Home |
Search |
Today's Posts |
|
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 | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
TN: Bremont, ESJ, Boillot (Louis), Pinon
Some friends came over for dinner tonight, I shucked a few oysters, we had some cukes with smoked salmon and creme fraiche, and started with the NV Bremont €œCuvee Prestige€ Brut Champagne. Ive still got some of this from a lot several years ago, but this is a fresh graymarket., Fresh, citrusy, bread and herb notes. Good, and my friend Ron says to source him some. Big but bright. B+/A-
Dinner was a couple of small roast chickens, with Ottolenghi green couscous (arugula, herbs, pistachio) and his roast sweet potatoes with lemongrass creme fraiche. 1995 Edmunds St. John €œLes Cotes Sauvages€ As others have reported, this is in a nice place. Smoky, meaty, with red fruits and a touch of herb. The tannins are resolved, raspberry and strawberry fruit is quite fresh. Fun! A-/B+ 2012 Louis Boillot Bourgogne rouge Fresh red cherry fruit, touch of earth, pretty. B 2013 Pinon Vouvray Sec-tendre, apple and wool with an overlay of spring flowers. Tasty. B+ Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. 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. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|