WTN:ESJ, Prevost, Jadot, Chevillon, Emrich-Schonleber, etc

Roast chicken, bucatini all'amatriciana, broccoli with fried shallots and olives
2013 Luisin Barbaresco Asili
No apparent oak, some tannin, light black cherry fruit, a little coffee. Somewhat stiff and unexpressive. Thought maybe needed air, but held on without developing much over couple days. B-/C+

Thursday I made a quick shrimp etouffee,served with rice and spinach.

2019 Emrich-Schonleber Mineral Riesling trocken
Tangy,zippy, lime and mineral, good match, great QPR wine. B+/A-

Friday Betsy and I met friends at Chambers(former Racines) in Tribeca. Pascaline put together an incredible list, and we did some BYO and some off list. We started with pizza bianca (I’d call sesame focaccia), then shared appetizers (sweatbreads with hakurei turnips, broiled oysters,
Beets, and a castelfranco (radicchio) salad with miso caesar dressing. I had an excellent lamb main (saddle and neck I think), also tried Betsy’s Berkshire pork loin. Finished with a nice cheese plate (others had dessert)

NV (2012) Prevost La Closerie “Les Beguines” Champagne
(off list)Brioche, pear, and floral, full and long, gets (pleasantly)caramelly with some air, ready to go. B+

2019 Arretxea “Gres” Irouleguy
(off list) Dean asked Pascaline to blind us with a saline white. I’m totally lost - it is saline,but it’s also a bit oily on palate. Rich, citrus and mineral, with a waxy note, don’t think it’s Chenin, but wondering Semillon but then she said mountain-grown (I don’t know any mountain Semillon, Nice finish, excellent with the sweetbreads ,I’m relieved it's an Irouleguy because I’ve never had an Irouleguy white. B+

2005 Chevillon Les St,. Georges Nuits St George 1er
Young, a bit tightly wound, but still some rich fruit, complex dirt and leaf aromas, will be really great. BYO but opened at restaurant, lots of sediment especially in last glass.B/B+ (A potential)

1999 Jadot Clos St Jacques Gevrey-Chambertin 1er
Double-decanted a few hours before, young, but opens nicely through evening, black cherry, coffee, forest floor. By end it’s singing, and rather elegant for Gevrey, though not lacking in power. A-

1990 Jadot Clos St Jacques Gevrey-Chambertin 1er
Also double-decanted before travel. I thought this might be roasted, but while there are soft coffee and chocolate notes,there is fresh cherryfruit as well. Some spice and beet. Really fun,fades a tad at very end. B+/A-

Very fun night

Oysters, sauteed scallops, quinoa, and tatsoi
2021 Baudry Chinon Blanc
Lovely, quince, citrus rind, dry but with sweet fruit, long. B+

The hound turned 6 earlier this month, but her birthday tea was delayed till Sunday. Beautiful fall day, Ruby’s guests included a Bernadoodle, an Aussiepoo, a hound mix, a Lab/Schnauzer mix, a miniature Goldendoodle,and a cameo by a dachshund. The humans mosty had warm cider,but I also offered:

2005 Edmunds St John Bassetti Syrah
Ruby’s personal wine. Still plenty of structure,but quite approachable. Black plums, berries, pepper and smoked meat. Lovely, holds up well through afternoon and dinner. A-


2021 Turenne Cuvee Antoine Cotes de Provence VV Blanc
Others liked this more than I did. Pear, a little grass, a lot of nuts, medium acids. B-/C+

Betsy was making chicken in red wine,garlic, and tarragon, and no way was I sacrificing the ESJ.So opened the 2021 Barou Syrah "Vernes" Vin de Pays Collines Rhodaniennes’ Solid, straightforward Syrah, black raspberry and a little garrigue, good value. B/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.

Friday Betsy and I met friends at Chambers(former Racines) in Tribeca. Pascaline put together an incredible list, and we did some BYO and some off list. We started with pizza bianca (I’d call sesame focaccia), then shared appetizers (sweatbreads with hakurei turnips, broiled oysters, Beets, and a castelfranco (radicchio) salad with miso caesar dressing. I had an excellent lamb main (saddle and neck I think), also tried Betsy’s Berkshire pork loin. Finished with a nice cheese plate (others had dessert)

Glad you had a great time. Will be interesting to see how it develops after that amazing NYT review. Apparently bookings went up considerably, which is of course good for them. Although too much popularity could threaten its status as a wine geek clubhouse. Such a delicate balance for us!

[David M. Bueker]

Just gotta say that’s a heck of a group of wines.

Now back to manning the door for Halloween!

Re Chambers- think she made our reservation day before NYT review. It was busy but they handled well.I'll certainly opt for having to struggle for reservations rather than a good restaurant have to struggle. I want to go back and just order off list. While plenty of hard to find Champagne, Burgundy, etc the funnest part is other regions in $50-80 range.

David,i think most kids we've had in years at home. About 80. Earlier police department closes off Dobbs business district, kids trick or treat for a hour or two, gave out 4000-5000 pieces (2 or 3 per kid).It's a blur where I can barely note the kids I know.

I like Irouléguy whites better than its reds. They are made from the same grape cocktail as Jurançon, namely G & P Manseng and Petit Courbu, which are responsible for some of my favourite affordable whites.

Is that Pascaline Lepeltier? She regularly contributes a column in the RVF and is helping to convince any French wine lovers who still doubt it that there are great wines made outside France.

Is that Pascaline Lepeltier? She regularly contributes a column in the RVF and is helping to convince any French wine lovers who still doubt it that there are great wines made outside France.

Yes.