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Old 05-12-2008, 09:10 PM posted to alt.food.wine
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Default TN: Bourgogne red and white, with seafood

I worked late Wednesday, but Betsy had a rehearsal that went even
later, so dinner was up to me. I did a whole duck, using a Bittman
method of steaming and then roasting, worked well. With carrots
braised in butter and Sauternes, leftover brown rice, and wailted
arugula. Duck wine was the 2005 Lafarge Bourgogne. What a satisfying
wine for the level. Medium bodied, ripe but persistent tannins,
balanced acidity, good length. Earth and black cherries, a hint of
sandalwood, long and satisfying. Shoulda bought more. B+/A-

Last night took Betsy to dinner at One in Irvington for her birthday.
I was so tired I think my conversation faltered, but we had a good
time anyway. The appetizers were just great - her oysters tempura were
nestled back in the shell on a bed of sesame seaweed salad, the shells
in a bed of seafoam (an intensely salty meringue, fun touch). My crab
fritters were on a jicama apple slaw, with three dipping sauces. All
very tasty. My cod was roasted and served with salsify and a veal/
bacon sauce (hey, even when I order seafood I like red meat!); Betsy
had a very good striped bass. The only issue with the meal was the
garlicky heirloom beans with her bass were tasty, but maybe needed a
bit more of a soak. Oh yeah, the wine. I had thought about BYO, but
didn't,. and ordered the 2005 Patrick Javillier "Cuvée des Forgets"
Bourgogne Blanc. Some toasty oak notes, lemon and winesap apples. With
time (and as the too cold bottle warmed, I had to rescue from ice
bucket) so honeysuckle and butterscotch. Ripe vntage shows, but this
does have some acidity. I'd vote for a tad less oak and a tad more
acidity, but still a pleasant Chardonnay. 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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