TN: Our Burg Dinner (CA and France--Served Blind!)

[Cris_Whetstone]

@Charlie Fu

@Cris Whetstone

Smelled like sulfur…like 90% of the non Chablis white Burgs I’ve ever tried. I’m always surprised you guys don’t get more of it.

Seriously 90%!?! I’m not disputing that on some but 90 is really high. You should go get your nose checked if you aren’t exaggerating

Well I haven’t exactly been keeping hash marks on it.

Seriously though as my note states I’ve come to know that sulfur as a classic young white Burg identifier. Romo agreed with me when that wine came around.

[G_Bienstock]

Carillon makes great stuff but is not immune to premox

[Frank_Murray_III]

I’d like to revisit the two Pulignys side by side, as to see whether I could be coached that the oak on the Sauzet was high. I personally did not pick it up. Ryan did it seems. The Norman book says the 1ers at Sauzet max out at 30%, and further that Gerard Boudot says this is the upper limit, it sometimes is lower and that the goal is proportion. If you look at the Sauzet web site, they have something about 40%, but I can’t speak French, let alone I bug my Montreal peer enough at work on proper pronunciations. Aside from that, I liked it and it didn’t leave me to grumble.

[C_Silkowski]

Trying to keep this at a high level I felt the group outdid itself as the wine choices made me a fan of Burgundy. Although some wines could have had more age behind them, a lot of thought went into the wine selections. Thanks to all who made it happen and especially to Frank and Jill for opening up their house.

[Sean_Kennedy]

@ryancurry

I would have sworn the Sauzet was from california. It had tons of oak and pineapple. Not at all what a look for in burgundy. It was a good wine, but had no typicity.

I agree with Ryan I thought it was screamin CA at me, but that could have been relative to what it was up against. Yes, it was up against some CA Chard, but we purposely picked chards that were not typical CA. In fact, we looked for ones that would be very much in the Burg style. Either way it was a very nice wine.

Thanks to Frank and Jill for hosting and thanks to all that attended as this was a very fun and informative event. A pleasure to be a part of the enjoyable company.

My avatar was the very appreciated Dr. Mrs. contribution and it was rockin. Also, Steve you make an absolute kick ass macaroni and cheese. Hands down the best I have had.

[Frank_Murray_III]

SK, good work on the avatar, showcasing the “F’ing OG Cake”. Nice work.

FWIW, according the blast from Envoyer today (?), there is more 2008 Carillon Perrieres available for 63 bucks. Helluva wine, for sure.

[Alan_C_h_a_n]

Well done, guys. I’ve wanted to do a tasting like this for quite a while; maybe we can put together an NYC group to do something similar.

[Rick_Joyer]

Its good to see you guys are drinking so well these days. Fun tasting and, it seems, you all had some interesting wines there. I have had a few of the Carillon Perrieres, and each time they have delivered the goods for my palate. Interesting read on that Roumier Chambolle, a wine I’ve had twice now, and have not liked much at all on either occasion. All I was ever able to get from it were sweet red fruits with no real definition or structure to it…incredibly simple at a price-point that shouldn’t be showing incredible simplicity. Your note on the '08 Rhys Chardonnay is a bit disconcerting…I’ve only had the '06 and '07 (a wow wine for me) a couple of times, but have found them to be excellent wines and have not found excess oak on them (even when opened right after release) at all…Were there any leftovers of that wine that may have seen a change on day two or three? That '06 Rhys Alpine Pinot hasn’t been my favorite for the exact reasons you describe in your note. I’m hoping patience will be rewarded on that one, as I have several more…

FMIII et al - hope you’re all doing well and having a great holiday season. Hope to see you guys again sometime soon.