Nine Wines w/multicourse dinner (menu)

[Peter Creasey]

Jim, Mike Lonsford was the very longtime wine writer for the local newspaper (and a good friend). He used to mix different wines together like you describe. As I recall, he often also did it with wines he didn't particularly like, trying to fine a combination that he did like.

. . . . . Pete

 

[Chris Coad]

originally posted by Sharon Bowman:
I once made Selosse using Cédric Bouchard and La Bota.

I once made La Mouline using Gilles Robin Crozes-Hermitage ($6, delivered) and Ojai Vineyard Bien Nacido Syrah. The crowd went wild, and my mailing list was full in three hours.

 

[Florida Jim]

originally posted by Chris Coad:

originally posted by Sharon Bowman:
I once made Selosse using Cédric Bouchard and La Bota.

I once made La Mouline using Gilles Robin Crozes-Hermitage ($6, delivered) and Ojai Vineyard Bien Nacido Syrah. The crowd went wild, and my mailing list was full in three hours.

Ouch.
Best, Jim

 

[georg lauer]

originally posted by Chris Coad:

originally posted by Sharon Bowman:
I once made Selosse using Cédric Bouchard and La Bota.

I once made La Mouline using Gilles Robin Crozes-Hermitage ($6, delivered) and Ojai Vineyard Bien Nacido Syrah. The crowd went wild, and my mailing list was full in three hours.

I had the Bien Nacido once in their tasting room and, since the bottle was almost empty, only sheepishly asked the person from the winery whether it might be corked. It was actually a really nasty taint, as he agreed. He then volunteered that he was too busy that morning to taste himself, but had rarely before sold as many bottles of this wine in a day.....