Rhones Paired Nicely

Peter Creasey

Peter Creasey

Peter Creasey
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. . . . . Pete
 
Saul, He's done the fried shrimp legs before. If I recall correctly, on one occasion he provided a big pile of the just the legs. They are quite tasty, to say the least.

I've never thought to ask him how he does them or if it's as much work as it would seem. Maybe I'll think to inquire.

As for the shrimp shell, I frequently eat the tail in its shell (need the protein!!!), but not any of the other shell parts.

. . . . . Pete
 
Mostly just eat the tails, but if the shrimp are small enough, you can pop them whole. I'll have to try frying a bunch of shrimp legs.
 
Mostly just eat the tails, but if the shrimp are small enough, you can pop them whole. I'll have to try frying a bunch of shrimp legs.
 
Cinco de Mayo (from Wikipedia)...

Cinco de Mayo (Spanish for "fifth of May") is a celebration held on May 5. It is celebrated in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla). It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Cinco de Mayo is not Mexico's Independence Day—the most important national patriotic holiday in Mexico—which is celebrated on September 16.
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The Seventh of April Club (from Club Charter)...

The Seventh of April Club was formed for the purpose of providing "for the discreet and refined enjoyment of uncommon wine and victuals and the companionship accruing thereto".
Excepting some peculiarities of our chairmen, our Club has been surprisingly successful and a fairly constant group, and it may be that we are frivolous as well. We do not enrich or endow or do good for anything or anyone but ourselves. We have no aspiration, as a Club, worthier than our own epicurean pleasure.
So The Seventh of April Club must be something of a modest and occasional oasis in so vexed a world as it has come to be a part of. So be it.
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Members have sought to combine with moderation of scale brilliant freshness in the fare and the atmosphere it engendered. As members have become critics, and sometimes fussbudgets, the dinners came more and more into focus, sharpened and heightened, as did each member and many of the places where The Club dined. Yet the excellence of food and wine, an admirable goal, must in such a group always cohere with Michel de Montaigne's words: "For I say with Epicurus that one should not so much consider what one eats as with whom one eats it...There is no dish so sweet to me, and no sauce so appetizing, as those derived from the company."
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. . . . . Pete
 
WINES:

Domaine de Mourchon Loubié Rosé Seguret Cotes du Rhone Villages '12 -- Pink salmon, dashing citrus, strawberries, totally fresh and quaffable, just enough acid, agile. [VG - E]

E Guigal La Doriane Condrieu '10 -- Medium yellow, abundant scents, flowers, pears, nuttiness, complex but smooth, viscous profile, full body, acid in abeyance. [E]

M Chapoutier Les Granits St. Joseph Blanc '09 -- Yellow, voluptuous bouquet, baked apple pie notes, some spice, vanillin nuances, components in balance, minerals. [VG - E]

Domaine Ogier Cote-Rotie '03 -- Medium red, profound aromas, (blue?)berries, bacon fat, some toastiness, leather, smoke, ample tannins/acid, layered flavors, palate simpler than nose. [E]

Domaine du Pegau Cuvee Reservee Chateauneuf-du-Pape '04 -- Dark red, blackberries, spice/garrique, earth, nice balance, herbs, tar, rather thick texture, fine now and still improving. [E]

Les Clos de Paulilles Banyuls '07 -- Dark red, ripe red/black fruits, underlying chocolate, rich and round profile, nimble, full flavors, very food (especially chocolate) friendly. [E]

. . . . . Pete
 
originally posted by Peter Creasey:

Domaine du Pegau Cuvee Reservee Chateauneuf-du-Pape '04 -- Dark red, blackberries, spice/garrique, earth, nice balance, herbs, tar, rather thick texture, fine now and still improving. [E]
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This is something I've noticed with Pegau. In their youth, the wines are amazingly thick-feeling (I recall the '98 at release having the mouthfeel of coffee) but with age become much leaner-feeling, even racy at times. It's quite the magic act.

Mark Lipton
 
Mark, After Beaucastel, Pegau is likely my favorite CNdP. I'm a sucker for both of these producers' CNdPs...and probably a bit biased in both cases.

I'm thrilled I was able to get a stash of the Pegau CNdP '10 (which has been getting rave reviews [but I haven't sampled it yet]).

. . . . Pete
 
The Seventh of April Club (from Club Charter)...

We do not enrich or endow or do good for anything or anyone but ourselves.
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And they definitely don't mince words about their altruistic impulse.
 
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