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plans for lunch?

By billn on February 07, 2007 #other sites

If you are feeling peckish, let me suggest this small gala dinner offering:

  • Dish: Creme brulee of foie gras with Tonga beans
    Wine: 1990 Louis Roederer Cristal
  • Tartare of Kobe beef with Imperial Beluga caviar and Belons oyster
    1995 Krug Clos du Mesnil
  • Mousseline of pattes rouges crayfish with morel mushroom infusion
    2000 Corton-Charlemagne, Jean François Coche-Dury
  • Tarte Fine with scallops and black truffle
    1996 Le Montrachet, Domaine de la Romanee-Conti
  • Lobster Osso Bucco
    1985 Romanee-Conti
  • Ravioli with guinea fowl and burrata cheese in a veal reduction
    1961 Chateau Palmer
  • Saddle of lamb “Leonel”
    1959 Chateau Mouton Rothschild
  • Sorbet “Dom Perignon”
  • Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
    1961 Chateau Haut-Brion
  • Veal cheeks with Perigord truffles
    1955 Chateau Latour
  • Imperial gingerbread pyramid with caramel and salted butter ice-cream
    1967 Chateau d’Yquem
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turning off the light

By billn on January 16, 2007 #other sites

closing the doorwine-journal was a bright shining light in the firmament of online wine-writing; frankly the copy was far better than the regurgitated prose that passes for advertorials in most magazines. Neal Martin’s wit and personality – not to mention independence of thought – shone out for all to see. Serious, comedic, even tragi-comedy.

It is right that he is recognised and indeed rewarded for his effort and it is telling that it was Robert Parker himself that hired Neal – kudos, as he says. It’s just a shame that his back-catalogue of works is now withdrawn from the site, our only remaining tool the wayback machine, unless you want to pay uncle Bob of course! Funny thing is, we will probably see more of him now than we did before
– some you win, some you lose 😉

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homeward-bound on airbus linked by boeing

By billn on December 20, 2006 #other sites#travel

boeing connexionThis is a rather cool thing – I’m heading back to europe and am writing (and publishing) this at 30,000 feet in a Lufthansa Airbus but with broadband connection by Boeing. Until the end of the year this mid-atlantic high-speed connection is totally free – then it will be discontinued; seems Lufthansa are not impressed:

Lufthansa deeply regrets Boeings intention to discontinue the Internet broadband service Connexion by Boeing (CBB). This will not have any immediate consequences on Lufthansa FlyNet users. Boeing has given assurances that it will continue the service until the end of the year. Lufthansa FlyNet is enjoying increasing popularity and has proved to be technically very reliable. The level of customer interest is indicated by figures of up to 40 users per flight on North Atlantic and Asian routes. Most recently, around 30,000 Internet users were active on board Lufthansa flights each month. Surveys have shown that 94 percent of the CBB customers plan to use the service again; 92 percent want to recommend it to others.

It’s a funny old world – and it works so well too…

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french children ‘need wine class’

By billn on December 01, 2006 #other sites

Apparently it’s true…

Given the glass of Dubeouf 2006 Beaujolais Nouveau I just had, perhaps they should speed up the process!

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pommard #18

By billn on November 29, 2006 #degustation#other sites

louis boillot pommard
Just to keep you on your toes, I though I should try and slip through another Pommard. Very good it was too!
2003 Louis Boillot, Pommard 1er Les Croix Noirestry to find this wine...
Medium-plus cherry-red. The nose is wide, eventually high-toned, complex and interesting – provided you keep it cool, otherwise it (like many 2003’s) becomes quite diffuse. Very well textured – there’s a lot of tannin, but it’s very well done, and very well covered. There was obviously plenty of oak at release, but there has been a very quick take-up and this is rather well made and impressive – a modern vernacular for sure, but very well done. Impressive juice!
Rebuy – Yes

Seems ‘the pour’ is still in Burgundy – this time enjoying ‘lunch‘

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pommard #17

By billn on November 22, 2006 #degustation#other sites

Okay, okay! It’s the last pommard for a few days – though I might try and sneak another past you next week 😉
1995 Pousse d’Or, Pommard 1er Les Jarollièrestry to find this wine...
pousse d'or pommardMedium, medium-plus ruby-red colour. Bright, ripe red fruit – baked tarts – depth but limited width, the aromas are very persistent. Interesting, concentrated and ripe – there’s some complexity, but the fruit is quite dense, almost monolithic at the core. The length is very good and this is one very smooth wine. It needs plenty of time for complexity, but otherwise this is much more accomplished than the Rugiens.
Rebuy – Yes

There was a nice piece in ‘the pour’ yesterday, but I guarantee that photo was not taken this week !

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pommard #14

By billn on November 17, 2006 #degustation#other sites

lejeune pommardA real star this one…
1996 Lejeune, Pommard 1er Rugienstry to find this wine...
Medium, medium-plus colour. Sweet, ripe red fruit – almost confiture – not so wide but very lovely depth. Wow – very impressive complextity – explosions of taste on the palate, real concentration followed by a slowly tailing-off diminuendo finish. This might not be the smoothest, most romantic wine in the world but it will nock you off your feet with real personality. Bravo!
Rebuy – Yes

I also spotted today this great note for a Hospices de Beaune from 1961 – my oldest is ’81 but there’s no rush to drink that last magnum…

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post of the year!

By billn on November 13, 2006 #other sites

My vote for post of the year (well we are 90% through!) comes from wineterroirs this weekend – take a tour through a list of wine additives and their catalogues with Bertrand Celce for a little insight into what might be in your wine.

At first it’s a stark and often unpalatable list, but let’s be clear, even referring back to our ‘producers who do nothing’, one in every 10+ cuvées will require some kind of manipulation – we are, after-all, talking about a very natural and somewhat variable process.

I personally think that a winemaker (at least ones I buy from) has two duties; to make a wine that reflects its origin, and to make it palatable – the second point tends to be the main determinant for the length of their career! If it takes a little powdered tannin (and I assume M.Rolland’s comments refer to the Bordeaux cepage, not pinot noir) to stabilise a cuvée – so what. I’m less sure that I need a yeast to make my Musigny smell of banana…

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146th hospices de beaune auction

By billn on November 10, 2006 #diary dates#other sites

hospices christies
Christies now have their online info-pack available for the sale of 2006 burgundy in barrel – you can bid direct or maybe join a syndicate to buy. The whites should be good as should the Mazis and Corton reds – the rest will need some careful selection…
http://www.christies.com/promos/nov06/5454/overview.asp

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