Bordeaux Wine Enthusiasts

sdr

Stay tuned. One of the French places has told me the chance to entertain BWE is too good to pass up and they will give us a small private room and allow unlimited corkage at $30 per person. I am awaiting confirmation in writing about all their terms and conditions.

Stu

sdr

The "very French" places I had in mind tell me we can't bring any wine since their list already has everything on it we could possibly want. No, thanks. I have a tentative hold on a friendly modern American place with a nice menu and interesting cheese selection. Some BWEers have been ther...

sdr

Ed -

I'm checking things out. I'll let you (and everyone else) know when I get a response.

Stu

sdr

Gewurtztraminer is an acquired taste I never acqured. It has a very strong smell of lychee nuts and other exotic fruits and may be slightly sweet. Hugel is reliable, very good but rarely great in my experience (across the board). If you like the taste, I agree with Ramon that Chinese or othe Asian c...

sdr

I am finalizing the venue. Thanks for the information, Jon and Rick. I'm sure this will be fun. One of the private rooms I am looking at holds 12 people. So far, I count 11.5 people: Stu and Kathy Danny (dstgolf) and Danielle stefan and Lucie Chris (Winnona Chief) and Marjorie Werner and Chris and T...

sdr

OK, guys, it sounds like we have reached a critical mass, so let's do. We have room for more if anyone else is interested. And Burgundy of any age is welcome. My personal preference would be a very French restaurant rather than a steak house. Rick, Jon, or anyone else who might know- does Les Nomade...

sdr

While I enjoy Rhones too, I'm wondering if anyone is interested in doing a Burgundy-themed dinner on Friday. There may not be room enough for all if us to go to the same restaurant Friday if we are 25+ people if I understand correctly. We had tentatively proposed a Burgundy theme for BWE 09, but the...

sdr

2004 Bruno Giacosa Barbaresco Santo Stefano - Italy, Piedmont, Langhe, Barbaresco (1/16/2010) Another clear success. Although just a baby, these Giacosa Barbarescos give plenty of pleasure already. Medium crimson red; modest nose of cherry and earth. Slightly coarse texture which seems to be a char...

sdr

2004 Tenuta Guado al Tasso (Antinori) Bolgheri Superiore - Italy, Tuscany, Bolgheri, Bolgheri Superiore (1/10/2010) Rather impressive with a bit more bottle age. It's powerful, full throttle Cabernet Sauvignon that could easily be taken for a good California version with the oak completely in check...

sdr

Nice notes, Ramon.

I've been dabbling in Italian wines lately. (I know guys; I need to post my notes.)

Do you have a preference for sangiovese vs. nebbiolo, or is it a bottle-by-bottle question? How about Barolo vs. Barbaresco?

~stuart

sdr

Great story telling, Alex; thanks. I also enjoy your translations of French expressions that are impossible to translate.

~stuart

sdr

The quoted portions make me feel like I was there.

Nice job as always, stefan.

~stuart

sdr

I'm in for 2010 (x2).

~stuart

sdr

Thanks for the great notes and colorful descriptions of a splendid evening.

~stuart

sdr

Cheers to all and to fine drinking ahead in 2010 and beyond.

sdr

Great notes, chris. Do you like them demi-sec versions of Huet as well?

~stuart

sdr

Happy Birthday, Bill, and welcome to Medicare and the doughnut hole.

Nice way to celebrate; Margaux and Yquem.

How many fresh Texas quail do you have to eat to make a meal?

~stuart

sdr

The '85 Ducru is a sentimental favorite of mine, often besting the erratic '82. It's never flashy, but calmly pleasing in that slightly austere Ducru way.

~stuart

sdr

It's great to hear from you again, Peter!

I'll never forget that wonderful dinner at your house.

~stuart

sdr

I'm glad your '96 Carillon was healthy. My experience with Carillon unfortunately is that they are as affected by prem-ox as many others. Sadly, even my prized '96 Leflaives are succombing. A recent unaffected '96 Leflaive Batard was stunningly good and well short of maturity - but that was the back...

sdr

I really enjoyed reading your note, Werner. I find that even among Bordeaux wine lovers, Ducru is not properly appreciated. I'm glad you help make up for the deficit. The '70 is still drinking very well although obviously deep into its mature phase. About the '66 I'm not as confident, though. The '6...

sdr

Great notes, Micheal. I find the '82 LLC one the most backward wines from the vintage, but without a hole in the middle, as your table-mates apparently found it. In fact, the middle is usually so big, you never get to the end. The only complaint I have about it is the it's still monolithic at this s...

sdr

Beautiful and moving tribute, Jim.

~stuart

sdr

Do I see a consensus building for a Sauternes tasting at BWE Chicago 2010?

~Stuart

sdr

Congratulations to you and Gail on your anniversary.

Fortunately, your marriage has survived better than the Petrus. But why is it ALWAYS the rare, great, old masterpiece which is broken, corked, ruined or destroyed?

~Stuart

sdr

I find that for now at least 1996 is the most severely affected vintage (worse than 1995), with over half going down the drain. Next worse is 1999. Sadly, many Lafon are among the dead amd dying. But no one is immune. I don't know if any white burg producer has yet taken remedial action, so I stoppe...

sdr

Outstanding and interesting notes, Alex. I, like Nic, have difficulty finding the right occasion to open Sauternes/Barsac. When going out for dinner with four people, especially if one or more are light drinkers, I find four bottles of table wine all we can handle (especially the next morning). I mu...

sdr

Great notes as usual, Michael.

I am currently exploring the world of Italian wines and your impressions are most useful.

So far I seem to prefer nebbiolo, but you show me that sangiovese (and STs) are not to be ignored.

~stuart

sdr

I'm in whenever it is.

Everyday I'm still alive is a holiday. My preferred way to celebrate is a BWE event.

~stuart

sdr

Glenn - I braise veal shanks (osso bucco) almost exactly as you described for the lamb shanks. But I've found a huge difference if I make it a day ahead, let it cool to room temperature, then put it in the fridge for the night. The next day I can then skim off the firm coagulated fat on the surface,...

sdr

Great note, Tim, and good to hear from you. I bet you speak French like the natives now.

It seems logical that the most heavily extracted wines would work best in the rainiest vintages.

~stuart

sdr

Hi, Micheal, You can walk from Pommery to Taittinger, but that's about it as far as I know. The big houses are in either Reims or Epernay as noted, but not side by side. The standard tour of both the above was interesting since you get to see the incredible subterranean caverns. There are many tours...

sdr

I thought you ment 70 for nine holes, but you did say "14 greens in regulation." That would be a good score for me in miniature golf. Amazing, Danny, when are you going on the Tour?

~stuart

sdr

I'm with Tom on questions #3 and #4. As for #1, it's Latour. Not too many off vintages for them and a lot of great ones that last forever. #2 - '61 Petrus from magnum, the only wine I've rated 100+ points because I had tasted it before from 750s and rated it 100 but this one was better. A friend of ...

sdr

Thanks for the notes, Michael.

It's hard to find good whites from California at a modest price although your descriptions sound even more disappointing than usual.

For good QPR whites, especially during the hot summer months, it's hard to beat German wine.

~stuart

sdr

Nice notes, Rick; brief but very informative.

I like SHL blanc as an excellent clean white Graves at less than terrifying prices.

I've never warmed up to the Kracher TBA lineup. Way too sweet without the fruit acid to back it up. Give me a good Sauternes any time.

~stuart

sdr

Amazing lineup with even more spectacular notes. Thanks for sharing, Michael.

~stuart

sdr

Nice note, stefan.

I am a fan of the '70 vintage. Many seem old-fashioned now because of high acidity and modest fruit, but they make up for it in complexity and food friendliness, although your La Gaffeliere does not seem to fit my stereotype.

~stuart

sdr

I remember the '82 La Gaffeliere being fiercely tannic early on, but I have not seen it in a long time. I'm pleased to see it emerge from the chrysalis so well.

~stuart

sdr

Bill, what is the relationship, if any, between "F. Magnien" and "M. Magnien"? Are the wines completely different in style?

~stuart

Search found 541 matches