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A wine and food tasting among friends:With grilled, garlic shrimp:
1999 Clos Roche Blanche, Touraine Sauvignon: very soft on both the nose and palate with lovely citrus and mineral streaks set against white fruit and a pleasant structure/ medium length finish. Certified organic and a lovely quaffing wine; not serious.
1998 Jean Reverdy, La Reine Blanche, Sancerre: full of flavor and citrus scents, lemons, earth, rain water; just a pleasure to drink and smell. A wine that shows very well with food and pretty good without.With veal saltimbacco:
1998 Vieux Telegraph CdP: medium strength nose that is soft and full/ good syrah flavors with ripe, sweet fruit and lots of nice secondary scents of meat, sage, cherry and underbrush; not overblown and promising even more than it presently delivers/ long finish. A wine that is "waiting in the wings" but still delicious now.With croissant sandwiches of smoked turkey, fresh shitakes, arugula and home-made mayonnaise:
1994 Jayer-Gilles, Echezeaux: for a brief moment the nose showed the intense and dimensional perfume of the terroir and then the oak overwhelmed/ similar on the palate with deep berry and earth tones that are blown away by wood/ medium finish. An extreme disappointment - this should be so much more and all that one gets is the wood - a shame.
1998 Merry Edwards, Pinot Noir: very primary on both the nose and palate with that soft and round California fruit and not much else; some structure hidden behind the fruit; thankfully, no over-powering oak. Showing simple now but with enough "stuff" to make trying it again in three to five years a worthy science project.With cheese soufflé:
1978 BV GdL Private Reserve Cabernet (from mag.): no fade at the rim/ mature nose that is an interesting balance between oak and fruit with some spice and earth tones as accent/ smooth on the palate with the slightest touch of acidity at mid-palate, flavors follow the nose without the oak accents and with a youthful intensity and fairly good integration/ long finish. A wine that, in this format, may stand a few more years but is good with food and a nice match with the soufflé.Best,
Jim Cowan
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