champagneinhand
Posts: 10282
Joined: 5/30/2011
From: Upstate New York, California born.
Status: offline
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Burgundy Thursday at Scott's was the absolute highlight of my Summer. The location at S1's house was so cozy and beautiful. Scott is truly a renaissance man as a master chef...and I am not bending the truth at all, as well as a host and has a house full of wonderful people including the Golden retriever Kyser. The food was to die for, and Scott worked his butt off to make it that way, as did HRH and we met the offspring, and lets just say the fruit doesn't fall far from the tree. A talented and hospitable bunch. The company was great too. Fun and even laughable conversations, but S1's pairing of food to compliment the wines, beats the pants off any five star. The wines were really just incredible. Let me say that I think everybody that was there gets "Vintage Champagne." Heck, I might not open any more for 5 years as the 2 x 1990 Champers were absolutely marvelous. The Clos Vouget Blanc and Cortons were a stunning accomplishment of Chardonnay that really can't be explained, rather felt. The CV was like creamy vanilla bean in a succulent white, while the Corton through out vibrant acidity with Bartlett pear and white flowers. The Chambertin rouge was paired so well with braised lamb shank, that I am now a believer in the whole Burgundy thing. Here's a picture of the Lamb that Scott so finely crafted: .
Sorry for my bad photo editing, but a match made in heaven. On and on the wines, the food, the cheese and the desserts rocked my mind and all with the best company.
Note: If you haven't been to an off-line, then make a note and get to one. This was by far the best use of my time driving 1000 miles to enjoy such a thing. The dessert was the top this party needed, with the best dessert wines in the world. Need I say more tha d"yquem? Or perfect Tokaji Essencia, both which were mind blowing to say the least. All my expectations and more. Also a BA riesling and an ancient Warre Port. This wasn't to say that the other wines didn't stand out. "Nobody puts Pegau, in the corner, nobody." Grenache heavy Priorat needed some coaxing out, but showed how truly good it can be. Nothing compares with the whole combination of thing, which was awesome wines that blew us away, the very best food that was synergistic combined together with the wine, and lastly the magnificent combination of personalities and conversations that pushed this way over the top.
I really can't believe we have 2 more days of this. A big "Wow" factor for the people in the SE coming together for such a wonderful and much anticipated event. Here is a snap of the people, though I missed Doug and I'm holding the Camera.
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RE: Charleston Offlineorama--tick, tick, tick... - 
, some regular Basalmic from Cosimano y Ferrari, as well as their raspberry/basalmic. A baguette, stinky cheese and figs from Whole foods. Oh and few wines that are sweet German or Hungarian. I actually have a trolley that swings by every half hour that will take me up to King Street. Not the Ideal vacation spot, unless you are here stag, as I am. I like walking around the city.
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