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Timely Burgundies w/multi-course dinner (overview)
- Thread starter Peter Creasey
- Start date
Peter Creasey
Peter Creasey
Tom, long time no see!
Actually, I was a bit unsettled when we planned to serve this older vintage also. However, once served, we all agreed that we caught it at a good time. It was solid with no apparent diminution of oomph and personality. Some people apparently felt it had good life remaining; however, it was my opinion that any further time would likely only be detrimental.
Altogether a big hit with the scallop crudo...and also with the cooked scallop and sauce graciously prepared for me personally (contrary to my voiced request that they not do so).
The audience was very happy with this Fevre as were we.
. . . . Pete
Actually, I was a bit unsettled when we planned to serve this older vintage also. However, once served, we all agreed that we caught it at a good time. It was solid with no apparent diminution of oomph and personality. Some people apparently felt it had good life remaining; however, it was my opinion that any further time would likely only be detrimental.
Altogether a big hit with the scallop crudo...and also with the cooked scallop and sauce graciously prepared for me personally (contrary to my voiced request that they not do so).
The audience was very happy with this Fevre as were we.
. . . . Pete
robert ames
robert ames
originally posted by Tom Blach:
Some very lovely young burgundies there, Peter, though I'm always nervous about Fevre.
nervous, because. . . . ?
Peter Creasey
Peter Creasey
Ahem, 24 hours have elapsed now and still waiting for the 2 typo-phobes to chime in.
As proofreader of this menu, I've been waiting to see what it might be...surely they will find a typo of some kind. Or maybe not!
. . . . Pete
As proofreader of this menu, I've been waiting to see what it might be...surely they will find a typo of some kind. Or maybe not!
. . . . Pete
Jonathan Loesberg
Jonathan Loesberg
originally posted by Peter Creasey:
Ahem, 24 hours have elapsed now and still waiting for the 2 typo-phobes to chime in.
As proofreader of this menu, I've been waiting to see what it might be...surely they will find a typo of some kind. Or maybe not!
. . . . Pete
Unless you are seriously claiming that the prior errors were typos (really?), you probably mean ortographobia. In any case, both words are incorrect since they refer to the fear of making typos or spelling errors, a fear that might fruitfully be induced in whoever is writing these menus.
Peter Creasey
Peter Creasey
Jonathan, in this case "phobe" was intended (offhandedly) to imply having hate of typos, not fear? (And you are not one of the "two" people!)
. . . . Pete
. . . . Pete
Jeff Grossman
Jeff Grossman
How was the Dujac?
Jonathan Loesberg
Jonathan Loesberg
originally posted by Peter Creasey:
Jonathan, in this case "phobe" was intended (offhandedly) to imply having hate of typos, not fear? (And you are not one of the "two" people!)
. . . . Pete
Humpty Dumpty thought he could make words mean whatever he intended them to mean. Wittgenstein thought differently and he was right.
Peter Creasey
Peter Creasey
The Domaine Dujac Clos de Roche Grand Cru '04 has been an interesting wine. It regularly gets reviews varying from average to wonderful. In this case, I heard only high praise with which I was in accord. I expected to find the Dujac oak somewhat off-putting but it apparently has integrated nicely. Served blind, I would not have thought this wine to be a 2004. While it's not a big wine, it had ample stuffing and character...excellent as a pairing with the cheese and as the final wine of a worthy dinner.
In the past, I have considered Dujac as one of the top Burgundy producers and this 2004 bottling lends credence to that notion.
. . . . Pete
In the past, I have considered Dujac as one of the top Burgundy producers and this 2004 bottling lends credence to that notion.
. . . . Pete
Peter Creasey
Peter Creasey
pho·bi·a
ˈfōbēə/
noun
noun: phobia; plural noun: phobias
an extreme or irrational fear of or aversion to something.
"he had a phobia about being under water"
synonyms: fear, irrational fear, obsessive fear, dread, horror, terror, hatred, loathing, detestation, aversion, antipathy, revulsion; complex, neurosis;
informalthing, hang-up
No? Maybe yes? Or not!
. . . . Pete
Jonathan Loesberg
Jonathan Loesberg
originally posted by Peter Creasey:
pho·bi·a
ˈfōbēə/
noun
noun: phobia; plural noun: phobias
an extreme or irrational fear of or aversion to something.
"he had a phobia about being under water"
synonyms: fear, irrational fear, obsessive fear, dread, horror, terror, hatred, loathing, detestation, aversion, antipathy, revulsion; complex, neurosis;
informalthing, hang-up
No? Maybe yes? Or not!
. . . . Pete
Yes. Hence an ortographobe would be someone with an intense fear of making spelling errors and a typophobe (if this is a neologism, I'll take it) would be someone who fears making typos. Your bete noire is someone who enjoys catching other peoples' spelling errors (or typos), thus not a phobe of either kind. There are usages, such as homophobe, where the meaning is someone who hates a thing (in this case homosexuality or homosexuals), but this really doesn't quite catch your complaint about those people (in this case including me), which is a pedantic pleasure in correcting others. If it were done out of the pure love of correct spelling, it would be an orthographile. But you probably just mean a spelling nazi. For the generalized case of those who take pleasure in correcting, though, I suggest a diorthosophile. Which would make you a diorthosophobe.
Oswaldo Costa
Oswaldo Costa
Bravo.
robert ames
robert ames
originally posted by Tom Blach:
POX!!
so the wines of fevre are particularly prone to premature oxidation?
Peter Creasey
Peter Creasey
originally posted by Oswaldo Costa:
Bravo.
I second that motion.
Cole Kendall
Cole Kendall
OK I have to ask...was the pasta sweet?
robert ames
robert ames
so are you looking at just the reports on the fevre '07 clos, or of fevre wines in general? there are just 3 reports on '07 clos, which is WAY too small a sample to have any meaning. overall, just scanning down through the reports of premature oxidation in fevre wines it just doesn't seem in anyway rampant. to my untrained eye (having not poured over reports of other producers) it looks like premature oxidation at fevre is fairly and relatively rare. burghound's accounts show the across the board level of premature oxidation to much higher. 30%?
also, one of the 3 bottles of '07 clos in the report was sourced from premier cru, and described as doa (not sure if that is different from oxidised). getting damaged wines from premier cru is not a new story.