Two nice things about this is that
a) it isn’t too restrictive. Almost everyone will have some wine from a Clos. I know that I’ll have a wide range to choose from.
b) it will make the pairing easy assuming we try to get at least 2 from any given Clos.
We can also combine it with other suggested themes in-flight if we like.
So Keith - if you’d like to bring a Dujac Clos I can match that. Or if anyone wants to bring a 1993 I can match that too. Or I can bring a Clos de Beze to match with Leo.
I know how difficult it is to find an occasion where there are enough people to make it worth opening a double magnum. as this is one such occasion I suppose I can make a special dispensation in this case as a gesture of generosity on my part.
Just a reminder to everyone to start getting their checks to Mark.
And what would people think about my switching out the '83 Drouhin Clos des Chenes for a '93 Drouhin Clos de la Roche? Back at the first Pratt’s Burgundy table that and the '98 Dujac Clos St. Denis were the 2 best wines of the table with the Drouhin (provided by Dale) narrowly beating out the Dujac. Might be fun to see how they’ve developed in comparison over the intervening years.
Sorry I’m late to the game on this. What do we have going so far?
Anyone know if someone at our table would be willing to switch to Burg Table 2? I have someone that wants in, and would bring good stuff.
Let me know what Jay and I can bring, at least, in terms of theme.
No problem, the first post is kept updated with what people are bringing. Theme is any red Burgundy from a Clos (Clos de Beze, Clos St. Denis, Clos des Chenes, etc.). Whites, sparklers, dessert wines and red mystery wines are open.
Also can do sweet, have a 79 Kartauserhof Auslese that I have been dying to open. Also have a 1900 vintage dessert wine from Languedoc, but that’s a 500ml.
Well, the 2 times I had it I was unimpressed but it’s been about 5 years now and a lot of '88s have been opening up beautifully recently. So sure, I’d be curious to see how it’s doing.
The Karthauserhof sounds like it would be heavenly with the cheese course
Which reminds me Keith - don’t forget to hide the cheese at the start of the meal.
Jay, I’m curious if you’ve ever had they '98 Armand Rousseau Chambertin. I had it last night at a blind tasting and I swore it wasn’t Burg. The only clue it could have been Burg was the light color. I thought it was a big muscular CdP! It was an amazing wine that won my wotn amongst wines I traditionally love. Is this a typical Burg? It was such a big and flavorful wine.
I had it once on release at the big Burgundy Wine Company end of year 1998 tasting (I really miss those). That was the first time I had a Rousseau and I was blown away. As good as it was I thought the 1998 Clos de Beze was even better (not quite as powerful but more complex - for that reason you might have chosen the reverse) and the 1998 Ruchotte nearly as good.