Dropped into a local restaurant and sat at the bar for some food and wine. Menu just changed to include several dishes with truffles. No need to twist my arm. Brought in some champagne and ordered a couple of burgs off the list
’55 Dom Perignon - not horribly offensive on the nose, but the palate offers nothing except champagne academia. Not worth drinking. N/A
’82 Bollinger RD disgorged in '98. Brought this as a backup in case the DP didn’t show well. Vibrant mousse and still pale especially next to the DP. Lots of oats on the nose - maybe some barley too with honey and sweet smelling flowers. The palate is more mature than the its appearance or the nose with dark honey notes dominating. Proper acidity. Don’t think this gets any better than what it offers now. Excellent
’05 Truchot MSD Clos Sorbe In my quest to find out what all the fuss is over this producer I ordered this youngster off the list. Corked. Last bottle on the premises so to replace it I order -
’03 Truchot MSD Clos Sorbe Tried a glass. Certainly good and for the release price a wine that I would buy, but there’s no way I would chase a bottle down at a high price. Put the cork back in it figuring it would last overnight - we shall see.
Time for a real red burgundy to drink with the truffles
’01 Rouget VR Cros Parantoux I’ve drank a few bottles of this over the past year or so, so I knew it would be approachable and soft enough (like many other red burgs from the vintage) for my taste preferences. Very aromatic with some violets some soy, sesame but very pure dark fruits. Extremely elegant especially for a wine of this young age. Drank perfectly with the three courses with truffles - pasta, squab and risotto. Staggering minus