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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
Friday Betsy made fried chicken, broccolli, and biscuits. I usually
think rose with fried chicken, but felt like opening the 2005 Huet "Le Haut Lieu" Vouvray Sec. Baked apples and a faint hint of cinnamon, this is more a sec-tendre style and all the better for it in my opinion. Excellent acidity, nice touch of minerality on finish (the long finish I should say). Usually I concentrate on the demi-sec Huets but I want more of this. A- Monkfish in a kind of Provencal sauce (olives, tomatoes, garlic, etc) . Recipe used a little wine, I probably should have gone and tried to find something white Rhonish, but used what was upstairs, the 2004 Paul Pernot Bourgogne Blanc, and then had with dinner. White pears, a little hazelnut, a pleasant white Burg but that didn't quite thrill me as much as previous bottles- maybe the difficult match? B Sunday my group had our annual meeting, I was out all day while Betsy did a grand job preparing for friends to come for dinner. I usually do at least the appetizers, but she did it all- I just chose wines the night before and picked up cheese. One couple missed a time change, and showed up a half-hour early, but Betsy was on top of her game and we went with the flow, enjoying the extra time for conversation, her gaucamole,and the 2005 Burgans Albarino (Rias Biaxas). Good citrus and tropical fruit, fresh acidity, not especially deep but a pleasant fun wine for $9. B We went to table, where the first course was a cream of watercress garnished with caviar. 2002 Donabaum Spitzer Point Grüner Veltliner Smaragd I had ordered this from a winemonger.com sale- they ran out, but sent my bottles from one of the owners' (Emily's) private stash- service above and beyond, typical of winemonger.com. This GV seems pretty reticent at the moment - there's a typical white pepper note over some white fruit, but more seems to be lurking, Judgement reserved, will report after revisiting tonight. 2003 Feudi di San Gregorio Rubrato Aglianico Forward modern style of Aglianico, I opened this because of one attendee's preference for ripe young red wines. Blackberry and plum fruit, a little anise and herb, very soft. Modern styled Aglianico, ok. B/B- With the bone-in rack pork roast, a green bean/sundried tomato/olive side, and roasted potatoes: 1993 Bouchard Pčre et Fils "Clos St. Marc" Nuits St. Georges1er Very funky at first, but an hour of slow aeration (no decanting) led to a cleaner nose. High acidity, still some tannins, but with rather elegant black cherry fruit and a stony finish. Very nice with the pork, and better than Bouchard's rep from the era. B/B+ 1979 Pichon Baron (Pauillac) After decanting, I wasn't at all happy with this. The fruit had a tired pruney note to it, and there was a strange almost metallic accent. But 20 minutes did it a world of good, and a lighter yet tasty mature claret emerged- black plum and cassis, fully resolved tannins, some leather and loamy forest floor. But by cheese course it was tasting tired again, and by cleanup time it was straight to the vinegar crock. For a few moments it was in B+ land, but overall I'm generous to give it B- There was a salad intermezzo of green apples and celeriac, then the cheese course (Tallegio, Cheshire, and Cowgirl Creamery Pierce Point) and a dessert of macerated fruit with vanilla ice cream. Someone joked about syrup for the ice cream, a perfect time to open the NV Alvear Solera 1927 Pedro Ximenez. Several did indeed try it on their ice cream, it was certainly thick enough. Caramel, raisins, figs, spiced nuts. I enjoy the first miniscule sip, even the second, but beyond that it's too cloying for me. I think it's pretty popular around the table, though- a B-/C+ for me, but others like far better. Fun night. 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. |
Posted to alt.food.wine
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
In article . com>,
"DaleW" > wrote: > Friday Betsy made fried chicken, broccolli, and biscuits. I usually > think rose with fried chicken, but felt like opening the 2005 Huet "Le > Haut Lieu" Vouvray Sec. Baked apples and a faint hint of cinnamon, this > is more a sec-tendre style and all the better for it in my opinion. > Excellent acidity, nice touch of minerality on finish (the long finish > I should say). Usually I concentrate on the demi-sec Huets but I want > more of this. A- > > Monkfish in a kind of Provencal sauce (olives, tomatoes, garlic, etc) . > Recipe used a little wine, I probably should have gone and tried to > find something white Rhonish, but used what was upstairs, the 2004 Paul > Pernot Bourgogne Blanc, and then had with dinner. White pears, a little > hazelnut, a pleasant white Burg but that didn't quite thrill me as much > as previous bottles- maybe the difficult match? B > > Sunday my group had our annual meeting, I was out all day while Betsy > did a grand job preparing for friends to come for dinner. I usually do > at least the appetizers, but she did it all- I just chose wines the > night before and picked up cheese. One couple missed a time change, and > showed up a half-hour early, but Betsy was on top of her game and we > went with the flow, enjoying the extra time for conversation, her > gaucamole,and the 2005 Burgans Albarino (Rias Biaxas). Good citrus and > tropical fruit, fresh acidity, not especially deep but a pleasant fun > wine for $9. B > > We went to table, where the first course was a cream of watercress > garnished with caviar. > > 2002 Donabaum Spitzer Point Grüner Veltliner Smaragd > I had ordered this from a winemonger.com sale- they ran out, but sent > my bottles from one of the owners' (Emily's) private stash- service > above and beyond, typical of winemonger.com. This GV seems pretty > reticent at the moment - there's a typical white pepper note over some > white fruit, but more seems to be lurking, Judgement reserved, will > report after revisiting tonight. > > 2003 Feudi di San Gregorio Rubrato Aglianico > Forward modern style of Aglianico, I opened this because of one > attendee's preference for ripe young red wines. Blackberry and plum > fruit, a little anise and herb, very soft. Modern styled Aglianico, ok. > B/B- > > With the bone-in rack pork roast, a green bean/sundried tomato/olive > side, and roasted potatoes: > > 1993 Bouchard Pčre et Fils "Clos St. Marc" Nuits St. Georges1er > Very funky at first, but an hour of slow aeration (no decanting) led to > a cleaner nose. High acidity, still some tannins, but with rather > elegant black cherry fruit and a stony finish. Very nice with the pork, > and better than Bouchard's rep from the era. B/B+ > > 1979 Pichon Baron (Pauillac) > After decanting, I wasn't at all happy with this. The fruit had a tired > pruney note to it, and there was a strange almost metallic accent. But > 20 minutes did it a world of good, and a lighter yet tasty mature > claret emerged- black plum and cassis, fully resolved tannins, some > leather and loamy forest floor. But by cheese course it was tasting > tired again, and by cleanup time it was straight to the vinegar crock. > For a few moments it was in B+ land, but overall I'm generous to give > it B- > > There was a salad intermezzo of green apples and celeriac, then the > cheese course (Tallegio, Cheshire, and Cowgirl Creamery Pierce Point) > and a dessert of macerated fruit with vanilla ice cream. Someone joked > about syrup for the ice cream, a perfect time to open the NV Alvear > Solera 1927 Pedro Ximenez. Several did indeed try it on their ice > cream, it was certainly thick enough. Caramel, raisins, figs, spiced > nuts. I enjoy the first miniscule sip, even the second, but beyond that > it's too cloying for me. I think it's pretty popular around the table, > though- a B-/C+ for me, but others like far better. > > Fun night. > > 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. I had the exact same experience with the 1979 Pinchon Baron. I had stored it perfectly but it was tired and worn out last February. |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
On day 2 the Rubrato was pretty oxidized. How can one make Aglianico so
soft? The Donabaum was much more open, with a rather broad oily texture, somewhat like a big trocken Riesling. Green pea and apple, good length. Nice wine, though not an especially good pairing with pasta carbonara DaleW wrote: > Friday Betsy made fried chicken, broccolli, and biscuits. I usually > think rose with fried chicken, but felt like opening the 2005 Huet "Le > Haut Lieu" Vouvray Sec. Baked apples and a faint hint of cinnamon, this > is more a sec-tendre style and all the better for it in my opinion. > Excellent acidity, nice touch of minerality on finish (the long finish > I should say). Usually I concentrate on the demi-sec Huets but I want > more of this. A- > > Monkfish in a kind of Provencal sauce (olives, tomatoes, garlic, etc) . > Recipe used a little wine, I probably should have gone and tried to > find something white Rhonish, but used what was upstairs, the 2004 Paul > Pernot Bourgogne Blanc, and then had with dinner. White pears, a little > hazelnut, a pleasant white Burg but that didn't quite thrill me as much > as previous bottles- maybe the difficult match? B > > Sunday my group had our annual meeting, I was out all day while Betsy > did a grand job preparing for friends to come for dinner. I usually do > at least the appetizers, but she did it all- I just chose wines the > night before and picked up cheese. One couple missed a time change, and > showed up a half-hour early, but Betsy was on top of her game and we > went with the flow, enjoying the extra time for conversation, her > gaucamole,and the 2005 Burgans Albarino (Rias Biaxas). Good citrus and > tropical fruit, fresh acidity, not especially deep but a pleasant fun > wine for $9. B > > We went to table, where the first course was a cream of watercress > garnished with caviar. > > 2002 Donabaum Spitzer Point Grüner Veltliner Smaragd > I had ordered this from a winemonger.com sale- they ran out, but sent > my bottles from one of the owners' (Emily's) private stash- service > above and beyond, typical of winemonger.com. This GV seems pretty > reticent at the moment - there's a typical white pepper note over some > white fruit, but more seems to be lurking, Judgement reserved, will > report after revisiting tonight. > > 2003 Feudi di San Gregorio Rubrato Aglianico > Forward modern style of Aglianico, I opened this because of one > attendee's preference for ripe young red wines. Blackberry and plum > fruit, a little anise and herb, very soft. Modern styled Aglianico, ok. > B/B- > > With the bone-in rack pork roast, a green bean/sundried tomato/olive > side, and roasted potatoes: > > 1993 Bouchard Pčre et Fils "Clos St. Marc" Nuits St. Georges1er > Very funky at first, but an hour of slow aeration (no decanting) led to > a cleaner nose. High acidity, still some tannins, but with rather > elegant black cherry fruit and a stony finish. Very nice with the pork, > and better than Bouchard's rep from the era. B/B+ > > 1979 Pichon Baron (Pauillac) > After decanting, I wasn't at all happy with this. The fruit had a tired > pruney note to it, and there was a strange almost metallic accent. But > 20 minutes did it a world of good, and a lighter yet tasty mature > claret emerged- black plum and cassis, fully resolved tannins, some > leather and loamy forest floor. But by cheese course it was tasting > tired again, and by cleanup time it was straight to the vinegar crock. > For a few moments it was in B+ land, but overall I'm generous to give > it B- > > There was a salad intermezzo of green apples and celeriac, then the > cheese course (Tallegio, Cheshire, and Cowgirl Creamery Pierce Point) > and a dessert of macerated fruit with vanilla ice cream. Someone joked > about syrup for the ice cream, a perfect time to open the NV Alvear > Solera 1927 Pedro Ximenez. Several did indeed try it on their ice > cream, it was certainly thick enough. Caramel, raisins, figs, spiced > nuts. I enjoy the first miniscule sip, even the second, but beyond that > it's too cloying for me. I think it's pretty popular around the table, > though- a B-/C+ for me, but others like far better. > > Fun night. > > 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. |
Posted to alt.food.wine
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
Lawrence Leichtman wrote:
> promises of objectivity, accuracy, and certainly not of consistency. > > I had the exact same experience with the 1979 Pinchon Baron. I had > stored it perfectly but it was tired and worn out last February. I hear much better reports re the Pichon Lalande, and look forward to trying it. |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
DaleW wrote:
> On day 2 the Rubrato was pretty oxidized. How can one make Aglianico so > soft? > The Donabaum was much more open, with a rather broad oily texture, > somewhat like a big trocken Riesling. Green pea and apple, good length. > Nice wine, though not an especially good pairing with pasta carbonara Interesting, Dale. Looking back at my notes, I find that I had the '01 version of this wine (yum!) and the '02 Loibnergarten Smaragd from Donabaum, both of which were superb. I don't doubt for an instant that pasta carbonara didn't show it to its fullest extent ;-) Mark Lipton |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
DaleW wrote:
> Lawrence Leichtman wrote: >> promises of objectivity, accuracy, and certainly not of consistency. >> >> I had the exact same experience with the 1979 Pinchon Baron. I had >> stored it perfectly but it was tired and worn out last February. > > I hear much better reports re the Pichon Lalande, and look forward to > trying it. > No big surprise. IIRC, Baron in that era was considered a notorious underachiever, and only came into the forefront after a change in ownership in the '80s. Confirmation? Mark Lipton |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
I thought that the change came in mid-70s, the '81 is at least good and
the '82 quite good. But up until the excellent 1990 there are still off efforts. This wasn't expensive, part of a lot with other wines I actually wanted, by my calculations I probably paid virtually nothing (I'd have paid the same or close for lot w/o the Baron). The good thing about the rough period is that for my tastes the Baron since '90 is often the equal (or close) to the P-Lalande, yet typically sells for half. Mark Lipton wrote: > DaleW wrote: > > Lawrence Leichtman wrote: > >> promises of objectivity, accuracy, and certainly not of consistency. > >> > >> I had the exact same experience with the 1979 Pinchon Baron. I had > >> stored it perfectly but it was tired and worn out last February. > > > > I hear much better reports re the Pichon Lalande, and look forward to > > trying it. > > > > No big surprise. IIRC, Baron in that era was considered a notorious > underachiever, and only came into the forefront after a change in > ownership in the '80s. Confirmation? > > Mark Lipton |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
Mark Lipton wrote: I don't doubt for an instant that > pasta carbonara didn't show it to its fullest extent ;-) > In the interest of marital harmony, sometimes when there are 3 open bottles one chooses NOT to open a new one. |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
In article . com>,
"DaleW" > wrote: > Mark Lipton wrote: > I don't doubt for an instant that > > pasta carbonara didn't show it to its fullest extent ;-) > > > In the interest of marital harmony, sometimes when there are 3 open > bottles one chooses NOT to open a new one. Ah, marital bliss. |
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TN: '79 Pichon Baron, '05 Huet, '93 Bouchard, etc
In article . com>,
"DaleW" > wrote: > I thought that the change came in mid-70s, the '81 is at least good and > the '82 quite good. But up until the excellent 1990 there are still off > efforts. This wasn't expensive, part of a lot with other wines I > actually wanted, by my calculations I probably paid virtually nothing > (I'd have paid the same or close for lot w/o the Baron). > > The good thing about the rough period is that for my tastes the Baron > since '90 is often the equal (or close) to the P-Lalande, yet typically > sells for half. > > Mark Lipton wrote: > > DaleW wrote: > > > Lawrence Leichtman wrote: > > >> promises of objectivity, accuracy, and certainly not of consistency. > > >> > > >> I had the exact same experience with the 1979 Pinchon Baron. I had > > >> stored it perfectly but it was tired and worn out last February. > > > > > > I hear much better reports re the Pichon Lalande, and look forward to > > > trying it. > > > > > > > No big surprise. IIRC, Baron in that era was considered a notorious > > underachiever, and only came into the forefront after a change in > > ownership in the '80s. Confirmation? > > > > Mark Lipton Longeuville has always appealed more to my taste but even the '79 Longueville was tired the last time I tasted it. I still have one more bottle but am not eager to taste it. I think it was '79, many French wines from that vintage faded faster than they should have. |
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