Hello Xina had been working all day in the emergency at the hospital (she is a pediatrician) and expressed a hankering for something pink and bubbly on returning home. Self, meanwhile, had been to the supermarket, and the Gaza strip "whaddaya mean ya want a receipt" vegetable market, apart from already having aquired some nice lo budget sole from the fish monger, and cantarelles, or girolles, or finfirle, or Pfifferling, depending on your palce of origin. I had baked black olive muffins, made ratatouille filld tomatoes, and oven baked fennels [1].
Dom Engel Cremant d' Alsace Brut Rosé, bought from the GWI. Deliciously peach/abricot/salmon color, mousse not very persistant. Nose unmistakably Pinot Noir with hints of strawberries and raspberries. Bit of yeast, bit of mineral.
Lucien Jacob Savigny-lès-Beaune 2002, bought at the producer, summer of '06. Lovely PN nose, undergrowth, strawberries, cherries, and an angel's kiss in spring ... in fact discernable maturity despite its tender age. Evolves marvellously in our big ballon glasses, on palates notes of violets, wild herbs ... This will have cost us c EU 18 if I remember correctly. In the DaleW rating system, A->A+.
2006 was our first visit at the Jacob's since 2001, why have we wasted our time and money on inferior wines? To be correct, not all the wines of Jacob's are good - we had, at Ma CUisine (with Jim Tanner, ten days ago), a half bottle of Haut Côte de Beaune Blanc
2002 which was noticeably oxidized. Second bottle to prove Nicolas Joly wrong - biodynamically produced wines _can_ be oxidized [4]. (First was a Pinot 2002 from Dirler).
Lucien Jacob is in Echevronne, about 10 km North of Beaune. Call in advance if you plan to visit. Madame Christine not only speaks English, she IS English.
Cheers
Nils
[1] Long time readers of this group will remember that it took me at least one suspiciously confused thread to work out what fennels are called in English [2]. [2] Those few who might remember Cooks-on-Line from old CompuServe may recognize something similar concerning parsnips [3]. [3] This may be one of the reasons I very seldom partake of parsnips. [4] This would, otherwise, be the reason biodynamical production is discouraged in the Jerez area.