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S1 -> Charleston Offlineorama IV, 27-30 September, 2018 (12/22/2017 11:01:46 AM)
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After taking several years off, I feel that I may have recovered enough to plan another weekend of Southern debauchery, oops hospitality. The impetus for these weekends happened when Old Doug came to dinner at our place, about this time of year in 2011 (I think we drank some wine). During the three years of Charleston Offlineoramas, I met people who I really hope will be lifetime friends. Hopefully, Kyser will still be with us in September. The old boozehound is 12, and is really slowing down, but is still savoring Grand Cru Burgundy et al.
For newbies, here are the threads for I, II, and III.
https://www.cellartracker.com/forum/fb.asp?m=229317
https://www.cellartracker.com/forum/tm.asp?m=251374
https://www.cellartracker.com/forum/tm.asp?m=292729
I have not blocked rooms at Kings Courtyard (although a small posse of couples has already booked rooms there). That gives people the option of using points, staying at a fave location/brand, or sleeping on the beach or in Marion Square Park. I know that some folks will want to stay downtown, some at the beaches, some at golf resorts. We live on the northern (eastern) beach side of town so I would not recommend anyone staying at Kiawah or Seabrook. Since we won’t be staying at the inn, we will not have the courtyard for afternoon tastings, but I have reserved the clubhouse at our humble townhouse (sorry vets, we sold the house with the great sunroom so we could buy the place in FL). There are plenty of affordable UBER/LYFT etc. services locally.
Most people have suggested eliminating the Saturday afternoon tasting so we can do the REAL blowout at Circa for dinner. That way people can plan outdoor activities such as museum visits, house/garden tours, harbor sails, fishing excursions… If golfers want to bring sticks, HRH and I might be able to arrange an event.
For Friday afternoon, mc2wines suggested "Champagne" as a possible theme; we ARE celebrating an anniversaire de naissance.[&:]
We will limit the number of bottles, and focus on quality. The first year was INSANE, the second wasn’t much better; I can still see BergBurg “asleep” on the bench outside the restaurant during dinner.[8D]
Late September seems to be the best time for most people, especially for HRH (which makes it the best time for me), and gives a time buffer for people to restore their blood alcohol to human levels before Tampa Spring Break. Let's just hope we don't get hurricaned like the last three years.
Participants must bring two bottles of pour to impress wine per person (4 bottles per couple) for the weekend (not including Burgundy Thursday). The wine must be >$100.
Since the guest list will exceed 12 at each event, all wines will need to be 2x (with the exception of Burgundy Thursday); I’m not interested in a <2 oz pour. See the hommage à drycab in my signature; I want a chance to get to know these wines. Several people, including me, tag-teamed bottles at previous events.
Session 1—Burgundy Thursday Dinner at MasonH’s home on the harbor--Thu the 27th
SOLD OUT
We are at capacity; I am cooking. Right now I am looking at an 11(ish)-course Lowcountry progressive tasting menu with French overtones. I have a pretty good handle on a menu; it will feature some luxury ingredients to pair with luxury wines. Mason’s house is a wonderful space with a harbor view in the historic “Old Village” section of Mt. Pleasant.
Declared Wines so far
1996 Salon Champagne Blanc de Blancs Brut (mc2wines)
2005 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos (BornToRhone)
2002 François Raveneau Chablis 1er Cru Chapelot (S1)
1999 Lucien Le Moine Corton-Clos du Roi (Redrunners)
2006 Domaine Fourrier Gevrey-Chambertin 1er Cru Clos St. Jacques Vieille Vigne (nycablover)
1988 Château d'Yquem (MasonH)
1936 Cave de Rivesaltes Rivesaltes Ambré Vin Doux Naturel (S1)
Session 2—Birthday Bubbles in the afternoon, morphing directly into session 3... --Fri the 28th
Declared Wines so far
2002 Krug Champagne Vintage Brut (BornToRhone)
2002 Piper-Heidsieck Champagne Cuvée Rare (BornToRhone)
1990 Moët & Chandon Champagne Cuvée Dom Pérignon (mc2wines)
NV Jacques Selosse V.O. Blanc de Blancs Extra Brut x1 (nycablover)
NV Jacques Selosse Champagne Rosé (nycablover)
The rainy summer may influence availability of white shrimp (influx of fresh water in the harbor sends them out to sea earlier than usual), but September is usually the PEAK of white shrimp season (best shrimp in the world btw). How about a “Lowcountry Boil/Frogmore Stew” to go with Champagne
Session 3—Dinner—Pour to Impress M.
(Thanks for that one, Brother Clancy). That day is M's (mc2wines) birthday so you have to bring wine to impress him! Right now we are looking at a BBQ dinner featuring Rodney Scott's pulled pork, and Lewis BBQ's smoked brisket.
http://www.rodneyscottsbbq.com
http://lewisbarbecue.com/
HRH and I are reinterpreting heirloom family recipes to make sides and dessert.
Since we are looking at 2x per bottle per couple, I suggest that some people bring Champagne, while other people bring the BBQ wines. Otherwise, it's just too much, especially since extra bottles always seem to appear.[8|]
Declared Wines so far
2006 Clarendon Hills Astralis x 2 (Redrunners)
2012 Outpost Cabernet Sauvignon True Vineyard x 2 (Redrunners)
2010 Saxum James Berry Vineyard x 2 (MasonH)
1989 Château Pichon-Longueville Baron x 2 (rackit)
1993 Giuseppe Quintarelli Amarone della Valpolicella Classico x1 (nycablover)
1995 Giuseppe Quintarelli Amarone della Valpolicella Classico x1 (nycablover)
1996 E. Guigal Côte-Rôtie La Turque x 2 (mc2wines)
1994 Château d'Yquem x 2 (mc2wines)
1966 Cave de Rivesaltes Rivesaltes Ambré Vin Doux Naturel (rackit)
1889 Justino's Madeira Malmsey x 1 (mc2wines)
Session 4—Circa 1886 Dinner—Pour to Impress--Sat the 29th
I have contacted chef Marc; we are booked! He always enjoys these events, and Circa has that great private room upstairs, which is now reserved for us. He and I will work on a dinner price.
As you plan wines, consider that this is an elegant five-course meal in an elegant location, with foods specially prepared to pair with our wines. $100 per bottle should only be a starting point! Please dig out/source food friendly wines and declare ASAP.
https://www.circa1886.com/
Declared Wines so far
(I have grouped them logically to go with five courses)
All new declarations must fit stylistically with these wines. Another aged White Burg would be nice--maybe a Champagne starter? Since Chef will be pairing with the Chenin, we don't need another dessert wine, unless it's an after-dinner Port.
Whites
1993 Robert Ampeau & Fils Meursault 1er Cru Les Perrières x 2 (MasonH)
Châteauneuf-du-Pape
2008 Château Rayas Châteauneuf-du-Pape Reserve x 2 (nycablover)
2007 Clos des Papes Châteauneuf-du-Pape x 2 (S1)
Barolo/Barbaresco
2007 Oddero Barolo Riserva Vigna Rionda x 2 (poppacork)
2007 Vietti Barolo Rocche x 2 (BornToRhone)
Aged Cab/Bordeaux Blend
1993 Colgin Cabernet Sauvignon Herb Lamb x 2 (mc2wines)
1989 Château La Conseillante x 2 (rackit)
Dessert
1995 Domaine Huet Vouvray Cuvée Constance [magnum] (S1)
Session 5—Blind Sunday Afternoon for people who stay over--Sun the 30th
Bring a single "testable" (CMS/WSET grid) Pour-to-Impress bottle. Send me the name and vintage of the wine you are bringing. I will compile tasting notes from CT, and also notes from professional reviews. I will serve the wines in identical decanters and we can try to match the decanters to the names and notes. So far the voting regarding theme seems to be, "Wines with some age (at least ten years), with a mixture of reds and whites but definitely more reds than whites." Will that fit on a cocktail napkin?[:D]
List of inmates so far.
S1/HRH
Mason H (2)
mc2wines (2)
BornToRhone (2)
Redrunners (2)
nycablover (2)
poppacork (2)
Rackit (2)
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