Peter Creasey
Peter Creasey
MENU:
WINES:
MYSTERY WINE:
. . . . . Pete
WINES:
MYSTERY WINE:
Various Burgundies w/dinner (menu)
- Thread starter Peter Creasey
- Start date
Jayson Cohen
Jayson Cohen
Pete, I don’t understand the last course pairing. I would think those cheeses and that compote would do a great disservice to those fancy red Burgs.
Peter Creasey
Peter Creasey
Jayson, no argument from me, especially with respect to the soft cheeses and compote. You make a good point.
Fortunately, I was sufficiently f-u-l-l by the time that course came around that I was fine just enjoying the two fine wines by themselves.
. . . . . Pete
Fortunately, I was sufficiently f-u-l-l by the time that course came around that I was fine just enjoying the two fine wines by themselves.
. . . . . Pete
Peter Creasey
Peter Creasey
Interesting exercise with the Leroy Chambertin '85. Our host served it in a small glass shaped exactly like the Riedel Somm Burgundy glass except it was very small. I don't remember exactly what he said about the small glass but the assertion was that this is considered a favorable way to serve fine Burgundies.
He was very proud of the small glass and talked about the great care he took with the way they are handled e.g. cleaned, stored, etc. This suggested they might be quite rare!?!
My take on all of this...
In the small glass, the Chambertin seemed a bit harsh with hints of prunish nuances that were readily in evidence. Being dubious about the small glass, I cleansed a regular Riedel Somm Burgundy glass and poured the wine into the large glass. My assessment was that the bouquet had blossomed, the palate had smoothed whatever roughness was apparent before, and the prunish nuances were almost, if not totally, blown away. To my atrophied palate, the Chambertin showed much better, read: fabulously.
I had never heard of the so-called small Burgundy glass approach before. While I appreciated the exercise, based on this one sampling, I'm sticking with the large glass.
. . . . . Pete
He was very proud of the small glass and talked about the great care he took with the way they are handled e.g. cleaned, stored, etc. This suggested they might be quite rare!?!
My take on all of this...
In the small glass, the Chambertin seemed a bit harsh with hints of prunish nuances that were readily in evidence. Being dubious about the small glass, I cleansed a regular Riedel Somm Burgundy glass and poured the wine into the large glass. My assessment was that the bouquet had blossomed, the palate had smoothed whatever roughness was apparent before, and the prunish nuances were almost, if not totally, blown away. To my atrophied palate, the Chambertin showed much better, read: fabulously.
I had never heard of the so-called small Burgundy glass approach before. While I appreciated the exercise, based on this one sampling, I'm sticking with the large glass.
. . . . . Pete