Beaune and Bones: Burgs and Duck at the Peking Duck House

WINE TALK
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In light of my Bengals horrendous loss on Saturday, Sunday evening had “good promise” written all over it. A group of us gathered for a night of Burgundy and duck. The food is in little need of discussion. Order the duck, lots of it, and keep it coming until you are ready to pop. It’s wonderful. One side note, the scallions were tough and stringy last night. Still not holding it against them. Just remember to bring your own glasses.

99 Camille Saves- This is my kind of Champagne. Great acids, with just a little bit of baby fat and vanilla. Bright and fresh, with good fruit and a nice chalky finish. Another year in the bottle could really make this sing.

06 Comtes Lafon Meursault AC- I have found a number of 06 whites that are showing on the advanced side. This is starting to get there, but had a good bit of acidity to keep it all fresh and in check. Great starter. Should improve well over the next year or so.

77 Clair Dau Chambertin Clos de Beze- This held together nicely through the first pour. The nose was super exotic and well defined, but all the flavors didn’t follow through on the palate for me. There was still a little bit of sappiness and texture in the wine. Really nice wine from a not so exciting vintage.

85 Pierre Bouree Charmes Chambertin- (Side note- if you know where this juice is going now, let us know! This was WOTN for most!) Really good sappiness and balance with lots of spice and earth tones on both the nose and palate. This still has plenty of life ahead. Thanks Dan!

90 de Montille Volnay Champans- I loves these wines, but they can some times remain very austere and hard for what seems like forever, but given the vintage, I was hoping for a good showing. It didn’t disappoint! Still have some of the austere notes, but loads of texture and fruit on top. This would easily keep for another 10+ years.

90 Faiveley Clos Vougeot- I only had one taste of this, and thoroughly enjoyed it. I did hear buzz that the wine clamped down shortly after pouring. I was rather surprised by what I tasted.

93 D’angerville Volnay Champans- The word Barolo kept popping up with this wine. Very classy and straight forward. I preferred the Montille to all the Volnays.

93 Comte Armand Pommard Clos des Epeneaux- Solid showing. I thought this could have used more decant time or more time in the bottle. Having said that, this could be a sleeper in a few years.

96 Comte Armand Pommard Clos des Epeneaux- This had the warmth of the vintage on it’s side. Big, fatter and richer than the 93. This was the better wine tonight. My WOTN.

96 Dominique Laurent VR Les Beaux Monts- I detected some fizz in this bottle. Not sure what others thought of this.

96 Dominique Laurent Musigny- I liked this quite a bit, much more so than others. I think the argument of “this is more Bonnes Mares than Musigny” had merit (in hind sight), but I think the vintage played it’s hand. Probably too pricey for what it is, but nice wine.

98 DRC Richebourg- Oddly, my first DRC experience. Good layers, but very reticent wine. Nice spice and soy. Would love to revisit this in another 10 years. Love 98 as a vintage. Thank you again to Ken and Suzanne for sharing!

98 Arnoux VR Suchots- I’m not a big Arnoux fan (wines are just way too ripe), but these are great for the non-believer in Burgundy. Supple, clean, pure and rich. My one kudos to this wine is being able to really resolve the tannins that was an early hallmark of this vintage.

99 D’angerville Volnay Champans- I thought this was like young Barolo. More floral than the 93. Super solid, and quite open knit right now. Need to find some of this, hopefully it’s still reasonable in the market place.

99 Roty Bourgogne Rouge- This would have been nice wine if 1) It was the only wine we had last night 2) Didn’t come at the end. I would love to have this again on say a Tuesday at home with whatever. It was nice drinking wine for sure!

There was also a corky bottle of 81 Bosconia. Aside from the DL 96, Everything showed fairly well in my book. Company was a blast too. Good way to lick my wounds after a tough weekend.

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the 96 Epeneaux was much more open than the 93.
Seems like the wines are showing a wide range of variation.

nice notes Ian.

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I do wish they stuffed the wrap with diced scallions instead of the whole stick.

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Picky eater

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After Berserkerfest, we’re lucky to be allowed back. Nice notes Ian and I don’t have anything to add. It was a good night.

I felt bad for Mark but then anyone who puts a double bypass in front of duck and burgs deserves what they get. neener

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Great notes Ian! I’d say the 93 Armand had the Barolo-esque notes you describe, and for the 77 Clair Dau was showing OK at first but perked up with the apps (especially the ribs). But that 1985 Bouree was killer, in smell, taste and feel, just gorgeous. The Faiveley was delicious at first but clamped down hard within a few minutes, fascinating in a geeky sort of way but no longer as enjoyable.

Thanks all who made it a great night and thanks for your generosity. [welldone.gif]
Cheers! [berserker.gif]

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Sorry, I was going from memory on which one everyone made the Barolo comment about, thanks!

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Sounds like my kind of night. I always have felt the hoisen sauce would kill burgs so havnt tried it, but now I think Im going try the whole peking duck & burg combo. Peking Duck has been one of my favorites since elementary school.

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That’s a freakin’ great night of drinking gentleman. Count me jealous.

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Come out to NY and we can make an occasion!

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I may just do that.

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+1

We’ll even save the Jorge water pitcher for you. [tease.gif]

It WAS a great night, we laughed a lot while drinking and eating some great duck.

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Assuming this is the Mott St. restaurant, it’s the same place I enjoyed having a couple of Burgs this Fall. The Hoisin, in moderation, was not too overpowering.

Great notes Ian. Quite an evening.

RT

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53rd St. I have not been to the one downtown, but everyone says this one is better.

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Actually, this is the one on 53rd and 3rd. I haven’t been to the other one but I’m told this one is better but I’m also not too sure why it’s supposedly better.

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Perhaps the line up in Post #1! The Mott St. environment is a bit seedier although the interior was fine and the food/service was good.

RT

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+1

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The food downtown is slightly better and more varied. That said, the welcome is not nearly as warm (they kicked us out before 11pm and we were NOT being wild and had left a large tip).

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Nicely done, folks.

If there are future burg gatherings I’d love to join too if there’s room, esp if it involves PDH :slight_smile:

Agree on the stalk of scallion, noticed that when I went with a group in December.

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Don’t much to add it was a great night of friends and wine. We were well behaved this time and did not throw any corks or food.

Huge thanks to Suzanne & Kenny for generously sharing that DRC with us.

I am really not sure but they must put something in that duck … I am addicted to it … 3-5 weeks go by and I start craving it badly.