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Thread: TN: Clare, Chenin, Cotes, Carneros, Chablis

  1. #1
    DaleW Guest

    Default TN: Clare, Chenin, Cotes, Carneros, Chablis

    We had made a foray to HMart, and invited friends over for first time to doshabu-shabu at home. I made dashi, with a quart of chicken stock to deepenflavors, brought to a boil and then put on table in a slow cooker set on high (worked well). We dipped our beef and lamb slices, then added shiitakes, king oyster shrooms, napa cabbage, and tofu. Rice and assorted banchan onthe side. An assortment of wines made appearances:

    NV Pinon Non-Dose Vouvray Brut
    Crisp, yeasty, very good. B+

    2008 O’Leary Walker Polish Hill Riesling
    Lime, ginger, and mineral, screwcapped, nice mid-bodied dry Riesling. B

    2005 Havens “Hudson” Syrah (Carneros) 375 ml
    Ripe dark berry fruit, leather and a touch of barnyard, a touch clipped. B-

    1989 Ch. Fonsallete Cotes du Rhone Reserve
    I’m quite happy with these. Lots of sediment, smoky, spice, ripe fruit with a little mocha, not at all tired. A-/B+

    Last night I did Cornish hens with a citrus/Marsala gravy, with leftover vegetables and soup. Wine was the 2005 Fevre “Bougros - Cote de Bougerots” Chablis GC. Fevre has had lots of PremOx problems, so figured should work on these, this particular bottle was fresh and young. Beautiful white and citrus fruits, chalky minerality, very long. Full-bodied, satisfying, intricate. A-

    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
    Bi!! Guest

    Default Re: TN: Clare, Chenin, Cotes, Carneros, Chablis

    On May 5, 5:37*pm, DaleW <Dwmi...@aol.com> wrote:
    > We had made a foray to HMart, and invited friends over for first time to do shabu-shabu at home. I made dashi, with a quart of chicken stock to deepen flavors, brought to a boil and then put on table in a slow cooker set onhigh (worked well). We dipped our beef and lamb slices, then added shiitakes, king oyster shrooms, napa cabbage, and tofu. Rice and assorted banchan on the side. An assortment of wines made appearances:
    >
    > NV Pinon Non-Dose Vouvray Brut
    > Crisp, yeasty, very good. B+
    >
    > 2008 O’Leary Walker Polish Hill Riesling
    > Lime, ginger, and mineral, screwcapped, nice mid-bodied dry Riesling. B
    >
    > 2005 Havens “Hudson” Syrah (Carneros) 375 ml
    > Ripe dark berry fruit, leather and a touch of barnyard, a touch clipped. B-
    >
    > 1989 Ch. Fonsallete Cotes du Rhone Reserve
    > I’m quite happy with these. Lots of sediment, smoky, spice, ripe fruit with a little mocha, not at all tired. A-/B+
    >
    > Last night I did Cornish hens with a citrus/Marsala gravy, with leftover vegetables and soup. Wine was the 2005 Fevre “Bougros - Cote de Bougerots” Chablis GC. Fevre has had lots of PremOx problems, so figured should work on these, this particular bottle was fresh and young. Beautiful white and citrus fruits, chalky minerality, very long. Full-bodied, satisfying, intricate. A-
    >
    > 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.


    Glad you had a good bottle of Fevre. I went to a Fevre tasting
    recently and our of eight bottles from various vineyards two were
    premoxed. The 2005 Bougros-Bougerots was the most oxidized of the two
    bad bottles. I have a number of Fevre Chablis in my cellar and it
    seems that as long as I drink them within a year of release I hven't
    found a problem but anything after that is risky.

  3. #3
    Emery Davis Guest

    Default Re: TN: Clare, Chenin, Cotes, Carneros, Chablis

    On 05/05/2012 11:37 PM, DaleW wrote:
    > 1989 Ch. Fonsallete Cotes du Rhone Reserve
    > I’m quite happy with these. Lots of sediment, smoky, spice, ripe fruit with a little mocha, not at all tired. A-/B+


    Do you intimate, sir, having a great stash of these? I'm not surprised
    it's good, and more than a little jealous...

  4. #4
    Emery Davis Guest

    Default Re: TN: Clare, Chenin, Cotes, Carneros, Chablis

    On 05/12/2012 10:51 PM, DaleW wrote:
    > On Thursday, May 10, 2012 4:28:05 PM UTC-4, Emery Davis wrote:
    >> On 05/05/2012 11:37 PM, DaleW wrote:
    >>> 1989 Ch. Fonsallete Cotes du Rhone Reserve
    >>> I’m quite happy with these. Lots of sediment, smoky, spice, ripe fruit with a little mocha, not at all tired. A-/B+

    >>
    >> Do you intimate, sir, having a great stash of these? I'm not surprised
    >> it's good, and more than a little jealous...

    >
    > great stash no, but another 5 or so. If you were to visit NY.....


    It's possible this summer...

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