Dinner with friends

[Florida Jim]

With bruschetta with tomato, onion, garlic topping:

2001 Henri Bourgeois, Puilly-Fume:

Standard grade sauvignon with no lack of fruit or crisp. Very nice with the dish.

With grilled salmon (for the non-meat eaters) and grilled rib-eye steaks:

1998 Rochioli, Pinot Noir Estate:

Overwhelming oak on the nose and palate when opened; with air the wood dissipates and the sweet, somewhat simple fruit takes over. Nice length and good concentration, but nothing to write home about.

1994 La Mission Haut Brion:

Oaky,dill-ish nose with solid scents of the earth, ripe fruit and nice mineral scents; evolves on the palate to fine mineral, red-fruit, spice and earth tones with good concentration and balance, some very fine tannins; medium long finish. Pleasant, recognizable Bordeaux with a bit of time ahead of it.- good with the steak.

With sliced cheese:

1999 Guy Bernard, Cote-Rotie:

Wow! Terrific stuff on both the nose and palate with plenty of Northern Rhone character, solid red fruit and fine structure; endless flavors with balance only a ballerina knows. A spectacular showing – if this gets better with time, it will be hard to believe.

Best, Jim

[Mark Sommelier]

Jim,

You should have served the Cote Rotie with the steaks and the Bordeaux with the cheese. Why did you buy '94 La Mission, anyway?

[Florida Jim]

Jim,

You should have served the Cote Rotie with the steaks and the Bordeaux with the cheese. Why did you buy '94 La Mission, anyway?

Mark,

I was not in charge of the order of service (someone else's home) but the La Mission was quite good albeit a bit woody on the nose. I did not want to give the impression it was bad, just that I did not care for the oaky nose.

It was texturally lovely and delicious on the palate.

But to answer your question, because it was cheap and I have great faith in the producer in almost any vintage.

Best, Jim