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Thread: TN: 3 good wines- 2 Burg (red and white), one MSR

  1. #1
    DaleW Guest

    Default TN: 3 good wines- 2 Burg (red and white), one MSR

    Tuesday I got home to find that Betsy had just found out her beloved
    aunt had died about an hour before. Expected, perhaps even
    appreciated, but still hard. Betsy had made her peace before, and just
    needed a hug. But then as I started making dinner she asked did we
    have a wine to make a toast to Betty Lou. The 2005 Drouhin "Vero"
    Bourgogne rouge was on the counter, and we toasted with it. Neither of
    us was really thinking about the wine, but I paid a little attention
    later. Ripe red cherries, a little spice, a little earth. Some light
    tannins. I've seen some notes calling this thin, but doesn't seem so
    to me. Pretty classic Burgundy. By end of night, it's shut down pretty
    tight- tannins and acids, not much fruit. Revisited tonight back to
    its open mode- cherries and raspberries, a little sandalwood. Nice
    wine for level. B+

    I had marinated some cod (regular, not sable) in a miso/mirin paste,
    roasted beets, made a salad, and reheated some leftover leeks. For
    dinner I chose the 2008 Piesporter Grafenberg Riesling Kabinett (MSR).
    Limesicle, anyone? Great limey/citric fruit, minerals, lively acids,
    moderate sweetness. Quite long. I want more of this . A-/B+

    Today Betsy had a solo concert in White Plains (Indian music, Arvo
    Part, the Bach/Gounod Ave Maria) but still managed to put together a
    nice dinner. Pierre Franey's scallops in a cream/mushroom sauce, baked
    rice with pine nuts, salad. I pondered a white Bordeaux (01 La
    Louviere), but went with the easy match, a white Burgundy. The 2007
    Paul Pernot Puligny-Montrachet was lovely and classic- nutty,
    minerally,pear fruit with bright acidity. Nice mouthfeel, good
    length.Maybe something a little fuller (a Corton-Charlemagne or maybe
    Meursault) might have been a slightly better match, but this was a
    good match and a very good wine. Sweet fruit, acidic spine to keep
    lively, I'll look for more of this, too. B+


    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.**

  2. #2
    DaleW Guest

    Default Re: TN: 3 good wines- 2 Burg (red and white), one MSR

    On Jan 13, 9:43*pm, DaleW <Dwmi...@aol.com> wrote:
    > Tuesday *I got home to find that Betsy had just found out her beloved
    > aunt had died about an hour before. Expected, perhaps even
    > appreciated, but still hard. Betsy had made her peace before, and just
    > needed a hug. But then as I started making dinner she asked did we
    > have a wine to make a toast to Betty Lou. The 2005 Drouhin "Vero"
    > Bourgogne rouge was on the counter, and we toasted with it. Neither of
    > us was really thinking about the wine, but I paid a little attention
    > later. Ripe red cherries, a little spice, a little earth. Some light
    > tannins. I've seen some notes calling this thin, but doesn't seem so
    > to me. Pretty classic Burgundy. By end of night, it's shut down pretty
    > tight- tannins and acids, not much fruit. Revisited tonight back to
    > its open mode- cherries and raspberries, a little sandalwood. Nice
    > wine for level. B+
    >
    > I had marinated some cod (regular, not sable) in a miso/mirin paste,
    > roasted beets, *made a salad, and reheated some leftover leeks. For
    > dinner I chose the 2008 Piesporter Grafenberg Riesling Kabinett (MSR).
    > Limesicle, anyone? Great limey/citric fruit, minerals, lively acids,
    > moderate sweetness. Quite long. *I want more of this . A-/B+
    >
    > Today Betsy had a solo concert in White Plains (Indian music, Arvo
    > Part, the Bach/Gounod Ave Maria) but still managed to put together a
    > nice dinner. Pierre Franey's scallops in a cream/mushroom sauce, baked
    > rice with pine nuts, salad. I pondered a white Bordeaux (01 La
    > Louviere), but went with the easy match, a white Burgundy. The 2007
    > Paul Pernot Puligny-Montrachet *was lovely and classic- nutty,
    > minerally,pear fruit with bright acidity. Nice mouthfeel, good
    > length.Maybe something a little fuller (a Corton-Charlemagne or maybe
    > Meursault) might have been a slightly better match, but this was a
    > good match and a very good wine. Sweet fruit, acidic spine to keep
    > lively, I'll look for more of this, too. B+
    >
    > 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.**


    Oops, the Riesling is Reinhold Haart. Important detail!

  3. #3
    pavane Guest

    Default Re: 3 good wines- 2 Burg (red and white), one MSR


    "DaleW" <[email protected]> wrote in message
    news:[email protected]...
    .........
    Today Betsy had a solo concert in White Plains (Indian music, Arvo
    Part, the Bach/Gounod Ave Maria) but still managed to put together a
    nice dinner. Pierre Franey's scallops in a cream/mushroom sauce, baked
    rice with pine nuts, salad
    .........

    Thank you for mentioning Pierre Franey. He was one of the greatest
    influences in American cooking, showing the path from classical
    French to every day American; being an immense influence on Craig
    Claiborne and by extension on the New York Times readership, and
    remarkably writing two cookbooks concentrating on fast home cooking
    of amazingly good food. Every time I pick up one of his books I wonder
    whether anyone else still has them and remembers him. Thanks for
    the I hope enduring memories.

    pavane



  4. #4
    DaleW Guest

    Default Re: 3 good wines- 2 Burg (red and white), one MSR

    On Jan 13, 11:15*pm, "pavane" <pav...@somewhere.something.com> wrote:
    > "DaleW" <Dwmi...@aol.com> wrote in message
    >
    > news:[email protected]...
    > ........
    > Today Betsy had a solo concert in White Plains (Indian music, Arvo
    > Part, the Bach/Gounod Ave Maria) but still managed to put together a
    > nice dinner. Pierre Franey's scallops in a cream/mushroom sauce, baked
    > rice with pine nuts, salad
    > ........
    >
    > Thank you for mentioning Pierre Franey. *He was one of the greatest
    > influences in American cooking, showing the path from classical
    > French to every day American; being an immense influence on Craig
    > Claiborne and by extension on the New York Times readership, and
    > remarkably writing two cookbooks concentrating on fast home cooking
    > of amazingly good food. *Every time I pick up one of his books I wonder
    > whether anyone else still has them and remembers him. *Thanks for
    > the I hope enduring memories.
    >
    > pavane


    This is a very beloved book for us, the NYT 60 minute Gourmet (intro
    by Claiborne), 1979 edition. Paperback, falling apart, need to
    replace. It's a great source of simple yet elegant classic dishes, and
    even I can follow the recipes.

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