Orphan Dinner
 

I'm planning a holiday dinner and decided to pick wines from my
orphan bins to serve. I found a Champagne,three reds and three whites
plus a dessert wine and would like some food pairing suggestions if
possible. Some of the wines are relatively young but they are the last
bottle that I have. The wines are.
1995 Krug Clos de Mesnil Champagne
1999 Marcassin Chardonnay Upper Barn Alexander Valley
1998 Ramonet Montrachet
2003 Chave Hermitage Blanc
1966 Chateau Latour
1996 La Tache
1998 Roger Sabon Chateauneuf du Pape "Le Secret"
1997 Baumard Quart de Chaume

I thought that these wines would provide a counterpoint to each other
by comparison so there is a method to my madness in choosing these
wines from the orphan bin.

Orphan Dinner
 

Nice orphans. My current orphans would be:

1995 Sociando Mallet
1995 Troplong Mondot
1994 Rauzan Segla




"Bi!!" > wrote in message
oups.com...
> I'm planning a holiday dinner and decided to pick wines from my
> orphan bins to serve. I found a Champagne,three reds and three whites
> plus a dessert wine and would like some food pairing suggestions if
> possible. Some of the wines are relatively young but they are the last
> bottle that I have. The wines are.
> 1995 Krug Clos de Mesnil Champagne
> 1999 Marcassin Chardonnay Upper Barn Alexander Valley
> 1998 Ramonet Montrachet
> 2003 Chave Hermitage Blanc
> 1966 Chateau Latour
> 1996 La Tache
> 1998 Roger Sabon Chateauneuf du Pape "Le Secret"
> 1997 Baumard Quart de Chaume
>
> I thought that these wines would provide a counterpoint to each other
> by comparison so there is a method to my madness in choosing these
> wines from the orphan bin.
>

Orphan Dinner
 

Bi!! wrote:
> I'm planning a holiday dinner and decided to pick wines from my
> orphan bins to serve. I found a Champagne,three reds and three whites
> plus a dessert wine and would like some food pairing suggestions if
> possible. Some of the wines are relatively young but they are the last
> bottle that I have. The wines are.

Everyone has different tastes, but here is how I would handle some of
these wines
> 1995 Krug Clos de Mesnil Champagne
Likely should be kept at least 10 more years. Serve to welcome in the
New Year.

> 1998 Ramonet Montrachet
Likely should be saved for 10 to 20 years. Then serve with something
very plain such as a roast chicken, perhaps with truffles under the
skin if you must be fancy.

> 2003 Chave Hermitage Blanc
Likely could stand at least a few more years to round out. This should
hold up to many seafood or poultry dishes with old-fashioned very rich
sauces, but hold the tomatoes, garlic, and other strong things.

> 1966 Chateau Latour
Ready enough now. Rack of lamb would be nice, but do not use garlic or
mint jelly.

> 1996 La Tache
This wine likely needs 10 to 30 more years to be at best. Then fresh,
black, French winter truffles cooked in a sauce and served as a side
dish, as was done in the 1800s, would be a very good match.

Orphan Dinner
 

I understand the mint...but why no garlic?


"cwdjrxyz" > wrote in message
ps.com...
>
> Bi!! wrote:
>> I'm planning a holiday dinner and decided to pick wines from my
>> orphan bins to serve. I found a Champagne,three reds and three whites
>> plus a dessert wine and would like some food pairing suggestions if
>> possible. Some of the wines are relatively young but they are the last
>> bottle that I have. The wines are.
>
> Everyone has different tastes, but here is how I would handle some of
> these wines
>> 1995 Krug Clos de Mesnil Champagne
> Likely should be kept at least 10 more years. Serve to welcome in the
> New Year.
>
>> 1998 Ramonet Montrachet
> Likely should be saved for 10 to 20 years. Then serve with something
> very plain such as a roast chicken, perhaps with truffles under the
> skin if you must be fancy.
>
>> 2003 Chave Hermitage Blanc
> Likely could stand at least a few more years to round out. This should
> hold up to many seafood or poultry dishes with old-fashioned very rich
> sauces, but hold the tomatoes, garlic, and other strong things.
>
>> 1966 Chateau Latour
> Ready enough now. Rack of lamb would be nice, but do not use garlic or
> mint jelly.
>
>> 1996 La Tache
> This wine likely needs 10 to 30 more years to be at best. Then fresh,
> black, French winter truffles cooked in a sauce and served as a side
> dish, as was done in the 1800s, would be a very good match.
>

Orphan Dinner
 

Wow, look forward to those notes!

Bi!! wrote:
> I'm planning a holiday dinner and decided to pick wines from my
> orphan bins to serve. I found a Champagne,three reds and three whites
> plus a dessert wine and would like some food pairing suggestions if
> possible. Some of the wines are relatively young but they are the last
> bottle that I have. The wines are.
> 1995 Krug Clos de Mesnil Champagne
> 1999 Marcassin Chardonnay Upper Barn Alexander Valley
> 1998 Ramonet Montrachet
> 2003 Chave Hermitage Blanc
> 1966 Chateau Latour
> 1996 La Tache
> 1998 Roger Sabon Chateauneuf du Pape "Le Secret"
> 1997 Baumard Quart de Chaume
>
> I thought that these wines would provide a counterpoint to each other
> by comparison so there is a method to my madness in choosing these
> wines from the orphan bin.

Orphan Dinner
 

I understand your point but the reality is that I'm 56 and the youngest
member of the dinner group by a good 10 years.....I'd rather drink them
with dear friends now than lament lost opportunities at funerals ten
years from now. :-)

On Dec 18, 2:27*pm, "cwdjrxyz" > wrote:
> Bi!! wrote:
> > I'm planning a holiday dinner and decided to pick wines from my
> > orphan bins to serve. *I found a Champagne,three reds and three whites
> > plus a dessert wine and would like some food pairing suggestions if
> > possible. *Some of the wines are relatively young but they are the last
> > bottle that I have. *The wines are.Everyone has different tastes, but here is how I would handle some of
> these wines> 1995 Krug Clos de Mesnil ChampagneLikely should be kept at least 10 more years. Serve to welcome in the
> New Year.
>
> > 1998 Ramonet MontrachetLikely should be saved for 10 to 20 years. Then serve with something
> very plain such as a roast chicken, perhaps with truffles under the
> skin if you must be fancy.
>
> > 2003 Chave Hermitage BlancLikely could stand at least a few more years to round out. This should
> hold up to many seafood or poultry dishes with old-fashioned very rich
> sauces, but hold the tomatoes, garlic, and other strong things.
>
> > 1966 Chateau LatourReady enough now. Rack of lamb would be nice, but do not use garlic or
> mint jelly.
>
> > 1996 La TacheThis wine likely needs 10 to 30 more years to be at best. Then fresh,
> black, French winter truffles cooked in a sauce and served as a side
> dish, as was done in the 1800s, would be a very good match.

Orphan Dinner
 

I've never had mint jelly in my life....it doesn't even sound good. I
suspect that the garlic would clash with and overpower the old Bordeaux
profile of the '66 Latour.

On Dec 18, 2:32*pm, "Richard Neidich" > wrote:
> I understand the mint...but why no garlic?
>
> "cwdjrxyz" > wrote in glegroups.com...
>
>
>
>
>
> > Bi!! wrote:
> >> I'm planning a holiday dinner and decided to pick wines from my
> >> orphan bins to serve. *I found a Champagne,three reds and three whites
> >> plus a dessert wine and would like some food pairing suggestions if
> >> possible. *Some of the wines are relatively young but they are the last
> >> bottle that I have. *The wines are.
>
> > Everyone has different tastes, but here is how I would handle some of
> > these wines
> >> 1995 Krug Clos de Mesnil Champagne
> > Likely should be kept at least 10 more years. Serve to welcome in the
> > New Year.
>
> >> 1998 Ramonet Montrachet
> > Likely should be saved for 10 to 20 years. Then serve with something
> > very plain such as a roast chicken, perhaps with truffles under the
> > skin if you must be fancy.
>
> >> 2003 Chave Hermitage Blanc
> > Likely could stand at least a few more years to round out. This should
> > hold up to many seafood or poultry dishes with old-fashioned very rich
> > sauces, but hold the tomatoes, garlic, and other strong things.
>
> >> 1966 Chateau Latour
> > Ready enough now. Rack of lamb would be nice, but do not use garlic or
> > mint jelly.
>
> >> 1996 La Tache
> > This wine likely needs 10 to 30 more years to be at best. Then fresh,
> > black, French winter truffles cooked in a sauce and served as a side
> > dish, as was done in the 1800s, would be a very good match.- Hide quoted text -- Show quoted text -

Orphan Dinner
 

On 18 Dec 2006 12:47:02 -0800, "Bi!!" > wrote:

>I understand your point but the reality is that I'm 56 and the youngest
>member of the dinner group by a good 10 years.....I'd rather drink them
>with dear friends now than lament lost opportunities at funerals ten
>years from now. :-)

Ain't that the sad truth. I joke that I don't buy green bananas any
more.

But, it also is a sad truth that with age our ability to perceive and
enjoy the nuances of fine wines deteriorates as well. I like to
remember some wines of the past and the impression they had on me at
the time--my most memorable probably was a Grands Echezaux at
Lameloise during the summer of 1980.

Recently I got this reinforced when I had a Williams Selyem '04
Russian River Valley PN and then La Crema '05 Sonoma Coast PN--I
couldn't discern a difference worth three times the price in the W-S.

Besides, as an American I'm used to immediate gratification. The idea
of buying a wine for 30 years from now is beyond my ken.

Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

Orphan Dinner
 

Bi!! wrote:
So, if you'll forgive the fact that I haven't tasted any of these
wines, here goes:

> 1995 Krug Clos de Mesnil Champagne

Almost anything not too heavy or intense in flavor. Or just have it as
an aperitif.

> 1999 Marcassin Chardonnay Upper Barn Alexander Valley
> 1998 Ramonet Montrachet

Lobster? A heavily sauced chicken?

> 2003 Chave Hermitage Blanc

It's likely to be very low in acid but quite powerful (if young) so how
about a veal dish?

> 1966 Chateau Latour

Lamb, goose or roast chicken -- simple flavors for a good backdrop

> 1996 La Tache

(Decant this *well* ahead of time) You serve this with goose or chicken,
maybe even with lamb.

> 1998 Roger Sabon Chateauneuf du Pape "Le Secret"

This being his Parkerized cuveé, it'll likely be oaky and quite primary.
This might work with lamb or goose, too.

> 1997 Baumard Quart de Chaume

Mmmm... Cheese course?

>
> I thought that these wines would provide a counterpoint to each other
> by comparison so there is a method to my madness in choosing these
> wines from the orphan bin.

Like Dale, I do hope you post notes, Bill.

Mark Lipton

Orphan Dinner
 

oh yeah, pairings.
> > 1998 Ramonet Montrachet
I'm looking at a menu from a Daniel Johnnes' Neillon dinner I went to.
My favorite of night was 4 Chevaliers with "roasted turbot w/nartural
juices and wild mushrooms", though the 4 Batards with "pintade
escoffier with chard and root vegetables" was very good too. The point
being with big GC white Burgs I think you want assertive flavors but
not spicy or red meat- white flesh and earthy flavors, if that makes
sense.

> > 1966 Chateau Latour

Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
probably big enough to stand up to beef or lamb. Not rare steaks or
chops,but like beef tenderloin in a red wine sauce or leg of lamb.

> > 1997 Baumard Quart de Chaume
I don't eat desserts myself. But the Baumard QdC is a favorite, and I
know profile well. And would say it is always a hit with fruit pies-
things like tarte tatin, apricot tarts, etc,.

Orphan Dinner
 

Bi!! wrote:
> I understand your point but the reality is that I'm 56 and the youngest
> member of the dinner group by a good 10 years.....I'd rather drink them
> with dear friends now than lament lost opportunities at funerals ten
> years from now. :-).

You are still young, and these days several of your friends that are
10+ years older than you likely will still be around in 10 years or
more too. If some friends are gone, then there will be more wine for
those remaining to celebrate what fine people the deceased were. And if
you have the misfortune to be run over by a cement truck, or something
of the sort, then your remaining friends can have a wonderful
celebration of your life with the remaining wines :-). Perhaps I should
apply for the job as a spin PR person for the White House :-).

Orphan Dinner
 

"DaleW" > skrev i melding
oups.com...
> oh yeah, pairings.
>> > 1966 Chateau Latour
>
> Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
> probably big enough to stand up to beef or lamb. Not rare steaks or
> chops,but like beef tenderloin in a red wine sauce or leg of lamb.
>
Why not veal? It's an old, well rounded wine. You may not need beef for
that, I guess.
Anders

Orphan Dinner
 

Veal (or roast chicken as I noted) is a good suggestion for most 40 yr
old Bordeaux. But every note I've read on the '66 Latour says still
tannic, massive fruit. I had the Forts last year and it was lively. I
would guess the '66 Latour would crush veal.

Anders Tørneskog wrote:
> "DaleW" > skrev i melding
> oups.com...
> > oh yeah, pairings.
> >> > 1966 Chateau Latour
> >
> > Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
> > probably big enough to stand up to beef or lamb. Not rare steaks or
> > chops,but like beef tenderloin in a red wine sauce or leg of lamb.
> >
> Why not veal? It's an old, well rounded wine. You may not need beef for
> that, I guess.
> Anders

Orphan Dinner
 

We've decided on lobster with the whites and a duet of roasted guinea
hen and veal loin with the reds. I had the '66 Latour recently and
it's still dark purple with rich deep cassis fruit. The tannins were
well resolved though but the purity of the fruit really shines in this
wine. I would call it "rich" as opposed to "massive" fruit. The
Sabon, however, has MASSIVE fruit but I've had it with this particular
food pairing (there's a currant and plum sauce) and it really rocked.
In a sense the wine acted as a sauce....I'm not sure if that's a good
thing or not?

On Dec 18, 5:11*pm, "DaleW" > wrote:
> Veal (or roast chicken as I noted) *is a good suggestion for most 40 yr
> old Bordeaux. But every note I've read on the '66 Latour says still
> tannic, massive fruit. I had the Forts last year and it was lively. I
> would guess the '66 Latour would crush veal.
>
>
>
> Anders Tørneskog wrote:
> > "DaleW" > skrev i melding
> roups.com...
> > > oh yeah, pairings.
> > >> > 1966 Chateau Latour
>
> > > Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
> > > probably big enough to stand up to beef or lamb. Not *rare steaks or
> > > chops,but like beef tenderloin in a red wine sauce or leg of lamb.
>
> > Why not veal? It's an old, well rounded wine. *You may not need beef for
> > that, I guess.
> > Anders- Hide quoted text -- Show quoted text -

Orphan Dinner
 

For me garlic never overpowers. Can't get enough!!!


"Bi!!" > wrote in message
ups.com...
I've never had mint jelly in my life....it doesn't even sound good. I
suspect that the garlic would clash with and overpower the old Bordeaux
profile of the '66 Latour.

On Dec 18, 2:32pm, "Richard Neidich" > wrote:
> I understand the mint...but why no garlic?
>
> "cwdjrxyz" > wrote in
> glegroups.com...
>
>
>
>
>
> > Bi!! wrote:
> >> I'm planning a holiday dinner and decided to pick wines from my
> >> orphan bins to serve. I found a Champagne,three reds and three whites
> >> plus a dessert wine and would like some food pairing suggestions if
> >> possible. Some of the wines are relatively young but they are the last
> >> bottle that I have. The wines are.
>
> > Everyone has different tastes, but here is how I would handle some of
> > these wines
> >> 1995 Krug Clos de Mesnil Champagne
> > Likely should be kept at least 10 more years. Serve to welcome in the
> > New Year.
>
> >> 1998 Ramonet Montrachet
> > Likely should be saved for 10 to 20 years. Then serve with something
> > very plain such as a roast chicken, perhaps with truffles under the
> > skin if you must be fancy.
>
> >> 2003 Chave Hermitage Blanc
> > Likely could stand at least a few more years to round out. This should
> > hold up to many seafood or poultry dishes with old-fashioned very rich
> > sauces, but hold the tomatoes, garlic, and other strong things.
>
> >> 1966 Chateau Latour
> > Ready enough now. Rack of lamb would be nice, but do not use garlic or
> > mint jelly.
>
> >> 1996 La Tache
> > This wine likely needs 10 to 30 more years to be at best. Then fresh,
> > black, French winter truffles cooked in a sauce and served as a side
> > dish, as was done in the 1800s, would be a very good match.- Hide quoted
> > text -- Show quoted text -

Orphan Dinner
 

Actually I got the word "massive" from your note last year:
1966 Latour-Still quite dark with a clear rim and a slight brickish
color. Very tight nose of graphite. Very firm black fruit with lots
of cedar and leather and still massive black fruit and plum notes.
:)

Bi!! wrote:
> We've decided on lobster with the whites and a duet of roasted guinea
> hen and veal loin with the reds. I had the '66 Latour recently and
> it's still dark purple with rich deep cassis fruit. The tannins were
> well resolved though but the purity of the fruit really shines in this
> wine. I would call it "rich" as opposed to "massive" fruit. The
> Sabon, however, has MASSIVE fruit but I've had it with this particular
> food pairing (there's a currant and plum sauce) and it really rocked.
> In a sense the wine acted as a sauce....I'm not sure if that's a good
> thing or not?
>
> On Dec 18, 5:11?pm, "DaleW" > wrote:
> > Veal (or roast chicken as I noted) ?is a good suggestion for most 40 yr
> > old Bordeaux. But every note I've read on the '66 Latour says still
> > tannic, massive fruit. I had the Forts last year and it was lively. I
> > would guess the '66 Latour would crush veal.
> >
> >
> >
> > Anders T?rneskog wrote:
> > > "DaleW" > skrev i melding
> > roups.com...
> > > > oh yeah, pairings.
> > > >> > 1966 Chateau Latour
> >
> > > > Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
> > > > probably big enough to stand up to beef or lamb. Not ?rare steaks or
> > > > chops,but like beef tenderloin in a red wine sauce or leg of lamb.
> >
> > > Why not veal? It's an old, well rounded wine. ?You may not need beef for
> > > that, I guess.
> > > Anders- Hide quoted text -- Show quoted text -

Orphan Dinner
 

That's really rich! I guess that's a massive faux pas on my part! LOL.

On Dec 19, 9:10*am, "DaleW" > wrote:
> Actually I got the word "massive" from your note last year:
> 1966 Latour-Still quite dark with a clear rim and a slight brickish
> color. *Very tight nose of graphite. *Very firm black fruit with lots
> of cedar and leather and still massive black fruit and plum notes.
> :)
>
>
>
> Bi!! wrote:
> > We've decided on lobster with the whites and a duet of roasted guinea
> > hen and veal loin with the reds. *I had the '66 Latour recently and
> > it's still dark purple with rich deep cassis fruit. *The tannins were
> > well resolved though but the purity of the fruit really shines in this
> > wine. *I would call it "rich" as opposed to "massive" fruit. *The
> > Sabon, however, has MASSIVE fruit but I've had it with this particular
> > food pairing (there's a currant and plum sauce) and it really rocked.
> > In a sense the wine acted as a sauce....I'm not sure if that's a good
> > thing or not?
>
> > On Dec 18, 5:11?pm, "DaleW" > wrote:
> > > Veal (or roast chicken as I noted) ?is a good suggestion for most 40 yr
> > > old Bordeaux. But every note I've read on the '66 Latour says still
> > > tannic, massive fruit. I had the Forts last year and it was lively. I
> > > would guess the '66 Latour would crush veal.
>
> > > Anders T?rneskog wrote:
> > > > "DaleW" > skrev i melding
> > > roups.com...
> > > > > oh yeah, pairings.
> > > > >> > 1966 Chateau Latour
>
> > > > > Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
> > > > > probably big enough to stand up to beef or lamb. Not ?rare steaks or
> > > > > chops,but like beef tenderloin in a red wine sauce or leg of lamb.
>
> > > > Why not veal? It's an old, well rounded wine. ?You may not need beef for
> > > > that, I guess.
> > > > Anders- Hide quoted text -- Show quoted text -- Hide quoted text -- Show quoted text -

Orphan Dinner
 

directions to dinner please----Enjoy---its always a comfort to dine
well.......
As the Sufi seer Gonsa Essen-El once said "pass the facockta plum sauce,
please"
"Bi!!" > wrote in message
ups.com...
We've decided on lobster with the whites and a duet of roasted guinea
hen and veal loin with the reds. I had the '66 Latour recently and
it's still dark purple with rich deep cassis fruit. The tannins were
well resolved though but the purity of the fruit really shines in this
wine. I would call it "rich" as opposed to "massive" fruit. The
Sabon, however, has MASSIVE fruit but I've had it with this particular
food pairing (there's a currant and plum sauce) and it really rocked.
In a sense the wine acted as a sauce....I'm not sure if that's a good
thing or not?

On Dec 18, 5:11pm, "DaleW" > wrote:
> Veal (or roast chicken as I noted) is a good suggestion for most 40 yr
> old Bordeaux. But every note I've read on the '66 Latour says still
> tannic, massive fruit. I had the Forts last year and it was lively. I
> would guess the '66 Latour would crush veal.
>
>
>
> Anders Trneskog wrote:
> > "DaleW" > skrev i melding
> roups.com...
> > > oh yeah, pairings.
> > >> > 1966 Chateau Latour
>
> > > Normally I'd say with 40 yr old Bordeaux roast chicken, but Latour is
> > > probably big enough to stand up to beef or lamb. Not rare steaks or
> > > chops,but like beef tenderloin in a red wine sauce or leg of lamb.
>
> > Why not veal? It's an old, well rounded wine. You may not need beef for
> > that, I guess.
> > Anders- Hide quoted text -- Show quoted text -