I think there’s a good chance this will be quite tight, especially out of magnum. The 2002 d’angervilles are just waking up imho. That would be a candidate for a decant for me. The Caillerets is the second most structured wine of the Domaine.
While I don’t think there will be a better time to drink the 98 Griotte, I’d not have high expectations for that wine. It was a tough vintage overall and it’s not a great Fourrier vintage (and I love Fourrier). YMMV.
The Allemand should be fabulous. The 94 Ludes should be very good, but have a high rate of cork issues - I’d consider opening it before dinner to check or having a spare.
I’ll take your advice on the Angerville. Thankfully I have 12 more of the Ludes so will bring a few as backup and give whatever is unopened to the staff as a thank you. Will let you know how the fourrier shakes up.
Yeah, I also think the D’Angerville would be too young; unless you can give it a lot of air, I would go with the Fourrier–98’s are an easier year and would seem to suit his style. The Allemand could work with that food; it might also not yet be ready. I think, btw, white burgundy would work, of which I also cellar a lot, either young or really nicely aged. Final 2 cents: with what seems to be your budget I might look for some B. Mascerello Barolo with some decent age or a Burlotto Monvigliero.
Differing styles, but what’s the harm? Auslese can go great with many types of food and they’re both rieslings so perhaps we might learn something about food pairings while we’re at it. That was my thinking anyway. My hunch is that the auslese will make it all the way to dessert.
I actually think you might be better off comparing Rayas Blanc and Hune side by side as they are very different dry wine styles, both highly regarded.
I believe the Ludes will have higher acid (in addition to the sugar) than the other whites, and I agree with @alan_weinberg on avoiding the pairing with Hune. I fully agree with you however that Auslese goes well with food so I’m not saying it needs to be strictly for dessert.
If you try the Rieslings side by side, let us know how it worked out.
Interesting point. I think thematically riesling with riesling is a bit more straightforward especially considering that we’ll get to try the rayas next to all of these anyway (it’s not 1-to-1, as I don’t think we’ll be consuming the full bottle with each course but rather allowing each guest to pour more for themselves as the night progresses) so the order, especially in the middle courses, becomes much less important.
Correct me if I’m wrong, but it seems you are a bit miffed by my rationale? I solicited any and all advice and put every bit of it under due consideration. I didn’t say I would or wouldn’t do anything heretofore so I don’t quite understand the comment.
I have no skin in your game. Was trying to provide insight and asked the question honestly since it seems nobody’s suggestions take hold. Just wondering what you are after. Happy to bow out and have a nice dinner.
I have taken heed of a number of suggestions put forth herein. The good general’s duty is to gather all relevant information, every point of fact, and the last of his officer’s wisdom before setting a course for action. But what is a good general, having been bequeathed all that knowledge, if he cannot counsel with himself thereafter? I thank you sir for your sage advice and I may yet take it, but do not mistake your own advice for holy scripture.
I like a lot of your line up (I’d change the order slightly)
My question is: what are you expecting to be the star of the show? It looks like you are expecting the Burgs to be the pinnacle and I like many others in this thread) worry they will underwhelm. If it was me:
Without knowing the menu:
Flight 1:
90 DP
(Replace the Philipponnat either with 93 DP, 98 DP P2 or Salon 96 or something like that)
Flight 2:
90 Rayas Blanc (I like this - it’s a fun move)
Flight 3:
1998 Domaine Fourrier Griotte-Chambertin Grand Cru VV
(Replace the d’Angerville Volnay 1er Les Caillerets with basically anything from 1993 - I can’t find anything in DC on wine searcher)
This is fascinating. I’m not limited to purchasing in DC so I will see what DP I can get and perhaps what other red burgs. I’m ok being underwhelmed too, as heartbreak is the inevitable path we choose as wine lovers and livers of life. Will update, and thanks for your thoughtful rejiggering of the tentative lineup. My idea with the Philipponnat was that perhaps it may show us something we haven’t assumed in it considering it is thought of as a lesser wine compared to the DP. I’m a sucker for underdog success stories.