Hello Xina is now in fierce training for the 2 honors practical, coached to the best of his faltering abilities by yours truly. With a lamb pot roast, served with leek braised in white wine and browned butter, and steamed sugarsnaps: [c] Light, raspberrycolored. [n] When I opened the bottle and carafed it, I almost got tears in my eyes. It was Bourgogne all over - the nose of, say, a young but not suckling Savigny ... which I adore. I remenber the aroma and taste lingering for a full week back in 2001 when we had our first week in Bourgogne ... aaaah, ou sont le neige de temps jadis or something similar ... After resting in the carafe for an hour or so, the nose has chagned, and is dominated by spices - cardamon, cloves. Also oak, and oak, and toasted oak. [p] The small red fruits still linger on the palate, but the oakey tannines and a certain astringency, which we ascribe to wood, dominates. Bourgogne Hautes Côtes de Nuits Les Dames de Vergy 2006 SEK 115 B+ (in the Dale rating system)
Next day, with boar chops, corn patties, and a not-a-mole-kind-of-mole ... [c] Slightly darker than #1 suspect, still, rather light red. [n] Oak, vanilla, and, somewhere, a stifled sniff of raspberries. Cough drops. [p] Blowsy, sweetish, jammy. More cough drops and liquorice. Very oakey. Fetzer Barrel Select Pinot Noir 2006 SEK 149 We were surprised to find that this had rested on French oak barrels - so much vanilla, we thought they had used American oak. B-/C
Cheers
Nils