Mostly Burgundies w/burgers (menu only!)

Peter Creasey

Peter Creasey

Peter Creasey
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Wonderful pairing with hors d'oeuvres, burgers, and three desserts (lemon ice box pie, lemon meringue pie, and layered cake).

. . . . . Pete
 
Tristan, I can't recall ever having a sub-par Hospice de Beaune...and this one measured up nicely as well.

Predictably, the Clos de Tart '99 was the wine of the evening, albeit not by a large margin thereby validating the quality of the other selections.

Burgundies and burgers are a pairing I'll keep in mind for future events.

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

Predictably, the Clos de Tart '99 was the wine of the evening, albeit not by a large margin thereby validating the quality of the other selections.
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"Predictably" because it's a 1999, or because it's Clos de Tart?
 
Christian, The Clos de Tart is reliably a sumptuous performer. In this case, being from the '99 vintage and from magnum just suggested it could be a show stopper. While it perhaps came up short of being a show stopper, it nevertheless was really fine and marginally better than the other fine offerings of the evening on my card.

Other folks present might have had other thoughts, but, if they did, I didn't hear them.

. . . . . Pete
 
originally posted by Tristan Welles:
I thought I knew all of the Hospices de Beaune cuvees by heart!
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Well i suspect it is Cuvee Docteur Peste. But elevage by whom? A friend who goes to the auction every year bought a half barrel and i got a case of it. Elevage by Meo Camuzet. I have only had one bottle and it was when it first came in the country and it was spectacular. The depth of fruit in the young wine handled all that HdB new oak well.
 
Maureen, I looked at the bottle but didn't recognize the elevage name...and now can't remember who it was.

. . . . . Pete
 
Tasting notes?
Consumer Reports just has an article out saying over 50% of commercial industrially farmed beef ground for burgers has bacterial contamination.
"And you wanted that burger raw, Sir?"
 
originally posted by MarkS:
Tasting notes?
Consumer Reports just has an article out saying over 50% of commercial industrially farmed beef ground for burgers has bacterial contamination.
"And you wanted that burger raw, Sir?"
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But really who on this boards eats those kind of burgers?
 
originally posted by maureen:
originally posted by MarkS:
Tasting notes?
Consumer Reports just has an article out saying over 50% of commercial industrially farmed beef ground for burgers has bacterial contamination.
"And you wanted that burger raw, Sir?"
Click to expand...

But really who on this boards eats those kind of burgers?
Click to expand...

You've got a point, but when companies like Perdue are buying Niman Ranch to cater to all aspects of the consumer populace, it feels like a moving target.
 
Domaine William Fevre Bougros Chablis Grand Cru '11 -- Light yellow, citrus elements balanced with some vanilla, nice roundness, ample acidity, nicely quaffable. [VG - E]

Adelsheim Temperance Hill Pinot Noir '10 -- Dark, firm Pinot bouquet, tightly knit but with the right elements, lots of youthful vitality, berries and spice, complex, needs time. [VG - E]

Leroy Gevrey-Chambertin '85 -- Dard, dark red fruits, spicy bouquet, well integrated and balanced, holds well in the glass, black cherries, no signs of fading, delicious. [VG - E]

Leroy Volnay Santenots '92 -- Medium dark, luscious bouquet, cherries, medium body, spice, earth, good staying power, showing some power, another delightful Leroy. [VG - E]

Hospices de Beaune Jean Gagnerot Corton Cuvée Docteur Peste '05 -- Medium dark red, rich and smooth bouquet, dark cherry/berry fruits, velvety/silky texture, tannins offset with good fruit. [E]

Faiveley Charmes Meursault '12 -- Medium light yellow, generous bouquet, toasty, vanilla, tropical fruits, lovely roundness, ample acidity underlying fine fruits, well structured. [E]

Posse d'Or Les Feuselottes Chambolle-Musigny '09 -- Medium dark red, good typicity with Burgundy fruits, some floral notes, fine balance and structure, appealing simplicity. [VG - E]

Clos de Tart '99 In Magnum -- Dark red, some wood and cherries in bouquet, spice, complex, muscle offset with elegance thus good balance, full and rich and flavorful, nothing not to like for near and long term enjoyment. [E]

Graham Port '70 -- Dark red, complex penetrating bouquet, nimble palate feel, quite quaffable, dark fruits, spice, nicely integrated, light acidity, generous fruits, perhaps a bit brambly, no hurry on this one. [E]

Marquis de Paysegun Amagnac '45 -- not tasted (unfortunately).

. . . . . Pete
 
As for the burgers, they were luscious.

The dinner was catered by one of our premier local caterers who did NOT use less than top grade meat and did NOT serve them under cooked.

It was a fun event, especially since the food left the spotlight on the wonderful wines.

After seeing how well this event went over, I'll probably do a Burgundy and burgers events at some point.

. . . . . Pete
 
originally posted by MarkS:
Tasting notes?
Consumer Reports just has an article out saying over 50% of commercial industrially farmed beef ground for burgers has bacterial contamination.
"And you wanted that burger raw, Sir?"
Click to expand...

While I haven't bought industrial ground beef for a while my default prep method is to sous vide burgers long enough to pasteurize the meat - about 2.5 hours at 130 degrees. I'll usually go 132 just to be safe in case my anova is off by a degree or two. You can then finish on that pan on high heat to get the outside crust.

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