I was mostly kidding about moving it. I know Cindy et al have put a lot of work into picking the date and finding the restaurant. But we should definitely do it again, maybe November/December, and I’ll bring some Yquem.
How about possibly pushing it out a week AND another one?
Week of 9/1 I can do 9/3 and 4.
Can I add a person?
Craig - should be no problem.
Dinner is a week from today!!
I am bringing a 1982 Opus One.
Got room for another person?
I picked up my bottle from professional storage yesterday. I’d like to bring it wrapped in a brown paper bag though i don’t know how this would go over with the group!
Okay - going to cap off at 10 and start a wait list. Ed, you’re in.
Thanks! I’ll bring something good 
Would be nice to sort of know what people are bringing, as this might turn in to a Bordeaux Blend fest… 
. If Leonard wants to brown bag, that is OK with me, but I think others will probably not brown bag. Don’t get me wrong, I love Bordeaux blends too, but knowing what people will be bringing can influence what other people will bring as some people like to balance things off in a tasting like this. We will probably need some whites as a lot of Spanish tapas will go for whites and lighter reds for pairing.
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- Cindy - 1982 Opus One
- Leonard - Napa or Bordeaux Blend
- Craig - 1990 Domaine de Trévallon
- Gary - 1986 Pichon Lalande
- Joel - Jacques Selosse Initiale
- Anna - 1997 Dominus
- Rich - 1979 / 1995 Ch. Margaux
- Craig +1 - 1990 Pegau CdP or Bordeaux
- Ed - 1996 Henri Giraud Champagne Fût de Chêne
Some ideas from me that fit the $150 MV (at least according to Cellar Tracker):
2002 Vilmart & Cie Champagne Grand Cellier d’Or 1er Cru
1996 Henri Giraud Champagne Fût de Chêne
1999 Château d’Yquem
1983 Paul Jaboulet Aîné Hermitage La Chapelle
2002 Nicolas Potel Mazis-Chambertin - mag
I would lean toward the Giraud - it is an extremely rare Champagne that would be fun to share and should be fully mature.
Any thoughts?
Ed
“We will probably need some whites as a lot of Spanish tapas will go for whites and lighter reds for pairing”. J Galang
Ed’s suggestion to bring a champagne would be great but as for whites and lighter reds what would qualify in the $150.00 market rate? I didn’t choose based on balancing anything else; I chose the wine I thought would show well and also be unique. No way is it a light red. I could switch to an older less powerful red but that isn’t my preference.
“Personally I love to enjoy complex wines with food simply and rustically prepared. And Spanish food falls in that category emphasizing more on the ingredients and less on the technique. Another reason of not choosing French or CA, so we don’t end up with all French or Cali wines at the dinner (which is typically how we do our offline - focus on a particular varietal or region).” Cindy Wan
I like Cindy’s rationale though I think we are going to wind up with French and California wines.
Not really trying to influence other peoples choices here or trying to tell them what to bring. Just simply saying that knowing the wine other people are bringing “sometimes” influences what other people plan to bring. For example, on page 1, Gary could not decide whether to bring a champagne or a left bank Bordeaux. Since he posted his wines, I replied that I too was choosing between a left bank Bordeaux or a champagne. I stated my choices and asked people for advice, in general I got that a 2000 Bordeaux might be too young, so I went with the champagne. Since I went with the champagne, Gary opted to bring the Bordeaux.
So if people who “have not yet decided” what to bring and lets say hypothetically are choosing between a Grand Cru red Burgundy - Grand Cru white Burgundy - Red Bordeaux, they “might” decide to bring the burgundy wine if they see everyone else is bringing Bordeaux. I know that if it were me in that situation that I would be swayed in that manner as well.
As for whites / light red hitting the $150 market rate, probably a Grand Cru burg would bring you to that spot (not saying that people “should” bring burgs, but could if they wanted to).
People bring wines for different reasons - pair with food, a special bottle, a bottle in its prime, etc. All is welcome and with good intentions! But if there are goers still on the fence on what to bring, they can look at the current list and assess.
This is going to be an epic dinner no matter what, even if it ended up being all French and CA. Let’s hang loose (haha - I am in my Hawaii state of mind leaving tomorrow
Bring what you want to share and don’t worry about it. Ed, I would love to drink any of those except we probably don’t need a magnum. The Giraud sounds great, though.
As for me, I’m still deciding but based on my post in the “what producers are you surprised don’t get more mention on WB” I’m thinking of 1990 Domaine de Trévallon. I’ll supply the wine for my friend as well. 1990 Pegau is a possibility, or I could go with Bordeaux.
The Giraud it is
Hey there sorry - I tried and I tried but to no avail…I have to stand down. Looks to be a lovely dinner - look forward to TNs…
Sorry for the late reply, please put me down for '97 Dominus.
I can’t believe I am typing this message as we speak. I’ve been trying to see if I’d feel better since waking up this morning with a sore throat and sore muscles. 2 packs of emergen-C’s and 1 dayquil later, the symptoms didn’t subside and on top of those, I have chills and shivers now. I can feel an avalanche coming down on me soon.
I have though called Canela again today at noon to confirm our table of 9 (it’s gonna be 8 again) and our deal with $35pp minimum on food and no corkage. I also told them that we will bring our own stemware. Everything should be set.
Enjoy the dinner and please someone share the TNs. I am going to roll back to bed now 
Bummer. Get better, Cindy.