Seeing that August didn’t work out, let’s re-do this idea and calendar it for a date that will be amenable so we can fill a table here at my house and we can work through some Rhys liquid history. If you would be interested in attending this dinner, simply post a reply, RSVP for 10 chairs:
October, 11th, Saturday
One final constraint I want to lead with now, to set expectations. There are a # of local WBers who have told me that they want to do this Rhys dinner and that we have enough of you out there with Rhys in your cellars. This leads me to the belief that we should suspend the “+1” chairs for this event and do single chairs only, driving to the table as many cork dorks as we can. This helps foster more pure wine talk, de-lever the costs per person, etc.
As to the attendance, here is who we have:
Me
King
Fu
Leslie
Brian
Mike
Doc Kim
Paul
Bryan
Andrew
Sean
Ramon
Tom
FLIGHT 1–bubbly (TBD) (1)
Cheese and fruit platter
FLIGHT 2–2010 Chardonnay (2)
2010 Alpine–FM3
2010 'Shoe–RAMON d R
Organic salad of mixed greens and a light lemon oil dressing
FLIGHT 3–Vintage 2006 (3)
2006 Alpine–BRIAN B
2006 Alpine Hillside–MIKE D
2006 Swan Terrace–DOC KIM
Chicken Spring Rolls (from Sundried Tomato Cafe in San Juan Cap)
FLIGHT 4–Exploing Proximity and Vintage: 2007 and 2010 Family Farm and Home (6)
2007 Family Farm–BRIAN B
2007 Home–LESLIE
2010 Family Farm–BRYAN C
2010 Home–PAUL
2012 Family Farm–via Kevin @ Rhys
2012 Home–via Kevin @ Rhys
Persian Mix–Chicken and Lamb Koobideh, Rice Duo of Addas and Shirin Polo, Must O’ Khiyar
FLIGHT 5–Skyline Retrospective (6)
2007 Skyline–ANDREW
2008 Skyline–KING
2009 Skyline–CHARLIE F
2010 Skyline–SEAN
2011 Skyline–TOM M
2012 Skyline–Via Kevin @ Rhys
Same food as Flight 4
FINAL DETAILS
Where: My House (please PM or email me for my house address if you need it. The gate should be open so don’t worry about the code).
Early arrivers: I’ll start prepping the salad and fruit/cheese courses around 3PM so if you want to come early and help, drop by.
Time: 4PM. We’ll kick off with the bubbly and cheese/fruit course and then sequence our way from there. Please open your wine before you come over and ensure it’s clear of TCA/fails. We’ll pour 1.5 ozs for each wine, allowing us to have 4-5 pours remaining for retastes for those who may want one.
Wines: The complete list is above. The extended forecast looks good for next weeked so we could do the bubbly and whites outside if we like. I’d think we’d be at about 75-80 degrees for these courses with shade in the backyard.
Food: As we talked about on Page 6, a few of you need to make food pickups. I will pay for the food in advance so all you need to do is pick it up on your way over. As a group, we’ll simply sum the total cost for all the items and spread the cost per person. We’ll settle up during our intermezzo break.
Stems: Bring as many as you like but bear in mind, the table surface will be cramped if everyone tries to put six stems in front of each other. Do as many stems as you wish but give some space to your Rhys lover on each side of your table place.
Cancellations: If you have to back out, give me a shout. With no waiting list, we’ll either drop that wine or look for one of us to replace it.
Sleep overs: Looks like just King and SPK. Anyone else?