tag:blogger.com,1999:blog-3799854524070158890.post2066162782413070047..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: A Night of Loire Valley 1990'sBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3799854524070158890.post-40042181704072353012008-07-02T12:23:00.000-04:002008-07-02T12:23:00.000-04:00that's pretty cool peter - don't go back to the dr...that's pretty cool peter - don't go back to the drawing board. i'd love to drink this wine again someday, and hopefully with some of your cooking.<BR/><BR/>the 89 sounds nice from a couple people now. i just saw it yesterday in a store, so maybe i'll have to go back and grab a bottle.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-87329933192878360862008-07-01T13:57:00.000-04:002008-07-01T13:57:00.000-04:00I agree with Iuli on the '89. Really inspiring stu...I agree with Iuli on the '89. Really inspiring stuff. We served a vertical flight at the place I work not so long ago, 02, 95, 89 and what I loved about the 89 was the way it recalled the best of both younger vintages. It still retained some of those green fruit notes of the 02, with the earth and funk that dominated the 95 (which, though delicious, was actually a little closed)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-20271899395483548422008-06-30T20:02:00.000-04:002008-06-30T20:02:00.000-04:00Damn... that Chinon was the mystery bottle I had p...Damn... that Chinon was the mystery bottle I had put aside for you. Oh well, back to the drawing board.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-69681094049548260882008-06-29T21:00:00.000-04:002008-06-29T21:00:00.000-04:00okay, so the chicken confit is more of a "confit,"...okay, so the chicken confit is more of a "confit," as i did not submerge it in its own fat and slow cook it. i did, however, carefully render the fat from 4 fatty thighs, and slow cook the thighs skin side up in the fat. then crisped the skin before serving. wouldn't pass for real confit in french cooking school. did fine chez brooklynguy w/ an 18 year old chinon. <BR/><BR/>marcus - i think you hit it - i think they just released a batch of the 90 after keeping in their own cellars.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76325055971760113982008-06-27T20:27:00.000-04:002008-06-27T20:27:00.000-04:00hate to be nit picky here, but that pile of potato...hate to be nit picky here, but that pile of potatoes, peas, asparagus, etc. is NOT a ragout. A ragout is a stew or a thick sauce. Please work on your nomenclature.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-11742449253230118192008-06-27T17:25:00.000-04:002008-06-27T17:25:00.000-04:00This is one of those man-I-wish-I-was -there posts...This is one of those man-I-wish-I-was -there posts... <BR/><BR/>where did you find the Raffault 90?<BR/><BR/>great post...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-54636541456042746182008-06-27T12:31:00.000-04:002008-06-27T12:31:00.000-04:00The viking does indeed make killer vouvray. I las...The viking does indeed make killer vouvray. I last tasted the '90 about a year ago and it did taste very youthful. The '89 is also good but a bit sweeter and lower in acidity.<BR/><BR/>Chez Brooklynguy looks like a terrific spot for a meal!Joe Manekinhttps://www.blogger.com/profile/04068628197191676490noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-49909289993600744332008-06-27T11:04:00.000-04:002008-06-27T11:04:00.000-04:00Hey, since someone else brought it up--how about t...Hey, since someone else brought it up--how about the recipe for that chicken confit? I've made duck confit, and that calls for copious amounts of duck fat. How much chicken fat did you use and where did it come from? Looks delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-4054150228510502032008-06-26T22:53:00.000-04:002008-06-26T22:53:00.000-04:00This post is gold. A recipe, wine pairings, rare w...This post is gold. A recipe, wine pairings, rare wine tasting notes and great photographs to match.<BR/><BR/>I think you are right to question whether it was reconditioned. For one thing the labels are identical to the 2001s Picasses I have and they seem just as new as the cork. Is it possible that these wines were reserved for a very long time and bottled relatively recently?<BR/><BR/>The 90 Muscadet sounds mighty interesting.Marcushttps://www.blogger.com/profile/02221624021529319291noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-21216383552134964722008-06-26T18:52:00.000-04:002008-06-26T18:52:00.000-04:00Raffault Chinon is one of my all time favorite win...Raffault Chinon is one of my all time favorite wines. There have been a couple of releases of the '89 &'90 in recent years. Dressner has brought them into the country at least 3 times (that I know of) since 2002. I was also lucky enough to get my hands on a bunch of Papin Muscadet last year: '89, '90, '93 and '95, so I assume those were also library releases.<BR/><BR/>In the case of both wines, the '89's are my favorite. The only Chinon I've ever thought to be better than the '89 Raffault was the '86. That wine is perfect.Iulihttps://www.blogger.com/profile/17015311056776298985noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-27581218939482410062008-06-26T18:03:00.000-04:002008-06-26T18:03:00.000-04:00I meant Loire Valley 2002s and 2005s in general, n...I meant Loire Valley 2002s and 2005s in general, not necessarily this producer's wines. (The 2002 Picasses made a brief appearance here.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-26891998360456967032008-06-26T14:38:00.000-04:002008-06-26T14:38:00.000-04:00chris - it is a vin tendre, meaning slightly off-d...chris - it is a vin tendre, meaning slightly off-dry. i'm not sure what the rules are regarding grams of residual sugar allowed in order to get the name vin tendre. <BR/><BR/>steve - you guys didn't get this in san fran? but you did get the 02? and the 05 is released already?!? confusing. i hope you do find a bottle of this out there.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-74807040677361863372008-06-26T09:59:00.000-04:002008-06-26T09:59:00.000-04:00I'm not sure I've aged as well since 1990! In ter...I'm not sure I've aged as well since 1990! In terms of wine, I guess I can look forward to the years 2022-2025 (when the '02s and '05s will hit 20).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-85302930141914486532008-06-25T22:44:00.000-04:002008-06-25T22:44:00.000-04:00Some pretty nice dinner wines.Was the vouvray dry,...Some pretty nice dinner wines.<BR/><BR/>Was the vouvray dry, off-dry, or sweet?Anonymousnoreply@blogger.com