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Thread: TN: Betsy's birthday dinner w/3 1959s and other wines

  1. #1
    DaleW Guest

    Default TN: Betsy's birthday dinner w/3 1959s and other wines

    So last night I invited a dozen friends and family to join Betsy,
    Dave, and I to celebrate Betsy's 50th. Her favorite small Japanese
    restaurant (Nishi in Ardsley) gave us the main wing of their L shaped
    room (8 Japanese businessmen took the little wing), and provided a
    truly excellent meal. Food was fabulous, service amazing (the husband
    cooks, the wife serves), company perfect (Betsy had a magic wand to
    move people around, so everyone got to talk to everyone). I had just
    suggested to Hiromi a few favorites and given a budget, I've forgotten
    some courses but some included:
    appetizer plate with crab legs, gyoza, edamame, and tamago
    miso soup
    tempura
    green salad
    pickles
    sashimi (I think there was also a negimaki for the one non-seafood
    eater)
    ankimo
    duck
    chicken tatsuta
    sushi
    Other than soup and salad, everything was on communal plates, placed
    every 4 people; each was perfect visually as well as from a taste
    standpoint. They had set up several tables to side so I could do the
    wine service. I tried to bring an assortment of wines that reflected
    something special for Betsy (mostly by vintage, although incredibly in
    one of my vinuous rethinkings I somehow left out our marriage year!).
    Maybe it was the warmth of the occasion, but everything actually
    showed very well.

    2004 Pinon Vouvray Brut (magnum)
    I should have bought more of these. Citrus fruit over fresh baked
    bread, a huge hit as the greeting wine. B+

    2007 Jakob Schneider Niederhauser Hermannshohle Riesling
    Glass stopper. Lovely midweight, peach and strawberry fruit, sweetness
    balanced by acids, good length. B+/A-

    2000 Williams-Selyem "Hawk Hill" Chardonnay (RRV)
    First sip I thought this woody and awful, probably because of having
    the off-dry Riesling as previous wine. But when I revisited it was
    much improved, light oak notes framing a apple meets lemon Chard
    profile. Not buttery at all, decent acids. B

    2000 Nigl "Privat" Senftenberger Piri Riesling
    Fully mature, nice version of dry Riesling with stony minerality, a
    gingery spiciness, a little hint of petrol. B/B+

    1997 Havens Reserve Merlot (magnum)
    Pretty funky at first opening, but that settled in a mild barnyardy
    brett edge that I didn't mind at all. Lush, red plums and black
    cherries, balanced acidity, mostly resolved tannins. Drinking pretty
    well from magnum, but if I had 750s I'd drink up. B+

    1959 Moulin Touchais
    I think of ankimo as the foie gras of seafood, so had asked for it to
    be included. The ankimo and sweet Loire were a good match. As to the
    wine, a real winner. Wooly nose (as often is the case with chenin, for
    a second I thought this was corked when opened, but actually no trace
    of TCA), fresh and vibrant, no hint this was 50 years old. Moderate
    sweetness, zippy acids, ripe pit fruits with citrus zest. Finish goes
    on and on. Complex, lively, and lovely. A

    1988 Drouhin Chambolle Musigny 1er Cru
    Opened but not decanted several hours in advance. Tight at first, but
    in glass opens up nicely, sweet black cherries, espresso, forest
    floor. Some tannins still, good acidity, good length. B+/A-

    1999 Ch. Leoville Poyferre
    Cassis, cedar, a little mocha. Nice modern styled Bordeaux, and some
    people's wine of the night. B+

    1959 Ch. Talbot
    So do you decant a 50 year old wine? I should have delivered to
    restaurant a week earlier, but I didn't. So decided for sediment's
    sake to double decant just before leaving for restaurant. Very funky,
    but I'm relieved not corked or cooked. Served about 3 hours later,
    it's still got some Cordier funk (even though Talbot wasn't Cordier
    yet), but a solid body of blackcurrant and black plum fruit holds it
    up well. Every time I have a serious 59 Bdx I'm amazed at freshness/
    vibrancy of fruit. Resolved tannins, to be picky this isn't very long,
    but it is quite tasty. A winner! A-

    David works at what is probably southern Westchester's top bakery, and
    brought a beautiful cake (with basset hound, cello, and knitting
    basket). I don't eat dessert, but had the 1959 Caillou Creme de Tete
    Sauternes. A re-release from a few years ago. Fairly deep reddish gold
    color, but doesn't taste oxidized at all. Pleasant midbodied sticky, a
    tad low acid, apricot and honey. Glad to have another birthyear wine
    to share with Betsy's friends, and it's sound, but not really complex
    and if you take out the birthyear factr a poor value (unlike the 59
    Talbot, Moulin Touchais, and Ygay, all of which I'd buy again without
    sentimental reasons). B

    Not a bad wine in the bunch, but more importantly Betsy was happy
    with her friends.

    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
    Mark Lipton Guest

    Default Re: TN: Betsy's birthday dinner w/3 1959s and other wines

    DaleW wrote:

    Well done, Dale! What a great event, with fantastic food and wine (and
    I have little doubt of the quality of the company). Your experience
    with the '59s is awe-inspiring, both for the excellence of your choices
    and the good condition of the bottles.

    > 2004 Pinon Vouvray Brut (magnum)
    > I should have bought more of these. Citrus fruit over fresh baked
    > bread, a huge hit as the greeting wine. B+


    This was a vintage-labeled version? I just recently got the latest
    release of the NV Pinon Brut from CSW, but haven't cracked one yet. I
    picked up the latest Foreau Brut to compare it with, too ;-)

    Congratulations to both you and Betsy, Dale!

    Mark Lipton


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

  3. #3
    Bi!! Guest

    Default Re: TN: Betsy's birthday dinner w/3 1959s and other wines

    On Dec 9, 11:59�am, Mark Lipton <not...@eudrup.ude> wrote:
    > DaleW wrote:
    >
    > Well done, Dale! �What a great event, with fantastic food and wine (and
    > I have little doubt of the quality of the company). �Your experience
    > with the '59s is awe-inspiring, both for the excellence of your choices
    > and the good condition of the bottles.
    >
    > > 2004 Pinon Vouvray Brut (magnum)
    > > I should have bought more of these. Citrus fruit over fresh baked
    > > bread, a huge hit as the greeting wine. B+

    >
    > This was a vintage-labeled version? �I just recently got the latest
    > release of the NV Pinon Brut from CSW, but haven't cracked one yet. �I
    > picked up the latest Foreau Brut to compare it with, too ;-)
    >
    > Congratulations to both you and Betsy, Dale!
    >
    > Mark Lipton
    >
    > --
    > alt.food.wine FAQ: �http://winefaq.cwdjr.net


    Nice choice of wines. Great call serving a Loire sweet with ankimo!

  4. #4
    cwdjrxyz Guest

    Default Re: TN: Betsy's birthday dinner w/3 1959s and other wines

    On Dec 9, 10:25*am, DaleW <Dwmi...@aol.com> wrote:


    > 1959 Moulin Touchais
    > I think of ankimo as the foie gras of seafood, so had asked for it to
    > be included. The ankimo and sweet Loire were a good match. As to the
    > wine, a real winner. Wooly nose (as often is the case with chenin, for
    > a second I thought this was corked when opened, but actually no trace
    > of TCA), fresh and vibrant, no hint this was 50 years old. Moderate
    > sweetness, zippy acids, ripe pit fruits with citrus zest. Finish goes
    > on and on. Complex, lively, and lovely. A


    I am glad you found your bottle of 1959 Moulin Touchais in outstanding
    condition. I have the 1959, 1949, and 1976, and all have been in good
    condition and holding well. I have heard reports of even much older
    examples that still were in good condition. I hope this wine is still
    being made as in the past so that it will still be of top quality and
    last well.

  5. #5
    DaleW Guest

    Default Re: TN: Betsy's birthday dinner w/3 1959s and other wines

    On Dec 9, 11:59�am, Mark Lipton <not...@eudrup.ude> wrote:
    >Your experience
    > with the '59s is awe-inspiring, both for the excellence of your choices
    > and the good condition of the bottles.
    >

    Well, my "choices" were based mostly on the relatively few 1959s that
    I could afford. I got lucky, out of 6 only one (Lanessan) was tired,
    but I think that was more wine than storage- and it was the cheapest
    and still provided some pleasure. Ferrari Jonica, Caillou, Ygay were
    from trusted retailers, other three from online auctions (Moulin
    Touchais from France, Talbot and Lanessan from winebid. So I got
    lucky.


    > > 2004 Pinon Vouvray Brut (magnum)

    >
    > This was a vintage-labeled version? �I just recently got the latest
    > release of the NV Pinon Brut from CSW, but haven't cracked one yet. �I
    > picked up the latest Foreau Brut to compare it with, too ;-)
    >

    Yes, 2004 vntage. I like the NV Pinon too, usually a great value.

  6. #6
    DaleW Guest

    Default Re: TN: Betsy's birthday dinner w/3 1959s and other wines

    On Dec 9, 2:31�pm, cwdjrxyz <spamtr...@cwdjr.info> wrote:
    > On Dec 9, 10:25�am, DaleW <Dwmi...@aol.com> wrote:
    >
    > > 1959 Moulin Touchais
    > > I think of ankimo as the foie gras of seafood, so had asked for it to
    > > be included. The ankimo and sweet Loire were a good match. As to the
    > > wine, a real winner. Wooly nose (as often is the case with chenin, for
    > > a second I thought this was corked when opened, but actually no trace
    > > of TCA), fresh and vibrant, no hint this was 50 years old. Moderate
    > > sweetness, zippy acids, ripe pit fruits with citrus zest. Finish goes
    > > on and on. Complex, lively, and lovely. A

    >
    > I am glad you found your bottle of 1959 Moulin Touchais in outstanding
    > condition. I have the 1959, 1949, and 1976, and all have been in good
    > condition and holding well. I have heard reports of even much older
    > examples that still were in good condition. I hope this wine is still
    > being made as in the past so that it will still be of top quality and
    > last well.


    I've enjoyed the 75 and 85, but not tasted anything younger (though I
    have a couple 89s)

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