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TN: Mugnier, PYCM, ESJ, Leitz, Taittinger

No wine Thursday (but we did enjoy “Won’t You Be My Neighbo r”)

Friday was great, the heat and humidity broke. We were supposed to take din ner to a post-surgical friend, but she wasn’t up to it. So just us on the patio with Bobby Flay chicken with green sauce, duck fat potatoes, S wiss chard, and salad.

2010 Mugnier “Clos de la Marechale “Nuits-St.-Georges Blan c Pear, a little hazelnut, citrus zest, nice length. Oak is nicely integrated , fun wine. A-/B+

2017 La Bernarde (Cotes du Provence) Very light, strawberry and orange zest, acceptable at $10 I guess. B-/C+

Some friends came down from Beacon and we had a great night on patio

With smoked almond /blue cheese guacamole

NV Taittinger “La Francaise” Champagne Brut This had quite a bit of cellar time when I purchased couple years ago, an o lder style label. Apple, yeast, and lemon. Nice example of cellared NV. B/B

  • Then blistered shishitos, grilled trumpet mushrooms, Korean fried chicken, bok choy
2016 Edmunds St John “Jaleo” Apparently a combination of Rhone varietals and Tempranillo. Light color, f resh and crunchy red fruits, a nice herbal note. Nicely balanced with long finish, quite a success. B++

2014 Bedrock Old Vines Zinfandel Vilely corked (but one guest seemed to enjoy) NR.

2003 Leitz Rudesheimer Klosterlay Riesling Kabinett Who knew I had this? Discovered when looking for something else. The 2003 s hows in easily Spatlese sweetness, but there is actually a pretty decent ac id core- you’d never call this electric, but definitely not flabby. Sweet yellow peach, lime blossom, good finish. A light petrol note is only sign of age. Not my favorite, but better than I expected when I spied vint age. B

Sunday was scallops with chives, duck fat sous vide carrots, caprese, and l eftover bok choy

2015 Pierre-Yves Colin-Morey “En Creuzilly” Bourgogne Haute s-Cotes de Beaune Full for the appellation, but really quite woody. Pear, vanilla, good acids to balance ripe fruit. If oak integrates will be nice. B/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.

Reply to
DaleW
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We've gpne through a few bottles of the La Francaise over the last year (Posner IIRC had some great deals on it) but haven't really aged any. I suspect anyhow that your bottle is an earlier release though I don't know if there's any way to check that.

I'd like to hear more about the guacamole. I'm having a hard time wrapping my brain around the idea.

Mark Lipton

Reply to
Mark Lipton

ite a bit of

Mine was from a private sale of an acquired cellar. A friend who used to b e an exec at Kobrand thought it was probably released in mid to late aughts based on label (I think at some point they moved around the Francaise and Brut, you can see some variation at CellarTracker)

I got recipe from a Jenise post, she said it came from Truly Mexican by Roberto Santibanez

2 T finely chopped white onion 1 T minced fresh jalaopeno or serrano, including seeds 1 tsp kosher salt 1/4 chopped cilantro 1 T fresh lime juice 1 large or 2 small avocados 1/4 c big-coarse chopped smoked almonds 3 T crumbled blue cheese

Mash the onions and chiles together, than add remaining ingredients while r eserving a bit of cilantro, cheese and almonds for garnish.

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Reply to
DaleW

Thanks, Dale. I get it as a garnish. They're basically replacing the cojita cheese that is commonly used as a garnish.

Mark Lipton

Reply to
Mark Lipton

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