Wedding Wine blog

[GordonCooks]

Well. I got hitched so l thought, what better time to make room in my wine cellar. We did a Cava bar outside with a main wine bar with some pinot grigios, a rose from paso robles, syrah, a cab-merlot blend, and some Cal chards for the wood lovers but 6 of us went to the kitchen to eat with the chef/owner while the crowd grazed the food stations.

With Caesar Salad, Frisee with lardons and fried chick peas, Local, organic Roma tomatoes with evoo, and mixed greens with organic veggies

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2000 Raveneau – Butteaux – tart with wet stones and notes of canned pears in simple syrup (but in a good way i.e. grandma’s house), creamy without being heavy. Perfectly balanced from start to finish – I was I could afford to drink this everyday

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1996 Chave Hermitage Blanc – Thick, herby, and viscous with prominent mineral and acid – taste more herb than fruit from the last bottle I had

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With Shrimp Scampi , Farfalle Alfredo w fresh peas, Cheese tortellini in marinara, and grilled vegetable platter

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2003 Belles Soeurs Pinot Noir – Disappeared while my back was turned (those bastards)

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2000 Falesco Montiano – Evergreen, Vanilla, and some oakiness. I think this one got big parker points but it seems a little “mellow” for his palate imho – it was delicious nevertheless

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With Beef tenderloin in demi, Roast leg of lamb and red onion marmalade,

and pommes frites “5 ways” (mornay, aioli, ketchup, house made bbq sauce, and one I can’t remember)

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1997 Greenock Creek, Seven Acres – Loads of jammy fruit up, nicely integrated tannins, definitely ready to drink

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1995 Penfold’s Grange Hermitage – Everything the Greenock was and much more – double the fruit, add the typical mint and pencil. Still a young, massive wine – I gotta stop drinking these, I’m down to a couple of bottles.

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2001 Feudi di San Gregorio Serpico – Can a wine be black? 2 bottles were decanted for a full 24 hours and re-bottled before bringing them to the restaurant. This was a monster and still incredibly tight – cocoa, sweet spices, more solid than liquid, astounding and no where near it’s potential.

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With wedding cake & cheese cake

1988 Chateau Suidaraut – I guess it was good – I was wasted by then

1983 Lafaurie Peyreygay – See previous TN

Edited August 9, 2005 by GordonCooks (log)

[Brad Ballinger]

2000 Raveneau – Butteaux – I was I could afford to drink this everyday

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I think you meant to write "I wish I could afford..." Maybe you're still a bit wasted.

Regards the intended sentiment, though, you and me both. Congrats on getting hitched.

[GordonCooks]

2000 Raveneau – Butteaux – I was I could afford to drink this everyday

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I think you meant to write "I wish I could afford..." Maybe you're still a bit wasted.

Regards the intended sentiment, though, you and me both. Congrats on getting hitched.

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Thanks, It was quite a party from what I remember - I mean, who has karaoke at a wedding?

[Lori_Russo]

Congrats on the wedding and a wine list to envy! How does the Butteaux compare to the Montee de Tonnerre? I was lucky enough to have a bottle of that over the weekend, and -- woah! -- it was a memorable experience to say the least. Wish it was easy to get hold of here in D.C., but alas, it is not.

[GordonCooks]

Congrats on the wedding and a wine list to envy!  How does the Butteaux compare to the Montee de Tonnerre?  I was lucky enough to have a bottle of that over the weekend, and -- woah! -- it was a memorable experience to say the least.  Wish it was easy to get hold of here in D.C., but alas, it is not.

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Currently, the Butteax and Valmur seem the most approachable with the Montee de Tonnerre needing a good 5-10 to reveal it's true self. That's not to say it's delicious now but oh, so much better if you can hold out. My advice with the Montee and Clos is hold - I haven't had the Montmains yet so I can't give any opinion. I had the Drouhin Montmains over the weekend and it seemed quite open.

edit sp

Edited August 23, 2005 by GordonCooks (log)