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Jerry Hey

Thomas Puricelli wrote: ↑
November 23rd, 2019, 4:52 am
Check out Hotel Drisco. Above cow hollow and the marina in pacific heights.

+1

Jerry Hey

Visit Chateau Pibarnon, great location and were serving up their 2001 rouge as well as younger vintages when I was there in July. Eat at Hostellerie Berard in La Cadiere d'Azur. Pretty little hill top town and an excellent 2 Michelin star restaurant. The restaurant in the Hotel Ile Rousse in Bandol...

Jerry Hey

For me, CC doesn't have the depth and complexity of the other Grand Crus. It is more in line with a Grand Cru Chablis. I've had plenty of wines from various producers and while some have been very enjoyable, like older Bonneau du Martray and even Coche, those just don't develop into the honey, nutty...

Jerry Hey

I had the 99 and 05 Clos de la Roche two weeks ago. The 99 was stellar, easily one of the best red Burgs I've had recently. The 05 wasn't as open and held a lot in reserve, but both were excellent bottles. A case of 85 CdlR bought on release has only gotten better over the years and my last bottle w...

Jerry Hey

"If" premox is solely due to a cork issue, then why aren't red wines affected at that same rate, or even at all??

Jerry Hey

The 88 Yquem is one of the best vintages for me. I had a 375 of the 83 last weekend and it was the best of a case I bought on release, honey and full bodied, but didn't have the verve and spine of the 88.

Jerry Hey

Kris Patten wrote: ↑
October 21st, 2019, 9:58 pm
Jerry,

Formal culinary training at some point or passion and trial?

Kris - Probably no culinary school but I do like finding some good sounding recipes and tweaking them. The dinners I fix are all centered around what wines we are having.

Jerry Hey

Some really great wines there. Thanks for the notes.

Jerry Hey

Last night I held a dinner featuring white truffles and wines with members of our wine group. Dinner was a lobster salad, duck prosciutto, and castlevere olives to start; scallop on a bed of wild rice and mushrooms with white truffles; risotto with white truffles; duck confit Hachis Parmentier with ...

Jerry Hey

I just wish there was a little more seating, but I've seen both and they are well were a visit.

Jerry Hey

Great tasting and notes! The '88 Clos du Mesnil is an amazing wine and also the finest Champagne I have ever had.

Jerry Hey

Kris Patten wrote: ↑
October 8th, 2019, 9:41 pm
Either 1995 Heidsieck Blanc de Millenaires or 2008 DP. Probably Heidsieck this year, like a cellar full of DP 2008 in 20-30 years though.

I loved the 95 Heidsieck and the Dom 08 also. And with that I'd include the 08 Vilmart Coeur de Cuvee.

Jerry Hey

Richard Flack - I've had hachis parmentier with duck confit several times in France so I think it is the proper term for this dish. And that is what d'Artagnan calls it in its recipe as well.

Jerry Hey

Nathan V. wrote: ↑
September 30th, 2019, 10:38 am

Jerry Hey wrote: ↑
September 29th, 2019, 11:08 am

Hachis Parmentier with duck confit

Am I interpreting this correctly that you used duck confit instead of ground beef to make the hachis? That's interesting.

Yes - I basically used this D'Artagnan recipe - https://www.dartagnan.com/duck-confit-p ... ecipe.html

Jerry Hey

Jeremy Holmes wrote: ↑
September 29th, 2019, 11:46 pm
Sounds like a pleasant evening Jerry. Could have been a great evening with a Burg or two!

Agree. I had an 89 Armand Pommard Epeneaux standing up and ready to go but with only three of us drinking we had enough wine.

Jerry Hey

Nice notes on Caroline's wines - I really like those.

Jerry Hey

Kris - we spent a week with them in Menerbes last year and unfortunately couldn't make it this year so we wanted to relive their time this year vicariously. Brad - yes that midwest upbringing is impossible to lose. Basically a fancy shepherd's pie with porcini, duck confit, and black truffle butter ...

Jerry Hey

alan weinberg wrote: ↑
September 29th, 2019, 12:19 pm
hachis parmentier = shepherd’s pie, n’est-ce pas? Sort of like calling toast pain grillé, sounds way better! Glad you saved the burgundy for me.

And I'll pour some burgundy with this dish for you soon...It was really good.

Jerry Hey

Last night's dinner was with friends who just returned from three weeks mostly in Menerbes, France, so we had to hear all about it. The weather was a little cool and misting so it was a good night for some comfort food and good wines. Roasted figs with chèvre and balsamic vinegar, marcona almonds, S...

Jerry Hey

WOW Brad - '45 Mouton is one that I'd love to try but probably never will. Probably more from a sentimental viewpoint of WWII for me, but I'm glad to hear the wine was showing well.

Jerry Hey

I had a taste of the 03 Beaucastel last weekend. Lots of funk and brett and not a lot of fruit. It wasn't my bottle so who knows about storage and it seemed like this one may have been compromised.

Jerry Hey

c fu wrote: ↑
September 18th, 2019, 10:00 am
you think they'll process some refunds for me?

+1 - most recently a 2004 and a 2007 Chevalier opened on the same night.

Jerry Hey

When you have wines like that, it doesn't matter if anyone knows. They are all good....

Jerry Hey

The JN Gagnard wines from the late 70's and 80's were special. And also the Madame Colin les Demoiselles

IMHO, from my dinners, a great white burgundy almost always is the WOTN besting red burgs or Bordeaux. After 4 hours they just seem to start to open up, about time when most dinners are long over.

Jerry Hey

Only had it once but thoroughly enjoyed it.

Jerry Hey

Nice to hear. I stopped buying this domaine when a case of this from the 1996 vintage was horribly premoxed after a couple years.

Jerry Hey

Don Cornwell's annual tastings are 7 years after a vintage and sadly there have been several cases of premox at those nights.

Jerry Hey

1995 Mikulski Meursault Genevrieres was my first premox bottle.

Jerry Hey

I opened the first of my '17 PYCM St. Aubin en Remilly. Slightly cloudy; a little matchstick on the now with the lemon creaminess I associate with his wines. Certainly could use some more time but it went down easily and quickly.

Jerry Hey

Le Rabassier in Brussels was very good last year.

De Pepermolen in Bruges was casual but good. It's across the street from Rock Fort that was also recommended.

Jerry Hey

Thanks for the notes, Don. At the 2004 Don Cornwell blind tasting a few years ago the La Tache was easy to spot with its brilliant color and strength of flavors and aromas. Maybe it's time to try a 2004 DRC.

Jerry Hey

Dinner with Alan Weinberg and wives last night at Knife Pleat in the South Coast Plaza in Orange County, Ca. Tony Esnault is the chef is the space that used to be Marche Moderne, but is unrecognizable from that restaurant. Contemporary but a nice feeling. The food was outstanding - I had lobster ris...

Jerry Hey

alan weinberg wrote: ↑
August 14th, 2019, 7:55 pm

Jerry Hey wrote: ↑
August 14th, 2019, 6:40 pm
2009 Roulot Meursault Perrieres and 2009 Rousseau Clos St Jacques were both outstanding last year at Epicure in Paris.
food wasn’t bad either, I bet.

The food at Epicure is near classic perfection.

Jerry Hey

2009 Roulot Meursault Perrieres and 2009 Rousseau Clos St Jacques were both outstanding last year at Epicure in Paris.

Jerry Hey

Nice note, I’ve been really enjoying the 2012s from PYCM, he does so well in the riper vintages. His 12 CC is spectacular, here’s a note from a couple of years ago: Totally agree. Really love his 2012's and the CC is spectacular. Thanks, Brad, I haven't started on my GC and 1er cru PYCM wines yet, ...

Jerry Hey

B. Buzzini wrote: ↑
August 14th, 2019, 5:28 pm

alan weinberg wrote: ↑
August 13th, 2019, 6:29 pm
sounds great—and I see some empty slots in those racks, Buzz!
Been on a more drink, less buy diet. First child heading to college in fall.

Happens to the best of wine buyers....I was there once.

Jerry Hey

Looking for something good to have with Parmesan crusted mahi mahi, I decided on this. The screw was tough to get started in the Diam that Dominique is now using. The wine opened with a bit of sulfur which blew off quickly, and the light green gold color suggested a much younger wine. Citrus notes w...

Jerry Hey

The PYCM rose is one of my favorites, and I've gotten it since PY started producing it.

And I love the Ruinart NV bottling so the 2006 must be a step or two up. Interested in getting some 2008 when it's available.

Jerry Hey

A last glass of this on the second day after being vacu-vined and put in the fridge overnight. Still a bit of matchstick on the nose but less so than last night. Creamy and no sign of oxidation. Mike Grammer - I tried the 15 of this about 6 months ago and surprisingly the 14 was more forward than th...

Jerry Hey

I opened my first bottle of the 2014 version of this wine, which has been an annual purchase for me for many years. Light in color with a little of the sulfur on opening, which blew off in a few minutes. Lemon - lime custard creaminess and full bodied with several years of life. Worth tasting now bu...

Jerry Hey

Susan, The breakage rate on the 1855 shouldn't be that high on subsequent production runs. One of the reasons why I had the $10.00 replacement was because of the production cycles requiring a few runs to get the process down. There is no dispute some of the stems shipped have the potential for frag...

Jerry Hey

John Glas wrote: ↑
July 28th, 2019, 1:20 pm
Seems like no bad vintages when it comes to Vilmart.

+1

Jerry Hey

dcornutt wrote: ↑
July 16th, 2019, 6:28 am
Jerry. I love the Paul Pernot wines. Great note here. His BBM and Batard are so good too.

Don - Pernot's Batard and BBM have been some of my annual purchases for at least 20 years. Great wines and good pricing compared to others.

Jerry Hey

An 82 Mouton that I bought on release and professionally stored at 55 was good but not great in April. At my last 1982 Bordeaux tasting in 2012 the Mouton was the WOTN but not this recent bottle. Just nothing magical at all, but still very good.

Jerry Hey

My last 09 a couple weeks ago from half bottle went down easily. Lovely plummy fruit with some spice and a full bodied power packed punch.

Jerry Hey

Nice one!

Jerry Hey

Actually it's the Clos de la Folatieres vineyard as the name has recently been changed. Tasted over two nights, this has a lovely nose of tropical fruits and good depth. While the acidity may be a bit less than the '14 vintage, this showed well even just recorked in the fridge overnight. No loss of ...

Jerry Hey

Oitum a year or so ago had disgustingly loud music. So much so I don't remember a thing I ate or even the good wines I brought. We couldn't even talk to our friends - we just ate and got out

Jerry Hey

Tanzer and Meadows were the influence to try this wine originally. Here are Allen's notes from 2001 - "1999 Volnay “Santenots du Milieu”: While the Clos des Chênes performed as expected relative to the cask sample, the final Santenots was even better than the cask sample. Wonderfully expressive with...

Jerry Hey

I tasted this wine early on in it's life and bought a case and a half. It a bruiser for a Volnay but as a wine, it is excellent. Structure, power, depth, earth, and still on the young side with the dark '99 vintage color. Looking forward to these over the next several years.

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