Bordeaux '11 Debut w/multicourse dinner

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Peter Creasey

Peter Creasey
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CULINARY DELIGHTS







. . . . . Pete
 
Organizing my thoughts (or trying to!)!

I was told in advance that we would "get good pleasure from the 2011s...more so than the pundits would have one believe".

Maybe! Maybe not!

With perhaps one exception, the top wines were about as expected. I probably expected a bit more from the lesser wines.

The Leoville Barton was a champion, as almost always is the case [A] as it showed customary elegance and sophistication. The Lynch Bages [A- - A] with its power and liveliness was surprisingly close behind the Leoville Barton. I am normally a fan of the Langoa Barton but thought this sampling was a bit dusty and edgy; thus, could've/should've been a tad better, but maybe my pour wasn't representative [B - B+]. The Montrose had its typical muscle and size with its youthfulness [A-].

Given their needed time to evolve, these wines will probably end up being better than expected.

. . . . . Pete
 
you live an interesting life pete.

just wondering, why did they number the wines? was it a blind tasting or something? not trying to be snarky, just wondering.
 
originally posted by Bill Lundstrom: why did they number the wines?
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Bill, There were 8 or 9 people at each round table.

At each place setting, there were 13 glasses...rather large glasses nicely suitable for tasting Clarets. Each glass was numbered.

Each flight of wines was poured all at once; thus, the number of each wine on the menu corresponded to the appropriately numbered wine glass the wine was poured into. The numbering was to simplify identifying which wine was which as they were often randomly sampled. The numbers also made it easier to compare notes with other dinner companions.

Make sense?

. . . . . Pete
 
Nice looking dinner. Over 100 glasses on each table though! Any pictures of what that looks like? Pity the poor fucker who has to polish them...
 
I tasted a large range of the 2011s over several weekends. Reminded me why I have very little interest in importing Bordeaux. And as I get older, I seem to like the right bankers more - 2009 Corbin-Michotte was very convincing if one likes the plush style.
 
Yixin, The only one I might have considered buying was the Leoville Barton. The ~$70 - 75 price point is probably fair.

But I passed, especially since I don't buy Bordeaux much anymore.

I am looking forward to receiving the Langoa Barton '10, though.

. . . . . Pete
 
originally posted by Yixin:
I tasted a large range of the 2011s over several weekends. Reminded me why I have very little interest in importing Bordeaux. And as I get older, I seem to like the right bankers more - 2009 Corbin-Michotte was very convincing if one likes the plush style.
Click to expand...

more sympathetic to your sentiments than you can imagine, and yet I wonder if you'd take kinder to 2008s or 2012s.

Ironically, you may have just hit the proverbial nail on the head though. When you think of the sea of utter crap to be found in Chinon, Muscadet, hell even in Beaujolais, you wonder why we are so blessed with outstanding selections from these places, and the answer is of course a few importers who got their shit together. Who is to say this can't be done for Bordeaux, nasty business models that would need to be overcome notwithstanding. But if anyone can do it, you da man.
 
originally posted by .sasha:
originally posted by Yixin:
I tasted a large range of the 2011s over several weekends. Reminded me why I have very little interest in importing Bordeaux. And as I get older, I seem to like the right bankers more - 2009 Corbin-Michotte was very convincing if one likes the plush style.
Click to expand...

more sympathetic to your sentiments than you can imagine, and yet I wonder if you'd take kinder to 2008s or 2012s.

Ironically, you may have just hit the proverbial nail on the head though. When you think of the sea of utter crap to be found in Chinon, Muscadet, hell even in Beaujolais, you wonder why we are so blessed with outstanding selections from these places, and the answer is of course a few importers who got their shit together. Who is to say this can't be done for Bordeaux, nasty business models that would need to be overcome notwithstanding. But if anyone can do it, you da man.
Click to expand...

Kermit's chapter on his efforts to fly solo in Bordeaux is instructive, though written some time ago now.
 
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