Recent retail market intelligence graciously posted by Tom S led to my
getting this wine (a replacement for an original current-release purchase
that I lost several years ago).

Some friends wanted to try a certain restaurant [1] and I wanted to try this
wine. We got together and I brought a bottle, and a second for back-up if
bad. Good fill levels, capsule state, etc. In fact the capsule slid off
easily and the cork-top was unusually clean, both like a new wine,
suggesting either perfect storage (and recent capsuling maybe) or else
certain alternatives that I have also experienced but that subsequent
tasting tended to exclude and anyway make irrelevant. Strong cigar-box
cedar aroma, some of the sassafras/gelatin smell (almost like a fining
albumin) that I have seen in other good Calif. Cabs of this age and era.
(Don't know how many of today's Cabs will do that, due to style changes.
Some time I'll post an unusual TN written January 1982). Deep, tart,
faintly truffly aroma. Very satisfactory. (We later opened the second
bottle too, to share with sommelier who had been quick to serve all of the
first bottle and missed our offer to try the wine.)

-- Max


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[1] For more info, see upcoming article in New York Times Sunday Magazine,
scheduled for next issue, August 15.

We requested a "tasting" menu. I probably shouldn't do this, but here are
the courses.

NV Pierre Moncuit Champagne.

- Savory petits-fours: black-olive madeleines, beet jellies
- Tomato soup, barely cooked [served in the new stemless Riedel glasses that
fashionable tasters use]
- Parmesan Churros
- Citrus and jasmine-tea gelée
- Crab beggar's purses
- Watermelon cubes marinated in hibiscus and licorice (alternating)
- Sweet corn croquettes
- "Ciccoli" (Italian pork terrine, in cubes) with mustard
- Crenshaw melon soup, lightly cooked, with almond tofu
- "Arpège egg" with sherry vinegar, maple, chives

At this point we were told we had finished the "amuses," and regular courses
would commence.

2002 Torbreck Barossa Valley Woodcutter's White. (Encouraged by two at the
table who had lived in South Australia.) Tart balance, oily finish, good
with the seafoods that followed.

- Corn and tomato salad with basil
- Sea urchin and saffron with orange
- Sea bream and geoduck clam (all raw) with olive oil and chives (VERY good)
- Soft shell crab (deep fried) with tomato and cucumber
- Marinated scallops with fried (croquette) avocado
- Black cod with bouillabaisse jus, carrot purée and argan oil

1976 BV Georges de Latour Private Reserve Cabernet.

- Foie-gras-and-cumin crème-caramel
- Garlic soup with stuffed chicken wing confit /
- "Carpaccio" of pig's trotters, vegetable caviar (split course, each got
one or other)
- Roast lamb "crepine" with Belgian endive

- Melon sorbets (a cluster of different ones in little cones)
- Nectarine frappe
- Buttermilk panna cotta with braised figs
- Pain perdu with berry compote, corn ice cream
- Little chocolate soufflé with jasmine tea ice cream
- Dessert petits-fours (blueberry jellies, bitter chocolate madeleines)

(It was a very good dinner.)