What did you drink tonight?

originally posted by Claude Kolm:
originally posted by fatboy:
clos mogador through a hose.

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Which orifice?
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i think it came out of a horse's ass.

in all seriousness, i spent two hours in an mri machine in san sebastian being fed stuff through a tube.

it was "interesting."

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Friday nights, when Gail still worked, she always declared herself tasting impaired, so we would have something simple with pizza. We've kept doing that. So last night, it was a Ferrand CdR Vielles Vignes 2009. Still humming along. Like Charvin's CdR, made from vineyards that abut his CdP vineyards and a great buy. Though I don't think judging from the 09 last night, that it will ever age like Charvin's.
 
.sasha, et al: Madeira for a cold. Any dosage.

Fatboy: recently went through it myself. Nothing serious, thankfully, hope you find the same. Just got the all clear from the surgeon and decided to celebrate with a shitty bottle of Vosne-Romanée.
 
Orphan bottle found in the cellar -- Santa Duc Vieilles Vignes Cote du Rhone '07 with grilled hanger steak and roasted potatoes/soy beans mixed with some duck fat.

. . . . . Pete
 
ok I opened a 2002 Domaine du Collier Saumur blanc. Oxidative and orangey, but sort of meh. Or maybe that's just the cold talking.
 
originally posted by Michael Lewis:
originally posted by Peter Creasey:

Orphan bottle found in the cellar
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What happened to its parents?
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tell us what you drank last night Michael (after the Coessens, Krug, Selosse, Fourrier CSJ and the little 500 from the jura) ....

for me, I was very nicely surprised by a Robert Arnoux 1997 RSV with RG moros and roast chicken.
 
originally posted by Kay Bixler:
77 points is pretty good, right? Almost 80 and that's a B.

Thank you for chiming in.

Come on VLM, Jay, Brad,.sasha, Sharon, Don and everybody else, what wine went down your gullet tonight?
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Had the lovely Sophie in town last night. We had a couple of fantastic wines.

1996 Vilmart Creation was still bubbly, but becoming reserved. Nice toasty-ness with baking spices and some tertiary notes starting to emerge underneath. My last bottle of 1996 Theise grower stuff from years ago.

A bottle 1997 Mugneret-Gibourg Clos Vougeot was stunning, a transcendent bottle. The last time I had this was over a year ago with Eric A. when he was in Durham. That bottle, opened at the table, was very much meh, although it did start to show a little bit towards the end. Now, was this wishful thinking on my part or a real phenomenon? This time, I came home for lunch and opened the bottle, so it had about 6-7 hours of air by the time we drank it. There are a couple of philosophical wine questions wrapped up in this bottle. The first is the whole long aeration thing. I'm skeptical but figured WTF. Second, I'm feeling pretty ambivalent about wine these days, especially the idea of having a (relative) lot of it.

The first question was answered with an emphatic yes. I really would love to better understand the chemistry of what's happening here. Could you Corovin a little bit of wine and then test it so you know exactly how long (within 90CI of course) to open it beforehand? Would that ruin the poetry or would it help every bottle show its best? Do we really want every wine experience to be its best? One question answered, a couple more spring up.

It was the second question which has been vexing me. I've been hemming and hawing making lists to send to Jamie, then never sending them. Do I really need all this wine or could I just buy on the spot market what I want? The answer is that if you want to drink great bottles of the kinds of wine I like, you have to have a cellar. There is a secondary market for Burgundy of course, even for Mugneret these days. However, I would say at least half of the Burgundy I've bought has some sort of storage issue. If there is any wine up the side of the cork, chances are that it's fucked. Maybe drinkable, but that isn't really the point, is it? This wine was pristine and everything you'd want from a maturing Clos Vougeot. Silken texture with meaty, mineral, earthy notes with whisps of fruit gliding in and out like the flashes of a native brown on the Clark's Fork (a river runs motherfucking through it bitches). There was that ephemeral umami like sense that you only get with maturing Burgundy. There was the mix of silkyness of palate, autumnal notes with fruit that you only get with well stored Burgundy. If the bottle of 2005 Grezeaux I had about a week ago wasn't enough to answer the "what's the point question" this bottle was Q E fucking D.
 
originally posted by kirk wallace:

for me, I was very nicely surprised by a Robert Arnoux 1997 RSV with RG moros and roast chicken.
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That Arnoux is fantastic. I don't have any more, but the couple I did have were delicious even a few years ago.
 
originally posted by VLM:
originally posted by kirk wallace:

for me, I was very nicely surprised by a Robert Arnoux 1997 RSV with RG moros and roast chicken.
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That Arnoux is fantastic. I don't have any more, but the couple I did have were delicious even a few years ago.
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After you read this, and before you declare me completely out of my fucking mind, just take a deep breath, and give it 60 seconds.

A 1997 red burg, to be developed but fresh at this stage, needed new wood.
 
I strangled a bunch of unicorn wines with my bare hands last night, but I took a vow of silence about them.

After that, drank totes fab '98 Chamonard with the roast chicken.
 
I am hearing so much lately about '97 red Burgs.

My inventory shows zero.

There might be one bottle in the house, but I think it has plenty of wood, .sasha.
 
I am afraid my most recent bottles don't fit the WD.

'99 Latour, '96 Pol Roger (black label), '02 Z-H Rangen de Thann riesling, '01 Doisy Vedrines, '04 Vietti Castiglione. All were delicious.
 
originally posted by SFJoe:
I am hearing so much lately about '97 red Burgs.
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private offer of veritas cellar?

My inventory shows zero.
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I don't even need to look to know that mine is zero. Not so for whites though.

There might be one bottle in the house, but I think it has plenty of wood, .sasha.
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Let me guess. A lovely two generation family business in Morey.
 
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