Noshing in Style!

Peter Creasey

Peter Creasey

Peter Creasey
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. . . . . Pete
 
I see that you wisely avoided wine with the gjetost, Pete. I have a hard time imagining any wine that would do well with it.

Mark Lipton
 
WINES:

Veuve Clicquot Ponsardin La Grande Dame En Jerobaum '90 -- Light golden, complex aromas, persistent small bubbles, citrus, yeasty notes, some nuttiness, good body, quite fresh and youthful, smooth. [E]

Y Ygrec '06 -- Light yellow, round scents typical of sauvignon blanc and semillon, tropical and citrus fruit, vanilla, quite smooth, lots of substance, some underlying oak, no edges, layered texture, fine food wine. [E]

Domaine de la Romanée-Conti Romanée St. Vivant '00 -- Medium red, expressive bouquet, berry/cherrjy fruits, spiciness for complexity, earth, reserved elegance, silky texture, all elements in scale. [E]

Chateau d'Yquem '01 -- Medium gold, vibrant/scintillating nose, honey, tropical fruits, nuts, and etc., full body, customary near perfect precision, mouth filling, no shyness, complex and rich, apply all conceivable accolades. [O]

Henri Boillot Montrachet '02 -- Medium yellow, reserved bouquet but with good pedigree, minimal (if any) oak, floral fruitiness, dense and grippy in a nice way, focus and balance, superb but maybe a bit less so than expected. [E]

Chateau Latour '82 -- Dark red, no edge fade, dark fruits, cigar box, leather, quite structured profile, maybe some herbs, tannins buffered by core of fruit, classic Claret in fine form, supportive of '82 vintage admirers. [E]

Chateau d'Yquem '86 -- Light medium gold, fleeting bouquet, apricots, vanilla, tropical and citrus fruits, medium intensity/complexity, ample acid, maybe a bit unassuming, delicious, if only it hadn't followed the '01. [E]

. . . . . Pete
 
Mark, I normally think that intermezzos are a waste of money and, more importantly, time. However, the Gjetost dish was compelling...and totally worthwhile.

And, only water as an accompaniment!

. . . . . Pete
 
From Wikipedia...

Mishima beef (Mishima ushi?) is a small (usually 1-1.2 m tall) cattle breed originating on the tiny Mishima Island outside of Hagi, Yamaguchi Prefecture, Japan. Unlike most other Japanese cattle breeds, Mishima cattle has not been cross-bred with Western cattle.
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It was described as being even more high-end than Wagyu or Kobe beef. Whether it was tripe, I don't know.

For the record, I didn't eat this dish. Everyone else seemed to like it quite a lot.

. . . . . Pete
 
originally posted by Peter Creasey:
Henri Boillot Montrachet '02 -- Medium yellow, reserved bouquet but with good pedigree, minimal (if any) oak, floral fruitiness, dense and grippy in a nice way, focus and balance, superb but maybe a bit less so than expected. [E]
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maybe you could take a leaf from kane's book and scale to e minor?

fb.
 
I'm a little surprised by the inclusion of the 82 Latour, not really representative of the 82 vintage.
You didn't think your post on this board would be without criticism did you?
 
originally posted by Lou Kessler:
You didn't think your post on this board would be without criticism did you?
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Ah, Lou. I am not sure if our critical efforts serve a point.

Our critical efforts driven into the ground = satori?
 
originally posted by Lou Kessler: I'm a little surprised by the inclusion of the 82 Latour, not really representative of the 82 vintage.
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Lou, Interesting!

I assume yours is an allusion to the folks who are critical of the '82 vintage. Certainly, this controversy has had a long life.

I'm not as widely knowledgeable as a lot of the people who have opinions on the '82 Clarets; however, I can say that my experiences have been way more favorable than the converse.

I assume you are saying the Latour is better than other '82s. As just one example, I had the Latour a while back along with the Ducru and found the Ducru to be the champion on that occasion.

My experience is that the '82 Clarets have outperformed the predictions of most of the naysayers.

Just my $.02 worth!

. . . . . Pete
 
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