TN: Corkage misunderstanding -Barolo, 2 Monts Damnes, Pomerol, NZ SB, etc

Thursday we walked up the hill to some neighbors’ home. We started on the deck with proscuitto/melon, cheeses, and crudites. Then inside for v ichyssoise, followed by sesame-crusted tuna, wild rice, and spinach

2014 Bogle Essential Sweet, ripe jammy, not really my style, but for $9 probably good QPR for th ose that do. C+

1989 Ch. Bourgneuf (Pomerol) Some ashtray, plum fruit, leather. Probably better 10 years ago but still s ome interest. B

2016 Brancott Sauvignon Blanc High acid, grassy with lime notes, some gooseberry. B/B-

Betsy had a rehearsal for “La fanciulla del West,” she kept me posted on her return time as I manned the stove. Scallops with a wine/b utter/herb sauce, a bulgur/lentil salad, and broccoli with tomatoes. Cooking wine was the 2016 CVNE “Monopole” Rioja blanco High acids, citrus,good length for level. Maybe could use a little time to soften. B

The dinner wine was the 2010 G. Boulay “Monts Damnes” Sance rre. Citrus, apple, and chalk, long and full. Could age, but delicious now. A-

Saturday night we went to dinner with 2 other couples (one from Tx) at Pepo lino in Tribeca. I had offered to bring wine, and the person making arrange ments said they checked and corkage was $15.50. What an odd amount (and low for NY). But ok. So I double-decanted a '88 Aldo Conterno Colonnello and a '07 F. Cotat Monts Damnes. When we got there waiter said corkage is $40/bo ttle. Person who called said she was told $15.50. Manager comes over, says it's $40, but as there was a misunderstanding he'll try to do something. He y, the Conterno was double-decanted so I'm in no matter what corkage. We we nt ahead and opened Sancerre as well. Looking at the menu I see several app etizers that are $15.50, and start with a c (canederli, crostini, etc). Did I mention our friend has good English but Japanese accent? Pretty sure I k now what happened. They charged us $30/bottle, thought fair.

We had some shared appetizers (calamari, grilled eggplant, beef carpaccio) then Betsy and I shared some ravioli and a lamb dish.

2007 Francois Cotat “Monts Damnes” Sancerre Full, minerally, ripe apple with some citrus zest, a pointe B+/A-

1988 Aldo Conterno “Bricco Bussia- Colonnello” Barolo Tight on opening. About 2 hours in decanter, then back in bottle for 2-3 ho urs before serving at restaurant. Opened nicely- red briary fruits, leather , touch of cocoa and smoke. In glass gets more floral. Tannins are there bu t fairly supple. No hurry,but drinking very nicely. A-

Lobster were on sale, so grabbed 3 Sunday while shopping for Labor Day part y. Split and grilled, served with assorted leftovers. The 2014 Corsin St Ve ran VV was corked. The 2015 Bzikot Bourgogne Blanc was a handy sub - quite tasty, white fruits and flowers, good acids, just a whisper of oak, good cl ean Chardonnay fruit with a nice finish B+

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.

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DaleW
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