Some Burgundies w/multicourse dinner (menu)
- Thread starter Peter Creasey
- Start date
Peter Creasey
Peter Creasey
Maureen, such a fine dinner with lots of fellow diners -- not the best environment to analyze wines wines with any precision, but here goes (as I recall).
The Bourgogne probably showed above its pedigree. Nice wine.
The Fevre Chablis was true to form. Perhaps not memorable but definitely a reliably pleasant Grand Cru. Quite food friendly and worked well with the wonderful tuna/octopus course.
This Chablis is a bottling that probably should be drunk sooner rather than later.
The Chevalier vied for my top wine of the night. It just kept on keeping on. Really an extraordinary Chevalier in my view, round and full, fresh, good vitality, balance of acid and fruit. I kept going back to it for a long time.
I'm normally a Grivot fan, but the Beau Monts was not as good on my card as other folks seem to say. While a pleasure to have it served, it just seemed more brawny than expected with what I thought were rough tannins. Perhaps it just needs time. I suspect I misjudged this wine somehow.
The Clos de Tart was what I think Burgundy should be. No edges, lots of vibrancy with a solid core of fruit, strong underpinning but gentle and perhaps a bit feminine, elegant, uplifting, probably at the front end of its drinking window. A real treat!
. . . . Pete
The Bourgogne probably showed above its pedigree. Nice wine.
The Fevre Chablis was true to form. Perhaps not memorable but definitely a reliably pleasant Grand Cru. Quite food friendly and worked well with the wonderful tuna/octopus course.
This Chablis is a bottling that probably should be drunk sooner rather than later.
The Chevalier vied for my top wine of the night. It just kept on keeping on. Really an extraordinary Chevalier in my view, round and full, fresh, good vitality, balance of acid and fruit. I kept going back to it for a long time.
I'm normally a Grivot fan, but the Beau Monts was not as good on my card as other folks seem to say. While a pleasure to have it served, it just seemed more brawny than expected with what I thought were rough tannins. Perhaps it just needs time. I suspect I misjudged this wine somehow.
The Clos de Tart was what I think Burgundy should be. No edges, lots of vibrancy with a solid core of fruit, strong underpinning but gentle and perhaps a bit feminine, elegant, uplifting, probably at the front end of its drinking window. A real treat!
. . . . Pete