Crazy good wines to go with some awfully good dishes at Cook-Off III. This is where a bunch of guys get together and 5 of them cook while others do most of the judging. I will probably forget many wines as I write this but what I do recall for the reds we had:
’93 Meo Camuzet Clos de Vougeot - many loved this but I thought it might have seen some heat along the way. Bit dull and lacking verve. Stuffing is there though. Would love to try another bottle.
’80 Ponsot Clos de La Roche - meaty burgundy, very good.
’88 J. Roty Charmes-Chambertin (magnum) - tannic, bit hard through the mid-palate but still very decent burg.
’90 Chezeaux Griottes-Chambertin - weighty and deep, very concentrated and still showing quite young. Love the tar and smoke aromatics.
’92 Leroy Richebourg - only had a small pour of this but the silky texture and elegant flavors were formidable enough to give this the WOTN vote by quite a few.
’90 Drouhin Chambolle-Musigny Les Amoureuses - ok but didn’t distinguish itself.
’85 Chave - medium weight, prominent acidity, good on it’s own but better with the food.
’94 Pegau - classic Pegau with just a touch of brett that is drinking great right now.
’85 Prunotto Barbaresco Montestefano - gotta love the truffled nose. Medium-bodied wine with resolved tannins and in a great spot right now.
’95 Rayas Chateauneuf - remarkably young and packed. Great now and should be stupendous in a few years.
Hopefully Ray will jump in on champagnes and whatever I forgot.