. . . today?
With boiled shrimp and cocktail sauce, Caesar salad and crusty rolls:
N/V Cedric Bouchard, Champagne In Florescence La Parcelle:
12.5% alcohol; the old adage about “drinking stars” is apt; this has an energetic and very fine bead, scents of leesy white fruit and a peacock’s tail of detailed flavors that ebb and flow depending on the sip. Perfect accompaniment for the meal and our “go to” wine for occasions.
After dinner, a wee dram of Cragganmore, 12 year old Scotch with a touch of water; lovely that.
Had I known I would live this long, I might have taken better care.
Or not.
Other bottles of late:
2005 Pepière, Muscadet Clos des Briords:
12% alcohol; bright, clear mineral, floral and white fruit scents; much the same on the palate with intensity and concentration, some complexity and a long, mouth-watering finish. Still quite young but delightful with steamed shrimp.
2009 Edmunds St. John, Rocks and Gravel:
13.8% alcohol; more open then expected and without the compressed feel of the last bottle; meat, fruit and spice aromas; medium bodied, layered, and flavorful in the mouth with excellent balance and sustain. A delicious and interesting wine that accompanies a de-constructed burrito very nicely.
2002 Joël Taluau, St.-Nicloas-de-Bourgueil VV:
12.5% alcohol; closed and dusty on the nose; disjointed and dull in the mouth; noticeably tannic. Perhaps, I am too early to this. Better with chicken/feta sausages and “green” rice but we will set the rest aside and see what happens.
Day two: Got more integrated but also greener; not a good time to open this.
1997 Edmunds St. John, Sangiovese Matagrano:
14.0% alcohol; muted black cherry, light smoke, spice, fresh herbs, light bottle bouquet and the delivery is complex and alluring; much the same in the mouth where its age gives it a mellow profile and its fruit offers depth; medium length, resolved finish. Reminds of an older Brunello that is at a good moment when you open it, and then, gets better. World record with vegetable hash.
2009 Cowan Cellars, Syrah Dry
Stack Vnyd.:
12.8% alcohol; red fruit, poop, meat and earthy scents, moderately complex; lightweight in the mouth but the flavors follow the nose and are focused and clear, good balance; medium length. When first bottled, I did not care for this wine; but now I know what ‘bottle shock’ is, as this has become (after four months in bottle) quite enjoyable. Excellent with baked potato with veggies, cheese and yogurt on top.
Release anticipated for this fall.
Best, Jim
You haven't asked me if you drink too much? 