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JC (NC)
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by JC (NC) » Tue May 11, 2010 10:32 am
I had a small pour of this after lunch last Saturday at St. Jacques in Raleigh. I can't find my notes on it but it was really nice. Amber color. Plums and prunes and nuts--maybe some caramel. I skipped dessert after a salad and quiche but it might have been nice with the creme brulee or the trio of "classiques" which included profiterole.
It was warming without giving off real heat.
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Bob Parsons Alberta
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by Bob Parsons Alberta » Tue May 11, 2010 12:01 pm
Always nice to see a port note, especially Warres. Best port last year for me was the `94 LBV.
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Rahsaan
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by Rahsaan » Tue May 11, 2010 2:34 pm
Aged port is delightful but don't you think it would have been too heavy/strong for the creme brulee?
(Not that it really matters when both are delicious)
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JC (NC)
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by JC (NC) » Tue May 11, 2010 3:20 pm
Not sure until I try it Rahsaan but I think it would have been fine with creme brulee.
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David M. Bueker
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by David M. Bueker » Tue May 11, 2010 3:27 pm
'89 was not a particularly rich year, so it might do very well with a dessert that is not so dense and/or chocolatey/nutty.
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