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Old 04-03-2007, 02:08 AM posted to alt.food.wine
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Default TN: Issan, Bouchard, Huet

Friday Betsy made turkey stuffed with goat cheese and spinach, but
left for dress of Pirates of Penzance before I got home. I had
leftover whites (Bourgogne and Riesling) with dinner, but felt like a
red afterwards. I opened the 2004 Ch. d'Issan (Margaux), my first 2004
Bordeaux. Nose of berries and flowers, good ripe blackcurrant and
black cherry fruit. With time some elements of spice and cedar.
Tannins are ripe and well-integrated, acidity is enough to keep it
lively. Tasted again tonight, the fruit has a light licorice edge,
and a bit of smoke, nice balanced wine. The downside of this wine is
that it is a bit short to qualify as top-notch Bordeaux, but I think
this will be a welcome companion at the dinner table for the short to
mid term. B+

Tonight we had an early dinner before she headed to city. Pierre
Franey's basil/pinenut stuffed scallops, mushroom rice, and brocolli-
rabe/pea dish. I went with the 2002 Bouchard "Le Clous" Meursault.
Good for village level, a bit fat but not flabby, toast and
butterscotch over Bosc pear fruit. Maybe a little thin in the middle,
but ok for mid-$20s. B

Over 4 nights the 2002 Huet Le Haut Lieu Vouvray (from 375) showed
fairly well. Some oxidative notes, but strangely never got worse.
Baked apple Betty with honied apricot notes, lively acidity, long
finish. B+

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.


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Old 04-03-2007, 04:50 PM posted to alt.food.wine
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Default TN: Issan, Bouchard, Huet

On Mar 3, 9:08�pm, "DaleW" wrote:
Friday Betsy made turkey stuffed with goat cheese and spinach, but
left for dress of Pirates of Penzance before I got home. I had
leftover whites (Bourgogne and Riesling) with dinner, but felt like a
red afterwards. I opened the 2004 Ch. d'Issan (Margaux), my first 2004
Bordeaux. Nose of berries and flowers, good ripe blackcurrant and
black cherry fruit. With time some elements of spice and cedar.
Tannins are ripe and well-integrated, acidity is enough to keep it
lively. *Tasted again tonight, the fruit has a light licorice edge,
and a bit of smoke, nice balanced wine. The downside of this wine is
that it is a bit short to qualify as top-notch Bordeaux, but I think
this will be a welcome companion at the dinner table for the short to
mid term. B+

Tonight we had an early dinner before she headed to city. Pierre
Franey's basil/pinenut stuffed scallops, mushroom rice, and *brocolli-
rabe/pea dish. I went with the 2002 Bouchard "Le Clous" Meursault.
Good for village level, a bit fat but not flabby, toast and
butterscotch over Bosc pear fruit. Maybe a little thin in the middle,
but ok for mid-$20s. B

Over 4 nights the 2002 Huet Le Haut Lieu Vouvray (from 375) showed
fairly well. Some oxidative notes, but strangely never got worse.
Baked apple Betty with honied apricot notes, lively acidity, long
finish. B+

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.


oops, it was pointed out elsewhere I didn't specify the sweetness of
the Huet- it was the demisec

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Old 04-03-2007, 08:06 PM posted to alt.food.wine
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Default TN: Issan, Bouchard, Huet

DaleW wrote:

Over 4 nights the 2002 Huet Le Haut Lieu Vouvray (from 375) showed
fairly well. Some oxidative notes, but strangely never got worse.
Baked apple Betty with honied apricot notes, lively acidity, long
finish. B+


oops, it was pointed out elsewhere I didn't specify the sweetness of
the Huet- it was the demisec


Thanks for the note on the LHL demi, Dale. I have a 750 of it, along
with one of the CdB demisec. My inclination is to hold off on both for
another 5 years or so. How's that sound to you?

Mark Lipton
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Old 06-03-2007, 02:11 PM posted to alt.food.wine
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Default TN: Issan, Bouchard, Huet

On Mar 4, 3:06�pm, Mark Lipton wrote:
DaleW wrote:
Over 4 nights the 2002 Huet Le Haut Lieu Vouvray (from 375) showed
fairly well. Some oxidative notes, but strangely never got worse.
Baked apple Betty with honied apricot notes, lively acidity, long
finish. B+

oops, it was pointed out elsewhere I didn't specify the sweetness of
the Huet- it was the demisec


Thanks for the note on the LHL demi, Dale. *I have a 750 of it, along
with one of the CdB demisec. *My inclination is to hold off on both for
another 5 years or so. *How's that sound to you?

Mark Lipton


Your guess is as good as mine. Lots of Huet demisecs drink well at 30+
years! Certainly now is pretty much infanticide, but I'd check current
notes in 5 years to see what folks are reporting, these can get in
funky stages.



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