WTN: Bubbles, Bdx, Beaujolais, and others on lovely w/end

Friday was another thank you dinner for some couples who had hosted or helped us during renovations. Gorgeous evening, we started on the patio with smoked lard/pickle, rilletes, crab salad, & coppa, plus a couple of Champagnes.


NV Laherte Ultradition Champagne.- apple pie, a little spice, delicate mousse, others loved - I felt this was competent but not exciting. B/B-

2002 Delamotte Blanc de Blancs Champagne = fresh, young, zingy, lively white fruits accented with baking dough and citrus. B+

Inside for sous vide shrimp with avocado and arugula
2016 Raimbault Sancerre
Citrus and grass, medium length, fine with food but this wouldn’t convince Bueker. B/B-

2005 Fevre “Valmur” Chablis GC
Cider, way oxidized. C

Main was herb marinated flank steak, roasted vegetables (carrots, beets, rutabaga, fennel, potato), and asparagus vinaigrette

1970 Ch. Pape Clement (Graves)
Probably on the downhill slope, but what an elegant older lady. Fully resolved tannins, good acid, red fruits,lots of earth, a little tobacco and leather. Not the longest finish at this point, but still a delight. A-/B+

1995 Ch. Haut-Marbuzet (St. Estephe)
Black plum fruit, some tobacco, some tannin in background. Plush, easy to drink, WOTN for others, I would have thought this was a Merlot based RB. B+/B

1995 Ch. Simard
Mature, solid, stolid. Dark fruits, a little tannin, lower acid. B-

Saturday I broiled mackerel, with rice, duck fat carrots, and kale. , with the 2015 Peter Lauer “Kupp- Fass 18” Grosses Gewachs. I go back and forth re value on the more expensive PLs, but here I have to say worth it. Saar sprightliness, but with great length and depth. Pit fruits, citrus zest, ginger. Long minerally finish. B+/A-

Sunday we had friends over after Betsy’s concert. Roast local chicken, caprese, pea/broccoli sprout/lettuce salad, and couscous.

2017 Breton Ritournelle Bourgueil Rose
This is the still. Bitter cherry (in a nice way), cranberry, fresh and biting. B+

2017 Chidaine Touraine Rose
PN, Groulleau, Gamay. Light, floral, good acid but could use a little more depth. B-

2013 Foillard Corcelette Morgon
Open and inviting, lovely black cherry and raspberry fruit, black pepper and cocoa on top. Structured but giving, lovely delicious slurpable Gamay. B+/A-

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 party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

... the 2015 Peter Lauer “Kupp- Fass 18” Grosses Gewachs. I go back and forth re value on the more expensive PLs, but here I have to say worth it. Saar sprightliness, but with great length and depth. Pit fruits, citrus zest, ginger. Long minerally finish..

Maybe the ripe 2015ness helped.

I have yet to get PL in general, but of course that's also a function of not really focusing on them because too much other stuff grabs my attention! And of course plenty of people with good taste love the wines.

2005 Fevre “Valmur” Chablis GC
Cider, way oxidized. C

Sad Face

Jason

Tell us about Sous Vide Shrimp? Peel & eat or shelled? Seasonings? Recipe?

It's the Kenji recipe
https://recipes.anovaculinary.com/recip ... ide-shrimp
I did with a little butter, tarragon, and shallot
I did at 135, I did at 140 previously and liked that better for cold. I've done the 135 before for serving warm and it's perfect, but cold I think I like the texture better at 140.

Yeah, 05 Fevre when you miss the pox is a thing of beauty

Thank you, Dale. I must try this.