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^^ How was the it? ^^

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I plan to pick them up this week. Will report back after trying one. :noon

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http://i1369.photobucket.com/albums/...psgaff9zpj.jpg

Sublime. A fine King James Stilton with preserved ginger and a 30yr old vintage port.
We killed the entire bottle, no problem.
Amazing balance, intense flavours with decent fruit and silky aged tannins. Brilliant.

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Nice! '85 Warre is a great vintage. We had a '63 Warre on Thursday at a restaurant and it was a little on the tawny side, but the '80 Graham made up for that with its youth.

Great line up to celebrate our Independence.

http://i252.photobucket.com/albums/h...pso9ntewyu.jpg

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Couple of nice a Burgundies there. How was the Les Malconsorts?

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Was solid. Lovely nose, but the finish was on the short side. Group was split on which Burgundy they like more. The Jadot had a better nose, but not as complex flavor. There was no clear front runner for WOTN.

The whole line up was for 4 people in total. I was feeling it the next day. I don't binge drink as much as I use to...

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I have a hard time justifying a grand cru Cote de Nuits, so wondered about the Malconsorts as a decent premier cru.

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Malconsorts is the vineyard next to La Tache and it's quality can approach Grand Cru level with pricing to match. Montille, Dujac, and Cathiard are the best.

I like the Les Suchots 1er cru for its value.

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I haven't had Dujac in a while :dr.

The importer for Malconsorts is down the road from me. I think we paid $35 for the bottle at the restaurant; I'll take it -(P.

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Here's a picture of some wines we are having today. 1988 Guigal Gigondas. Beautiful wine with great nose, tea leaves and roses on the palette. Mature, but not over the hill. 2nd wine is 1985 Delas CdP. Just opened this one earlier, but so far is pretty good. Funky, earthy nose, great color. Should go well with dinner tonight.

http://i252.photobucket.com/albums/h...psnh0u2v73.jpg

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I'm a sucker for white CdP - can't say I've tried a 20yr old though.
Tonight a simple Zinck Alsatian Gewurtz - we're having curry !

The best wine for curry is beer.
Gewurtz might work - except my brother just chucked another chilli in the pot!

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$35! I can't buy Malbec or Carminere plonk out of a box for that here in town!

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You mean 30yr old... I hardly drink anything under 20 years old...

Light crisp beer is good with Indian food. For SE Asian beer I like Tiger beer. Has to be hot outside.

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Here's tonight's line up:
http://i252.photobucket.com/albums/h...pss2v1hthl.jpg

I was moving a few things around the cellar and noticed this 1983 Ramos Pinto Vintag Port was the only leaker out of the bunch and it's been some time since I have this vintage. I am about to start on it. I had some sample glasses a few hours ago and it was quite rich and little spirity. Ramos VP's tend to be on the rich side. The 1979 Moillard Fixin was fun. Nose was inticing at first, and as I type this am about to finish the bottle. Burnt sugar notes and some fading flavors. Very mature Burgundy. Some floral notes. Went well enough with the grass fed eye roast we had for dinner. Leftover meat will make good sandwiches for work. Bought a small piece of Mahon cheese to have with the port. Not sure what cigar I will pair.

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Waiting for Elys to get from work. She said she'll cook tonight. I do virtually most of the cooking. Why not a white wine? I don't drink as much of it as I should.

Here's fun a one; 1988 Ch. Couhins-Lurton - Graves. The nose honeysuckle and chalk, with dry light buttery finish. Liqueur quality to wine and have had the bottle open just 30 minutes. I opened a bottle of this the other week and cork pushed right in. The wine was oxidized and down the drain... This one is showing as expected.

Oh ya... she is making turkey burgers...

http://i252.photobucket.com/albums/h...ps51yrh2cv.jpg

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Dinner at 529 Wellington. The best wine list in Western Canada...

http://i1369.photobucket.com/albums/...psvtijdpur.jpg
http://i1369.photobucket.com/albums/...psw7kjrpzf.jpg

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The Barsac was very good, but the Bordeaux was sublime. It is really peaking now, and was a first rate compliment to my tenderloin.....

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No kidding on the 2000 Paulliac; they are rocking right now for sure. How much were the bottles on their list if you don't mind?

We had a 2012 Dujac Morey St. Denis the other night at David Burke Steakhouse at Foxwoods. The bottle was only $112!!! :dr

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The Pauilac was the last of an odd bin and I paid $160 - the invoice showing $120 discount.
I don't know the Barsac.

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That's an attractive price for that wine at a nice restaurant; good pick.

If a restaurant has a sommelier you can haggle a wine price down. Takes some chutzpah to do so, but you'd be surprised at the results.

Another good wine list tip is to search for wines that not typical for the kind of restaurant it is. Like ordering American wine at an Italian restaurant or French wine at a steak house.

Also, the cheapest wines on the list are solely there as sommelier pick as being a value. Mid priced or big names have to be on the list, but the bottom end is purely on what they liked at that price point.

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It helps to know the som. He has helped me a lot over the years, as I pursued sommelier certification as an enthusiast not in the hospitality industry. He gave me lots of tips and blind tastings.

It's often "who you know" in this world....