Florida Jim

Claude, Digioia-Royer; do tell - I never even heard of these guys. Any details? Prieur; really? Virtually every bottle I have had that bore that name has underacheived, regardless of terroir or vintage. Best, Jim

The last sip; why is it always the best? Cool and breezy in the mountains today but clear. A nice change from the rain we have had over the past week. Still a light jacket/flannel shirt is required. The dogs, of course, with their curly coats, are comfortable. Heads into the wind, waiting for the next scent that merits attention; fully a part of their environment. I have been reading most of the day. Diane will be along this weekend so, with the final days of my time alone, today seems a good day for a good book. But its lunch time. A green salad, some rye toast and a plate of assorted cheeses was easy and tasty. First, I opened a 2000 Terres Dorees, L’Ancien Beaujolais VV, but it was corked. ‘Pity that; it can be such a treat. Next try, a 1999 Rbt. Chevillon, Bourgogne. Delightful. No need to go on about it; good, straight-forward pinot flavor without pretense and ready to quaff today. Fine accompaniment to lunch. Maybe I’ll leave a bit for later; I could say that I am interested in what the air will do to it – but really, I like it and a glass later would be nice. Besides, the last glass I had was so delicious . . . Best, Jim

I found it at close-out in NJ. Craig, its Eric Solomon. Best, Jim

I couldn't disagree more. Drinking wines from one or even a small number of producers in Burgundy may provide consistency, but you won't really appreciate what Burgundy is. My approach is to drink whatever Chambolles, Volnays or Pommards I can get my hands on, with a degree of price sensititivty. An interesting perspective and, although I can not afford to buy such a broad number of wines, one that stands as reasonable counter-point to my own method of purchasing in the region. Perhaps, when my wallet is a little fatter, I will consider a venture "into the unknown" once in awhile. Best, Jim

After walking the dogs for six miles, we ate a fresh pear, goat cheese and raw cashews: 1999 Leo Alzinger, Riesling Loibenberg Smaragd: Focused white fruit and floral scents/ medium body, lots of cut at first, opens somewhat with air, prominent acidic backbone, flavors follow the nose and open a bit over time – still pretty tight, intense, balanced/ long, crisp finish. Needs five years minimum but went so well with the pear we almost missed it. For sipping prior to dinner: 1993 Feudi, Greco di Tufo: Pleasant nose of citrus, turpentine, white fruit and spring water/ light bodied but no lack of flavor or complexity, a lovely finished flavor profile with the aromas of the nose repeating themselves in nuance on the palate, fully resolved, perfect balance/ medium finish that fades just a bit. Wow; a ten year old Greco that shows how very well this variety can age. A delight to drink without food and an intellectual experience thrown in for good measure. Excellent wine. 1999 Daniel Lenko, Chardonnay Old Vines (Niagara Penn.): There is some very nice fruit and acid here but it is overlayed by such a strong American oak presence as to make the variety all but unrecognizable. ‘A shame what they did with pretty nice fruit. With pan fried rib-eye steaks with morels and broccoli: 1992 Matanzas Creek, Merlot: Quite complex with chocolate, blackberry, sweet fruit coulis which became nicely layered, wild mushroom appeared as it opened/ medium body, silken texture, flavors follow the nose with more complexity, as it opened it picked up even more layers of flavor, quite lively and never showed any sign of its 11 years in bottle, intense, concentrated, well-balanced/ long, fruit filled and well resolved finish. Amazing. Not at all what I expected. I have followed a case of this stuff and it has gone from ripe and delicious (at release) to green and nasty (about two years out) and now, it is simply better than most Pomerols. Testament to the fact that Merlot can age (who’d a thunk?). With cheese: 1999 Gilles-Robin, Crozes Hermitage: The best $9 wine ever made. Best, Jim

With Diane still in Florida and it dropping into the 40’s here in the NC mountains, I made biscuits and a pot of beef stew and invited over the lads. With assorted cheeses and salmon pate: 2000 Vacheron, Sancerre: a strong chalk/starch scent runs through the nose with bits of mineral, pear and grass for company/ light body, crisp and clean on the palate, lean flavors follow the nose, a bit closed, well balanced/ medium length, clean finish. Pleasant enough, I suppose, but either too tight or too lean on the palate for me. Bob thinks a little time in the cellar will flesh it out – ‘sounds good. 2001 Rochioli, Zinfandel: gently oaky and spicey nose with some zin-berry fruit/ medium body, a bit disjointed on the palate and a touch of dill detected in amongst berry and spice flavors/ medium finish. Too young, I suspect, as everything is still unsettled. With the biscuits and stew: 1998 Ogier, Cote-Rotie: started reticent on the nose with a little green olive and some red fruit; opened with air to some fresh red and black fruit scents with a touch of ash tray and pepper/ medium body but very elegant on the palate (no bruiser, this), racy and bright flavors follow the nose with more depth than the aromatics suggest, nicely complex, concentrated and very well balanced/ long finish. It too is a bit tight (seems to be the evening’s theme) but still graceful and lithe in the mouth; a wine of quality, without question. 2000 Dom. Les Aphillantes, CdR Cuvee des Galets: very attractive aromas of plums, underbrush, meat, cherries and spice/ medium bodied but richer than the Ogier, open and generous with enough grip to stand it well in your cellar for several years, has that sort of salty/mineral component along with fine ripe fruit and spice flavors, concentrated and intense, very well balanced/ long slightly astringent finish. Quite delicious (and this from a fellow who is less than enamored of Grenache); the wine most ready to drink tonight but in no danger of fading. I had not heard of this producer before but this was good enough to make a note and do a little searching. With raw cashews: 1999 Cristom, Pinot Noir Marjorie Vnyd. (375ml): black cherry nose with a little reduced/stemminess and some earth tones/ medium to full body, ripe and sappy pinot flavors follow the nose with plenty of concentration and intensity, a little spice and some earthy/vegetal elements seem to bring it all together, concentrated, balanced/ long finish. Showing young and strong. The stemminess has diminished since release but has not yet disappeared. I have noticed this scent and this flavor, in many of the 99 Oregon pinots (and to a lesser degree, some of the 98 and 00’s) but I am confident that it will diminish if the wines are given sufficient time in the cellar. This experience seems to support that opinion. I doubt I will try another of these for several years. Best, Jim

Stephen, FWIW, I collect and drink Burgundy and have for some time. And my method is extremely simple; I buy certain producers - only. Sure, I'd love to buy DRC or Leroy and, if I have a lot of spending cash, I will. But that does not happen often. So I stick with the guys I know make very good wine, year after year. First and foremost, is Robert Chevillon. No, it doesn't compete with the expensive grand crus, but it is always good wine, well-made, well-balanced, age-worthy and affordable. I have yet to have a ppor wine from him. After Chevillon, there is a short list of folks I will buy from time to time (and mostly their village and 1er cru stuff - the grand crus go beyond my means) and they include G. Roumier, Dujac, Lafarge, d'Angerville, Drouhin, Barthod, Jadot and Bizot. Lastly, I will occasionally buy single bottles of other producers that I find make good wine in good vintages if they become available in my market; F. Mugnier would be an example but there are a few more. Do I miss some good wines - of course. But I don't drink many bad ones. And some are just magical. Best, Jim

In the summer of 2000, a friend who works for a local wine wholesaler, told me that she had come across a case of the 98 Vieux Mas des Papes in her warehouse that had been mis-marked as the 97. She asked if I wanted it and I said sure. ‘Wound-up being less than $20 a bottle. Recently, my wife had a smoked pork loin sent to me so that I would have something special to nibble on while I was here in Carolina, without her. (Fortunately, she’ll be along shortly.) Tonight, I had a bit of each. The CdP has a distinct salty/mineral component on the nose to accompany its red and black fruit aromas. Pretty nice mouthfeel but still plenty of tannic grip (not over the edge but solid), ripe fruit flavors and an attractive earthy quality. ‘Finishes well, albeit dry. I’ll likely leave the rest of my stash alone for a couple years before trying another – they seem to need it. ‘Went very well with the pork – I think it’s the smokey flavors that make it match-up so well. None other than James Lowell noted that “. . . the gift without the giver is bare.” And so this evening, as I enjoy my dinner, I sit and consider the generosity of others. ‘Nice night. Best, Jim

With a lunch of grilled chicken, lightly dressed greens and grape tomatoes with a couple slices of goat cheese: 2000 Pra, Soave, Classico Superiore: medium white fruit scents with a bit of fresh herb and mineral/ light bodied, ripe and fresh on the palate with flavors that follow the nose, softly textured, nice acidity/ medium finish. A lovely wine that I could drink often. Profound, no; delicious, oh yeah. About $16. 2001 Donnhoff, Riesling Estate (Qba): pure spring water on the nose with some honey and floral tones/ light bodied, wonderful texture, a clear sweetness, some granite/slate tones, good concentration, perfect balance/ long finish. A bit too sweet with the chicken dish but with a fresh orange afterward it was all about acidity and cut. Given sufficient time in the cellar, this will be terrific. About $13. 2000 M. Lafarge, Bourgogne: wafting black cherry and spice on the nose with a little mineral and a hint of other black fruits/ light bodied but not thin, taking on weight since release, full flavors follow the nose and add a very clear stone element, concentrated and intense, graceful/ long finish. Declassed 1er Volnay never tasted so good. This is really coming around. Short term cellaring is a good idea, if you can keep your hands off it. ‘Lovely stuff. About $17. Best, Jim

I have tasted none of the 01's. I too went long on the 99 Burgs. As for Cal. cabs.; they are of little interest to me. Actually, cabernet in general as lost much of its appeal. Pinot and lighter wines fit with the food I eat most days. So much for me being of help. Best, Jim

It is a streamlined and focused wine, but it is neither austere or overly acidic. Its purity is its high-point, but there is no doubt that this is village wine - good village wine, but village nonetheless. Best, Jim

I buy producers. I don't mean to oversimplify but I have tasted enough good wine to know who does the job on a consistent basis. I do not read the reviewers you mention, although I do read Claude Kolm and Allen Meadows. When I do, I search for reviews of wines made by the producers I like. My cellar is sufficiently full that I do not need to buy much. When I do, I buy porducers - period. Best, Jim

I was in my favorite breakfast place this morning when Brian came in. He told me he had driven all night; ‘back from the coast where he had been fishing. Brian deep-sea fishes and usually brings home the goods. Today was no exception. He’d gotten Wahoo, Mahi and Yellow fin tuna. He asked me if I wanted some. “All you’ll part with” was my response. About three pounds of fresh (never frozen) Yellow fin went home with me and tonight I cooked it for friends and added a little caper/garlic sauce. Along with a fresh arugala and tomato salad with goat cheese, we had these wines: Aperitif: 2001 Belle Pente, Riesling: As folks arrived we served this with a little of the goat cheese that would dress the salads later. It was very well balanced and correct to its varietal. A nice “how do you do” wine. With dinner: 1994 Panther Creek, Res. Pinot: something is wrong here; not corked but no better than if it had been. 1996 Roumier, Chambolle Musigny: expansive red fruit and spice scents; very focused, almost laser-like on the palate with pure red fruit and clean earth flavors; medium length finish. Hold. Has a better future despite being tasty now. 1996 Damoy, Chapelle-Chambertin: vinous and earthy on the nose; lots of black fruit and dirt on the palate with a certain rusticity which is attractive and morphs into a very fine, clean red and black fruit driven mid-palate; long finish. Ready now, but a little air helps. Not of grand cru lineage but still sensual and well-behaved. Best, Jim

Jim - were you a little down on the white Burgundies? The Ramonet notes seem pretty lackluster. Craig, Well, maybe you just like them better than I do. :) But in reviewing the notes, I thought I reflected their overall quality of each and found that most (but not all) folks who tasted these wines with me had similar comments. Perhaps, the briefness of my comments contributes to your assessment. Please, do remember the context here; the lists presented show that the large majority of wines tasted were of high quality and/or reputation. Hence, we are differentiating among some pretty high-end stuff. As opposed to KJ and Meridian, in the case of the white Burgs. Splitting hairs comes to mind. Best, Jim

Craig, I am not a fan of CA pinot generally, although I find that Richioli will occasionally impress. I had not had this bottling in this vintage before. Most of the pinots on the tour were not impressive. BTW, about 40% of my cellar is pinot so, my bias, if any, would be in their favor. Best, Jim

Craig, The Sandrone was completely resolved, a touch thin and slightly dull. Whether this was a function of storage or time or both I don't know but the consensus among about 25 teasters was, "just over the hill." The Ghemme was immensely tannic and much more about its structure than its fruit. Now, I am not a "gimme fruit" guy but this was either completely closed or showing too young to make any judgment about the wine as a whole. Again, storage unknown. Best, Jim

Rieslings: 75 L. Kreutz, Johannisberger Klaus Riesling Beerenauslese - fabulous 89 Gernot-Gysler, Weinheimer Holle Eiswein (375) - good 89 Trimabch, Clos St. Hune Riesling VT Hors Choix (375) - excellent 90 Trimbach, Frederic Emile Riesling VT – unbelievable; wine of the tour 92 Dr. Loosen, Urziger Wurtzgarten Riesling Auslese - good 93 Maximum Grunhaus, Abstbery Riesling Kabinett - adequate 93 Trimbach, Frederic Emile Riesling (mag.) - good 96 Donnhoff, Niederhauser Hermannshohle Riesling Spatlese - good 96 Donnhoff, Oberhauser Brucke Riesling Spatlese - good 97 W. Schaeffer, Graacher Domprobst Riesling Kabinett - good 98 Hirsch, Riesling Gaisberg Alte Reben (mag.) - good 98 Schloss Vollrads, Riesling Spatlese Charta – excellent potential, very good now 98 Z-H, Rangen, etc. Riesling VT - good 99 Nicolaihof, Riesling Steiner Hund Spatlese - excellent 99 Albert Mann, Riesling Schlossberg – very good 00 Donnhoff, Niederhauser Hermannshohle Riesling Auslese (375) - fabulous 00 Nicolaihof, Riesling Steiner Hund Spatlese – very good 00 Weinbach, Riesling Schlossberg L’Inedit - excellent 00 Christoffel, Urziger Wurtzgarten Riesling Spatlese - good 00 Nicolaihof, Im Weingebirge Riesling Smaragd - good 01 Knoll, Kellerberg Riesling Smaragd – very good 01 Dr. Thanish, Berncatler Doctor Riesling Kabinett - good 01 Knoll, Riesling Schutt Smaragd – too young 01 F.X. Pichler, Riesling M Smaragd – fabulous, but very young 01 Prager, Kaiserberg Riesling Smaragd – very good 01 Jamek, Ried Laus Riesling Smaragd - good 01 Hirtzberger, Riesling Singerriedel Smaragd - excellent 01 Donnhoff, Schlosbockelheimer Kupfergrube Riesling Spatlese - good 01 Donnhoff, Norheimer Kirschheck Riesling Spatlese - good 01 Belle Pente, Riesling - good 01 Kuhn, Riesling Grasiosa - good Best, Jim

White wines other than Riesling: NV Krug, Champagne (mag.) - delicious 86 Beaucastel, Rousanne VV – unique and interesting but not my favorite 88 Chat. Climens - fabulous 89 Lorentz, Gewertz. SGN Res. – very sweet 90 Z-H, Pinot Gris Heimbourg VT - good 90 Chat. De Fargues, Sauternes - adequate 90 Pichot, La Peudela Moriett Vouvray Moelleux - good 90 Baumard, Coteaux du Layon Paon – very good 90 Chapoutier, Chante Alouette - adequate 90 Ferret, Pouilly-Fuisse Hors Classe - excellent 91 Langtry, Meritage Blanc - good 91 Chave, Hermitage Blanc - fabulous 94 Trimbach, Gewertz. SGN – very sweet 95 Latour-Giraud, Meursault-Genevries - fabulous 95 Chave, Hermitage Blanc - excellent 96 Z-H, Pinot Gis Clos Windsbuhl- good 96 Ojai, St. Helen Res. Sav.blanc-Semillon - adequate 96 Mondavi, I Block Sav. Blanc – a bit woody 96 Beaucastel, CdP Blanc - good 96 Alban, Vin de Paille - adequate 97 Baumard, Savennieres Trie Speciale – very good 97 Z-H, Gewertz. Clos Windsbuhl – very good 97 Neillon, Chassagne-Montrachet Vergers - woody 97 F. Cazin, Cour-Chevernay Cuvee Renaissance - good 97 J.P. Droin, Chablis Vaudesir - excellent 97 Kistler, Chardonnay Hudson Vnyd. – not my style 97 Jaffurs, Viognier – not good 98 Colin-Deleger, Chassagne-Montrachet Chenevottes - good 98 Louis Michel, Chablis Vaudesir - excellent 98 Muller-Catoir, Muskateller Trocken Haardter Burgergarten Kabinett - interesting 98 Paleo, Bianco - good 99 Hirtzberger, Gruner Veltliner Honivogl Smaragd - excellent 99 Ramonet, Chassagne-Montrachet - adequate 99 Baumard, Quarts du Chaume – very sweet 99 Leroy, Auxey Duress Les Clous – very good 00 Rudi Pichler, Gruner Veltliner Hochrain Smaragd – very good 00 Ornrellaia, Poggio alle Grazze - good 00 Luneau-Papin, Muscadet Clos des Allees – very good 00 Les Plantiers du Haut Brion - adequate 00 Kongsgaard, Chardonnay – not my style 00 Coche-Dury, Bourgogne Blanc - adequate 00 Clos du Caillou, CdP Blanc - adequate 00 Dry River, Chardonnay - good 00 Ramonet, Chassagne-Montrachet Vergers - good 00 Ramonet, Chassagne-Montrachet Morgeot – very good 00 Ramonet, Chassagne-Montrachet Boudriotte - adequate 00 Pegasus Bay, Chardonnay - adequate 00 Boudin, Chablis Fourchaume – very good 01 The Crossings, Sav. Blanc - good 01 Chat. Mennet, Graves Blanc - good 01 Giacosa, Roero Arneis - excellent 01 Failla, Viognier Alban Vnyd. - adequate 01 Pieropan, Soave – very good 01 Dom. L’Eau, Muscadet Expression de Granit – very good 01 Guigal, Condrieu La Doriane - adeqaute 01 Kongsgaard, Rousanne-Viognier - adequate 01 Dom de Belliviere, Cotteaux du Loir L’Effraie - good 01 Owen Roe, Ice Wine (375) – too sweet Best, Jim

Misc. red wines including most Italians: NV Chinato Cappellano, Barolo Vino Aromatizzato – novel and good 70 Monsanto, CCR Il Poggio – very tired 73 L. Martini, Merlot – DOA 79 Tommasi, Amarone – very good 85 Sandrone, Barolo Cannubi Boschis – very good but just past prime 85 Rampolla, Sammarco - excellent 89 Patin, Barbaresco - adequate 89 Benziger, Petite Verdot - ugly 89 Cortese, Barbaresco Rabaia – adequate but well past prime 90 Zenato, Amarone Res. – very good 90 Banfi, Brunello - adequate 90 Montevetrine, Pergole Torte (mag.) - excellent 90 Avignonesi, Merlot – adequate but unbalanced 90 Antichi, Ghemme Collis Brellemae – way young 94 Taylor-Fladgate, Port – way, way young but good 94 Fontodi, Flaccianello - good 95 Querciabella, Camartina - good 95 Struzziero, Taurasi - good 95 Palazzola, Rubino - good 95 Tua Rita, Giusto di Notri – very good but too young 95 Ravenswood, Old Hill Zin. - good 95 Caprai, Sagrantino 25 Anni – good with food, too tannic without 96 Martinelli, Jack Ass Hill Zin. - adequate 96 Rampolla, Vigna d’Aleceo – too young 96 Pierre-Bize, Anjou Gamay Sur Spilite - good 96 Foradori, Vigneto Sgarzon - good 96 Serafini & Vidotto, Rosse d’Abazia - good 96 Ravenswood, Old Hill Zin. - good 96 Bussola, TB Amarone - fabulous 97 Foradori, Granato - good 97 Frescobaldi, Lamaione - adeqaute 97 Pahlmeyer, Merlot - tired 97 Ricasoli, Casalafero - good 97 Paloma, Merlot - good 97 Felsina, Fontalloro - good 97 Montevetrano – very good 98 Corzano & Peterno, Il Corzano - adeqaute 98 Veneti, Amarone – good but a bit hollow 98 Turley, Charbono – a quaffer, nothing more 98 Clos Rougeard, Samur-Champigny – very good 98 Vietti, Barbera Scarrone VV - good 99 Piedra Negra, Malbec - good 99 Altare, La Villa - good 99 Clos Rougeard, Samur-Champigny – excellent but young 99 Michaud, Brouilly Non-Filtre – good with food 00 Pecchenino, Dolcetto Siri d’Jermu – very good 00 Agostino, Rosso di Montalcino - good 00 Michaud, Brouilly Cuvee Prestige – very good 00 Gulfi, Neroibleo - adequate 00 Lapierre, Beaujolais Cambon – very good 00 Belliviere, Coteaux de Loir Hommage a Lous Derre - good 01 Turley, Old Vines Zin. - good 01 Carlisle, Estate Zin. - good 01 Owen Roe, Hillside Zin. - adequate 01 Angeli, Anjou La Lune - good Best, Jim

Syrah/Shiraz/Grenache based wines: 78 Beaucastel - excellent 85 Pierre Barge, Cote-Rotie – good but fading 85 E. Duclaux, Cote-Rotie - good 85 Beaucastel – very good 90 Ferraton, Hermitage Cuvee des Miaux – very young 90 Pegau, CdP Cuvee Laurence – good but showing young 90 Thackery, Sirius - adequate 90 Fonsalette, Cuvee Syrah – very young 91 Bonneau, CdP Marie Beurrier – excellent but quite young 91 Chave, Hermitage - fabulous 92 Tahbilk – interesting, almost pinot-esque 94 Leasingham, Classic Clare (mag.) - oaky 94 Veritas, Hanisch – amorone-ish 95 Veritas, Hanisch – amorone-ish 95 Mt Langi Ghiran – very good 95 Jaboulet, Crozes-Hermitage - good 96 Ojai, Bien Nacido - adequate 96 Clarendon Hills, Kangarilla – not my style 96 Clos Marie, Les Glorieuses - good 97 Paloma - good 97 Brokenwood, Rayner - adequate 97 Alkoomi, Blackbutt – not my style 97 Dehlinger - good 97 Pignan, CdP Res. – good but young 97 Chave, Hermitage – very good 97 Jaboulet, Hermitage La chapelle (750 and mag.) – very good, better out of 750 98 Fox Creek, Res. – not my style 98 SQN, E-Raised - good 98 Torbeck, Run Rig - good 98 Chapoutier, Terra d’Or - adequate 98 Jamet, Cote-Rotie – very good 98 Magpie, Black Sock – not my style 98 Yerring Station, Res. – damaged? 99 Jamet, Cote-Rotie – very good 99 Carlisle- good 99 St. Cosme, Cote-Rotie – too young 99 Gilles-Robin, St. Joseph – excellent but young 99 Best’s, FHT – very good 99 Noon, Solaire Grenache Res. – not my style 99 Gilles-Robin, Crozes-Hermitage - excellent 00 Dunham - adequate 00 Pride - adequate 00 Pegau, CdP Res. – good but much too young 00 Charvin, CdP – good but too young 00 Janesse, Chaupin – too young 00 Perrin, Res. – good but too young 00 Jaffurs, Melville Vnyd. - adequate 00 Carlisle - good 00 SQN, In Flagrante – not my style 00 Thackery, Orion – not my style 00 Dom. Richaud, CdR Carianne L’Ebruscade – good but young 00 Chave, St. Joseph – adequate 00 Jasmin, Cote-Rotie - excellent 01 Marquis-Phillips, Integrity – not my style Best, Jim

Cabernet based wines: 55 Pichon Lalande (dbl. mag.) – very good and at or just past peak 75 Forts de Latour - damaged 77 Chat. Musar – badly damaged 89 Angelus (mag.) – showing very young 90 Pape-Clement – very good 90 Chat. Rochebelle - tired 91 Ridge, Montebello – adequate (which leads me to believe poor storage) 91 Montelena – very good 92 Dunn, Napa - poor 92 Groth, Res. – excellent; very complex and elegant 92 Lajota, Anniv. - adeqaute 93 Viader – poor showing 93 Laurel Glen - adequate 94 Simi, Res. - adequate 94 Dalla Valle - good 94 Etude - adequate 94 Venge, Res. - good 94 Beringer, Bacroft Ranch (mag.) – very good 94 Quilceda Creek - adequate 95 Grand Puy Lacoste - adequate 95 Lakoya, Rutherford - good 95 La Gomerie – too young 96 Spottswoode - good 96 Pride, Claret – very good 96 Lajota, Anniv. - adequate 96 Laurel Glen – very good 98 Grand Puy Lacoste – much too young 98 Dalla Valle, Maya - good 98 Schafer, Hillside – very good 98 La Tour Figeac - adequate 98 Planeta, Burdese - adequate 00 Gazin – too young Best, Jim

The third annual Jim-Bob Wine Tour is over for another year. The following posts will list the wines that, by the very gracious generosity of friends, we were able to taste along the way. My comments are extremely brief and I will be happy to go into detail as to specific wines if anyone has questions. For those of you not familiar with the "Tour," Bob and I visit various internet wine personalities throughout the nation; first year was the midwest, last year the far west, this year New England. Please, forgive any spelling errors. Pinot Noir based wines: 59 Leroy, Gand Echezeaux – beautiful texture, a touch past prime, excellent 78 Jadot, Musigny – tired but interesting 85 Gros Freres, Clos Vougeot Musigni – out of balance but interesting 87 d’Angerville, Volnay Champans – about earth more than fruit but interesting 93 Chevillon, Nuits-St.-Georges Pruliers – good but young 94 Lafarge, Volnay Clos du Chat. Des Ducs - good 95 Pieure-Roch, Vosne-Romanee Les Suchots - good 96 Rochioli, West Block – very good 96 Ojai, Pisoni - damaged 96 Signorello, Martinelli Vnyd. - adequate 96 Drouhin Chambolle-Musigny - good 98 D. Laurent, Clos de la Roche – thin but interesting 99 Drouhin, Volnay Clos des Chenes – too young 99 Maume, Gevrey-Chambertin Champeaux - good 99 Kistler, Cuvee Elizabeth – good after airing but not showing much 99 Torii Mor, Temperance Hill – good but tannic 99 Chevillon, Nuits-St.-Georges Roncieres – much too young 00 Flowers, Sonoma Cst. - adequate 00 Siduri, Cerise - adequate 00 P. Frick Rot-Murle (Alsace) - adequate 00 Drouhin, Chamboole-Musigny Les Amoureuses – excellent but young 00 Brewer-Clifton, Melville Vnyd. – good but atypical 00 Dom. Drouhin (Oregon) - good Best, Jim

1999 Alain Michaud, Brouilly Cuvee Non-Filtre: This cuvee is distinguished from the Cuvee Prestige (about $17); this is from vines of 45 years average age, the Prestige from vines of 85 years average age. This bottle costs about $12. Served with grilled salmon and a large green salad. Dark nose with fresh turned dirt, dark and red fruit scents, almost brooding/ medium body, more about structure right now then fruit but still some solid red plum and very ripe strawberry flavors, somewhat tannic, smoothly textured, quite concentrated/ long finish where, after one swallows, there is an element of very fresh and vibrant red fruit not previously sensed, boding well for the time when this wine finally unwinds. A serious wine with at least two years needed to bring it to its drinking window, perhaps more. The tannins are quite ripe, the old-vine character apparent and the fruit gradually becomes more open and layered with time open. Excellent with the food and pretty good after it has taken on an hour or so of air. Otherwise, tight and tannic. Best, Jim

With green pea, spinach and carrot soup: 2001 F.X. Pichler, “M” Riesling: No attempt at description, just this: -despite having decades of life ahead of it, very ready to drink now (as contradictory as that sounds, it is true) -if you have this wine, consider carefully when you will serve it because you will want to drink it all – every drop is precious -without question, the most highly concentrated, viscous Riesling with the greatest volume in the mouth of any I have had, from anywhere -immensely long finish A good match but the soup needed a bit more body to compete. (Think about that a moment regarding the issue of concentration.) With Cuban pulled pork with black beans and rice with fried plantains, or, grilled salmon with rice (for those averse to Cuban food): 1997 Chevillon, Vaucrains: pretty good out of the bottle but losing density over time and turning just the least bit toward vinegar; many folks might not notice this turn but this wine needs to be drunk now; and, 1993 Rockland, Petite Sirah: although a one dimensional wine, a good solid one with lots of flavor and solid structure – enough to serve it well over several more years. Best with the pork but proving once again that petite sirah lasts but rarely develops. Best, Jim

Lump Crabmeat cocktail served with both remoulade and cocktail sauces. -Champagne or premier cru Chablis; with Champagne probably the better choice as the cocktail sauce may have sufficient spice to defeat the Chablis Caesar Salad. -water Arctic Char, served with a medley of snowpeas, mushrooms and water chestnuts. -Austrian riesling or Gruner veltliner; if the vegetables are lightly cooked, I'd go with Gruner - no wine I can think of matches as well with al dente vaggies and it will work very well with the Char Rack of lamb, port and red wine sauce. Served with baked potato madeleines. -Classic Bordeaux dish but I might also use a well aged Amarone if the sauce is to be a significant part of the dish. And frankly, I like northern Rhones with lamb. Assortment of cheeses, fruit, nuts accompanied by raisin pecan bread. -Amarone or tawny port; if its me, its Amarone Opera cake served with Graeter's raspberry choclate chunch ice cream. -Capuccino and espresso A very nice menu albeit a bit heavy on the sweets. I'd stop with the cheese tray. But I'm getting old and fat; hence its a contextual thing. Best, Jim