Holiday dinner wines

We had friends over for an annual holiday dinner last night. Brief notes on some great wines.

1996 Dom Perignon-Still bright fresh and bubbly with no signs of age. Buttered toast on the nose with a bit of granny smith apple. Very fresh and quenching on the palate with flavors of apple pie and quince with a nice bright acidity.

1996 Domaine Leflaive Bienvenues Batart Montrachet-Nose of rusted metal and hazelnuts. Quite firm on the palate with a fair amount of lemon zest and lemon curd. Finish shows a lot of minerality with a distinctive wet stone flavor.

2002 Olivier Leflaive Montrachet-Smooth, rich, creamy, full bodied, oily, fat texture with layers of cooked pear, sweet apple and vanilla followed by a burst of cleansing acidity. Wow!

1985 Chateau Lafleur-Opulent nose of black plums, cedar and leather. Quite dense on the palate with a ton of blackberry, cassis, and tobacco. Smooth tannins well resolved.

1970 Chateau Palmer-Still dark purple with just a hint of brick. Huge amounts of cassis on the nose with cigar box and old leather. Vibrant fruit structure with currant, cassis, black cherry. Cedar and spice on the finish.WOTN

1995 Chateau Mouton-Quite young. Very thick nose of creme de cassis and blackberry. Firm structure on the palate with primary flavors of black fruits, black coffee and cocoa.

1996 Vogue Musigny VV-Quite tight nose with cherry and limestone gravel notes. Still quite young and primary. Very tannic with a core of red plum, asian spice and black cherry on the palate. Firm acidity and strong mineral components.

1997 DRC Echezeaux-Very fleshy nose of ripe red fruits and berries. A bit of anise and flowers. Quite dense on the palate with red currants, ripe red raspberry and black cherry. Soft plush tannins.

1997 Baumard Quarts de Chaume-Nose of fresh baked pear pie. Light and sweet on the palate yet rich, smooth and polished on the palate. Loads of pear, apple pie spice, quince jam and papaya. A real beauty of a sticky!
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Bi!!
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What did you serve for dinner and how does one get on your holiday dinner list? Rick

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Rigaboy

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