Bordeaux Wine Enthusiasts

Jay, I finally got around to putting the check in the mail this afternoon.

I can see this is going Eye-talian in a hurry. And since Dean himself has said Rhone and Italians would be a better match for his cooking, I'll save the '05 Burgs for the shootout at the Jim How corral, and root around for some Italians or Chateauneufs. Or maybe a couple of bottles of Champagne for openers.

Jay, What time is the Friday dinner?

Thanks,

stefan

stefan wrote:Jay, What time is the Friday dinner?

Thanks,

stefan

The room is ours for the evening so we can start anytime. I was thinking 630ish but again anytime is ok.

We still have room for two more.

Checks received:
ChrisB
JimHow
Chris and Werner
Tom and Gail Also got dinner refund-thanks
Stefan and Lucie
DavidG
Rick and Kathy

Ok, here are some proposed menu items: Again, if you have allergies, etc to any of these please call Dean directly at 202-686-2966 and he will plan a menu to your tastes. What's listed is a mix of what we've enjoyed at Dino, Dean's recs, and BWE requests. More to come, but you will get an idea of what's in store. WE have ROOM FOR TWO MORE: MichaelP come on down... Take a look at the website http://www.dino-dc.com/index.html and choose menu then secondi. There are several items that would work. What looks good here?

Mozzarella in Carozza
Fried Mozzarella di Bufala - Sicilian anchovies, challah bread, spicy tomato & red pepper sauce- I realize the spicy tomato sauce might not work with the wines but this one of our favorites.

Jumbo ? Fresh shrimp heads on-scampi style

* Fusilli con Ragu d’Anatra “Bolognese”
Duck - house made corkscrew pasta in a ragu of ground duck, Duroc pork, & veal cooked with carrots, onions, celery, herbs, garlic, cream, white wine, nutmeg & grana cheese

There will be a cheese course

Do we want a sweet finale?

finalizing menu today. Please, if you have specific food allergies, dislikes, contact Dean directly at 202-686-2966 or dean@dino-dc.com If our number remains at 18, I will have to ask everyone for a $10 addition per person to equal the total cost of $1800 as I based my original check request on 20 guests. Cash at the dinner is fine. Anyone else who wants to attend can pay me at the dinner but please let me know so I can give Dean a final number of guests

Is anyone bringing sauternes, port, etc for the dessert course?

Are we starting at 6:30, Jay?

DavidG wrote:Are we starting at 6:30, Jay?

Room is ours for the evening so everyone can arrive when they like. I won't be there until 630.

Jay Winton wrote:finalizing menu today.

Is anyone bringing sauternes, port, etc for the dessert course?

Good question, Jay. I don't see any dessert wine on the list we have posted.

David - how about bringing the '63 Taylor Friday to Dino instead of Saturday?

~stuart

Which should I bring on Friday:

2001 Phelps Insignia

or

1998 Chateau de Beaucastel

No hesitation: Beaucastel.

I am bringing a dessert wine, and 2 reds. see other thread.

hm$

Okay, '98 Beaucastel it is.

We will have decanters available.

Jay Winton wrote:Ok, here are some proposed menu items: Again, if you have allergies, etc to any of these please call Dean directly at 202-686-2966 and he will plan a menu to your tastes.

Thanks for the advice, Jay. I called Dean yesterday and he was very helpful in suggesting substitutions suitable for my personal tastes.

~stuart

Stuart, Sir, can I have what you ordered?

To all,

I wonder if we need to decant most of the wines given what posted are about 10 years old or younger. 3-4 hours for airing would be enough? Or 8-9 hours (barolo)? Hope they are not in a dumb phase given enough airing.

See you soon!
Werner

Werner, I plan to open mine before going to Jim's room to drink '05 Burgundy.

stefan