On Nov 30, 4:53�pm, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
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> �"Bi!!" > wrote:
> > On Nov 30, 1:47?pm, Lawrence Leichtman > wrote:
> > > In article
> > > >,
>
> > > ?"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.
>
> > > 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 -
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> > > - Show quoted text -
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> > 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.
>
> Reiterating, I like your way better. I can't figure out how to convert
> guys who chew and carry old coffee cans to spit into wine drinkers other
> that the 1/2 gallon variety. I like them but they are good ol boys. We
> did make a fine pot of chile with some of the venison we got. I also
> have a fully dressed out elk we will be freezing and eating over the
> next 6 months. Pheasant are slated for this weekend. We had a 21 pound
> wild turkey for Thanksgiving and that was the best bird I have had in
> years. Was shot with a bow in Western New Mexico 2 days prior to
> Thanksgiving. Because it was a wild bird went with all Red wine with
> dinner. Sides were very traditional with a wild boar sausage and
> chestnut stuffing with potato bread. Starter was Rustico Nino Franco
> which has become our favorite here, great melon nose and just a juicy
> Prosecco B+ on Dale scale. With dinner, two magnums of the Tensley
> Colson Canyon 2006 Syrah. Nose of spiced cherries and chocolate. B+ on
> Dale scale. With Pumpkin and Pecan Pie, the 2003 Reserve Port from
> Prager.- Hide quoted text -
>
> - Show quoted text -

It sounds like you're doing fine. Love the wild turkey and red wine
combo....I did mine with 1998 Sabon CNP Cuvee Presige this year. I
still have a few tin can spitters but they're getting off the skoal
and enjoying the wine and food. But....Bud lite is still a big
favorite...it goes well with the skoal.