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Respond to nils dot lindgren at drchips dot se
"Ian Hoare" > skrev i meddelandet
...
> Salut/Hi Nils Gustaf Lindgren,
>
> le/on Sun, 28 Oct 2007 20:26:23 GMT, tu disais/you said:-
>
>>Hello,
>>A select group of winos met at the home of the Dynamic Duo (self and Xina)
>>yesterday. The reason: test a few Cahors of different vintages to find out
>>when they are enjoyable - if ever.
>>Self had made a cassoulet of game (roe buck) and provided three wines,
>>Ch Theron 2002
>>Ch Triguedina 1993
>>Clos Du Peche de Jammes 1983.
>>One of the participants brought a Ch le Caix 1997 - to a Scandinavian this
>
> An interesting choice of wines. Not those I'd have made to see how long it
> can take for Cahors to come round. I rather agree with Emery's reaction to
> your subject.

Hello Ian,

Nice to hear your gentle voice, and I do mean it sincerely. I give in to
your and Emery´s greater experience, but I hope that my presentation was
held, tongoue firmly placed in cheek (a bit awkward, it ahs to be admitted).

The reason I choose the three wines was the usual and ignoble one - they
were available. I had got them (except for the Theron) at a fair price on
iDealWine, and, autumn beign game time in Sweden, thought it a lovely
project to present them in a sort of minivertical, perhaps a bit too
slanted.

>
> Cahors is in a total mess right now. Practically no one is prepared to let
> it age the 10 to 15 years it needs. Btw, "Black" Cahors! hasn't seriously
> existed since '52, when the frosts destroyed the vineyards. One or two
> guys
> are re-releasing it, but that's more for the marketing people than to
> sell.
>
> ... Baldès top wine, Prince Probus, all deserves to be
> treated with just as much respect (and aging) as a 3rd or 5th growth
> Medoc.

Hmmmm ... the label on the Triguedina also said Prince Probus. What
relation?


> If you make a cassoulet, THAT'S the time to pull a Cahors, and just as it
> would be sad never to have the dish, so it would be sad not to match it
> with
> a rough and tumble red that cuts through the richness of the dish and is
> softened by it!

Well - a cassoulet is what I did make, and it went very well with the wines
(I still obstinately cling to my opinion that the 2002 was closed and
charmless). A few left over drops in the bottlees also went well with a
Sunday elk and bacon cassoulet, and, lo and behold, the youngster had
mellowed and showed the same dried prunes and olives as the older ones.
Still very tannic though.

>
> Bon appetit

Thank you.

Please don't be a stranger, Ian.

Cheers

Nils