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In Reply to: pairings.. posted by sqmeyer on February 18, 2001 at 18:03:58:
Sean,
Very nice looking, What was the response like?
As you ask, and it is purely academic, the reds are very young wines, good or bad?
What is the investment vs cost difference when ALL the wines would be 2 or 3 years older?
Mike.S.
Follow Ups:
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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