For New Year's we went to Payard in NYC, and their champagne was Paul Goerg NV. I had a glass and found it quite delightful - soft bubbles, and a very nice flavor - a hint of fruit, pleasantly dry without any harshness. I didn't take notes because I was focused on other things, but I would certainly get this again. (the entire meal was wondeful - I had their Foie Gras (light and airy), filet mignon (flavorful and satisfying, with a great truffle sauce), the "pre-dessert" of one bite each of four different fruit based confections, including blood orange sherbet and a pineapple something with coconut foam, and their signature chocolate tower - a chocolate skyscraper shell filled with mousse.
There were four reds by the glass to choose from; I tasted three and chose the Cotes du Rhone to go with the filet. (I wish I could remember which it was; the menu is available online but it requires flash, and whenever something requires that bloated user-hostile security hazard, I just pass on it!) The choices were a Pinot Noir (which I didn't try), a Burgandy (which had the most intense and interesting nose, but which I judged too light for the steak), the Cotes Du Rhone (which I ultimately selected - full bodied and complex, slightly tannic to go with the meat), and a Bordeaux (which was a runner up, but was not as full as the CdR).
Often when we go out for New Year's at various restaurants, there is one excellent course, one good one, and a disappointment. At Payard's (this was our first time there after passing it many times in the past) there were no disappointments - they were all excellent. We'd go back.
Our tradition for over twenty years is to go to the all Bach concert at St. Jean Baptiste church (Lexington Ave. and 76th or so). Some years back I sang in these concerts, but now I'm audience. Usually we have dinner after the concert, but there were only two seatings, one before and one during, so we ate before and then had a splendid musical evening, ending at 10 which let us get home in time to ignore the ball dropping (in favor of our own celebration).
How is it that you folks can post tasting notes and still enjoy the wine? I find that if I try to analyze what I am tasting, that I spend my sips in cogitation rather than enjoyment. It's certainly useful so that future choices lead to enjoyment rather than consternation, but it does take another channel of brain activity!
Jose