Thread: TN: Natural Loire SB and a Meursault that escaped PremOx (but stillwasn't good)

On Wed, 20 May 2009 08:38:43 -0700, DaleW wrote:

> So when I went to Fairway to get supplies for Monday's dinner, I had
> noticed that had morels. Shockingly expensive, but I grabbed about 5 of
> the best looking ones (less than a quarter of a pound, cost more than 3
> pounds of cremini AND a half pound of shiitakes). Seemed a waste to put
> in Monday's coq au vin. So last night Betsy decided to make an
> asparagus/morel/cremini/ tarragon dish, to have with leftover chicken
> and potatoes. I wanted a wine to highlight the morels- Pinot Noir is my
> usual thought, but reds and asparagus aren't my favorite combo. Sticking
> to whites, should it be Sauvignon Blanc to counter the spears, or white
> Burgundy to best complement the morels? I brought up one of each and
> planned to ask opinions online,but mowing got in the way. She said let's
> have a glass on front porch before dinner, and I opened:
>
> 2006 Claude Courtois/Les Cailloux du Paradis "Quartz" I found this more
> interesting than tasty for the first glass. Some Radikon-esque oxidative
> meets orange peel notes. Baked apple, nuts, mineral. I like the mineral
> notes but overall a little clunky and austere. Doesn't taste very
> Sauvignon-ish to me, I decide not to serve with dinner. A glass after
> dinner shows better, still minerally but with a fresher fruit palate.
> Still, for $24 SB I'd want a bit more pleasure through entire bottle.
> More than half is left, we'll see what it is like, but as I think this
> is low sulphur not expecting much. In the end a B.
>
> 1996 Doudet-Naudin "Les Terres BlanchesÂ*" Meursault Figured this was a
> good time to open this, if it was oxidized I could fall back on the
> Courtois. Well, the good news was this escaped PremOx, there were some
> light oxidative notes presenting themselves as nutty/butterscotchy, but
> that's not at all premature in a 13 year old village wine. The bad news
> is that while the wine hadn't succumbed, I found I didn't really care,
> not a lot of there there. Not as much acid as most '96s, just rather
> flat apple juice with a little chalky note. A nice night and we lingered
> on back patio, but still more than half a bottle left. Maybe better
> drunk young, but I suspect just never a very interesting wine. C+
>
> The morels deserved better.
> At least half a bottle of each left, will check in tonight, but I think
> the drain will claim these if Betsy doesn't need for cooking next couple
> nights,
>
> 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.

Ah, I am reminded of "the good old days" when I used to go down to the
wholesale produce market in Los Angeles in the dark of morning to purchase
a pound of Pfiferlinge at quite reasonable prices. :-)

Godzilla

"Godzilla Monster" <[email protected]> skrev i melding
news:6b39d$4a146088$cf9b1b3b$[email protected]..
> Ah, I am reminded of "the good old days" when I used to go down to the
> wholesale produce market in Los Angeles in the dark of morning to purchase
> a pound of Pfiferlinge at quite reasonable prices. :-)
>
> Godzilla

Would that be Pfefferlinge, German for chanterels?
I pick those right outside :-)

Anders

On Wed, 20 May 2009 23:10:40 +0200, Anders Tørneskog wrote:

> "Godzilla Monster" <[email protected]> skrev i melding
> news:6b39d$4a146088$cf9b1b3b$[email protected]..
>> Ah, I am reminded of "the good old days" when I used to go down to the
>> wholesale produce market in Los Angeles in the dark of morning to
>> purchase a pound of Pfiferlinge at quite reasonable prices. :-)
>>
>> Godzilla
>
> Would that be Pfefferlinge, German for chanterels? I pick those right
> outside :-)
>
> Anders

That would be correct. Spelling has never been the strong suit for us
Texans. ;-)

Godzilla

On May 20, 3:56*pm, Godzilla Monster <mons...@creatures.org> wrote:
> On Wed, 20 May 2009 08:38:43 -0700, DaleW wrote:
> > So when I went to Fairway to get supplies for Monday's dinner, I had
> > noticed that had morels. Shockingly expensive, but I grabbed about 5 of
> > the best looking ones (less than a quarter of a pound, cost more than 3
> > pounds of cremini AND a half pound of shiitakes). Seemed a waste to put
> > in Monday's coq au vin. So last night Betsy decided to make an
> > asparagus/morel/cremini/ tarragon dish, to have with leftover chicken
> > and potatoes. I wanted a wine to highlight the morels- Pinot Noir is my
> > usual thought, but reds and asparagus aren't my favorite combo. Sticking
> > to whites, should it be Sauvignon Blanc to counter the spears, or white
> > Burgundy to best complement the morels? I brought up one of each and
> > planned to ask opinions online,but mowing got in the way. She said let's
> > have a glass on front porch before dinner, and I opened:
>
> > 2006 Claude Courtois/Les Cailloux du Paradis *"Quartz" I found this more
> > interesting than tasty for the first glass. Some Radikon-esque oxidative
> > meets orange peel notes. Baked apple, nuts, mineral. I like the mineral
> > notes but overall a little clunky and austere. Doesn't taste very
> > Sauvignon-ish to me, I decide not to serve with dinner. A glass after
> > dinner shows better, still minerally but with a fresher fruit palate.
> > Still, for $24 SB I'd want a bit more pleasure through entire bottle.
> > More than half is left, we'll see what it is like, but as I think this
> > is low sulphur not expecting much. In the end a B.
>
> > 1996 Doudet-Naudin "Les Terres Blanches*" Meursault Figured this was a
> > good time to open this, if it was oxidized I could fall back on the
> > Courtois. Well, the good news was this escaped PremOx, there were some
> > light oxidative notes presenting themselves as nutty/butterscotchy, but
> > that's not at all premature in a 13 year old village wine. The bad news
> > is that while the wine hadn't succumbed, I found I didn't really care,
> > not a lot of there there. Not as much acid as most '96s, just rather
> > flat apple juice with a little chalky note. A nice night and we lingered
> > on back patio, but still more than half a bottle left. Maybe better
> > drunk young, but I suspect just never a very interesting wine. C+
>
> > The morels deserved better.
> > At least half a bottle of each left, will check in tonight, but I think
> > the drain will claim these if Betsy doesn't need for cooking next couple
> > nights,
>
> > 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.
>
> Ah, I am reminded of "the good old days" when I used to go down to the
> wholesale produce market in Los Angeles in the dark of morning to purchase
> a pound of Pfiferlinge at quite reasonable prices. :-)
>
> Godzilla

Some friends have a secret girasole/Chanterelle spot. I always try and
remember to invite them for dinner around then,,,,,

By day 2 Courtois showed quite sherried, the Meursault actually held
up better, though it was still uninteresting.

DaleW wrote:

> Some friends have a secret girasole/Chanterelle spot. I always try and
> remember to invite them for dinner around then,,,,,
>

Girasole? I thought that referred to sunflowers? Also, what
constitutes "shockingly expensive" for morels? Around these parts, a
large (1 qt) container of morels sells for ~$30 in season. My
mycophagous friend SFJoe tells me that we get a different species of
morel here, but still that's what it costs around here.

Side note: Curiously, this year we went directly from getting morels
from TN/KY to getting them from MI, completely bypassing the local
product. In most years, I can forage in some friends' forests and get
10-12 good looking morels, but this year -- perhaps because of a very
rainy April -- we didn't seem to get many. Strange...

Mark Lipton

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

On May 21, 12:17*pm, Mark Lipton <not...@eudrup.ude> wrote:
> DaleW wrote:
> > Some friends have a secret girasole/Chanterelle spot. I always try and
> > remember to invite them for dinner around then,,,,,
>
> Girasole? *I thought that referred to sunflowers? *Also, what
> constitutes "shockingly expensive" for morels? *Around these parts, a
> large (1 qt) container of morels sells for ~$30 in season. *My
> mycophagous friend SFJoe tells me that we get a different species of
> morel here, but still that's what it costs around here.
>
> Side note: Curiously, this year we went directly from getting morels
> from TN/KY to getting them from MI, completely bypassing the local
> product. *In most years, I can forage in some friends' forests and get
> 10-12 good looking morels, but this year -- perhaps because of a very
> rainy April -- we didn't seem to get many. *Strange...
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Oops, girolle.
Are you ready- $69.96/lb. 5 morels, about $12.
I can buy a pound for $25-35 on line, but shipping is about $30.
Mostly we use dried.

On May 21, 12:17�pm, Mark Lipton <not...@eudrup.ude> wrote:
> DaleW wrote:
> > Some friends have a secret girasole/Chanterelle spot. I always try and
> > remember to invite them for dinner around then,,,,,
>
> Girasole? �I thought that referred to sunflowers? �Also, what
> constitutes "shockingly expensive" for morels? �Around these parts, a
> large (1 qt) container of morels sells for ~$30 in season. �My
> mycophagous friend SFJoe tells me that we get a different species of
> morel here, but still that's what it costs around here.
>
> Side note: Curiously, this year we went directly from getting morels
> from TN/KY to getting them from MI, completely bypassing the local
> product. �In most years, I can forage in some friends' forests and get
> 10-12 good looking morels, but this year -- perhaps because of a very
> rainy April -- we didn't seem to get many. �Strange...
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net

I had a good year this year finding as many as 30-40 at a time. We
picked a lot of grey's early then blacks and dog peckers. Not many
yellows this year.