Ripple Restaurant in Washington D.C.
Tasted Thursday, February 2, 2017 by PanosKakaviatos with 806 views
Bravo to Kevin Shin for making this happen. The DCWino is in top form. And I got to meet some new wine-loving friends in the area as well as seeing old friends. Once again, we found ourselves at Ripple. The service is great, corkage minimal, and the food superb, by chef Ryan Ratino, who made some of the best courses I have ever had at the restaurant for this Groundhog Day dinner. Here a link to a justifiably glowing review from the Washington Post: http://wapo.st/2kxnsa2.
We were nine participants: Greg Ossi, Paul Marquardt, Robb Johnson, Alan Strauss, Randy McFarlane, Reginald Brown, David Zimmerman, Kevin Shin and myself.
And seated next to us was none other than Marla Maples. Talk about burying the lead. We shared some wine with her and her party at the adjoining table. One person at her table sang the Star Spangled Banner with such gusto and talent that the restaurant broke into applause. You will see later which wine she really liked, as we shared a couple with her table...
Just to mention two great food highlights: the aged beef strip loin with leeks, salsify and saffron was divine. So tender and flavorful. But it was not the best course. We all marveled at the grey partridge with mushroom and brioche. It came as a thigh and a breast and both were so utterly tender and flavorful and matched the reds very well. In fact, the course would have been well paired with the rich Pape Clement 2007 white, too.
A great evening of wine and surprises, bravo to Ripple and to Kevin for putting it together - and thanks to all for bringing such fine bottles of wine.
I am planning my visit to assess Bordeaux 2016 from barrel, so stay tuned here and especially on Wine-Chronicles.Com :-)
1990 Veuve Clicquot Champagne Brut La Grande Dame 95 Points
France, Champagne
Well, above the average Cellar Tracker score. Why? Smooth, yeasty, crackling apple, citrus, brisk, streamlined - and I was thinking: "Where the hell are the oysters?!" I went back to this bottle several times, and even when it was a bit too warm - having sat through the entire dinner - it was spanking delicious. I recall visiting the estate in Champagne, and it was so marketing oriented. To the max. While the NV is no great shakes, the Grande Dame can kick ass. And so it was this evening with the 1990. A gorgeous bottle of bubbly.
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2010 Domaine Leflaive Bâtard-Montrachet 96 Points
France, Burgundy, Côte de Beaune, Bâtard-Montrachet Grand Cru
Tasting so primary, this. Coiled in. But such distinct notions of wet stone, coupled with a very broad and opulent palate, always contained in its richness, as if trying to say: "Wait a few more years, mate." I arrived a bit late for the dinner, and the wine was too warm to truly appreciate, but even so, it was a beautiful white Burgundy, and overshadows the Puligny Montrachet Clavoillon of the same vintage that I had purchased in Beaune a few years ago - which is excellent. Long finish!
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2007 Château Pape Clément Blanc 94 Points
France, Bordeaux, Graves, Pessac-Léognan
Well, let me say that this grew on me. I know, this is not a style of pristine focus and freshness that you would encounter for example with Domaine de Chevalier. I score it 94 more to tip the hat to lovers of this style, but also to appreciate the very well made nature of this wine, which began a bit to butterscotch-y for my taste, but balanced out with time in glass - and thoroughly impresses by its concentration and sheer palate enveloping nature. Full bodied? Yes. But not in a modern, or New World, style. 2007 is a vintage of fine acidity and so it was reflected even in a Bernard Magrez production. Could have gone well enough with the partridge we enjoyed... And in fact, I poured some more to see - and it was delicious.
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2004 Domaine William Fèvre Chablis Grand Cru Les Clos 92 Points
France, Burgundy, Chablis, Chablis Grand Cru
Are you concerned about premox? Premature oxidation in your white Burgs? I am. But this was not even oxed. A steely Chablis, showing reductive notes that persisted throughout the dinner. Not much of a pleasure to drink now, but certainly showing much concentration and substance on the palate. But rather steely for now... And this is well over 10 years in bottle.
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