I recieved an invitation to dinner from a very close friend of mine
who insisted that we join him for dinner as repayment for a few favors
that I had done for him recently. John has a cellar full of Burgundy
so I figured I couldn't pass this invite up. Glad I didn't. We met at
our favorite restaurant in Columbus..The Refectory and I started out
while waiting for our host with a glass of Gruet offered by the
bartender. The Gruet was fresh, slightly fruity, had a bit of exotic
spice and was quite fresh and crisp.

Our host arrived and we sere served Ruinart NV Rose with a platter of
house made gravlax and smoked salmon. The Ruinart was excellent with
fresh red berries followed by a nice firm acidity. Next came a platter
of county pate and terrines of pheasant, and venison served with 2004
Maison Camille Giroud Gevrey Chambertin GC. Nose was a bit tight at
first but quickly opened up showing plenty of Gevrey earthy
minerality, ripe red cherry and sandalwood. Very smooth and polished
on th palate with explosive red fruit flavors, a bit sappy but with
enough acidity and tannic structure to balance everything. One of the
better 2004 red Burgs I've had this year. "A".

Next course was Dover Sole with lemon caper butter sauce served with
2004 Coche Dury Corton Charlemagne. Powerful aromas of apples and
pears with citrus overtones. Very clean and crisp on the palate with
fairly rich fat flavor profile that I don't often get in Corton. Firm
acidic backbone almost hidden under the big fruit flavors. "A"

We finsihed with a fall apple and pear tart served with 2004 Chateau
Suduiraut Sauternes. Pale gold in the glass, plenty of botrytis on
the nose with hints of brown sugar and honeysuckle. Mid-weight on the
palate, honey, orange peel and flowers. Nice but not great "B"

Nice meal, great wines.