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In Reply to: Gosh! posted by Mike.S. on February 21, 2001 at 18:08:13:
I am with you Mike.. My biggest pain is that being with a restaurant limits my access to wines with any age on them. Even the wines I do have access to, I wouldn't be able to get in the quantity to serve 145 people. It is a tricky science. I chose the wines for their flavor structure in their current stage. It could have been better in a perfect world. I would have liked to use a top house Chateauneuf with a little age on it with the duck. What is really frustrating is trying to keep solid vintages in stock with the wine market the way it is. We had 6 or 7 cases in allocation of the 1998 Vieux Telegraphe Chateauneuf du Pape. With a little press in the Spectator and a little press locally about the 1998 vintage and the Vieux Telegraphe house, we were out of the wine in a month or two. Was it ready to drink. Nope. Still delicious, but it was a crying shame. As I said, sometimes we can find some nice wines with some age, however, they tend to get expensive. (I was just offered 6 bottles of Chateau Rayas 1990 for about 220 a bottle)
The other advantage I had was airtime. Because everyone was haing virtually the same thing, I opened the reds a while before service. It was very well recieved, particularly the Foie Gras pairing. I was a little shocked as I thought I was playing a little outside the lines with that one.
In a perfect world (cost no object) what would you use? I know it is difficult to do without tasting the food; I may as well ask you list some of your ideal wines..
Best Regards,
Sean
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