Thread: Lunch wines
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DaleW DaleW is offline
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Default Lunch wines

On Jun 29, 5:07*pm, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
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> *"Bi!!" > wrote:
> > Lunch today at Twin Farms consisted of:

>
> > A tasting of Oysters:
> > Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
> > parsely
> > Island Creek Massachusettes Oysters with heirloom tomato, olives,
> > oliove oil and chervil flowers
> > Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
> > corn, chive blossoms

>
> > served with 2004 Dagueneau Silex (from private stash)-very expressive
> > Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
> > slightly floral notes.

>
> > Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
> > Soy and Tartare of Toro served with a seaweed salad.

>
> > 2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
> > and a nice acidity. *A bit flabby in the middle but finsihed nice.

>
> Always wanted to try the Dagueneau Silex. Is that the one that is
> relatively expensive?


Nice meal, Bill!
Lawrence, the Silex was the most expensive of Dagueneau's "standard"
dry bottlings, but only by a hair over the Pur Sang. Cheapest was
Blanc de Pouilly (also had another name in some years), then Buisson
Renard, then Pur Sang, then Silex. Maybe $40/$55/$70/$75 respectively
(before he died). But in a couple of vintages he also made a wine or
two with residual sugar in very limited quantities, and those were
more like several hundred dollars a bottle.