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+--- Thread: Time to post some pairings (/thread-764.html)
- Kcwhippet - 09-14-2007
Judy said this was a wonderful dinner, so here's what it was.
Got a nice bunch of assorted cherry tomatoes from Whole Foods. Halved and seeded them, put them into an EEVO greased Pyrex baker. Minced some garlic, shredded some Parm Reg, mixed all with some more EVOO, poured over tomatoes, salted, baked at 300 for one hour.
Took some veal scallops, floured, sauteed in plenty of butter, put on serving dish, added more butter to pan along with lemon juice, poured over veal, sprinkled with chopped parsley, served with 2005 Loring Brosseau PN and Italian bread.
After dinner was Borough's Market Stilton with Delaforce His Eminence's Choice 10 Year Tawny.
Total meal was very, very nice. Judy was very impressed with the veal, tomato, bread combo (along with the PN, of course).
- winoweenie - 09-15-2007
Sounds like the tooth fairy was being primed for something other than cash. WW [img]http://wines.com/ubb/wink.gif[/img]
- winophite - 09-15-2007
Just a quick question about the 05 Loring. Wasn't it stil just an infant, or is the 05 maturing faster? I have just 2 bottles of the 05 close pepe I'm anxiously waiting on. Had I been able to afford more, I might try one, but only with two I'm trying to wait another year.
I've 3 on the way from the fall mailer, and hopefully get up to 4 in the spring, growing myself with small steps you know. Thanks for any info. WP
- wondersofwine - 09-17-2007
If you can be patient for another two years, I would recommend it. I too have some Loring wines waiting for the right time to open them.
- Kcwhippet - 09-17-2007
Forgot to respond to this earlier. Maybe a tad early for the Brosseau, but we have a few left. We usually like to try most wines in their youth and see if we can figure how far they might be able to go. I'd probably do as wow says and give the remaining Brosseau's another two years or so.
- hotwine - 09-17-2007
Glad to see Bob's idea of trying wines in their youth to try to guess how long they'll go. We do the same, since our concept of the expected drinking window doesn't always match the pundits'. But have you noticed how many wines seem to have a pyramid-shaped maturity curve, instead of the expected mesa shape? Some suckers just seems to peak overnight, then head south for the border like the law was on their tail. Frustrating.
- winophite - 09-17-2007
As I'm sure all know; it's said that patience is a virtue! I have my bottles tucked away in a fairly difficult reach in my cellar, out of sight out of mind I guess. Hoping to save for a HS grad party in 09, (for a FEW of the adults of course). Thanks for the answers. WP
- Kcwhippet - 09-17-2007
Well, seeing as how we have about 600 in the cellar, we feel we can sacrifice a young 'un every so often.
- brappy - 09-18-2007
You have 600 bottles of Loring?!?!? WOW
- Kcwhippet - 09-18-2007
No way do I have 600 bottles of Loring (I wish). Only WW comes close to that. I did an inventory check and we actually are down to about 470 bottles total of all wines. Loring comes out to about 50 bottles.
- brappy - 09-19-2007
OK.... I was trying to guess at the total amount of your cellar (with 600 Lorings). Even considering a high percentage of Lorings to your overall cellar, I was thinking you had about 12 to 15 thousand bottles.
My own cellar has done nothing lately but grow. I'm working to much to open anything. And the work that has been keeping me so busy has been wine tastings. So I haven't opened anything because I'm constantly finishing wines from tastings. I've added 30+ cases since June. I've actually had the thought: I've got too much wine...... Then I slapped myself silly..... that's impossible.
Good to here you like 'em young..... [img]http://wines.com/ubb/biggrin.gif[/img]
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