Thread: 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?

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.

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.

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.

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.