Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 29-06-2009, 08:11 PM posted to alt.food.wine
external usenet poster
 
Join Date: Feb 2006
Posts: 1,930
Default Lunch wines

Lunch today at Twin Farms consisted of:

A tasting of Oysters:
Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
parsely
Island Creek Massachusettes Oysters with heirloom tomato, olives,
oliove oil and chervil flowers
Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
corn, chive blossoms

served with 2004 Dagueneau Silex (from private stash)-very expressive
Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
slightly floral notes.

Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
Soy and Tartare of Toro served with a seaweed salad.

2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
and a nice acidity. A bit flabby in the middle but finsihed nice.

  #2 (permalink)   Report Post  
Old 29-06-2009, 10:07 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jul 2007
Posts: 651
Default Lunch wines

In article
,
"Bi!!" wrote:

Lunch today at Twin Farms consisted of:

A tasting of Oysters:
Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
parsely
Island Creek Massachusettes Oysters with heirloom tomato, olives,
oliove oil and chervil flowers
Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
corn, chive blossoms

served with 2004 Dagueneau Silex (from private stash)-very expressive
Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
slightly floral notes.

Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
Soy and Tartare of Toro served with a seaweed salad.

2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
and a nice acidity. A bit flabby in the middle but finsihed nice.


Always wanted to try the Dagueneau Silex. Is that the one that is
relatively expensive?
  #3 (permalink)   Report Post  
Old 29-06-2009, 10:57 PM posted to alt.food.wine
external usenet poster
 
Join Date: Feb 2006
Posts: 1,930
Default Lunch wines

On Jun 29, 5:07�pm, Lawrence Leichtman wrote:
In article
,





�"Bi!!" wrote:
Lunch today at Twin Farms consisted of:


A tasting of Oysters:
Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
parsely
Island Creek Massachusettes Oysters with heirloom tomato, olives,
oliove oil and chervil flowers
Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
corn, chive blossoms


served with 2004 Dagueneau Silex (from private stash)-very expressive
Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
slightly floral notes.


Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
Soy and Tartare of Toro served with a seaweed salad.


2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
and a nice acidity. �A bit flabby in the middle but finsihed nice.


Always wanted to try the Dagueneau Silex. Is that the one that is
relatively expensive?- Hide quoted text -

- Show quoted text -


It is now! When I bought it I paid $60 at auction for what I'm
drinking now......which was before Didier's untimely demise.
  #4 (permalink)   Report Post  
Old 30-06-2009, 02:47 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2006
Posts: 4,554
Default Lunch wines

On Jun 29, 5:07*pm, Lawrence Leichtman wrote:
In article
,





*"Bi!!" wrote:
Lunch today at Twin Farms consisted of:


A tasting of Oysters:
Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
parsely
Island Creek Massachusettes Oysters with heirloom tomato, olives,
oliove oil and chervil flowers
Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
corn, chive blossoms


served with 2004 Dagueneau Silex (from private stash)-very expressive
Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
slightly floral notes.


Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
Soy and Tartare of Toro served with a seaweed salad.


2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
and a nice acidity. *A bit flabby in the middle but finsihed nice.


Always wanted to try the Dagueneau Silex. Is that the one that is
relatively expensive?


Nice meal, Bill!
Lawrence, the Silex was the most expensive of Dagueneau's "standard"
dry bottlings, but only by a hair over the Pur Sang. Cheapest was
Blanc de Pouilly (also had another name in some years), then Buisson
Renard, then Pur Sang, then Silex. Maybe $40/$55/$70/$75 respectively
(before he died). But in a couple of vintages he also made a wine or
two with residual sugar in very limited quantities, and those were
more like several hundred dollars a bottle.
  #5 (permalink)   Report Post  
Old 30-06-2009, 07:35 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jul 2007
Posts: 651
Default Lunch wines

In article
,
DaleW wrote:

On Jun 29, 5:07*pm, Lawrence Leichtman wrote:
In article
,





*"Bi!!" wrote:
Lunch today at Twin Farms consisted of:


A tasting of Oysters:
Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
parsely
Island Creek Massachusettes Oysters with heirloom tomato, olives,
oliove oil and chervil flowers
Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
corn, chive blossoms


served with 2004 Dagueneau Silex (from private stash)-very expressive
Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
slightly floral notes.


Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
Soy and Tartare of Toro served with a seaweed salad.


2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
and a nice acidity. *A bit flabby in the middle but finsihed nice.


Always wanted to try the Dagueneau Silex. Is that the one that is
relatively expensive?


Nice meal, Bill!
Lawrence, the Silex was the most expensive of Dagueneau's "standard"
dry bottlings, but only by a hair over the Pur Sang. Cheapest was
Blanc de Pouilly (also had another name in some years), then Buisson
Renard, then Pur Sang, then Silex. Maybe $40/$55/$70/$75 respectively
(before he died). But in a couple of vintages he also made a wine or
two with residual sugar in very limited quantities, and those were
more like several hundred dollars a bottle.


Thanks for the prices. I think these may be hard to come by before too
long.


  #6 (permalink)   Report Post  
Old 30-06-2009, 07:37 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jul 2007
Posts: 651
Default Lunch wines

In article
,
DaleW wrote:

On Jun 29, 5:07*pm, Lawrence Leichtman wrote:
In article
,





*"Bi!!" wrote:
Lunch today at Twin Farms consisted of:


A tasting of Oysters:
Dodge Cove Maine Oysters with pineapple, carrot-yuzu juice and fresh
parsely
Island Creek Massachusettes Oysters with heirloom tomato, olives,
oliove oil and chervil flowers
Glidden Point Maine Oysters with organic sorrel, corn puree, grilled
corn, chive blossoms


served with 2004 Dagueneau Silex (from private stash)-very expressive
Pouilly Fume full of limestone chalk minerality, lemon lime citrus and
slightly floral notes.


Salmon Three Ways-Grilled with an Asian Plum Sauce, Poached in Sweet
Soy and Tartare of Toro served with a seaweed salad.


2006 Rex Hill Pinot Gris-Nice fresh pear flavors a bit of white peach
and a nice acidity. *A bit flabby in the middle but finsihed nice.


Always wanted to try the Dagueneau Silex. Is that the one that is
relatively expensive?


Nice meal, Bill!
Lawrence, the Silex was the most expensive of Dagueneau's "standard"
dry bottlings, but only by a hair over the Pur Sang. Cheapest was
Blanc de Pouilly (also had another name in some years), then Buisson
Renard, then Pur Sang, then Silex. Maybe $40/$55/$70/$75 respectively
(before he died). But in a couple of vintages he also made a wine or
two with residual sugar in very limited quantities, and those were
more like several hundred dollars a bottle.


Just checked and they are all $110+ now.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
TN: lunch and dinner wines= US, FR, IT, DE DaleW Wine 0 07-10-2012 01:10 PM
Lunch Wines from All Over Bill S. Wine 0 12-03-2011 01:33 AM
Lunch Wines Bill S. Wine 0 14-11-2009 12:03 AM
Lunch Wines Bi!! Wine 0 19-10-2009 07:23 PM
Lunch Wines Bill S. Wine 8 25-07-2007 02:38 AM


All times are GMT +1. The time now is 05:58 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017