Two stellar wines, albeit totally different

[Peter Creasey]

Domaine de Courcel Pommard Grand Clos des Epenots 1er Cru '07 -- A bit light in color, very smooth with no edges, full of dark fruits muting any remaining tannins, nice depth with pleasing earthiness, delicious and really drinking nicely. [E]

Really paired well with guinea hen sausage, Rancho Gordo Rio Zape heirloom beans, and collard greens (and corn bread), then aged Gouda cheese and pear.

Chateau de Beaucastel Chateauneuf du Pape '16 -- Dark red, effusive and full bouquet that's complex, all the classic Beaucastel fruits, silky tannins, quite refined with a pleasing roundness, very versatile, really fine for shorter and longer term enjoyment. Beaucastel is the wine I have always bought every year. The '89 is a benchmark in my mind for wine excellence. I believe the '16 can and will rival the '89 as the best Beaucastel ever and for setting a standard of quality. [E - O]

. . . . Pete

 

[Karen Goetz]

originally posted by Peter Creasey:
Two stellar wines, albeit totally different
Domaine de Courcel Pommard Grand Clos des Epenots 1er Cru '07 -- A bit light in color, very smooth with no edges, full of dark fruits muting any remaining tannins, nice depth with pleasing earthiness, delicious and really drinking nicely. [E]

Really paired well with guinea hen sausage, Rancho Gordo Rio Zape heirloom beans, and collard greens (and corn bread), then aged Gouda cheese and pear.

. . . . Pete, Do you have more thoughts on the guinea hen sausage with the Pommard?!?! I'm really curious... ...?

 

[Peter Creasey]

Karen, like you, I was a bit skeptical about the guinea hen sausage with the evolved Burgundy but it ended up working well. The sausage was fairly light colored and was not at all spicy like some sausages are. We got it at a farmer's market already made so I can't comment on the ingredient contents/ratios.

Of course, I love both guinea hen dishes and the Courcel Pommard Epenots '07 so I might be overly biased. JoAnne was very comfortable with the pairing both beforehand (when I asked her about it) and then during the meal.

I just bought the Courcel recently after having it at a dinner with Monsieur Courcel. I was/am enamored with buying at this time a fine wine like this one that is so "ready" to drink...no cellaring needed. That's becoming more important to me these days.

. . . . . Pete