SOBER at Andy's house last night. He greeted us with a couple bottles of th e 1990 Krug. While my taste runs more to lighter styled Champagne, this is a really fantastic, crisper and brighter than I would have expected. Deep f lavors, spicy, complex. A-
From then on all wines were blind
First flight in the library with sausages and cheese, my first thought was Rhone, but Franco and Dan both got Barolo immediately. Decanted about 3 hou rs previously Wine A : Seemed oxidized at first, bounced back, complex nose with barnyard and leather over red fruit, but never lost (to me, others differed) a surp rising tired edge. 1971 Bartolo Mascarello Barolo. B/B+
Wine B: Fresh, young, gorgeous fruit with forest floor, mushroom, and tea a romas, just a hint of barnyard. 1971 Conterno "Cascina Francia" Barolo. A-
To the dining table, and a white flight paired with a potato-leek soup with creme fraiche Wine #1: Ripe, almost tropical, we were puzzled by ripeness thinking Burgun dy, very good length, I was impressed. 1999 Kongsgaard Chardonnay B+/A-
Wine #2 Gorgeous complex nose, hazelnut, long, lush but balanced. All I wan t in white Burg. Craig gets points for guessing Leroy. 1996 d'Auvenay "les Narvaux " Meursault A-/A
Wine #3 Some oxidative notes but not dying. Nutty, big, a little clunky des pite good acids. 1996 Bouchard Chevalier-Montrachet B
Bonus Wine: Spicy, lots of citrus notes, good acids, a bit smaller framed t han rest of flight. A very nice overachiever. 1996 Dureuil-Janthial Rully B/B+
With a terrine with macerated figs and salad (I think Mark guessed Chamboll e on this flight, a question Andy couldn't answer yes or no, so everyone kn ew the vineyard- so points to Mark for that) Wine #4 Very young, full, black cherries, spice. 1996 Jadot Bonnes-Mares A
-/B+ Wine #5 This was muted at first pour but opened nicely and became a truly great young Burgundy. Red fruits, smoke, sandalwood, exotic yet pure. 1996 Roumier Bonnes-Mares A/A- Wine #6 Great nose, a whirl of spices and fruit, but on the palate seemed l ess attractive than on nose. Still a nice wine. 1996 Vogue Bonnes-Mares. B+
With boeuf bourguignon and noodles Wine #7: High acids even for 1996, red fruit, some tannin, needs time, over shadowed by flightmates. 1996 d'Auvenay Mazis-Chambertin B/B+
Wine #8 Full, brawny but elegant, red fruit, young, tons of potential but t asty young. 1996 Rousseau Chambertin A-
Wine #9 Some question if corked, I didn't get, and others decided whatever blew off. I thought great from start- full, extraordinarily long, young, bl ack cherry and mocha, smoke. 1996 Rousseau Chambertin Clos de Beze A-/A
With a nice cheese course (I only had a little Ossua-Iraty, but there was n ice Morbier, St Nectaire, Comte, etc)
Wine #10 First bottle corked, replaced by a fresh bottle (cooler and of co urse no extra time in decanter). Good fruit, high acids, a bit foursquare. 1996 Jayer-Gilles Echezeaux B Wine #11 Fullest and most open of flight, red fruits, baking spices, a touc h sharp; 1996 Rouget Echezeaux B/B+
Wine #12 Tight, tight, tight. I thought this just shut down, others (more e xperienced than I) just didn't like. Red fruit, a little ashtray note, but I thought there was something coiled underneath. 1996 Rouget Cros Parantou x B-
Andy wasn't happy with the last flight so added a bonus wine: lovely, deep cherry and herb flavors, stony minerality, elegance abounding, Mark gets th e wine quickly. Omigod. 1996 DRC La Tache A
Dessert Wine: deep deep deep gold color, botrytis notes of honey and aprico t, intense and rich. 1996 Doisy-Daene "L'Extravagant" B+/A-
Great night, thanks Andy
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a pa rty where it was only choice. Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.