Last night we had over Betsy's sister and brother-in-law (old friends
of mine), as well as some other mutual friends. As people gathered, we
sipped some open bottles I had around ('04 Haut Rian, '04 Meulenhof
Spatlese, '03 Leoville Barton), as well as the 2001 Cap de
Faugeres(Cotes de Castillon). Nice ripe Merlot fruit, with black plums
and cassis overlaid by some coffee-ish oak. Some earth on the finish,
long and clean for its low price tag. B/B+

I'm pretty carnecentric, but Betsy had prepared a nice menu for our
pesce-vegetarian guests:

We started with an amuse of a slice of Yukon Gold potato topped with
creme fraiche and American sturgeon caviar, with a shrimp on the side.

First real course was the Zuni Cafe dish of kale, pecorino, and toast
that we had made a couple nights before.

Main course was oil-poached halibut with carrots, garlic, and onions.
The halibut was delicious, the only culinary (minor) misstep of the
night was that the carrots had to go back into the oven for a few
minutes (and still were a little hard). Next time we parboil them
first.

Main course wines we
1998 Trimbach "Cuvee Frederic Emile" Riesling
Infanticide, I know. What I want to know is who put rocks in my glass?
Mineral, lime (the fruit), mineral, flowers, mineral. Bracing acidity,
long (minerally) finish. Way too young, but still my favorite wine of
the night. A-

2002 Colin-Deleger "Maltroie" Chassagne-Montrachet
Everyone seemed to really like this, but I was a little disappointed. I
think it was just a matter of my expectations - I had pretty high hopes
for a premier cru from an excellent year from a good producer. Distinct
buttery notes that everyone commented on over some peach and pear
fruit, good acidity. A little too new-oaky for me, and a little lacking
in concentration on the palate. Hopefully this is just in a bit of a
closed phase, will hold my others for a while. B

When we moved to salad and started eying the cheese, I decanted the
1983 Cantemerle (Haut-Medoc). I bought this a couple of years ago after
an impressive showing at an offline; worried as I opened and saw the
cork stained for entire length. And at first I thought it might be
cooked- showed more acidity than fruit. But some time in the decanter
bought considerable improvement- more red fruit than black, with fully
resolved tannins and some cigarbox on the nose. A little light for the
cheese, this is a wine that cries out for a simple roast chicken. C+ on
opening, B/B+ in end.

We also opened a 375 of the 1998 Gsellmann & Gsellmann
Trockenbeerenauslese
(50/50 Chardonnay and Pinot Blanc). I've drunk most of a mixed case of
Austrian dessert wines from winemonger.com, mostly quite good, but the
Gsellmann & Gsellmann offerings have probably been my least favorite.
But this is pretty nice- there's a spicy orange marmalade note over
honied apricot and candied pear fruit. Nice length, good wine at a very
reasonable price for a TBA. B+

Cheese course was Ouray, Robiola Bosina, Hoch Ybrig, and Midnight Moon.
For the dessert eaters Betsy's sister Katherine had made a cheesecake.

Really nice night, where the wines showed well, the food was delicious,
and the lines between family and friends were blurred, with family who
are really friends and friends who are really family.

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.

So here's a surprise. Last night we had leftover Cap de Faugeres and
Riesling with a duck salad. Afterwards, I looked at the 3 ounces or so
of sedimentty Cantemerle left in bottle after decanted. Said what the
hell, poured through a coffee filter. I was actually still alive,
showing lots of cedar and earth. A pretty pleasant glass, 24 hours
after being decanted (with no preservation techniques). Not bad for a
23 year old wine from a vintage I think of as more elegant than
powerful.

In message .com>
"DaleW" > wrote:

>......I was actually still alive, showing lots of cedar and earth. ...
>24 hours after being decanted (with no preservation techniques). .....
>
I think that this is rather more information about Sale than we needed
or wanted.




Tim Hartley

In message .com>
"DaleW" > wrote:

>......I was actually still alive, showing lots of cedar and earth. ...
>24 hours after being decanted (with no preservation techniques). .....
>
I think that this is rather more information about DaleW than we
needed or wanted.




Tim Hartley

In article .com>,
says...
>
>So here's a surprise. Last night we had leftover Cap de Faugeres and
>Riesling with a duck salad. Afterwards, I looked at the 3 ounces or so
>of sedimentty Cantemerle left in bottle after decanted. Said what the
>hell, poured through a coffee filter. I was actually still alive,
>showing lots of cedar and earth. A pretty pleasant glass, 24 hours
>after being decanted (with no preservation techniques). Not bad for a
>23 year old wine from a vintage I think of as more elegant than
>powerful.

First, thanks for the TN's. The Trimbach "Cubee Frederic Emile" has never
quite made the hit with me. Maybe I am expecting too much for the $, or maybe
I have always consumed it too soon. Oh well, maybe I'll try and keep one, or
more, around for a few extra years.

I had a similar experience as your Cantemerle with some Port after a tasting
event. The ultimate Port was to be the Taylor '63. The Vintage line up was a
very young '93, '85 (still too young, but my wife likes it that way), '77, '
70, and the '63. All Vintage Port was decanted, starting with the '93 and
working back to the '63, all Taylor. All went well, except that ALL the
attendees, myself included, thought that the '70 was the high-point of the
event, NOT the '63. The guest list included neophytes to Port, to rather
serious collectors, and all went for the '70. A sommelier friend called me
early the next day to inquire about the Vintages and how the '63 blew the
doors off all others. He was incredulous that the '70 was better than the '63.
In about four days, we had a little dinner with a few of the attendees, and
when done, I carted out the decanters - stoppered. We did another, less formal
tasting, and the '63 was NOW showing all that we had anticipated!!!! All were
still holding up, and the '70 was a strong second, but, at last, the '63
showed us what it was made of. Sometimes, our best efforts go for naught.
Great surprise.

Hunt

Congratulations Dale, lunch with Halle Berry....did you make the tabloids or
.............
uh its hali but the fish, never mind.............................
"DaleW" > wrote in message
oups.com...
> So here's a surprise. Last night we had leftover Cap de Faugeres and
> Riesling with a duck salad. Afterwards, I looked at the 3 ounces or so
> of sedimentty Cantemerle left in bottle after decanted. Said what the
> hell, poured through a coffee filter. I was actually still alive,
> showing lots of cedar and earth. A pretty pleasant glass, 24 hours
> after being decanted (with no preservation techniques). Not bad for a
> 23 year old wine from a vintage I think of as more elegant than
> powerful.
>