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Bunch of WHite Burgs and a Bordeaux

Gun season for deer starts on Monday morning so I hosted a dinner at my farm for the hunters at my place. Assorted starters included lobster salad on endive leaf, clams casion, etc all begged for white wine so I broke into my white burg stash.

2002 Boillot Puligny Montrachet-tasty, crisp, tart, lemon peel. Medium bodied and well balanced. 2003 Olivier Leflaive Bienvenues Batard Montrachet-More substance than the Puligny. Richer, lemon curd and pure liquid rock minerality. Really delicious and smooth. 2005 Bollot Batard Montrachet-Really full bodied, almost a "black dirt" minerality. Wonderful layers of flavors, vanilla, citrus, creamy yet well balanced with acidity. I could smell this wine all night. 2007 Fevre Chablis "Le Clos" another really big chablis with chalky limestone overtones. Plenty of lemon-lime and crisp vibrant acidity. All wines merited an "A" from me.

With roasted rack of lamb rubbed with pepper and mustard. 2000 Leoville Poyferre from a mag. Still quite young but still incredibly delicious. Kind of a cross over between old world and international in style. On could smell the dirt in the wine yet rich supple cassis and blackberry notes dominated. Another aromatic masterpiece that one could whif for hours.

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Bi!!
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Henri

Reply to
Bi!!

I'd rather be hunting with you. My pals bring beef jerky and pop tarts and Natty light seems to now be thing to do lately. If I brought them anything you mentioned, I would probably be sent into the woods buck naked except for an orange blaze vest. This dinner seems so much nicer.

Reply to
Lawrence Leichtman

I used to hunt like that but when I built a lodge at my farm I swore I wouldn't do that again. I took a real nice buck with a bow earlier this fall so I'm just meat hunting and overseeing the other hunters and the kitchen at this point.

Reply to
Bi!!

Reiterating, I like your way better. I can't figure out how to convert guys who chew and carry old coffee cans to spit into wine drinkers other that the 1/2 gallon variety. I like them but they are good ol boys. We did make a fine pot of chile with some of the venison we got. I also have a fully dressed out elk we will be freezing and eating over the next 6 months. Pheasant are slated for this weekend. We had a 21 pound wild turkey for Thanksgiving and that was the best bird I have had in years. Was shot with a bow in Western New Mexico 2 days prior to Thanksgiving. Because it was a wild bird went with all Red wine with dinner. Sides were very traditional with a wild boar sausage and chestnut stuffing with potato bread. Starter was Rustico Nino Franco which has become our favorite here, great melon nose and just a juicy Prosecco B+ on Dale scale. With dinner, two magnums of the Tensley Colson Canyon 2006 Syrah. Nose of spiced cherries and chocolate. B+ on Dale scale. With Pumpkin and Pecan Pie, the 2003 Reserve Port from Prager.

Reply to
Lawrence Leichtman

It sounds like you're doing fine. Love the wild turkey and red wine combo....I did mine with 1998 Sabon CNP Cuvee Presige this year. I still have a few tin can spitters but they're getting off the skoal and enjoying the wine and food. But....Bud lite is still a big favorite...it goes well with the skoal.

Reply to
Bi!!

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