Bordeaux Wine Enthusiasts

SF Ed

Nice! It would have been fun to have joined you, but I haven't been vaccinated yet and I am taking no chances now that my turn is likely so close.

1990 Bordeaux is always a good theme, and LLC and Lynch Bages are both great examples.

Next time!

SF Ed

Sounds like a great evening in the true BWE spirit.

I have a 3L of the 2000 Lynch Bages. I will open it someday at a BWE event. As everyone is saying, it is a very good wine, and one that will continue to improve for a long time.

SF Ed

I'm in. Thinking about a 1998 La Mish.

SF Ed

Without having properly tasted the recent vintages, I would go 88-89-90 for 3 years. 5 years is a lot harder. I like 86-90 a lot, but pulling in 82-86 also works well. I haven't had enough 45-49, but based on the few I've had (all of those vintages except 46), that could be really compelling as well...

SF Ed

I'm happy I can be Ernie again.

Let's play two!

SF Ed

DavidG wrote: ↑Fri Feb 19, 2021 4:43 pm When I see Jackie Robinson, I know right away that it's SFEd. That said, I'm fine without them.

Ernie Banks!

SF Ed

Yes, let's give avatars a try. I am always my idol, Ernie Banks.

: ernie 2.jpg (1.91 KiB) Viewed 1274 times

SF Ed

Lisa and I had meals that started with crab and ended with red meat on Saturday and Sunday, so we opened two bottles to share over the weekend. Pierre Peters NV continues to be a favorite Champagne. Just the right balance of size and zip, with ripe chardonnay flavors that I can get Lisa to drink bec...

SF Ed

Glad to see we are back up!

SF Ed

I'm not DavidG but I did buy 6 bottles of 1998 Angelus on release and I've drunk 5 of them. Its a really good wine but it is modern in style. Lots of fruit and lots of oak. A magnum is going to drink well for a long time.

SF Ed

SF Ed

For me, its Mouton. Not remotely close to the other first growths in my opinion. Performs for me like a 2nd growth. 1855 had that one right.

SF Ed

SF Ed

I really like 1966 as a vintage, especially larger more backward wines like Las Cases. I haven't had one in a while, but 1966 Las Cases was always very classical, a very BWE wine.

SF Ed

1985 is a medium sized, round, easily approachable vintage which has probably seen its peak but was really good 15 years ago. It is generally equally good in the right and left bank. 1986 is a large, tannic, unapproachable vintage which is drinking well now. Mostly for folks who like structure or wi...

SF Ed

Just had 1989 and 1990 Angelus courtesy of MichaelP. 1990 is very good, full and round and young. 1989 is profound, deep, complex and haunting. Pas mal. A 1975 Climens was corked, so we had to settle for a 2001 Lafaurie-Peyraguey, which was excellent. Non-top 2001 Sauternes are ready for their close...

SF Ed

What Barolo did you open Ed? I've been doing a lot of oldies lately. How'd it turn out?

1964 Prunotto Barolo. Still vibrant with lots of acid and tannin, classic rose petal and tar. Good fruit and color for an old Barolo, but probably would have been better 10 years ago. Highly enjoyable.

SF Ed

Having MichaelP and Nalan over tomorrow. Michael said that since we were doing all the cooking, he'd bring all the wines. What do I do with the 1964 Barolo I had standing up? Open it a day in advance and drink it tonight! Just opened to slow ox through the day - smells really good. https://www.dropb...

SF Ed

I interpret the question as "if 1982 Bordeaux were released today, how would consumers and wine critics evaluate it?" I think people would say that it is a wonderful combination of fully ripe fruit balancing acid and tannins, and that it would taste great now and for a very long time. I th...

SF Ed

Buying wine for me is like managing weight - the only thing that works for me is changing behavior, not going on diets. My goal is to keep my cellar relatively flat. I consume 135-140 bottles a year (consistent over the last four years) and want to keep my cellar around 10 years of wine. CellarTrack...

SF Ed

I should be able to make it. I have a 1996 Comtes de Champagne lined up for tonight

SF Ed

SF Ed

I had a similar wine last night - 2002 Drouhin Clos Veugeot. Very similar to your note, wonderful wine with great balance and persistence, but not quite the depth or complexity I'd like to see in a mature Grand Cru Burgundy. Perfect haute cuisine wine, which would let the food speak but still be of ...

SF Ed

I'm roasting a goose tomorrow and pairing it with a 2002 Drouhin Clos Veugeot. Should be a good pairing with a sour cherry port sauce - we shall see.

SF Ed

1999 Jasmin Cote Rotie. Finally ready to go. Tannic spine with really nice bright fruit on top. I love me some mature Cote Rotie.

SF Ed

The best single food/wine pairing of my life was at a lunch with Francois many years ago. It was an old-fashioned pressed duck with blood sauce served with a 1943 Chateau Fortia CdP. The Chateau Fortia had an iodine component that matched perfectly with the duck blood of the sauce.

SF Ed

SF Ed

I haven't tasted it for 7 years, but it was already approachable then. It tastes like Haut Brion, just without the concentration/intensity of a "better" year. I'm holding mine, but I'll bet it will drink well now.

SF Ed

SF Ed

JoelD wrote:Congrats, that sounds extremely liberating.

Is it more like how it feels when you completely clear all debt? Or like when you get your 24 hour coin at a meeting?

It's like clearing debt. An overhang that's gone. In these times I like actually holding all the wine I've paid for.

SF Ed

I just got some wine delivered yesterday, and for the first time since 1996, I have no wine deliveries pending. No futures, no pre-arrivals, no mailing list wines. Nothing. Feels good.

SF Ed

SF Ed

1996 Calon Segur with a meal of slow roasted lamb leg, sauteed chanterelles and melted leeks. I've always been a little disappointed with the 1996 Calon Segur, as while it is good, doesn't reach the heights I'd expect from it. The fruit is very dark, very St. Estephe, with mostly resolved tannins bu...

SF Ed

Blanquito wrote:
SF Ed wrote:Its just fermented grape juice
Ban?

HAHAHAHAHAHAHA

SF Ed

Its just fermented grape juice - of course by all normal standards it isn't worth it. But I agree with stephan and DavidG - knowing what a 1st growth tastes like to set a bar/target is a good thing, and if you can afford it, the occasional top/expensive wine might be worth it. But generally, no. Esp...

SF Ed

Blanquito wrote:
SF Ed wrote:1967 d'Yquem in 2002 with Francois in Paris

SF Ed
Better than the ‘59 in Denver, Ed? Wow.

Yes.

SF Ed

1967 d'Yquem in 2002 with Francois in Paris

SF Ed

SF Ed

A great evening with MichaelP and Nalan. The wines: 1964 Haut Brion was a good but not great example. I've been lucky enough to have this wine many times, and this was a sound bottle, but not a great one. Fairly muted nose but round and ripe fruit on the palate, with all the classical flavors. I've ...

SF Ed

Michael P and Nalan are coming over for dinner tonight, and in honor of actually sharing wine with someone other than Lisa, I've started Audouzing a 1964 Haut Brion. Should be pretty nice...

: 1.jpeg (106.03 KiB) Viewed 1041 times

SF Ed

People are out celebrating in SF right now. You know what I see loads of that I haven't seen for a while in SF? American flags.

SF Ed

I'm in!

SF Ed

I am a big fan of Produttori del Barbaresco for not super-old Nebbiolo (although I did have a 1967 PdB Pora a few years ago that was profound). The normale usually drinks decently on release but will age for a while, and the riservas are good in 10-15 years (they don't need 40 years like most top Ba...

SF Ed

I think it also has a slightly larger random element because 6L (and 3L) bottles are bottled by hand with non-standard corks. My extremely limited experience is that big bottles don't age that much more slowly than 750s, probably due to the hand-bottling somewhat compensating for the much lower volu...

SF Ed

I believe I have heard the same news and it is very good news indeed! Nice to have some these days.

SF Ed

SF Ed

Had a 2010 Emidio Pepe Montepulciano d'Abruzzo on Friday night. When we are in Umbria, we have a wine guy in Spello who always has Pepe at goofy low prices. Lisa wanted one here so we had to pay a little more. Spectacularly good if you like that sort of thing. Loads of red fruits, complex and long, ...

SF Ed

Cheese generally and Sauternes do not work for me, except for blue cheeses. I do like Sauternes with desserts that aren't too sweet and that have acid, which generally means fruit-based desserts. I also think that Sauternes often match well with almond, so desserts that have almond accents that aren...

Search found 714 matches