With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
good freshness. Will buy again. B+/B

With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B

My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.

While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis

NV Bernard Bremont “Cuvee Prestige” Champagne Brut
Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-

2008 Brocard “Valmur” Chablis GC
Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+

We move inside for spinach/tofu/miso Napoleans, with a couple more wines

2002 Huet Vouvray Petillant
No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.

2002 Remi Jobard “Les Charmes” Meursault 1er cru
Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+

Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon

2001 Edmunds St John “Bassetti” Syrah
The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove.. A-
1992 Jadot “Chouacheux“ Beaune 1er
Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-

1996 Chevillon Nuits St George VV
Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+

1994 Zillliken Saarburger Rausch Kabinett Riesling
This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++

One of my gifts was a puffball mushroom the size of my (big) head.
https://docs.google.com/file/d/0B9YV...it?usp=sharing

Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.

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.

On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
> With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
>
> good freshness. Will buy again. B+/B
>
>
>
> With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
>
> With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
>
>
>
> My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
>
>
>
> While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
>
> teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
>
>
>
> NV Bernard Bremont “Cuvee Prestige” Champagne Brut
>
> Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
>
>
>
> 2008 Brocard “Valmur” Chablis GC
>
> Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
>
>
>
> We move inside for spinach/tofu/miso Napoleans, with a couple more wines
>
>
>
> 2002 Huet Vouvray Petillant
>
> No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
>
>
>
> 2002 Remi Jobard “Les Charmes” Meursault 1er cru
>
> Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
>
>
>
> Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
>
>
>
> 2001 Edmunds St John “Bassetti” Syrah
>
> The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-
>
> 1992 Jadot “Chouacheux“ Beaune 1er
>
> Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
>
>
>
> 1996 Chevillon Nuits St George VV
>
> Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
>
>
>
> 1994 Zillliken Saarburger Rausch Kabinett Riesling
>
> This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
>
>
>
> One of my gifts was a puffball mushroom the size of my (big) head.
>
> https://docs.google.com/file/d/0B9YV...it?usp=sharing
>
>
>
> Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.
>
>
>
> 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.

Quite the mushroom! We have them that size and larger in our woods at our farm and the horses hate them for some reason.

On Monday, October 7, 2013 11:30:27 AM UTC-5, Bi!! wrote:
> On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
>
> > With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
>
> >
>
> > good freshness. Will buy again. B+/B
>
> >
>
> >
>
> >
>
> > With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
>
> >
>
> > With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
>
> >
>
> >
>
> >
>
> > My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
>
> >
>
> >
>
> >
>
> > While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
>
> >
>
> > teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
>
> >
>
> >
>
> >
>
> > NV Bernard Bremont “Cuvee Prestige” Champagne Brut
>
> >
>
> > Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
>
> >
>
> >
>
> >
>
> > 2008 Brocard “Valmur” Chablis GC
>
> >
>
> > Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
>
> >
>
> >
>
> >
>
> > We move inside for spinach/tofu/miso Napoleans, with a couple more wines
>
> >
>
> >
>
> >
>
> > 2002 Huet Vouvray Petillant
>
> >
>
> > No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
>
> >
>
> >
>
> >
>
> > 2002 Remi Jobard “Les Charmes” Meursault 1er cru
>
> >
>
> > Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
>
> >
>
> >
>
> >
>
> > Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
>
> >
>
> >
>
> >
>
> > 2001 Edmunds St John “Bassetti” Syrah
>
> >
>
> > The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-
>
> >
>
> > 1992 Jadot “Chouacheux“ Beaune 1er
>
> >
>
> > Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
>
> >
>
> >
>
> >
>
> > 1996 Chevillon Nuits St George VV
>
> >
>
> > Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
>
> >
>
> >
>
> >
>
> > 1994 Zillliken Saarburger Rausch Kabinett Riesling
>
> >
>
> > This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
>
> >
>
> >
>
> >
>
> > One of my gifts was a puffball mushroom the size of my (big) head.
>
> >
>
> > https://docs.google.com/file/d/0B9YV...it?usp=sharing
>
> >
>
> >
>
> >
>
> > Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well..
>
> >
>
> >
>
> >
>
> > 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.
>
>
>
> Quite the mushroom! We have them that size and larger in our woods at our farm and the horses hate them for some reason.

We can't find puffballs this big out west but then I have 15 lbs of boletes and 2 lbs of chanterelles.

On 10/7/13 6:13 PM, lleichtman wrote:

> We can't find puffballs this big out west but then I have 15 lbs of
> boletes and 2 lbs of chanterelles.
>

You must be suffering, Larry. My heart goes out to you ;-)

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On Monday, October 7, 2013 6:38:48 PM UTC-5, Mark Lipton wrote:
> On 10/7/13 6:13 PM, lleichtman wrote:
>
>
>
> > We can't find puffballs this big out west but then I have 15 lbs of
>
> > boletes and 2 lbs of chanterelles.
>
> >
>
>
>
> You must be suffering, Larry. My heart goes out to you ;-)
>
>
>
> Mark Lipton
>
> --
>
> alt.food.wine FAQ: http://winefaq.cwdjr.net

Not too upset Mark.

On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
> With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
>
> good freshness. Will buy again. B+/B
>
>
>
> With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
>
> With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
>
>
>
> My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
>
>
>
> While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
>
> teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
>
>
>
> NV Bernard Bremont “Cuvee Prestige” Champagne Brut
>
> Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
>
>
>
> 2008 Brocard “Valmur” Chablis GC
>
> Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
>
>
>
> We move inside for spinach/tofu/miso Napoleans, with a couple more wines
>
>
>
> 2002 Huet Vouvray Petillant
>
> No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
>
>
>
> 2002 Remi Jobard “Les Charmes” Meursault 1er cru
>
> Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
>
>
>
> Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
>
>
>
> 2001 Edmunds St John “Bassetti” Syrah
>
> The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-
>
> 1992 Jadot “Chouacheux“ Beaune 1er
>
> Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
>
>
>
> 1996 Chevillon Nuits St George VV
>
> Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
>
>
>
> 1994 Zillliken Saarburger Rausch Kabinett Riesling
>
> This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
>
>
>
> One of my gifts was a puffball mushroom the size of my (big) head.
>
> https://docs.google.com/file/d/0B9YV...it?usp=sharing
>
>
>
> Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.
>
>
>
> 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.

We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.

On Tuesday, October 8, 2013 9:09:08 AM UTC-6, Bi!! wrote:
> On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
>
> > With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
>
> >
>
> > good freshness. Will buy again. B+/B
>
> >
>
> >
>
> >
>
> > With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
>
> >
>
> > With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
>
> >
>
> >
>
> >
>
> > My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
>
> >
>
> >
>
> >
>
> > While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
>
> >
>
> > teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
>
> >
>
> >
>
> >
>
> > NV Bernard Bremont “Cuvee Prestige” Champagne Brut
>
> >
>
> > Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
>
> >
>
> >
>
> >
>
> > 2008 Brocard “Valmur” Chablis GC
>
> >
>
> > Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
>
> >
>
> >
>
> >
>
> > We move inside for spinach/tofu/miso Napoleans, with a couple more wines
>
> >
>
> >
>
> >
>
> > 2002 Huet Vouvray Petillant
>
> >
>
> > No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
>
> >
>
> >
>
> >
>
> > 2002 Remi Jobard “Les Charmes” Meursault 1er cru
>
> >
>
> > Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
>
> >
>
> >
>
> >
>
> > Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
>
> >
>
> >
>
> >
>
> > 2001 Edmunds St John “Bassetti” Syrah
>
> >
>
> > The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-
>
> >
>
> > 1992 Jadot “Chouacheux“ Beaune 1er
>
> >
>
> > Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
>
> >
>
> >
>
> >
>
> > 1996 Chevillon Nuits St George VV
>
> >
>
> > Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
>
> >
>
> >
>
> >
>
> > 1994 Zillliken Saarburger Rausch Kabinett Riesling
>
> >
>
> > This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
>
> >
>
> >
>
> >
>
> > One of my gifts was a puffball mushroom the size of my (big) head.
>
> >
>
> > https://docs.google.com/file/d/0B9YV...it?usp=sharing
>
> >
>
> >
>
> >
>
> > Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well..
>
> >
>
> >
>
> >
>
> > 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.
>
>
>
> We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.

Completely missed finding any morels this year. But after a wet summer will hit my favorite old apple orchard next spring.

We had a banner year, so much so that I burned out on them. My favorite way is sauteed in butter then soft scrambled eggs. I still have quite a few in the freezer. I think I'll finish off last years venison with morels this weekend.....Syrah anyone?



On Tuesday, October 8, 2013 8:17:09 PM UTC-4, lleichtman wrote:
> On Tuesday, October 8, 2013 9:09:08 AM UTC-6, Bi!! wrote:
>
> > On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
>
> >
>
> > > With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
>
> >
>
> > >
>
> >
>
> > > good freshness. Will buy again. B+/B
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
>
> >
>
> > >
>
> >
>
> > > With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
>
> >
>
> > >
>
> >
>
> > > teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > NV Bernard Bremont “Cuvee Prestige” Champagne Brut
>
> >
>
> > >
>
> >
>
> > > Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > >
>
> >
>
> > > 2008 Brocard “Valmur” Chablis GC
>
> >
>
> > >
>
> >
>
> > > Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
>
> >
>
> > >
>
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> > > We move inside for spinach/tofu/miso Napoleans, with a couple more wines
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> > > 2002 Huet Vouvray Petillant
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> > > No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
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> > > 2002 Remi Jobard “Les Charmes” Meursault 1er cru
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> > > Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
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> > > Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
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> > > 2001 Edmunds St John “Bassetti” Syrah
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> > > The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-
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> > > 1992 Jadot “Chouacheux“ Beaune 1er
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> > > Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
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> > > 1996 Chevillon Nuits St George VV
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> > > Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
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> > > 1994 Zillliken Saarburger Rausch Kabinett Riesling
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> > > This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
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> > > One of my gifts was a puffball mushroom the size of my (big) head.
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> > > https://docs.google.com/file/d/0B9YV...it?usp=sharing
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> > > Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.
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> > > 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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> > We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.
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> Completely missed finding any morels this year. But after a wet summer will hit my favorite old apple orchard next spring.