Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora
Bistro, Vancouver, BC. We brought the wine - 1.5 litre bottle - and paid a
scant corkage fee.

Decanted for 2.5 hours before pouring - great sappy legs, medium garnet red
color. Raspberies, earth, minerals on the nose. Warm raspberries, slightly
medicinal, gravel and herbal palate. Lengthy finish with a wonderful
aftertaste.

Six of us enjoyed this wine with a variety of gastronomical delights - Flat
Iron steak with chantrelle and lobster mushroom ragout, Pork stuffed with
mushroom and lemon gnocchi, Roasted lamb sirloin with lentils and morel
salad, Duck breast in apricot and brown butter, local greens...

This wine is highly recommended - really, an outstanding effort all round
from the Avril family.

On Nov 28, 9:49�am, "Dan Bellan" wrote:
Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora
Bistro, Vancouver, BC. �We brought the wine - 1.5 litre bottle - and paid a
scant corkage fee.

Decanted for 2.5 hours before pouring - great sappy legs, medium garnet red
color. Raspberies, earth, minerals on the nose. Warm raspberries, slightly
medicinal, gravel and herbal palate. Lengthy finish with a wonderful
aftertaste.

Six of us enjoyed this wine with a variety of gastronomical delights - Flat
Iron steak with chantrelle and lobster mushroom ragout, Pork stuffed with
mushroom and lemon gnocchi, Roasted lamb sirloin with lentils and morel
salad, Duck breast in apricot and brown butter, local greens...

This wine is highly recommended - really, an outstanding effort all round
from the Avril family.

thanks for note. I have one single bottle of this, and your note make
me wish I had more. Good wine, good food, scant corkage fee- it
doesn't get better!

Dan Bellan wrote:

Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora
Bistro, Vancouver, BC. We brought the wine - 1.5 litre bottle - and paid
a scant corkage fee.

Decanted for 2.5 hours before pouring

Just how _do_ you decant a wine that you bring to a restaurant -- especially
for two and a half hours?

I'm not trying to be snide; I'd really like to know. Did you bring it in
the decanter? Did you drop by the restaurant a couple of hours before
dinner? Did you have lots of appetizers?

Thanks,
Curt

On Nov 28, 4:23�pm, Curt Wohlgemuth wrote:
Dan Bellan wrote:
Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora
Bistro, Vancouver, BC. �We brought the wine - 1.5 litre bottle - and paid
a scant corkage fee.
Decanted for 2.5 hours before pouring

Just how _do_ you decant a wine that you bring to a restaurant -- especially
for two and a half hours?

I'm not trying to be snide; I'd really like to know. �Did you bring it in
the decanter? �Did you drop by the restaurant a couple of hours before
dinner? �Did you have lots of appetizers?

Thanks,
Curt

I'm not Dan, but I often "double-decant" before bringing a wine to a
restaurant, whether a regular dinner where we've arranged corkage or
an offline.
Decant wine. Leave for whatever period you feel desirable. Rinse
sediment from bottle. Return wine to bottle. Take to restaurant.
As I live in suburbs, and most offlines are in city, in those
instances I decant for less time that I would normally, on the idea
that the double-pouring and time back in bottle will increase
oxidation.

I've also been at events where we dropped off bottles at restaurant in
advance. '

Now for Dan's answer as to what they did! (I'm notorious for answering
questions to other people, sorry!)

Curt,

We decanted at home for the 2.5 hours - an early precursor taste (how can
you not taste wine when you open the bottle) showed a very promising wine.
After the 2.5 hours, we poured the wine back into the bottle, corked it and
hopped in a cab to the restaurant. The restaurant and chef are about as hip
as it gets - so no worries bringing in the open bottle. That's how we
decanted prior to arrival at the restaurant.

My only regret ws perhaps not letting more air at the wine - the palate
gravitated towards subtle complexities as the evening progressed - but c'est
la vie...

Dan

"DaleW" wrote in message
...
On Nov 28, 4:23?pm, Curt Wohlgemuth wrote:
Dan Bellan wrote:
Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora
Bistro, Vancouver, BC. ?We brought the wine - 1.5 litre bottle - and
paid
a scant corkage fee.
Decanted for 2.5 hours before pouring

Just how _do_ you decant a wine that you bring to a restaurant --
especially
for two and a half hours?

I'm not trying to be snide; I'd really like to know. ?Did you bring it in
the decanter? ?Did you drop by the restaurant a couple of hours before
dinner? ?Did you have lots of appetizers?

Thanks,
Curt

I'm not Dan, but I often "double-decant" before bringing a wine to a
restaurant, whether a regular dinner where we've arranged corkage or
an offline.
Decant wine. Leave for whatever period you feel desirable. Rinse
sediment from bottle. Return wine to bottle. Take to restaurant.
As I live in suburbs, and most offlines are in city, in those
instances I decant for less time that I would normally, on the idea
that the double-pouring and time back in bottle will increase
oxidation.

I've also been at events where we dropped off bottles at restaurant in
advance. '

Now for Dan's answer as to what they did! (I'm notorious for answering
questions to other people, sorry!)

On Thu, 29 Nov 2007 04:47:47 GMT
"Dan Bellan" wrote:

Curt,

We decanted at home for the 2.5 hours - an early precursor taste (how can
you not taste wine when you open the bottle) showed a very promising wine.
After the 2.5 hours, we poured the wine back into the bottle, corked it and
hopped in a cab to the restaurant. The restaurant and chef are about as hip
as it gets - so no worries bringing in the open bottle. That's how we
decanted prior to arrival at the restaurant.

My only regret ws perhaps not letting more air at the wine - the palate
gravitated towards subtle complexities as the evening progressed - but c'est
la vie...


Hi Dan,

I've often double decanted and sometimes performed the exercise you describe.

I have to say though that I think many wines are not flattered by the trip across
town. I'm a firm believer in letting good bottles rest for at least a few weeks
before drinking.

Of course when dining out, needs must. Sounds like a very enjoyable bottle.

-E

Dan

"DaleW" wrote in message
...
On Nov 28, 4:23?pm, Curt Wohlgemuth wrote:
Dan Bellan wrote:
Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora
Bistro, Vancouver, BC. ?We brought the wine - 1.5 litre bottle - and
paid
a scant corkage fee.
Decanted for 2.5 hours before pouring

Just how _do_ you decant a wine that you bring to a restaurant --
especially
for two and a half hours?

I'm not trying to be snide; I'd really like to know. ?Did you bring it in
the decanter? ?Did you drop by the restaurant a couple of hours before
dinner? ?Did you have lots of appetizers?

Thanks,
Curt

I'm not Dan, but I often "double-decant" before bringing a wine to a
restaurant, whether a regular dinner where we've arranged corkage or
an offline.
Decant wine. Leave for whatever period you feel desirable. Rinse
sediment from bottle. Return wine to bottle. Take to restaurant.
As I live in suburbs, and most offlines are in city, in those
instances I decant for less time that I would normally, on the idea
that the double-pouring and time back in bottle will increase
oxidation.

I've also been at events where we dropped off bottles at restaurant in
advance. '

Now for Dan's answer as to what they did! (I'm notorious for answering
questions to other people, sorry!)




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