December 16, 2005
Ron and Bev Siegel invited us to dinner and tasting at Victoria & Albert’s in Disney’s Grand Floridian. Unfortunately my Dad was in town so we couldn’t both go. Linda drew the short straw. Joining us were John and Amy from Brio and Gary and Trish.
The original plan was to do another Tasting of the Century, but neither Ron nor I could find any wines from the 1910s. So we ended up with a collection of great wines from great years. We also planned to serve the wines in pairs, but Israel kindly provided enough Riedel crystal that we always had four to six wines on the table at a time.
Chef Scott had the night off, but Chef Aimee provided us with great food, and was very generous with both the Osetra and the white truffles.
Our six hours at table sped by and V&A outdid themselves on both food and service.
The Line Up
Chef’s table (is the room listing?)
|Youthful color, clean citrus and pear nose, nice effervescence, good match with the caviar.||93 points|
Francois Moret & cie.
|Dark garnet, sour cherries all the way through, developing some sweetness after 20 minutes, also lots of mineral in the nose, with wood showing up later, iron in the mouth, leather finish||98 points|
|Medium brown, sweet, earthy, leather and bacon fat in the nose, medium body, a floral, woody finish||96 points|
Bouchard Pere et Fils.
|Good color, a strong, somewhat peculiar nose redolent of iron and mushrooms, soft on the palate, with roses, vanilla, wood and pine in the finish||91 points|
|Good color, very balanced and fruity, mint, youthful, cinnamon and vanilla in the finish||94 points|
|Butter, vanilla, long, a perfect match for lobster and the risotto||97 points|
|1921||Ch. Rauzan Gassies
|Dark brown/garnet, wax, mint and intense wood nose, long, vanilla, very young and feminine, fresh sawn wood developed in the nose after 30 minutes||95 points|
|Great color, looks like a wine from the 70s. Tight nose. Youthful tasting but thin. Wood and chalk in the finish||92 points|
|Great color, figs and sugar in the nose, white raisins, not Yquem but nice||93 points|
|1959||Ch. Margaux||This was a very mysterious wine. It’s very famous, yet I’ve had it three times and never been impressed. This one was unlike any Margaux, with green wood and chalk coming though an otherwise tight nose. Flavors of green olives, with a bitter, hard-edged finish. The label was almost faded to nothing, yet the fill was superb. Was this really 59 Margaux?||89 points|
|Intense Andes chocolate mint nose, dust, soft on the palate, bleu cheese and mushroom in the finish. A very interesting Bordeaux.||93 points|
|1968||BV Georges de Latour
|This was the other bizarre wine of the evening. I’ve had this wine at least 50 times, but never a bottle like this. It was from a new lot of seven purchased from K&L Wines in Ca, and looked pristine. The wine was drinking at least 20 years younger than any previous sample. Dark, ruby, wood, fruit, Rutherford dust, balanced, tannic closed. It will be interesting to try a second one from this lot and compare.||95 points|
|1978||La Mission Haut Brion||Very dusty nose, peppers, tight, big, chalk, gravel, typical graves, tobacco finish. A really nice Bordeaux||94 points|
|This type of sherry is made by oxidizing during fermentation (no “flor” of mold on top) and then aging like wine. It is completely dry fermented. Although it might have gone with the cheese, it was a terrible match with dessert. Clean phenolic nose, very aromatic, floral, extremely long, shocking dryness, leaving wood and a bitter aftertaste.||88 points|
|1998||Chateaneuf du Pape
Cuvee Marie Beurrier
|Medium to light bodied, slightly sour, cherry/kirsh flavors, gamey nose.||89 points|