What did you drink tonight?

originally posted by Sharon Bowman:
2007 Foillard FleurieI did not like this wine when it was younger. Now I do. It's gone from ungiving and clumsy/shrill to gloriously harmonious.

Drink while listening to Hildegard of Bingen. Or Leonard Cohen.
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How about Ludwig of Beethoven, played of course by Herbert of Karajan.
 
originally posted by Oswaldo Costa:
1975 La Mission was fabulous before food, awful with food. A Napoleon to be drunk Solo.
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did you fire the cook?
 
La Piece de la Veuve 2011 romoratin. Very old vines. Bottled only in mags, I believe. Awesome now. Can't wait to see what age brings. Thanks Cory and Guillaume.
 
originally posted by kirk wallace:
The Saumon in the Loire strikes againLa Piece de la Veuve 2011 romoratin. Very old vines. Bottled only in mags, I believe. Awesome now. Can't wait to see what age brings. Thanks Cory and Guillaume.
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You're very welcome. I haven't had a bottle since the wine got in, looks like I'll have to correct that by drinking a bottle of Larry Stein's.
 
originally posted by Oswaldo Costa:
originally posted by maureen:
originally posted by Oswaldo Costa:
even if tannins are not the first thing one thinks of as characteristic of pinot.
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Well not if you have parker's view of burgundy at least.
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Jeez, I have seldom felt so insulted. For Burgundy to be tannic, either the grapes have to be subjected to a very long soak, usually fuelled by sugar additions, or there has to be stem inclusion. The former is iffy from a minimal intervention viewpoint, and the latter is, of course, backed by tradition, and can be fine. But it is done because tannins are not the first thing one thinks of as characteristic of pinot. Parker is an incomplete idiot, so perhaps he is right on this one.
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I didn't actually say you have parker's view of Burgundy - although now i am not so sure.
 
originally posted by Cory Cartwright:
You're very welcome. I haven't had a bottle since the wine got it, looks like I'll have to correct that by drinking a bottle of Larry Stein's.
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Damn, this thread has now gone multi-dimensional. Mr. Mxyzptlk would be proud of you.
 
originally posted by .sasha:
wow, that is steep for bourgogne even though they think they are selling you chambolle
I wonder how much VLM & Co sell it for
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$45. Wholesale is $30. We got 6 bottles, so that price is theoretical.
 
Donnhoff making GGs that taste of their grape, vineyard and vintage. Super ripe Riesling flavor, but balanced and very Dellchen. Not ideal with cold chitara and pesto, but excellent on its own afterwards. Singerriedel-esque, but less concentrated and less "serious". Not kicking Hirtzberger out of bed, but this is a nice,if simpler, dalliance.
 
originally posted by Dan McQ:
Steamed countnecks with lemon butter and Briords 2012 FTW.
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Reprised with the 2008 Briords. Amazing, searing acidity and a completely different wine that the 2012 (not surprisingly). Both brilliant, for different reasons.
 
originally posted by kirk wallace:
FXP Kellerberg Riesling 2000. Not bad, but the botrytis is just a bit too much. Acidity keeps it interesting. Not a wine to detour for.
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2000 Jamek Achleiten GV Smaragd was pretty good on a rooftop in Brooklyn late in the evening after the plane landed, but I'm not sure it would have as well withstood dining room scrutiny.
 
'01 Brundlmayer Heiligenstein "Lyra"; still nice, but seems to be fading a bit; pretty much one note and a touch dilute on the finish. drink up, i'd say (for all of you who have been hording these).
 
But 2000 Bachelet Charmes was pretty nice tonight. Decanted as per Maureen's admonishments. Gaining some secondary flavors and coming out its shell, but, even for 2000, no rush to drink up if you have bottles in your cellar.
 
The other night, at Racines, a bottle of Foreau 1999 Vouvray Sec was gorgeous: vibrant acidity, apricot and saffron, rich Chenin texture. Nice match with the food, which was also excellent, especially the Oregon morels.
 
I look at those Oregon morels the way a kid looks out the window of class waiting for recess. All that fun is out there, and here am I, stuck with my multiplication tables.
 
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