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WTN: white and red Burgs and Bdx, Loires, ESJ

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Dale Williams

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WTN: white and red Burgs and Bdx, Loires, ESJ

by Dale Williams » Mon Aug 12, 2019 1:29 pm

On a rainy Wednesday, with roast chicken, 2004 Pavelot “aux Guettes” Savigny-les-Beaune 1er.
Most of the ‘04 Greenie Meanies have faded, but so has some of the vibrancy of the black cherry fruit. This tastes older than 15 to me, though it is pleasant. B-

Betsy got back Thursday, made lobster/corn/tomato salad as beautiful weather and patio dining returned. . The 2017 G. Boulay “Clos de Beaujeu”Sancerre had excellent acidic balance, crisp apple and lemon fruit, and a long rocky finish. B+/A-

With bulgogi, kimchi, rice, bok choy, the 1996 Edmunds St John Syrah. Ready, willing, and able. Warm plum fruit, smoky, some bacon. Fully mature but not sliding at all. B+/A-

Betsy’s sister joined us Saturday on patio for oysters, Spanish mackerel, eggplant with za’atar and tzatziki, caprese, arugula salad

1981 Hospices de Beaune “Cuvee François de Salins “ Corton-Charlemagne (Favin)

A pleasant surprise (part of cheap mixed lot where I wanted rest). Moderate acids, butterscotch, pear. Totally mature but with some verve. B/B-

2018 Bonneliere(Plouzeau) “Rive Gauche” Chinon Rose

Better showing than I remembered, ok acids, strawberry and cherry fruit, decent. B-/B

Last night we headed over to friends’ for dinner on their deck.
Starters were smoked bluefish canapes, marinated mushrooms

1977 Ch. Pape-Clement Blanc

Another mixed lot bonus. Well, this was alive in the sense it wasn’t oxidized, but it was flat and low acid. Honey, citrus zest, forest floor. C+

2017 Chaland “La Perriere” Vire-Clesse .
Pear, pit fruits, flowers with decent acids. B

Main was rotisserie duck, with Chinese broccoli and potato salad

2014 Ch. Loudenne
This seems to be retreating into a closed state, sturdy tannins standing out more than the dark fruit and light vanillin oak notes. B-

1990 Jadot Corton-Pougets
Ripe dark berries, coffee, herbs/spice. Some tannin, a little blocky. I just wish this had more acidic zing. 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 party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
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David M. Bueker

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Re: WTN: white and red Burgs and Bdx, Loires, ESJ

by David M. Bueker » Mon Aug 12, 2019 2:30 pm

Dale Williams wrote:With bulgogi, kimchi, rice, bok choy, the 1996 Edmunds St John Syrah. Ready, willing, and able. Warm plum fruit, smoky, some bacon. Fully mature but not sliding at all. B+/A-


Not exactly a match I would expect to work - at least the kimchi part!
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Re: WTN: white and red Burgs and Bdx, Loires, ESJ

by David M. Bueker » Mon Aug 12, 2019 2:31 pm

p.s. what's your marinade recipe for the bulgogi?
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Dale Williams

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Re: WTN: white and red Burgs and Bdx, Loires, ESJ

by Dale Williams » Mon Aug 12, 2019 3:14 pm

Well I basically ate the kimchi, had some rice with furikake, so seltzer, then tried wine. :)
This bulgogi was premarinated from HMart, the milder one (they have 2 usually)
But I do sometimes make a bulgogi marinade, a Ming Tsai recipe. Garlic, ginger, gochujang, rice vinegar, soy sauce in food processor, add canola and sesame oil, then stir in chopped scallions, cilantro, plus some sesame seeds

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