TN: '99 DRC Richebourg

Yes, it is very young and very expensive. What was the occasion?

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What was the occasion?

A beautiful day in Napa with some great friends who are endlessly gracious hosts.

Honest question, DRAB.

I know that you always drink these wines quite young to see if you want to buy more. How many of these 'classic' wines do you end up purchasing more of?

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Originally posted by dr.darkrichandbold:

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What was the occasion?

A beautiful day in Napa...

I agree, there is nothing like a bottle of Richebourg on a warm sunny day. What was it, upper 80's - low 90s F?

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I know that you always drink these wines quite young to see if you want to buy more. How many of these 'classic' wines do you end up purchasing more of?

Not sure what difference it really makes? I make an effort to try everthing in my cellar while it's young...whether it be for purchasing more or not. Take the note for what it's worth. Hopefully it helps some, might be interesting for others, but for the most part is simply a contribution to the sharing attitude around here. Rather than the "negative" and "detracting" attitude that some would prefer to offer.

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I agree, there is nothing like a bottle of Richebourg on a warm sunny day. What was it, upper 80's - low 90s F?

Actually 65-75...perfect evening, outside in Calistoga. Hope that is o.k. with you. We took it inside when the temp. went below 65. It was getting too cold.

Dr. Drab:

as a neophyte, I truly enjoy your posting of notes of wines that are beyond my budget, and that are of younger wines, as, whilst I cannot afford to spend like that, on the off occasion that i find myself splurging, it is more likely to be on a younger wine than a 'properly' aged one, so I do get value out of your posts.

Dale.

ps. i also, as a 'button pusher', love the reactions that you get from other board members when you post on young wine. If only there were sound bites to be able to hear the aghastness that I am sure would be in the voices!!

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Originally posted by dr.darkrichandbold:

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I know that you always drink these wines quite young to see if you want to buy more. How many of these 'classic' wines do you end up purchasing more of?

Not sure what difference it really makes? I make an effort to try everthing in my cellar while it's young...whether it be for purchasing more or not. Take the note for what it's worth. Hopefully it helps some, might be interesting for others, but for the most part is simply a contribution to the sharing attitude around here. Rather than the "negative" and "detracting" attitude that some would prefer to offer.

If it isn't to evaluate a future purchase (which I can understand completely), why not wait until they are mature? They will only get better then. I'm not trying to 'change' you, just understand it. It just makes no sense to me to knowingly drink a wine before it is ready, especially a wine that is extremely costly (2003 First growths, etc). I mean, maybe to understand the change that a wine goes through from infancy to maturity, but that would really only need to be done once or twice.

/confused

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They will only get better then.

And you're entitled to that opinion.

I, and plenty of others, feel as though wine is something to enjoy at all stages of the game and in various ways. Like many things in life. My kids aren't "ready" yet, but I'll enjoy every phase of them growing up. I think pasta sauce almost always tastes better the next day, but I enjoy the freshness of it on night one. Watching someone paint, or rehearse, can be just as inspiring as the final painting or performance. There are many ways to enjoy things (I hope you treat your sex life better than your wine life!). Some people are regimented and strict with how they want things to be. Others are not. At some point in life, you may wake up and realize this! Even the current wine critics from Parker, to Suckling, to Molesworth, etc. have all endorsed the benefits, and enjoyment in drinking a wine in it's most fruit forward/primal stage. To say something is "wrong" with this, makes no sense to me. If you don't understand it, that's your problem. In the meantime...I'll continue enjoying my wines in the manner that I feel best suited to the occasion....young (the '99 Richebourg), middle aged (the '90 Leroy Vosne Romanee the following night), and fully mature like the '78 Shafer Cab. that was drunk after the '90 Leroy. All were interesting, fun, and inspiring wines. I look forward to checking back in on the DRC and Leroy for their next phase of development.

Another thing that cracks me up is that nearly all of you "hardliners" continually assume that all of these wines I post on came from my own collection. When I post on more than one wine, you can assume that one or maybe two came from my collection and the others were opened by other gracious, fellow wino's (who can be anything from a simple wine geek like myself, to someone ITB who makes this stuff for a living that people like you are so adament not to open too soon!)

For some--and I'm not saying here--it is more about hanging the trophy on the wall than enjoying the wine. A note I saw on a '01 Giacosa Reserve really drove home the point; readng between the lines the wine clearly tasted like crap. Given some age, actually a lot of age, that wine will be incredible. But not now.

Drab: I'm not sure how the way you drink Burgundy relates to your sex life; but to run with the analogy, it appears that you have most of your sex before your wife gets home.

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Originally posted by dr.darkrichandbold:
My kids aren't "ready" yet, but I'll enjoy every phase of them growing up.

Gonna send your 3 year olds to college?

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Originally posted by dr.darkrichandbold:


I, and plenty of others, feel as though wine is something to enjoy at all stages of the game and in various ways.

What in the world are you talking about? What "various ways"??


And no, not all wines are made for this kind of enjoyement.

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What in the world are you talking about? What "various ways"??

You do need to get a life, and try to come here to talk about wine.....once in a while.....

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but to run with the analogy, it appears that you have most of your sex before your wife gets home.

That was a good one! LOL!

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Originally posted by dr.darkrichandbold:
I think pasta sauce almost always tastes better the next day, but I enjoy the freshness of it on night one. Watching someone paint, or rehearse, can be just as inspiring as the final painting or performance.

These analogies were perfect, and I appreciate it. I never meant to imply that *I* thought it was wrong, I just didn't understand it. I'm still quite green in my wine experiences and understand your thoughts now. Thanks!

Although I wish that I had a budget to have multiple Richebourgs!

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I never meant to imply that *I* thought it was wrong

Sorry if I misunderstood you. Typical written lost in translation thing.

Cheers!

-DRAB

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Originally posted by dr.darkrichandbold:

and try to come here to talk about wine.....once in a while.....

I prefer to talk about gnomes. Anyone?

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Originally posted by grunhauser:

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Originally posted by dr.darkrichandbold:

and try to come here to talk about wine.....once in a while.....

I prefer to talk about gnomes. Anyone?

Roasted gnomes and '99 Richebourg???

I wish they had a little smiley that was munching popcorn.

I love watching these threads.

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Originally posted by Stefania Wine:
I wish they had a little smiley that was munching popcorn.

I love watching these threads.

It probably isn't supported by this forum but here's how you write it without the space after the first colon:

: popcorn:

let's try...

opcorn:

nope, doesn't work

I kinda like the idea of a popcorn greamlin. Oh, well.

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Originally posted by Aussie:


Roasted gnomes and '99 Richebourg???

Excellent match, Aussie. Cruel, but excellent. You like to roast your gnomes still dressed in their little outfits or au naturel?

Buy the way, gnomes are naturally woodsy, so put away your hickory chips until that organic chicken dinner.

A friend of mine says if you want to get rid of these rustic flavors, it pays to take your gnome to an all-you-can-eat shrimp buffet or two before pulling a trigger on your little friend.

In that case, slaughtering a young Richebourg is not the answer, my friends, as the young wine will greatly overpower the delicate balance and sweetness of the shrimp-stuffed game and will not let you experience the philosophical heights of "mer/montagne" concept. Such delight is traditionally served with a mature Corton Charlemagne from an excellent year.


This is a public service announcement.

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Originally posted by grunhauser:

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Originally posted by Aussie:


Roasted gnomes and '99 Richebourg???

Excellent match, Aussie. Cruel, but excellent. You like to roast your gnomes still dressed in their little outfits or au naturel?

Step 1. - Undress gnomes (preferably in summer - it's mean to leave naked gnomes overnight in winter)

Step 2. - Soak gnomes clothes in complex spirit of choice - I prefer an excellent Islay Single Malt such as Lagavulin 16 y.o. Two days soaking should do the job.

Step 3. - Redress gnomes.

Step 4. - Put flame to gnomes clothes - presoaking will create instant roasting conditions.

Step 5 - Once gnome has stopped running around, allow to roast for further 5 minutes - no longer, or the entrails will pop.

Step 6 - Pat out flames, gut, and serve with garlic roast potatoes and a simply dressed salade verde. As for the wine, a special dish like this deserves the attention of a wine in its prime. Maybe a '78 La Tache.

munch munch munch munch

Strange, hhis thread is dated Sep 10, 2006 02:36 AM. Yet I swear I have read it before.

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Originally posted by Aussie:


Step 4. - Put flame to gnomes clothes - presoaking will create instant roasting conditions.

Yes, to seal the juices, it's brilliant!

One must make sure the clothes are not provided by a Synthetic fairy. We all know about her sweatshops where garments are painstakingly assembled by underprivieledged, underpaid and obviously exploited and unhappy criters. That, combined with the adrenaline from being set on fire after being bathed in single malt Whiskey, may add bitter taste to dish and we can afford to lose any clients at this point.


I am a little concerned with you mentioning the entrails popping...It's not popcorn we are talking here. These live things, living their busy-busy lives and then suddenly, someone opens a premature Richebourg and Bam!! You're gone, your clothes are on fire....All that.
And what's really disturbing is you don't mention anything about purging yours. Baaaaad idea! Unless they are with me, you don't know where these guys eat and frankly, you don't wanna know. I'll just say one thing, cannibalism is not a myth, it's a daily reality for these folks. Watch for jewelry.

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Originally posted by grunhauser:

And what's really disturbing is you don't mention anything about purging yours. Baaaaad idea! Unless they are with me, you don't know where these guys eat and frankly, you don't wanna know.

I feed my gnomes on a strict diet of organic corn, parsley and preserved lemon for two weeks prior to roasting. When you gut them, remove only the intestine (tie it off at each end), leaving the stomach in place. The stomach will be full of this lovely stuffing, only mildly digested, and not containing any bitter bile. Be sure when you slice the gnome to include some of this wonderful treat for everyone.

As for cannibalism, I have a foolproof disincentive for all my gnomes. It is not kind, so I will not repeat it here.

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Originally posted by Aussie:
parsley and preserved lemon for two weeks prior to roasting.

Are you sure? I am not an expert on these "things" as they are scarce in our parts, but you sound like you are getting a camel ready for a roast.


Hmm...Christmas is near. I going kosher this year and doing a piglet. And I just might have an extra gnome to pop into that cavity.

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Originally posted by grunhauser:

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Originally posted by Aussie:
parsley and preserved lemon for two weeks prior to roasting.

Are you sure? I am not an expert on these "things" as they are scarce in our parts, but you sound like you are getting a camel ready for a roast.


Hmm...Christmas is near. I going kosher this year and doing a piglet. And I just might have an extra gnome to pop into that cavity.

I don't eat camel.

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I don't eat camel.

I was kidding, I know camels are sacred animals in Australia and your Australain religion forbids eating of these animals. I just want to apologize to all Australians for my offensive comment and hope your barrier reef will continue to be home for largest camel population outside of Camelstan.