Peter Creasey
Peter Creasey
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. . . . . . Pete
Notable wines/dinner (menu)
- Thread starter Peter Creasey
- Start date
Christian Miller (CMM)
Christian Miller
Sounds delicious, but where's the "Texas Cuisine"?
Peter Creasey
Peter Creasey
Christian, good question. Chef/Owner Robert Del Grande is very talented with diverse cuisines so I guess the menu took advantage of that. The ingredients and preparation were excellent.
. . . . . . Pete
. . . . . . Pete
Jeff Grossman
Jeff Grossman
The shallots were from Cotulla.
Peter Creasey
Peter Creasey
Maureen, all of the wines were specially selected for our 500th dinner and they served us well.
I don't drink Champagne but everyone was marveling about the Krug and how it paired well with the raw appetizers (which I don't eat).
For the other wines, my tasting notes would be almost totally pro forma.
Leflaive did her customary superb job with the Batard '04, more evidence of the high quality of many '04 white Burgundies. It was exquisite with the scallop (cut in half with a black truffle in the middle and a light sauce) and the branzini/lobster/leeks. A real treat!
The Mommessin Clos de Tart '05 defied expectations of being too tannic. Yes, the tannins were evident but they were in abeyance as the wine was luscious in every respect. Definitely my idea of approaching the ultimate in wine enjoyment.
The Pichon Lalande '86 en magnum lived up to the Pichon Lalande pedigree of virtually always being a topnotch performer. Even from the idiosyncratic '86 vintage, this selection was a joy with the wagyu preparation.
Whatever accolade anyone might prefer would be perfectly appropriate for the Yquem '01. What a classic Yquem...showing in its true (albeit perhaps youthful) glory. I'm not a fan of decanting in most cases, but someone felt it should have been decanted which I'm not the right person to debate. A rare treat!
Hopefully my general comments in lieu of "pro forma" detailed tasting notes are adequate. Questions, as always, are welcome.
. . . . . Pete
I don't drink Champagne but everyone was marveling about the Krug and how it paired well with the raw appetizers (which I don't eat).
For the other wines, my tasting notes would be almost totally pro forma.
Leflaive did her customary superb job with the Batard '04, more evidence of the high quality of many '04 white Burgundies. It was exquisite with the scallop (cut in half with a black truffle in the middle and a light sauce) and the branzini/lobster/leeks. A real treat!
The Mommessin Clos de Tart '05 defied expectations of being too tannic. Yes, the tannins were evident but they were in abeyance as the wine was luscious in every respect. Definitely my idea of approaching the ultimate in wine enjoyment.
The Pichon Lalande '86 en magnum lived up to the Pichon Lalande pedigree of virtually always being a topnotch performer. Even from the idiosyncratic '86 vintage, this selection was a joy with the wagyu preparation.
Whatever accolade anyone might prefer would be perfectly appropriate for the Yquem '01. What a classic Yquem...showing in its true (albeit perhaps youthful) glory. I'm not a fan of decanting in most cases, but someone felt it should have been decanted which I'm not the right person to debate. A rare treat!
Hopefully my general comments in lieu of "pro forma" detailed tasting notes are adequate. Questions, as always, are welcome.
. . . . . Pete
robert ames
robert ames
anne-claude leflaive was a 'her'.
Jeff Grossman
Jeff Grossman
When did he change? (That's a bit of Texas humor....)
Oswaldo Costa
Oswaldo Costa
When he went from Claude-Anne to Anne-Claude (rimshot).