Marriott Marquis
Tasted Thursday, October 20, 2022 - Sunday, October 23, 2022 by MC2 Wines with 274 views
A slightly different approach to this NY Wine Experience where I didn't take notes on everything (most notably none of the Grand Tasting wines, but also a few of the seminars and a perennial favorite the Chef's Challenge), but a fun weekend nonetheless. I very much appreciated the change from a dinner to a champagne reception (even though I skipped notes there as well). Gave us time to grab dinner at our favorite restaurant Atera.
Strong start out of the gate and after a rather busy Thursday it was a good way to ease into the rest of the day. '08 always a great vintage. My big surprise was how good the Dom Rose is. Drinking really well. Also interesting to hear someone say that the reason the '08s can be so good is most of the people making them also made '96 and can look back on all of the 'mistakes' from that vintage and finally got a chance to correct them. Different take.
New to the Wine Experience is the calling out of a wine value of the year and this definitely seemed like a good candidate. Not easy to be right after the champagne flight but it did show well at that price point.
We'd had lunch with Philippe Guigal the day before so fun to see him up on stage and hear more about the Nalys purchase. And we always love Cavallotto so nice to see them getting some recognition.
Have not met Franco but have met Giacamo from Aldo Conterno which is a producer we always like.
Lots of floral going on here and it wasn't the glasses.
Very said to hear of Louis Latour's passing in September. He had apparently been very excited to join when he was asked in May. His brother did a stand-up job of standing in for him.
Definitely getting that 2018 was a good Bordeaux year.
Always a treat to get a vertical of first growth and what a very special treat to get to try the '86 straight from the cellar. That's a special bottle
I could sit and listen to his stories all day. He went a bit over, but to my mind totally fine.
We visited Chile many years ago on our honeymoon and visited Montes so it was fun to get some of the background of the winery.
First time with Pingus and can see why there's the hype. Not the cheapest (although as he pointed out during the q&a it is cheaper than DRC)....
Lots of favorites in here.
A wine we don't spend as much time with as we probably should from California but I do always enjoy them.
Wow - what can I say? Pretty much every time the chef(s) outdo themselves.
LOBSTER | Tomato, Basil
AEBESKIVER | Crab, Comte, Lime
KALUGA CAVIAR | Custard, Bonito
IBERICO HAM | Tuna, Onion, Pepper
LANGOUSTINE | Squash, Citrus
KING SALMON | Spinach, Daikon, Roe
SQUID | Foie Gras, Shrimp, Scallion
SHORT RIB | Salsify, Miso
DUCK | Pear, Carrot, Balsamic
APPLE | Hazelnut, Vanilla
CHOCOLATE | Currant, Thyme
LEMON | Cream, Chocolate
OLIVE OIL | Citrus
SORGHUM | Peanut
So many great wines - hard to keep up with them all.
2008 Louis Roederer Champagne Cristal Brut
France, Champagne
(10/21/2022)
From a magnum. Good morning to you too. Orange zest, very light and fresh, kindof melts in the mouth. A lot of the conversation was about how to manage the high acidity that '08 created. For the first time Cristal opted for malolactic fermentation (about 19%) to ease that a bit. Interesting fact. Wine is good. Not the best day that I've had it, but this is a great vintage and easy to see why.
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2008 Dom Pérignon Champagne Rosé
France, Champagne
(10/21/2022)
My surprise of the three champagnes. I guess I'd had it pre-release before but this morning it was just in a wonderful spot. All fresh red berries and young and vibrant and happy. Glad to see that we have some of these tucked away.
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2008 Krug Champagne Vintage Brut
France, Champagne
(10/21/2022)
Highest portion of Pinot Meunier that has ever gone into a Krug which was an interesting tidbit. Still a bit shy and quiet but also evolving. This time around towards the end of the taste I got almost a char note in the background. Not in a bad/burnt way but in a 'I've never tasted that in champagne' kindof way which is fun. I think they are poking out little bits here and there but just need a lot of time.
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