quote:

Originally posted by K.B.:
hmmm... are we going to try and do flights or not?

I guess we should wait and see who is bringing what. If it is possible to organize into flghts, lets do it. Otherwise, we can just open and pour.

What's the stemware situation at this place?

Switch... OK, here is what I will be bringing...

2001 Gunderloch Nackenheim Rothenburg Riesling Spatlese
1997 Travaglini Gattinara
2001 Chateau d'Arche Sauternes

I have no idea about the stemware situation, but it's always always advisable to bring your own.

Yes, of course we should do flights. Thanks for the whites, Matt.

As I said before, I'm flexible as to what I can bring, so it would be good to know what you're bringing KB, and I can most likely complement it.

But, I can certainly bring one of the 1997 or 1996 Produttori del Barbaresco Riservas to complement the Gattinara. I'll probably bring the 1996 Pora or the 1997 Montestefano plus another Barbaresco or Barolo if we want to have a Nebbiolo flight. Expect me and Bryan to have 3 bottles between the two of us.

Oh God... pressure.

As to stemware, I'd agree about bringing your own especially if we are doing flights. It's nice to have enough glasses and the resturant's can suppliment your ones but then again, I'm sure they've got plenty.

I'm hoping that the Spiegelau Authentis Bordeaux glasses I just ordered are here in time.

As to what wine I'm bringing--- back that pressure I mentioned earlier. I don't have anything really equal to your mentioned wines so I'm going to be having a little shopping trip in my near future. I'm looking around right now for something interesting and friendly to the menu.

I've been hunting for couple of Bordeaux (what's the plural of Bordeaux? : ) that perhaps this is the excuse to dive on.

BUT I would love a suggestion or two from either of you as to what would go along or something we might need to fill out a spot or two.


We're really looking forward to this. The d'Arche Sauternes sounds great, Matt.

Hi KB,

Why don't you pick the theme for a second red flight, and then between the two of us, we'll be able to flesh it out. I know when I got started, I was totally enamored with Sangiovese, so just pick something you like and I'll match whatever you decide you like. But the sooner the better as I might want to get something from my offsite storage.

As for suggestions, I think Pinot Noirs or Rhones should go well with the menu. And if you wanted to a Sangiovese flight would be very easy for me. Anyway, let me know what you want to do, and I'll chime in with some wines I can bring.

So that whould take the pressure off you, right? Just pick something you really liked before or something you want to try. That's what I always do for these types of things.

Best
Dan

I wish I could join you guys. I have a lot of open dates on my calendar this summer. Unfortunately, June 18 is not one of them. Hopefully we can catch up some other time this summer. A.C. would be great as my wife and I have a condo down there.

Joshua

As a suggestion... what about a Pinot Noir flight?

I know Dan said he had some red Burgundies (and we would love to try one, as we're not too familiar with this region). And, maybe KB could bring the one he was talking about one page 1 of this thread (which was to remain nameless ).

Yeah, I can do Pinots. And they're good reds for summer.

Here are my tentative wines:
1996 Produttori del Barbaresco Barbaresco Riserva Pora
1993 Domaine Robert Ampeau Volnay-Santenots
2001 Weingut Ratzenberger Bacharacher Posten Riesling Spatlese halbtrocken

However, I want to try the Ratzenberger before I bring it, so that one may change. This sounds like a yummy night of traditionally made European wines. Yum. (Not that I object to any new world wines anyone would like to bring.) I'm so glad we're not point chasers.

Best,
Dan

Dan,

Those are some great choices. I'm really anxious to try the '96 Produttori!!!

I messed up--- I was arranging shipping for my wine and thought I had a while before it got to be the kind of hot it is now... and it's not going to change in the next week so I don't even want to have them overnight it to me.

BUT I've got my eye on a couple of St. Innocent Pinots that I haven't opened and have been saving or perhaps a red burgandy.

I'll try not to disappoint!

Matt,
Forgive my ignorance, but what's the level of the residual sugar in the Gunderloch you're bring? Is dry, off-dry, or sweet? I'm trying to decide what to bring that will show well next to it.
Thanks,
Dan

Dan,

It is a Spatlese; so it isn't incredibly sweet. However, it is sweeter than your typical spatlese. I'd say it is between off-dry & sweet. When I get home from work today, I'll see if there is a sugar % on the label.

So it's a dessert wine then, right? I'll probably bring a dry white for us to start with then.

That's the beauty of this wine, I think it has the ability to match both. Terra and I have enjoyed it by itself, but could match well w/ some of the appetizers. I'll be bringing a Sauternes, so maybe we want to do it as a starter w/ whatever you bring?

By the way, do we have to call and reduce the number of our reservation to 6? I can do it, as I would like to find out what the stemware situation is as well. And are we set for 7PM (or 6PM)?

Also, we have approx. 45 minute drive to this place... and I don't have a wine "carry case." The white will have to be "iced" once we get there, the Travaglini may be OK... what temp do we want the sauternes? I'm thinking cooler than red, but not as cool as white. Maybe we just "ice" it half-way through dinner?

We're really looking forward to it!!!

Yeah, Matt, you can call to change the number to 6. I'm not sure of the time, I don't remember, but you can check that when you call the restaurant. At least it's not supposed to be so GD hot this weekend.

As for the wine temperatures, I'm sure we can adjust our white temperatures as needed with a table side ice bucket or two.

Let us know what time it's at.

OK...

The reservations are under Daniel Fulton for 6 people at 7:00 PM this Saturday (6/18/05).

They have standard restaurant wine glasses, so the lady I spoke to said it would be OK to bring our own. BUT, she said this would be a first... no one has ever bought their own glasses to the restaurant. She was chuckling at the thought!!!

quote:

Originally posted by mwagner7700:
I only have 1 "drinkable" Brunello left (my last '95 Fuligni), and I'm saving that until a bunch of us (Dan, PurpleHaze, Hunter, futronic (?)) can get together for another offline.

I look forward to it, Matt!

BTW, Dan, please post your notes on the 1996 Produttori del Barbaresco Barbaresco Riserva Pora. I've got single bottles of six Cru Riservas from that vintage in my cellar, including the Pora. I have a feeling the wine will be very, very young, since I had another bottle of the normale this past Sunday, and it was still quite tannic, needing more time to mellow out.

Sounds like you guys are going to have another great offline. Look forward to getting together for more wine in the near future.

I figure it's always better to bring good stemware, I'll be bringing my set of Spiegelau Bordeaux glasses.

I'm bringing a Oregon Pinot Noir and a Red Burgandy. A nice comparison of Old and New world is my thought.

quote:

Originally posted by K.B.:
I'm bringing a Oregon Pinot Noir and a Red Burgandy. A nice comparison of Old and New world is my thought.

Absolutely!!!

and I've made my selections (unless I change my mind again :

2002 St. Innocent Anden Vinyard Pinot Noir
--- I've been hearing raves about this for a while now

1997 Faiveley Nuits-St.Georges 1st Cru

Dan, K.B.

What do you guys make of this from their website?

quote:

Dress Code:
Casually elegant without being formal. Jackets are appropriate but not required.

Has either of you been here? I was just going to wear khakis and a golf shirt. But a jacket??? I don’t want to wear a jacket with the heat we’ve been having lately.

I've never been there but I cannot imagine this resturant requiring jackets, especially considering the recent weather, and I'm a little surprised they even have that much of a "dress code".

That's along the lines of what I was planning, Matt.

Nice selections, KB. I still haven't decided which white I'm bringing. I hardly ever drank whites until last week, when I went and bought an assorted case of German stuff. Hopefully, I'll open one that's really impressive before Saturday and have time to pick up another bottle of it. But the Produttori and the Ampeau and definently coming.

And by the way, I certainly won't be wearing a jacket.