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04 Grezeaux
- Thread starter BJ
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originally posted by VLM:
originally posted by SFJoe:
Their 2010s are special, though.
Time will tell. But I'm personally regretting not buying more 2006,2007 and 2008. Would be nice to have now to drink. All I have left from those vintages are Croix Boissée.
for sure.
A box of 2006 domaine and / or 2007 guillot would be at the top of the queue in any cellar right now. Not that the latter won't hold, but I'd have trouble keeping my hands off it.
originally posted by SFJoe:
What do you eat with all the Chinon you drink?
It's super versatile. Any sort of pork or chicken dish and many beef dishes. It probably goes well with vegetarian dishes too, but I wouldn't know.
originally posted by .sasha:
originally posted by VLM:
originally posted by SFJoe:
Their 2010s are special, though.
Time will tell. But I'm personally regretting not buying more 2006,2007 and 2008. Would be nice to have now to drink. All I have left from those vintages are Croix Boissée.
for sure.
A box of 2006 domaine and / or 2007 guillot would be at the top of the queue in any cellar right now. Not that the latter won't hold, but I'd have trouble keeping my hands off it.
Yeah, my last bottles of 2006 Domaine were superb, but that was a few years ago.
originally posted by VLM:
originally posted by SFJoe:
What do you eat with all the Chinon you drink?
It's super versatile. Any sort of pork or chicken dish and many beef dishes. It probably goes well with vegetarian dishes too, but I wouldn't know.
Of course you can find good matches and it all depends on the specific wine and the specific dish, but in my experience the tannins found in the cabernet wines are not the most hospitable to vegetarian cooking, in general (or fish/seafood, of course). This is one reason why I started out my wine drinking with Loire cab franc but over time drink more gamay, pinot noir and syrah, where the matches are easier, for me.
Well, except for oysters and peanut butter, of course.originally posted by Rahsaan:
(or fish/seafood, of course)
Sharon Bowman
Sharon Bowman
Stop! You're making me hungry!
Jeff Grossman
Jeff Grossman
I once paired a plate of calamari fritti with Rosso di Montalcino. This is not to be preferred (or even attempted ever again): after the squid, the wine tasted tinny; after the wine, the squid tasted rancid; both were fine by themselves.
I remember going to a brunch in Berkeley a very long time ago. The host fancied himself a wine dude, had a big stack of WS on the coffee table. He brought out his best Napa cabs for us, and served them with smoked salmon. It was like being your own battery, all in your mouth.
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
If only they'd remembered the peanut butter!
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
If only they'd remembered the peanut butter!
Michael Lewis
Michael Lewis
originally posted by SFJoe:
...The host...had a big stack of WS on the coffee table.
Weird place to keep one's Wehlener Sonnenuhr. I would have thought a cellar or even the kitchen fridge would be better than the coffee table. Not really optimal storage conditions, plus someone might accidentally knock a bottle off the stack. You know, like in that game, Jenga.
Michael Lewis
Michael Lewis
Sorry, I have been pretending for the last few years that Wine Spectator does not exist.
U
Unknown
Guest
originally posted by Michael Lewis:
originally posted by SFJoe:
...The host...had a big stack of WS on the coffee table.
Weird place to keep one's Wehlener Sonnenuhr. I would have thought a cellar or even the kitchen fridge would be better than the coffee table. Not really optimal storage conditions, plus someone might accidentally knock a bottle off the stack. You know, like in that game, Jenga.
stability of WS stack on coffee table depends on buoyant force exerted on sulfur dioxide molecule
Michael Lewis
Michael Lewis
Actually, sponti wines are inherently more stackable.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by SFJoe:
[...]
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
If only they'd remembered the peanut butter!
I was going to suggest coke (-a-cola), but it probably only blends well with French wines.
originally posted by VLM:
originally posted by Ian Fitzsimmons:
How's 11 looking in Chinon and Bourgueil?
2011 Domaine is delicious. Buy every vintage of Baudry and who cares about anyone else, so vintage doesn't matter.
I'm drifting around to this approach in general, a small posse of vignerons year-in and year-out.
I tried a '10 Baudry Domaine, too, but couldn't enthuse over it. Should try again.
No love for Plouzeau?
originally posted by SFJoe:
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
I watched a Wall St. asshole drink 1996 Latour with a giant oyster at Masa. Unfuckingreal.
originally posted by Ian Fitzsimmons:
No love for Plouzeaux?
Not really, no.
Michael Lewis
Michael Lewis
originally posted by VLM:
originally posted by SFJoe:
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
I watched a Wall St. asshole drink 1996 Latour with a giant oyster at Masa. Unfuckingreal.
The upside being that presumably you were also eating at Masa when this occurred.
originally posted by Michael Lewis:
originally posted by VLM:
originally posted by SFJoe:
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
I watched a Wall St. asshole drink 1996 Latour with a giant oyster at Masa. Unfuckingreal.
The upside being that presumably you were also eating at Masa when this occurred.
Yeah, but honestly, between this douchebag and the two or stupid dishes with lame white truffles for no apparent reason, I wouldn't go back. It was a special occasion and not my first choice.
You should be able to sell tickets to watch that.originally posted by VLM:
originally posted by SFJoe:
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
I watched a Wall St. asshole drink 1996 Latour with a giant oyster at Masa. Unfuckingreal.
originally posted by SFJoe:
You should be able to sell tickets to watch that.originally posted by VLM:
originally posted by SFJoe:
Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
I watched a Wall St. asshole drink 1996 Latour with a giant oyster at Masa. Unfuckingreal.
It was unselfconscious douchebaggery on an insane level. I could barely believe it.