Coq au Vin Jaune

originally posted by Mark Davis:
Awesome!Now that is my kind of event.

I also opened a '83 Camille Loye, from the same retailer, and it was undrinkable as well. I hope the '85 and '89 are ok...at least one of them...

Houillon always rocks when the bottle isn't messed up...what else is new. I am the West Coast strategic reserve for the producer, in case you were wondering... :)

Was your '03 Ganevat VJ a leaker? Mine was.

Your impressions of the '08 and '09 MB are interesting...

Did you get the impression that the '88 Puff could age another 50?

Well done guys!

-mark

...we need to do this out here in beautiful Portland.
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count me in!
 
originally posted by Mark Davis:
Awesome!Now that is my kind of event.

I also opened a '83 Camille Loye, from the same retailer, and it was undrinkable as well. I hope the '85 and '89 are ok...at least one of them...
Click to expand...

I had a spectacular version of the 1989 recently.

When did you guys open the wines?
 
originally posted by Zachary Ross:

2010 Ganevat Poulsard L'enfant Terrible -- decanted and swirled to release CO2. Lean and sinewy as Ganevat's reds are wont to be. I think we opened this just to open it.
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um. as poorly transported sans souffre can be wont to be. intact shit is actually a rather charming plou plou, where the co2 just acts to make the fruit in the mid-palate a bit more pillowy.

this fatguy is struggling to think of a suitably offensive childporn / human trafficiking metaphor. where the fuck is yixin?

fb.
 
originally posted by Cliff:
originally posted by Mark Davis:
Awesome!Now that is my kind of event.

I also opened a '83 Camille Loye, from the same retailer, and it was undrinkable as well. I hope the '85 and '89 are ok...at least one of them...
Click to expand...

I had a spectacular version of the 1989 recently.

When did you guys open the wines?
Click to expand...

We opened the vins jaunes about three hours before dinner, but nipped at them occasionally along the way. Most everything else was pop-and-pour-and-follow-for-a-couple-of-hours.
 
ok, I'm up for a Jura Fest West in early August in sunny Portland, Oregon at my place.

We have:
- Kirk
- Matt
- The good Dr. Marc Davis.

There are a few locals that will be interested, I am sure. We can accommodate 8-10 pretty well.

-mark
 
Thanks for the notes. At least I am not one who regularly sees people praising vin jaune, so it's nice to read about these examples.

Aside from the coq au vin, did you have other dishes designed to match with the wines? No mandatory comté?!
 
We had various appetizers, including a terrific cheese board that included Comté, as well as Marcona almonds, curried cashews, Castelvetrano olives, and some smoked pork sausages and rabbit/pork/ginger bratwursts. I think these all paired well with the wines.

There were also three olive oils for tasting: two made by Frank Cornelissen (Contadino, Munjebel) and one by Arianna Occhipinti (2011 Gheta). Post-coq we had an exceptionally wonderful salad with chèvre that Michael and Chelsea made.
 
originally posted by Zachary Ross:


There were also three olive oils for tasting: two made by Frank Cornelissen (Contadino, Munjebel)
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i enjoy tasting frank's wines, generally more than i enjoy drinking them. but, his olive oils are truly amazing. the flavor, the texture, the exuberance... they are fantastic and, in my experience, unique.
 
The Munjebel olive oil was truly superb, a bit grassy and with a notable savory/umami aspect. The other two were very nice and refined but without as much character.
 
interesting thoughts on the Cornelissen oils, we just emptied the last of our 750 of the Contadino. Liked it a lot.
 
Maybe this makes me a geek/tool, but I took notes on the olive oils.

Cornelissen Contadino NV - This is the entry level Cornelissen olive oil, packaged in the same 750mL bottles he uses for his wine. Of the three we tasted, it was lightest and simplest, but still quite enjoyable (and miles better than most of the plonk that is sold as olive oil in the US). The flavor was dominated by grassy notes with a bit of pepper and fruit.

Occhipinti Gheta '11 - From 500mL. Brighter flavors than the two Cornelissens with a strong flavor of citrus. Very tasty but ultimately not as complex as the Munjebel.

Cornelissen Munjebel NV - Packaged in 375mL. The most complex flavors of the three oils. A slight grassy note in the background, but a set of savory elements that I didn't see in the other two. Nicely peppery on the finish with a taste that's a bit like prosciutto. Fantastic stuff.
 
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