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Stuart BeauneHead Niemtzow

It's a more complicated issue than what filter to use. (I use the non-bleach white coffee filters; the unbleached have a woody aftertaste sometimes.) All sediment is not the same; some are pieces of skin left in on purpose. Others can be from tannins precipitating out with age. (They are undesirable...

Stuart BeauneHead Niemtzow

Actually, John, I stopped buying wine after the 2006 vintage. The ONLY wine I did buy after was 2007-2009 or 2010 direct from the Dauvissat domaine. I couldn't quite give up his wines, but somehow got them shipped to the US and to me. And, some reds, too....To my thinking (and acting, I guess) Vince...

Stuart BeauneHead Niemtzow

I stopped buying with the 2006 vintage. So, no clue since then.

Stuart BeauneHead Niemtzow

FWIW, I decided a long time ago (this premox issue has been going on for a long time now), to drink my WB as I would have "before". I have no regrets, as drinking them early, to me, misses out on the reward. So, if it's good, I missed the reward (for aging). If it's premoxed...I missed any reward. I...

Stuart BeauneHead Niemtzow

I would make sure to get to one (or two )of the hot chicken places...and see if anything is going on at the Grand Ol' Opry.....that day...I'm not a fan of that music, but going there last year for a show was a great experience on many levels. Unfortunately it's Alice Cooper that night. Oh, well...I...

Stuart BeauneHead Niemtzow

I would make sure to get to one (or two )of the hot chicken places...and see if anything is going on at the Grand Ol' Opry.....that day...I'm not a fan of that music, but going there last year for a show was a great experience on many levels.

Stuart BeauneHead Niemtzow

Though I'm not a big fan or user of nonstick pans, my wife loves the two Misen ones we've bought.

Stuart BeauneHead Niemtzow

I love using my chef's knife and the serrated knife, too. I like the lighter feel of the Misen chef's knife for almost all tasks that don't require a heavy knife. The thickness/thinness of the blade is perhaps the most versatile of any knife I've ever used, though it is neither heavy or particularly...

Stuart BeauneHead Niemtzow

I really enjoyed my family style (with strangers at a large table) southern cuisine at Monell's. By far the best fried chicken I ate in Nashville...and I visited three of the famous "hot chicken" places.

Stuart BeauneHead Niemtzow

No "hot chicken"?

Stuart BeauneHead Niemtzow

What a testimonial to Gouges.....wait 42+ years...and make sure to have two on hand, so one can give pleasure.

Glad I never got "into" Gouges....

Stuart BeauneHead Niemtzow

For press pots, pour-overs, etc. I wish there was a good alternative to a big Ditting or Mahlkonig store grinder that are so expensive and huge. I have a Virtuoso and I still get lots of fines, and it still makes a mess...no coarse-grinding nirvana in this price range. But my cheap little Bonavita ...

Stuart BeauneHead Niemtzow

FWIW, as its name suggests, the Encore did an encore, too, dying at almost precisely two and a half years. Now, to find the details of this extra plan, which I had compltety forgotten about. Any thoughts on the best ones these days, including durability? I'm just curious, as I hope I paid for somet...

Stuart BeauneHead Niemtzow

Was there sediment in the glass?

Stuart BeauneHead Niemtzow

FWIW, as its name suggests, the Encore did an encore, too, dying at almost precisely two and a half years. Now, to find the details of this extra plan, which I had compltety forgotten about. Any thoughts on the best ones these days, including durability? I'm just curious, as I hope I paid for someth...

Stuart BeauneHead Niemtzow

Joshua, the story goes that when the holdings of a defunct estate became available, Charles Rousseau orchestrated a purchase with the two others, as it was too expensive for any of them in its entirety. Rousseau kept the "Clos des Ruchottes" for himself. Not surprisingly, historically, when somethin...

Stuart BeauneHead Niemtzow

Of mild interest to me. Opened the Rousseau 2000 ("Clos des Ruchottes), a monopole Wed night and had some leftover last night with magret and fiddleheads. Not enough for two...so....I remembered I had bought some 2002 Georges Mugneret "Gevrey Chambertin", which is made from young vines Ruchottes-Cha...

Stuart BeauneHead Niemtzow

Yes, Greg. Lots of lessons to be learned. Helpful if you learn them in time instead of years too late. The great vintages are that, indeed, but....take forever to get "there"...relatively speaking. All Burgundies (white and red) last a whole lot longer than I'd ever imagined; but, also take a lot lo...

Stuart BeauneHead Niemtzow

FWIW. I love the 2002 vintage; maybe in my top 3 red burg vintages I tasted young. It all "there". But, one that I pulled out last week ( a Georges Mugneret Bourgogne) tells me that the vintage will need a full 20 to begin showing well...and...perhaps a full 25 to hit any peaks. Not what I was hopin...

Stuart BeauneHead Niemtzow

Thanks for your comments. Re: ripe vintages after 2000, all I can say is that 2005 is a super, more-delineated 1990, when I tasted it after bottling in 2007. But, I stopped following vintages after 2006, so...can't add anything about others. 2005 is, perhaps, a little too muscular, if it has any fla...

Stuart BeauneHead Niemtzow

This past weekend, we “used up” our stock of frozen Maine venison to make Stroganoff and kasha for a small group, ending with a very ripe “L’Amis de Chambertin” (a version of epoisses made in Gevrey) and a strawberry/rhubarb crisp.. Though the food was good, the wines were astonishingly so. Particul...

Stuart BeauneHead Niemtzow

Any evidence of a wall or other enclosure??

Stuart BeauneHead Niemtzow

FWIW, when I opened the 1999's, above.....at least 2 of them (the Roumier and Mugneret) were "pop, filter and pour". I always run my reds through the non-bleach white coffee filters. I then put them back into the bottles. Were I home to monitor them, I would have done that. Absent that, I'd rather d...

Stuart BeauneHead Niemtzow

In a week and a half I will be opening up the two following PC wines from 1999 for some of my students. I will post notes afterwards. 1999 Domaine Daniel Rion et Fils Vosne-Romanée 1er Cru Les Beaux Monts Don't know who your "students" are...but they select well, whoever. I will be especially inter...

Stuart BeauneHead Niemtzow

Any specifics, Mark/Jerry/Alan? I haven't and won't be opening any grand crus from 1999 for a few more years.....but I don't think they age differently from villages and 1er cru wines. Though I have found all of the '99s I reported on to be dense, I found none of them to be "primary" or "closed up"....

Stuart BeauneHead Niemtzow

I usually try to keep a vintage for 20 years before I start consuming it regularly, as I think that's what's necessary for the a payback. Though 1999 reds are not yet 20 (19 1/2 ; won't be 20 until this fall), my curiosity has won out. In the last several months, I've tried 4 reds from 1999. Admitte...

Stuart BeauneHead Niemtzow

It sounds like you got to participate/precipitate the "downfall" there, Dave!! "Raiding parties" indeed.....

Stuart BeauneHead Niemtzow

You could say that ...and people have said that...since I was first there...in 1980.....but...here we are.....almost 40 years later....saying the same thing. The "good old daze". That never were....

Stuart BeauneHead Niemtzow

FWIW, had a super, 2002 version of this wine over the weekend...Holding well...a little big, but otherwise a lovely example of a maturing WB devoid of Premox influences. I noted that a couple of earlier bottles were premoxed, and a couple not....

Stuart BeauneHead Niemtzow

A little more costly than fish sauce...

I do add some anchovy paste to braises usually....but...this stuff is a little too...costly for that...in my house.

Stuart BeauneHead Niemtzow

Any of you [fellow] anchovy lovers use colatura d'alici..in your cooking or otherwise? I do. https://farm8.staticflickr.com/7898/32526429747_edb5a7d559.jpg champagne.gif I baked some scallops with panko crumbs...and made spaghetti with colatura last night.....really good stuff. quite an ingredient....

Stuart BeauneHead Niemtzow

You [inadvertently, it seems] raised a very interesting point....about "fishy"....

the colatura is both appealing and "fishy" in the sense you use it.

Stuart BeauneHead Niemtzow

Any of you [fellow] anchovy lovers use colatura d'alici..in your cooking or otherwise?

Stuart BeauneHead Niemtzow

It's not 'Robert Chevillon' anymore. It's 'Denis & Bertrand Chevillon.' Yes. In 2001, before a visit to the domaine, we bumped into Robert Chevillon and his wife having lunch at a place in Nuits (La Tour). When I asked Bertrand if he felt like he was going to miss his father's guidance and reputati...

Stuart BeauneHead Niemtzow

Mark Golodetz wrote: ↑
March 6th, 2019, 11:47 am
Thanks Stuart
Any thoughts on the quality of the wines?

Denis' wine, I'd bet was made by Robert.

Maurice's is different. That's all I know, Mark.

Stuart BeauneHead Niemtzow

On a different note I have both Denis and Maurice Chevillon Chaignots from the 1980s. Anybody know the relationship with Robert? Denis is Robert's older son. He bottled wines under his own name in the '80s-90s.....In 1990 or 1992...I visited and asked who "Denis" was....and a guy in shorts sitting ...

Stuart BeauneHead Niemtzow

Well, the recipes all say "russets" are the best substitute....starchier than the yukon gold. I tried them since, and the "chips" were really good. I won't give up finding the real Maris Pipers, though. (Trying to persuade a farmer I know in Lancaster County PA, who is interested. He bought his seed...

Stuart BeauneHead Niemtzow

As a negotiant/eleveur...he was able to cherry pick great vineyards and producers...and did so. It's hardly surprising that they've turned out well. He bought barrels of wines and "raised" them in his cave. A lot easier than farming grapes or making wines....I'd think.

Stuart BeauneHead Niemtzow

As far as I can tell, there has been no formal research by any official body within the Burgundy hierarchy. That is sad. I honestly think it's an easy thing to determine what about a wine is different in a premox'd vs. pristine bottle. Understanding what factors cause those differences is another t...

Stuart BeauneHead Niemtzow

Stuart, Alan: As far as I can tell, there has been no formal research by any official body within the Burgundy hierarchy. There has been plenty of research into particular features but we need a holistic overview. All we can really say is that the problem is multi-factorial, which isn't particularl...

Stuart BeauneHead Niemtzow

Jasper: Thanks for your thoughts. Why, in your opinion, does this plaque seem to still exist...20 vintages after it was "discovered".? Is anyone really trying to figure it out in any organized/concerted way? (I remember Gerard Boudot doing his own experiments in 2004...and Christophe Roumier telling...

Stuart BeauneHead Niemtzow

I didn't say there weren't fireworks, Alan...just that I wasn't expecting any. Nuance.

When do you think you drank them?

Stuart BeauneHead Niemtzow

I gave her some wine..and food. What more could I do.....?

Stuart BeauneHead Niemtzow

i've been married (to the same woman) for 35 years, so I wasn't expecting any fireworks yesterday. But, the [realistic] ones I hoped for happened, and big time. I decided to open a 1990 Niellon Chevalier-Montrachet, which we bought at the estate in 1992. Due to conditioning in the premox era and the...

Stuart BeauneHead Niemtzow

To dive in on this thread....I am a big believer in aeration for old and young wines...and for getting rid of sediment in older wines to not confuse the tastebuds. How to do that in any given situation, as Jay corroborates is the real challenge. I have developed some criteria over the years, which v...

Stuart BeauneHead Niemtzow

Are you talking about one in a kitchen? I have a Blue Star.....

Stuart BeauneHead Niemtzow

Alan, Ryan, Marcus, I can’t remember a disappointing 2000 at this point either. Under the radar vintage for sure. Wow if I ever have a chance to sample a 1996 Ouvrees I will do so without hesitation. I have a bunch of 2005 but they will slumber for a while yet. Cheers, Doug FWIW, I've yet to have a...

Stuart BeauneHead Niemtzow

Craig G wrote: ↑
February 3rd, 2019, 6:57 pm

Scott Brunson wrote: ↑
February 3rd, 2019, 4:18 am
Sunday let down
When I saw the thread bump I thought we might have a sequel.
These old thread revivals are becomming annoying.

+1.

Though I realize that it can take people 6+ years to get to something....

Stuart BeauneHead Niemtzow

My last 2 bottles of 1993 Bertheau Les Charmes, opened a couple of weeks apart last year, corked. I think 1993, the miracle vintage, was marred by a run of moldy corks. I think the cork industry increased the level of kiln drying shortly after this...to prevent more such vintage.Corks became rock h...

Stuart BeauneHead Niemtzow

FWIW, a 1999 Barmes-Buecher Riesling "Hengst" grand cru, this past weekend:

Sl oxidized in a good way ; big wine and dry now. Good fruit and nice to drink long finish and balanced with the food.
If there's another...by 2021.

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