Results 1 to 6 of 6

Thread: Lunch wines

  1. #1
    Bi!! Guest

    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. #2
    Lawrence Leichtman Guest

    Default Re: Lunch wines

    In article
    <[email protected]>,
    "Bi!!" <[email protected]> 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. #3
    Bi!! Guest

    Default Re: Lunch wines

    On Jun 29, 5:07�pm, Lawrence Leichtman <la...@lleichtman.org> wrote:
    > In article
    > <8037e770-4d78-46d3-afde-1c29ce7b3...@p23g2000vbl.googlegroups.com>,
    >
    >
    >
    >
    >
    > �"Bi!!" <rvwr...@aol.com> 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. #4
    DaleW Guest

    Default Re: Lunch wines

    On Jun 29, 5:07*pm, Lawrence Leichtman <la...@lleichtman.org> wrote:
    > In article
    > <8037e770-4d78-46d3-afde-1c29ce7b3...@p23g2000vbl.googlegroups.com>,
    >
    >
    >
    >
    >
    > *"Bi!!" <rvwr...@aol.com> 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. #5
    Lawrence Leichtman Guest

    Default Re: Lunch wines

    In article
    <[email protected]>,
    DaleW <[email protected]> wrote:

    > On Jun 29, 5:07*pm, Lawrence Leichtman <la...@lleichtman.org> wrote:
    > > In article
    > > <8037e770-4d78-46d3-afde-1c29ce7b3...@p23g2000vbl.googlegroups.com>,
    > >
    > >
    > >
    > >
    > >
    > > *"Bi!!" <rvwr...@aol.com> 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. #6
    Lawrence Leichtman Guest

    Default Re: Lunch wines

    In article
    <[email protected]>,
    DaleW <[email protected]> wrote:

    > On Jun 29, 5:07*pm, Lawrence Leichtman <la...@lleichtman.org> wrote:
    > > In article
    > > <8037e770-4d78-46d3-afde-1c29ce7b3...@p23g2000vbl.googlegroups.com>,
    > >
    > >
    > >
    > >
    > >
    > > *"Bi!!" <rvwr...@aol.com> 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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32