Earth, mushroom and velvet tannins. The fruit, which was secondary, was black currant. Considering new world style is starting to become more popular in this appellation, Pauillac, I can finally say that I had real Bordeaux. It wasn't fruit forward, and it didn't just carry the characteristics that this region is known for. Even though I have tried many, I never found one that I always read about in textbooks. The one that someone would tip their head back for....then I though maybe I would not ever really understand French wine.
I had this gem at the restaurant in Manhattan that I have always dreamed of eating at. Being able to associate this wine with my evening, it really bright out a true New York City dining experience to perfection. I cannot agree more when they say that when you're learning wine, its best to tie it to the memory. I like to ask for wine labels or at least write the name down when I find one that I like. When it comes to mind later on, I fell like I an taste it again.
After starting off with Champagne, the wine had about fifteen minutes to open up. On the nose, I picked up clay, cedar, smoke and the palette was the same plus some amazing dark berries. What impressed me the most with this wine was the finish. It just lasted forever. It was so perfectly dry in the end but something managed to linger in such a way, that I found myself thinking about it between tastes. I had sea urchin in beef consomme, foie gras with grapefruit, and Kobe beef with potato puree topped with shaved black truffle. There were a few moments where I put my hand to my chest to stop myself from overreacting and hoping no one would notice. Lynch Bages held up to everything and yet stood on its own. The wine didn't bring out the food and the food did not "pair well" with the wine...they were both there at the right time at the right place. It was perfect.
No comments:
Post a Comment