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I'll make the Sauternes a (750mL) 2001 Chateau d'Arche and just take home any left-overs!
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No comprende. Leftovers?   PH |
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I've never heard of such a thing, either!  Leftovers are for last night's meatloaf... I think I've figured out what to bring. A 2000 Chateau La Pointe Pomerol and a 1997 Merryvale Profile. Both are drinking beautifully right now... |
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Rooster Roster.
------------------------------------------ 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? *********************************** |
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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!  |
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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! |
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Festiva,
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? *********************************** |
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Festiva,
I can also share my Carlisle allocation with you, as I anticipate not taking it all. The mailer is due out 1/29. They ship to me in DC. |
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You haven't seen my legs.  It would have been a black leather mini.  Oh well..... Probably for the best. PH This message has been edited. Last edited by: PurpleHaze, |
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The chef has sent me the tentative menu, inspired by this restaurant in Paris, though the chef is from the SW of France.
http://www.carredesfeuillants.fr/ 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. Irwin Unless you're the lead sled dog, the view never changes. |
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Mmmm, good.
Pop me a copy if you get a chance, Irwin, thanks. r len tini at cox dot net |
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lentini:
coming at you, if I did it right. Irwin Unless you're the lead sled dog, the view never changes. |
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Festiva, the menu that Irwin forwarded on to us is dated Jan. 21? I'm hoping that it's just an oversight. We are still shooting for Jan. 28, right?
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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 |
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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!  |
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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. |
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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 |
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So far:
Jace (2) pending Lentini (2) 2003 Poggio al Tesoro Sondraia 2001 Chateau d'Arche Sauternes cometspider (2) pending Festiva (1) 1997 Merryvale Profile 1995 Chateau Lynch Bages gotta love this guy.... Gentleman farmer (1) pending PurpleHaze (1) 1998 Chateau Canon La-Gaffeliere comet? farmer? Hey irwin, can you make the 28th?? PH |
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I assume this is not Charleston-like (a flight of entres)? If correct, does the chef want choices up front?
Have we heard what the ticket will be? I want to lean toward the original idea CA vs FR; but I agree, the menu does not seem to support it. Could someone forward the rest of it...to j r g m s n - danke Jace *********************************** What if there were no hypothetical situations? *********************************** |
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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? |
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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? |
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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. Irwin Unless you're the lead sled dog, the view never changes. |
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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 |
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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.
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