------------------------------------------ quote. originally posted by CS: Ms. CS may be able to attend. My guess is she'd look harder for a babysitter if we could identify another female attendee. ------------------------------------------ Ms. Jace (Liz) is definitly of the female gender, and may fulfil Ms. CS's preference to not be the only XX.
------------------------------------------ quote, originally posted by Festiva: Now where's my Carlisle?!?! ------------------------------------------ Is that the (RR) Zin? Don't know many other Carlisles...
------------------------------------------ quote, originally posted by PH: Guys, we should get some wines declared here pretty soon. ------------------------------------------ OK here's where I'm at - gotta cover the Left Bank; I was thinking Latour, Haut Brion, and finally split the difference (ha) - Ch. Latour Haut Brion (Pessac) '95-'99 range (advice, [yeah probably not '97]) and CA, a Hanna Bismark Mountain Noir (bordeaux blend) somewhere in the '99-'01 range ['01 was a killer, but still quite full]. I could substitute a RD Drappier ('98) [or, keeping the CA look-alike scenario, Iron Horse Late Disgourged '90 something] for one of these if a bubbly start is desirable.
PH - sorry to deprive you (well, not necessarily) of the skirt op - would it have been a lava-lava or mumu? Teh 98 Ch Canon-la-Gaffeliere was one great choice.
So give me some feedback on if I am in range in the vino.
Jace
*********************************** What if there were no hypothetical situations? ***********************************
Posts: 239 | Location: Bethesda | Registered: Dec 29, 2006
------------------------------------------ quote, originally posted by Festiva: Now where's my Carlisle?!?! ------------------------------------------ Is that the (RR) Zin? Don't know many other Carlisles...
It is indeed the RR Zin! For the past year, I've been trying to talk CometSpider into dealing me a few. He's tough to bribe!
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
Jace, if you really want to impress us for your first offline with our group - a bottle of Latour and a bottle of Haut Brion would really be the ticket!
Seriously, although we're looking forward to your wine, we're also looking forward to you and your better half joining us. Bring whatever you like. Your suggestions sound great!
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
Sorry, just teasing (La Tour ou Haut Brion) - there was a day, but I am just back into the area, rebuilding the cellar (so to speak). All advice alone those lines will be gratefully absorbed. However, I love the idea of playing the bordeaux off against the CA meritage.
BTW - I have an excellant source for Carlise - mail order, to your door (in MD!). IOs Carlos better? We should go offline, or wait untiul dinner.
Jace
*********************************** What if there were no hypothetical situations? ***********************************
Posts: 239 | Location: Bethesda | Registered: Dec 29, 2006
You can click on an icon for an English translation of the page. I have sent the menu to those of you whose email addresses I have, and one of you can post if you wish. Sorry that I am missing this one......real sorry.
Ditto. Also, the menu, although delicious sounding, really doesn't line up with a Bordeaux/Bordeaux blend theme. 2 fish dishes, 1 chicken and one lamb? Oh well.....
Sea scallops, roasted, served over a salad of celeri root and truffle
Red snapper with wheat-berry risotto and romaine lettuce chiffonade
Free ranged chicken in a fricassee of onions confit
Lamb, served with curried vegetables, and curry sauce
Chocolate cake of dark chocolate
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
Just talked with Chef Marc. We originally talked about the 21st, but moved it to the 28th. We're definitely on for the 28th.
The chef is willing to adjust the menu to our satisfaction, but indicated these courses would go very well with both Red & White Bordeaux. Just let me know what your preferences are and we can adjust the wines and food accordingly.
Irwin - I can't believe you're going to miss out on this one, considering there's wheat-berry on the menu?!?!? Time to get your priorities in order!
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
BTW... I've changed one of my wines - Instead of the La Pointe, I'll be bringing a 95 Lynch Bages. The Chef thinks that would be a good comparison vs. the La Gaffeliere.
Marc also volunteered to have us bring our wines by the restaurant anytime to let them rest up for the big event. I'm out and about, so I'd be happy to pick up the wines and make the drop.
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
I might ask to pull one of the fish dishes and replace it with something more "red" friendly? I think 2 white Bordeaux might be a stretch. Just a thought, as all the dishes sound great.
I'm looking forward to tasting that 1995 Lynch. Thanks, Festiva!
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
I think we need to hear from the honorable Gentleman Farmer on the menu and wines. He's got the most sophisticated culinary palate amongst our small but rather august group.
GF, what do we change, if anything?
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
We should also hear from the illustrious Cometspider as well. If GF's got the culinary thing down pat, most wine critics would kill for his wine tasting skillz: "No, those aren't just flowers, they're lavendar!" "Butter toffee, not caramel!"
What say ye, CS?
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
And wasn't it Gentleman Farmer who called the Castello di Toso as a Merlot, East Coast? I'm out, though, unfortunately. We are going to Florida tomorrow for a long weekend. See you guys later.
You boys are just too much, really! I'm just a country boy from the Eastern Shore that grew up on White and Yellow Perch (and Rockfish) with fried potatoes and onions. That being said, here’s my take on our January 28th menu:
Although on first blush the courses may appear more in line with a Burgundy theme, I think there are a lot of hints they will pair nicely with our selections. Mark is brilliant in the kitchen, bottom line, and I am more than willing to trust his raison d'être.
My original idea was to compare traditional Bordeaux with similarly-styled new world offerings. So far, I think we are on the right track. With this in mind, I’ll be bringing a 1999 Merryvale Cabernet Sauvignon and a 1998 Château Haut-Maillet.
Lastly, (but certainly not leastly), put GF down for two attendees.
------------------------------ "Hey Man, I'm drinking wine, eating cheese and catching some rays." Oddball
festiva: when would you need a definite commitment by? if there's still a little time, please put me down tentatively for two. and the later you all can start, the better. if you don't actually start eating until 6:45 or 7, i think we can do this.
I'm just a country boy from the Eastern Shore that grew up on White and Yellow Perch (and Rockfish) with fried potatoes and onions.
Quit being modest. One man's shad roe is another man's beluga caviar. We've seen what you can do with fish, my friend!
Personally, I'm leaning toward keeping the menu as it is. I don't mind reds with Seafood & chicken. Perhaps do a little Champagne to start with and take us through the scallop course. Then move on to successive flights of the Bdx & Bdx blends with each course thereafter.
The only thing I think would need some adjusting would be the dessert. At least to me, Sauternes and chocolate don't go too well together. I suggested to Mark that maybe we could insert a cheese course to pair with the Sauternes and just have coffee with the chocolate dessert? Any thoughts?
Posts: 940 | Location: Ellicott City, MD | Registered: Dec 27, 2004
Leftovers are for last night's meatloaf... 
It would have been a black leather mini. 
Oh well..... Probably for the best. 
