Time to Taste 2000 Bordeaux (R&D's): Opened by our hosts. Notes of apple, almond and citrus becoming more toasty and yeasty as it opens. Flavors of chalk, citrus and mineral with a terrific nutty quality lingering on the finish. Fine bead with good underlying acidity, this was drinking very well. I have a couple of bottles which will remain tucked away for a few years yet, but there's certainly no harm in enjoying this now.
K&L Spring Champagne Tasting (K&L Hollywood): Light gold in color. Came off less rich than the previous Paillard (NV), but good slatelike minerality and maybe some oak spice. Serious acidity with a softness on the palate. Bubbles seem less bold than the NV so this comes off as a lot more elegant. Clean finish leaving some slate notes. All that said, this still came off a little young. I think it would be really nice to see this in a while...
Table 21 (Volt): Nice start. Dry and crisp tithe wine had good acidity and worked well with all the dishes. Particularly worked well with the egg, which was whipped with the hollandaise and returned to the shell. The wine cut through the richness like a laser.
Complex and layered aromas that lead with earth, mushroom and yeasty notes followed by pears and apples. Palate shows mature with evolved earthy flavors, yet there is plenty of freshness and acidity here. Good, flavorful finish.
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