A goose & 6 CdP 1999 at the tgjp

P

pab

pierre-alain benoit
Hello,
We made a great dinner at the tgjp in Paris last friday with a goose and 6 CdP 1999 (Clos des Papes, Beaucastel, Charvin, Ferrand, Pierre Andr & Pgau) & 2 Simone (98 & 99).
See tgjp.com
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
originally posted by Ian Fitzsimmons:
Thanks Pierre-alain, I always enjoy the TGJP presentations. I'm rather envious of the prices you pay for these wines, though!
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Hi,
It was prices of old time ! & it was prices direct from the estates.
 
Details on them, particularly if they're the white. The supply has shriveled in the United Statea and the price has gone through the roof.
 
originally posted by Sharon Bowman:
I love the pictures and descriptions of your risotto. Tell me, do you use butter or olive oil?
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Usually, olive oil. But for this one (or milanais), butter. "Pruneaux" with olive oil taste is not my cup of tea.
Best regards
pierre-alain benoit
 
originally posted by SteveTimko:
Chateau Simone Palette?Details on them, particularly if they're the white. The supply has shriveled in the United Statea and the price has gone through the roof.
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It was the whites and a deception (very bad q/pr). No tension, still very wooded. May be after 20 years of cellar ? The 99 seemed to better than the 98 (hot vintage)
Best regards
pierre-alain benoit
 
originally posted by SteveTimko:
Oh crap, I hope the 2004 Chateau Simone Palette blancs don't need 20 years.
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Maybe not. But it might not "tendu" enough.

Tension is THE big thing these days.
INAO should add tension to the agrment criteria.

Resilience should be the next one.
 
You can use butter, cream or olive oil. The recipes varies. I don't think you found one century ago many butter in south Italy.
Best regards.
pierre-alain benoit
 
originally posted by pab:
You can use butter, cream or olive oil. The recipes varies. I don't think you found one century ago many butter in south Italy.
Best regards.
pierre-alain benoit
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No Arborio rice in Southern Italy and not much olive oil in the Piemonte.
 
originally posted by SteveTimko:
Oh crap, I hope the 2004 Chateau Simone Palette blancs don't need 20 years.
Click to expand...

for a reference, i recently had the '95 at 11 mad park (@ $75) and the '96 at veritas (@ $55). decanted both and they were drinking beautifully. some nice oxidation, great round minerality.
 
originally posted by VLM:
originally posted by pab:
You can use butter, cream or olive oil. The recipes varies. I don't think you found one century ago many butter in south Italy.
Best regards.
pierre-alain benoit
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No Arborio rice in Southern Italy and not much olive oil in the Piemonte.
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Plenty of olive oil from Liguria though.
 
originally posted by scottreiner:
originally posted by SteveTimko:
Oh crap, I hope the 2004 Chateau Simone Palette blancs don't need 20 years.
Click to expand...

for a reference, i recently had the '95 at 11 mad park (@ $75) and the '96 at veritas (@ $55). decanted both and they were drinking beautifully. some nice oxidation, great round minerality.
Click to expand...

The current vintage (now brought in by Neal) is $60+ at retail here. Way too much, IMO. Too bad, the wines are interesting.
 
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