Lady VM's Roast Duck with Tete du Cuvee Champagne

South Haven, MI
Tasted Saturday, October 18, 2014 by AllRed with 650 views

Introduction

Thanks to Lady VM for laboring all day in the kitchen to make duck for the group. When one hears of such things and how good it is, the hype is often difficult to overcome and the experience falls short of expectations. Not so with Lady VM's duck. I could have easily gone for another one, but I knew everyone was anxious for the cheese course and the reds, so I showed some restraint, difficult as it was. This was a wonderful evening spent with good friends and some great bottles, just the way it ought to be. Thans so much M/M VM and M&L for your friendship and generosity.

Flight 1 - Warm ups (6 Notes)

A couple of Rieslings from VM prior to starting in on the Champagnes.

Flight 2 - Supper Wines (3 Notes)

These were the three Champagnes that spent the most time on the table with supper. I thought the Champagnes paired beautifully with the duck.

  • NV Franck Bonville Champagne Grand Cru Cuvée Les Belles Voyes 93 Points

    France, Champagne, Champagne Grand Cru

    Rich yeasty notes along with chalk & limestone, marshmallow and vanilla custard. This has a fine bead but has a richness and depth to it. Flavors of toast, wet dough, caramel, apple and roasted nuts. Long finish. Lovely stuff. 93-94 pts.

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  • 1995 Perrier-Jouët Champagne Belle Epoque 90 Points

    France, Champagne

    L991172. Notes of apple, roasted almonds and a hint of caramel with wet stone and yeast undertones. Apple and dough notes on the palate. Fine bead with a nice finish. An excellent wine, but outclassed in this lineup.

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  • 1996 Pol Roger Champagne Cuvée Sir Winston Churchill 94 Points

    France, Champagne

    Light color with notes of marshmallow, red berries, apple, poached pears and toasted coconut. Flavors of dark berry fruit, bread, almond and orchard fruit; ever changing in the glass. Long finish. Very refined and polished, and amazingly youthful. 94-95 now, as one must leave room for improvement as this comes into maturity.

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Flight 3 - Cheese & Dessert (3 Notes)

Lady VM also made a terrific apple pie, and we also had a cheese course to pair with the Bordeaux. A wonderful end to the evening.

  • 1998 Château Grand-Pontet 91 Points

    France, Bordeaux, Libournais, St. Émilion Grand Cru

    Opened by VM with the cheese course. Notes of red currants, cherry, cooked cranberry and mint, with an herbal, earthy undertone. Medium-bodied and integrated, featuring flavors of currants, sour red berries, forest floor and herbs. Very nice.

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  • 1989 Château Pape Clément 94 Points

    France, Bordeaux, Graves, Pessac-Léognan

    Another beautiful bottle. Aromas of iodine, black currants, iron, roasted bell pepper and asphalt. Flavors of sour cherry turning to red currants, iodine and plum. Developed a nice floral quality- lavender- as it sat, to go along with the ever present iodine & tar notes. Very well-balanced with a long, lingering finish.

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  • 1998 Château Angélus 96 Points

    France, Bordeaux, Libournais, St. Émilion Grand Cru

    Upon opening, the bouquet revealed licorice, red currants, iodine, violets, lavender and rose hips- utterly charming. I'd have been content to have smelled this all night. A few hours later, the bouquet was full of incense, black currants, blackberries, rose petals, violets and dried leaves. On the lighter side of full-bodied, but complete, balanced and elegant. Flavors of chocolate, black currants, cherry, forest floor and roasted game. Amazing depth and balance with a finish that lingers for over a minute. Thank you Mark & Linda!

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