Bull and Bear

Ron organized a last dinner before my trip to Evanston, and we met at The Bull and Bear at the Waldorf Astoria. Dani flew in Friday, so she was able to join us. The five of us spent a lovely five hours in the private room, with great service by Arnaud. Even though Chef was out of town, Arnaud found plenty of interesting selections to keep the courses coming.

The Wines

We need to stop pouring the Burgundies first! These were mostly great wines, but the memory of the 49 Burgs blew everything else away. Those two continued to evolve for hours. I selected six wines from our cellar, and Ron matched them:

Mumm de Cramant Champagne (Ron)
Citrus, cream, 93

2005 Henri Boillot Corton Charlemagne (Ron)
Ash, vanilla, floral, lemon, hibiscus flower petal flavor, expect butter but ends with citrus peel, 96

2001 Ch. Carbonnieux (Steve)
corked

1949 Liger-Belair Charmes-Chambertin (Steve)
Earth, complex, bacon fat, campfire smoke, iron, mushroom, citrus, forest floor, dried fruits, vanilla, dessert room at Berns (bananas foster and barrel), slightly faded, 96

1949 Ponelle Corton Clos de Roi (Ron)
Cherries, rose petals, soy sauce, meat, mint, sawdust, fruity, smoke, fresh, 98

1955 Louis M. Martini Cabernet Sauvignon Private Reserve (Steve)
Young, peppers, fruity, leather, 95

1965 Louis M. Martini Cabernet Sauvignon California Mountain (Steve)
Dusty, wax, musty, black pepper, 88

1962 Ch√Ęteau Gruaud Larose (Steve)
Leather, worchestshire sauce, soy, complex but unusual, (low fill) 90

1966 Chateau La Mission Haut Brion (Steve)
Lead pencil, peppers, tobacco, 95

2000 Ch. Pavie (Ron)
Parker 100
Meaty, vanilla, chewy, lanolin, very tannic, candy, a huge wine, drinkable in 2044, 96

1983 Ch. Suideraut (Ron)
Peach, citrus, dried orange peel, 90

1982 Bodegas Toro Albala Montilla-Moriles Don PX Gran Reserva (Steve)
Syrup, chocolate, raisins, 92