On Nov 30, 1:47�pm, Lawrence Leichtman > wrote:
> In article
> >,
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> �"Bi!!" > wrote:
> > Gun season for deer starts on Monday morning so I hosted a dinner at
> > my farm for the hunters at my place. �Assorted starters included
> > lobster salad on endive leaf, clams casion, etc all begged for white
> > wine so I broke into my white burg stash.
>
> > 2002 Boillot Puligny Montrachet-tasty, crisp, tart, lemon peel.
> > Medium bodied and well balanced.
> > 2003 Olivier Leflaive Bienvenues Batard Montrachet-More substance than
> > the Puligny. �Richer, lemon curd and pure liquid rock minerality.
> > Really delicious and smooth.
> > 2005 Bollot Batard Montrachet-Really full bodied, almost a "black
> > dirt" minerality. �Wonderful layers of flavors, vanilla, citrus,
> > creamy yet well balanced with acidity. �I could smell this wine all
> > night.
> > 2007 Fevre Chablis "Le Clos" another really big chablis with chalky
> > limestone overtones. Plenty of lemon-lime and crisp vibrant acidity.
> > All wines merited an "A" from me.
>
> > With roasted rack of lamb rubbed with pepper and mustard. �2000
> > Leoville Poyferre from a mag. �Still quite young but still incredibly
> > delicious. �Kind of a cross over between old world and international
> > in style. On could smell the dirt in the wine yet rich supple cassis
> > and blackberry notes dominated. �Another aromatic masterpiece that one
> > could whif for hours.
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> I'd rather be hunting with you. My pals bring beef jerky and pop tarts
> and Natty light seems to now be thing to do lately. If I brought them
> anything you mentioned, I would probably be sent into the woods buck
> naked except for an orange blaze vest. This dinner seems so much nicer.- Hide quoted text -
>
> - Show quoted text -

I used to hunt like that but when I built a lodge at my farm I swore I
wouldn't do that again. I took a real nice buck with a bow earlier
this fall so I'm just meat hunting and overseeing the other hunters
and the kitchen at this point.