Lake Wobegon @ Table 6
Posted: Fri Jun 11, 2010 12:59 pm
Just to say thanks to Patrick for getting this thing together last night, that it was a pleasure to meet Tom, and thank you to Anson and Rob for their contributions and company last night in Denver, where all the men were good looking and all the wines above average - well above in most cases. It was a great night, it even rained and the Colorado double rainbow appeared on cue as we sat down to dinner. There may even be upside to this spitting thing for despite getting about 4 hours of sleep I've got all my faculties this morning. Here's my 2 cents on the wines in order of service.
Forgot the appellation/vineyard but started with a 01 Spatlese from JJ Cristoffel. An excellent starter and I'm pretty sure my first 01 from Germany and I can understand why Patrick is big on these because this did have mouthwatering acidity. Some green apples at first and then I forgot what I said at the time, caramel pineapple or maybe the pineapple was injected into my consciousness later in the evening.
89 Palmer. For me the most interesting and complex wine out of the group. Also the freshest. This was paired with an 86 La Lagune. I thought the latter was excellent though not what I expected as it was toward the leathery side of the spectrum and the bouquet was a bit tawny maybe. The texture was glove soft and I thought there was plenty of power and that it gained with air. Pretty dry. The Palmer seemed a bit sweeter with more prominent tannin while having a very silky texture. Some cigar tobacco in with the fruit. I got Ivory soap in the bouquet (call it violets if you prefer) and with fresher acidity too but all very balanced. Had these with an assortment of appetizers including tater tots, chicken liver pate, some falafel lamb bacon thingy and a stinky cheese plate.
With the mains came an 83 Pichon Lalande, an 86 Gruaud Larose and an 86 Poujeaux. The PL was just behind the Palmer in the "enophilic interest" dept. It was somehow ethereal/gossamer through the middle yet quite powerful in the back end. The GL I found to be delicious and slighly richer, if not quite as beguiling, and the first wiff was a repeat of the stinky cheese. The Poujeaux acquitted itself well, having good substance and being softer than six years ago but still seeming somewhat harder, for lack of a better term, than the other wines.
With dessert came a 59 Solaria Jonica which paired great with the chocolate and raspberry beignets, and was equal parts figs and raspberries, tasting very vibrant but without any sharp edges.
Great company.
Forgot the appellation/vineyard but started with a 01 Spatlese from JJ Cristoffel. An excellent starter and I'm pretty sure my first 01 from Germany and I can understand why Patrick is big on these because this did have mouthwatering acidity. Some green apples at first and then I forgot what I said at the time, caramel pineapple or maybe the pineapple was injected into my consciousness later in the evening.
89 Palmer. For me the most interesting and complex wine out of the group. Also the freshest. This was paired with an 86 La Lagune. I thought the latter was excellent though not what I expected as it was toward the leathery side of the spectrum and the bouquet was a bit tawny maybe. The texture was glove soft and I thought there was plenty of power and that it gained with air. Pretty dry. The Palmer seemed a bit sweeter with more prominent tannin while having a very silky texture. Some cigar tobacco in with the fruit. I got Ivory soap in the bouquet (call it violets if you prefer) and with fresher acidity too but all very balanced. Had these with an assortment of appetizers including tater tots, chicken liver pate, some falafel lamb bacon thingy and a stinky cheese plate.
With the mains came an 83 Pichon Lalande, an 86 Gruaud Larose and an 86 Poujeaux. The PL was just behind the Palmer in the "enophilic interest" dept. It was somehow ethereal/gossamer through the middle yet quite powerful in the back end. The GL I found to be delicious and slighly richer, if not quite as beguiling, and the first wiff was a repeat of the stinky cheese. The Poujeaux acquitted itself well, having good substance and being softer than six years ago but still seeming somewhat harder, for lack of a better term, than the other wines.
With dessert came a 59 Solaria Jonica which paired great with the chocolate and raspberry beignets, and was equal parts figs and raspberries, tasting very vibrant but without any sharp edges.
Great company.