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Default WTN: 78-92 Bonneau du Martey Corton-Ch., 89-91Mongeard-Mugnerets, 59 Rhine BA

On Oct 14, 9:54�am, DaleW > wrote:
> Last night SOBER met at Andy's house. Last spring, someone had spotted
> an enticing offer of Mongeard-Mugnerets, we had decided to buy as a
> group. Andy offered to host, and we agreed to do a bit of a potluck
> (though Andy of course had most of the load).
>
> I picked up Craig and we arrived to find almost everyone there in
> kitchen. I helped Craig with peeling parsnips, and decided if you're
> going to peel parsnips, you might as well drink 1988 Moet and Chandon
> Dom Perignon (thanks Andy!). Full-bodied, crisp, lemons and a bit of
> herb. Just a touch of yeast, pretty tasty to me. B+
> We also enjoyed a couple of pizzas (Margherita and pepperoni) that
> Andy and Antoine (chef friend of Andy's filling in for absent Dan) had
> prepared.
>
> We moved to table. In addition to the reds, we had a flight of whites
> that Craig had found at auction:
>
> Flight One (with a lovely terrine with pistachios that Antoine had
> made)
> (after initial sniffs of all three it was clear that these were
> younger than the last 4 or 5 bottles of 98 and 99 BdM I've had!)
>
> 1986 Bonneau du Martray Corton Charlemagne
> Nose of pears, hazelnuts, and pineapple. Sweet fruit on palate, long
> finish with stony mineral notes. I think I liked better than most
> others, though at end I think Mark also named it his favorite. A-
>
> 1989 Bonneau du Martray Corton Charlemagne
> Sweet pears, easy drinking, maybe a bit of heat on finish. Pears,
> lemon curd, and vanilla. Nice enough wine, but seemed simple and maybe
> a touch tired compared to its flightmates. B
>
> 1992 Bonneau du Martray Corton Charlemagne
> (I think this wasn't part of the auction lot, but a contribution from
> Andy)
> Floral, young, full-bodied, still a touch of oak. Good, classy, long. B
> +/A-
>
> Flight Two (with a beautiful fennel, orange, avocado, and tarragon
> shrimp salad from John)
>
> 1978 Bonneau du Martray Corton Charlemagne
> Funny wine. Started out with a bright intense nose, floral and limey.
> But with only a few minutes in glass it seemed to fade and really show
> it's age. A couple of people thought it corked but it didn't show in
> my glass. B+ to start, B- after a while.
>
> 1983 Bonneau du Martray Corton Charlemagne
> Dramatic nose, hazelnuts and honey, a bit fat/low acid. Funny finish,
> I think Mark called it with "lactic." Still, good nose and attack.
> Favorite of many tasters. B+
>
> 1985 Bonneau du Martray Corton Charlemagne
> No debate about this one. Corked!
>
> We moved on to reds, Tim's mushroom/stilton gallette (I want that
> recipe!) going with a loner, while Mark was testing his beef:
>
> 1990 �Mongeard-Mugneret Clos Vougeot
> Warm, giving, with sweet 1990 fruit but without any jammy/overripe/
> pruney notes. Medium-bodied, black cherries and forest floor. One of
> the better 90s I've had in last few years. A-/B+
>
> Flight Three (with perfect tenderloin with a peppercorn cream sauce
> with a parsnip/potato puree)
>
> 1989 Mongeard-Mugneret Echezeaux Vieilles Vignes
> Low acids, a bit cheesey and pruney. OK, but not especially appealing
> to me, some others liked much more. B-
>
> 1991 Mongeard-Mugneret Echezeaux Vieilles Vignes
> This however I really liked. Clean, delineated, minerals, spice,
> sandalwood. Nice length. A-/B+
>
> Flight Four (with my panko crusted duck legs)
> 1989 Mongeard-Mugneret Grands Echezeaux
> I initially wrote funky, tired, chalky, weird finish. But then the
> more sensitive pointed it was corked, and once I went looking I found
> the TCA.
>
> 1991 Mongeard-Mugneret Grands Echezeaux
> Spicy, fresh, minerally, loamy. Good length, and in a really good
> place. Drinking well but no hurry. My ROTN by a hair A-
>
> Then came the cheese course, provided by Mike (hard) and Cathleen
> (soft). Great assortment, by faves being the Ossau-Iraty, a prime
> Comte (from fromage.com), and an a pointe Epoisses - but other
> interesting stuff like a one with walnut in rind, a crottin, etc.
>
> 1991 Mongeard-Mugneret Richebourg
> Nose is a bit lifted, but that seems to blow off somewhat after a bit.
> Warm fruit, tannic, good length. I like, but needs time. B+/A- (with
> potential for better)
>
> Andy is ever the generous host, and decided we needed a little sweet
> finisher. At my house that might be a Loire from the 80s, but he took
> John down to choose and came up with 1959 Staatsweinguter
> "Steinberger" Riesling Beerenauslese (Rheingau). Whoa! �Apricots,
> honey, nuts. Intense, yet with a real lightness. Good acids,
> loooooooonnng finish, what a way to end evening, incredible generosity
> from Andy. A
>
> Quite a night, I only wish I'd had a chauffeur so I could have
> indulged more. Lots of disagreements on the wines, which makes things
> funner to me. Excellent job on the food from everyone.
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.


Great notes on lots of interesting wines. Thanks! BTW, I really like
the cheese I've been getting from Fromages.com.