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Clos des Papes 2001

Notes on a seriously enjoyable CdP - 2001 Clos des Papes at the Aurora Bistro, Vancouver, BC. We brought the wine - 1.5 litre bottle - and paid a scant corkage fee.

Decanted for 2.5 hours before pouring - great sappy legs, medium garnet red color. Raspberies, earth, minerals on the nose. Warm raspberries, slightly medicinal, gravel and herbal palate. Lengthy finish with a wonderful aftertaste.

Six of us enjoyed this wine with a variety of gastronomical delights - Flat Iron steak with chantrelle and lobster mushroom ragout, Pork stuffed with mushroom and lemon gnocchi, Roasted lamb sirloin with lentils and morel salad, Duck breast in apricot and brown butter, local greens...

This wine is highly recommended - really, an outstanding effort all round from the Avril family.

Reply to
Dan Bellan
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thanks for note. I have one single bottle of this, and your note make me wish I had more. Good wine, good food, scant corkage fee- it doesn't get better! :)

Reply to
DaleW

Just how _do_ you decant a wine that you bring to a restaurant -- especially for two and a half hours?

I'm not trying to be snide; I'd really like to know. Did you bring it in the decanter? Did you drop by the restaurant a couple of hours before dinner? Did you have lots of appetizers?

Thanks, Curt

Reply to
Curt Wohlgemuth

I'm not Dan, but I often "double-decant" before bringing a wine to a restaurant, whether a regular dinner where we've arranged corkage or an offline. Decant wine. Leave for whatever period you feel desirable. Rinse sediment from bottle. Return wine to bottle. Take to restaurant. As I live in suburbs, and most offlines are in city, in those instances I decant for less time that I would normally, on the idea that the double-pouring and time back in bottle will increase oxidation.

I've also been at events where we dropped off bottles at restaurant in advance. '

Now for Dan's answer as to what they did! (I'm notorious for answering questions to other people, sorry!)

Reply to
DaleW

Curt,

We decanted at home for the 2.5 hours - an early precursor taste (how can you not taste wine when you open the bottle) showed a very promising wine. After the 2.5 hours, we poured the wine back into the bottle, corked it and hopped in a cab to the restaurant. The restaurant and chef are about as hip as it gets - so no worries bringing in the open bottle. That's how we decanted prior to arrival at the restaurant.

My only regret ws perhaps not letting more air at the wine - the palate gravitated towards subtle complexities as the evening progressed - but c'est la vie...

Dan

I'm not Dan, but I often "double-decant" before bringing a wine to a restaurant, whether a regular dinner where we've arranged corkage or an offline. Decant wine. Leave for whatever period you feel desirable. Rinse sediment from bottle. Return wine to bottle. Take to restaurant. As I live in suburbs, and most offlines are in city, in those instances I decant for less time that I would normally, on the idea that the double-pouring and time back in bottle will increase oxidation.

I've also been at events where we dropped off bottles at restaurant in advance. '

Now for Dan's answer as to what they did! (I'm notorious for answering questions to other people, sorry!)

Reply to
Dan Bellan

Hi Dan,

I've often double decanted and sometimes performed the exercise you describe.

I have to say though that I think many wines are not flattered by the trip across town. I'm a firm believer in letting good bottles rest for at least a few weeks before drinking.

Of course when dining out, needs must. Sounds like a very enjoyable bottle.

-E

Reply to
Emery Davis

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