definitely evident in Steve's wines, especially when compared to actual Northern Rhone wines. But as you said, that's the way it should be. And many of us prefer his expression of CA syrah to most other interpretations/expressions.
Click to expand...

Hi,
It was the W-F. We served in blind (carafe) and noboddy was able to locate the wine in California (almost no wood). It's look like a great Languedoc (maybe a little bit too clean).
Best regards
pierre-alain
 
Thanks again to pab and the gang for pulling out the top guns. And I am glad you enjoyed the lardo. The ESJ was the W-F and it had a nice nose though with a hint of grape jam. In the mouth I had the sensation of tiny bits of tannin rolling across the tongue and I do not know the wine well enough to know where it is in its evolution. Matched against big guns it did not seem as delicous or developed but that could be due to multiple factors.

The Loire dessert wines are always a puzzle. This is the second Huet I have brought to the VIP room and the second time that I have smelled a level of sulphur that I do not recall elsewhere. This was the late release (with the darker label) and I will hide away the rest of my bottles hoping for the sulphur to pass on.

And who would have believed a table full of French diners would not understand that the pastry with the layers and the cream is called a "Napoleon"?
 
originally posted by Cole Kendall:
And who would have believed a table full of French diners would not understand that the pastry with the layers and the cream is called a "Napoleon"?
Click to expand...
Peut-etre on dit "Millefeuille"?
 
originally posted by Cole Kendall: The ESJ was the W-F and it had a nice nose though with a hint of grape jam. In the mouth I had the sensation of tiny bits of tannin rolling across the tongue and I do not know the wine well enough to know where it is in its evolution. Matched against big guns it did not seem as delicous or developed but that could be due to multiple factors.
Click to expand...

I haven't had the wine in a while but I would guess it has plenty of delicious development ahead and may be in an awkward stage right about now. But, like most wines, it can always be outgunned.
 
originally posted by Cole Kendall:
Thanks again to pab and the gang for pulling out the top guns. And I am glad you enjoyed the lardo. The ESJ was the W-F and it had a nice nose though with a hint of grape jam. In the mouth I had the sensation of tiny bits of tannin rolling across the tongue and I do not know the wine well enough to know where it is in its evolution. Matched against big guns it did not seem as delicous or developed but that could be due to multiple factors.

The Loire dessert wines are always a puzzle. This is the second Huet I have brought to the VIP room and the second time that I have smelled a level of sulphur that I do not recall elsewhere. This was the late release (with the darker label) and I will hide away the rest of my bottles hoping for the sulphur to pass on.

And who would have believed a table full of French diners would not understand that the pastry with the layers and the cream is called a "Napoleon"?
Click to expand...

The French also don't take French leave, eat French fries or French kiss, amazing as it may seem.
 
He just means that the adjective "French" does not appear in the French versions of those expressions.

(Best being "filer à l'anglaise.")
 
originally posted by Sharon Bowman:
He just means that the adjective "French" does not appear in the French versions of those expressions.

(Best being "filer à l'anglaise.")
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Thanks, Sharon. I didn't really think that my English would need to be translated, but thanks.
 
Sharon, I can agree with your explanation more from a factual basis, but the premise seems odd. Looking at the reverse, what if I called my travel agent and tried to book an "American Vacation"? How would they know that I wanted to visit Lyon, Paris, Strasburg and Nice - all in a week?
 
originally posted by mlawton:
Sharon, I can agree with your explanation more from a factual basis, but the premise seems odd. Looking at the reverse, what if I called my travel agent and tried to book an "American Vacation"? How would they know that I wanted to visit Lyon, Paris, Strasburg and Nice - all in a week?
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I'm not sure Sharon should be held responsible for my joke, which she merely explained. I also don't see your objection since there is no idiom that I'm aware of regarding either American or French vacations. Just to pound this into the ground entirely and thoroughly, all I was saying was that the title Napoleon for the pastry known there as millefeuille is as likely to be known by the French as the idiom French fries for frite or French kiss for rouler un patin.

Just to confuse the issue, it does seem to be the case that the English, not the French, invented and named Beef Wellington, although I always thought the French named the dish as their way of insulting the general by saying he defeated them through force of arms rather than strategy--like his generaling, the dish is big, heavy and overbearing.
 
Not sure if I'd label it an idiom per se, but many French that I've spoken with find American vacation schedules quite humorous.
 
originally posted by Jonathan Loesberg:
originally posted by mlawton:
Sharon, I can agree with your explanation more from a factual basis, but the premise seems odd. Looking at the reverse, what if I called my travel agent and tried to book an "American Vacation"? How would they know that I wanted to visit Lyon, Paris, Strasburg and Nice - all in a week?
Click to expand...

I'm not sure Sharon should be held responsible for my joke, which she merely explained. I also don't see your objection since there is no idiom that I'm aware of regarding either American or French vacations. Just to pound this into the ground entirely and thoroughly, all I was saying was that the title Napoleon for the pastry known there as millefeuille is as likely to be known by the French as the idiom French fries for frite or French kiss for rouler un patin.

Just to confuse the issue, it does seem to be the case that the English, not the French, invented and named Beef Wellington, although I always thought the French named the dish as their way of insulting the general by saying he defeated them through force of arms rather than strategy--like his generaling, the dish is big, heavy and overbearing.
Click to expand...

Well now it's funny.

When I get home I'll try to post a link to a youtube of the wonderful scene from Love and Death. If anyone beats me to it, so be it.
 
The French don't use French cleaners or get French disease (but be careful with whom you sleep, just the same), the Danish don't eat Danish pastry, and the Hamburgers didn't used to eat hamburgers (well, not in one sense, anyway). One can play this game forever.
 
originally posted by Jonathan Loesberg:
originally posted by Cole Kendall:
Thanks again to pab and the gang for pulling out the top guns. And I am glad you enjoyed the lardo. The ESJ was the W-F and it had a nice nose though with a hint of grape jam. In the mouth I had the sensation of tiny bits of tannin rolling across the tongue and I do not know the wine well enough to know where it is in its evolution. Matched against big guns it did not seem as delicous or developed but that could be due to multiple factors.

The Loire dessert wines are always a puzzle. This is the second Huet I have brought to the VIP room and the second time that I have smelled a level of sulphur that I do not recall elsewhere. This was the late release (with the darker label) and I will hide away the rest of my bottles hoping for the sulphur to pass on.

And who would have believed a table full of French diners would not understand that the pastry with the layers and the cream is called a "Napoleon"?
Click to expand...

The French also don't take French leave, eat French fries or French kiss, amazing as it may seem.
Click to expand...
We've completed ruled out that Cole may have intended it as humorous?
 
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