it is just grapejuice

http://www.npr.org/templates/story/story.php?storyId=100093496

• • Bougros
  • Les Preuses
  • Vaudésir
  • Grenouilles
  • Valmur
  • Les Clos
  • Blanchot

Every once in a while, you have to drink something other than Burgundy (or at least that’s one someone said to me today).  So, I decided to pop open a bottle of the 06 Geoffray ‘Chateau Thivin’ Cote de Brouilly.  Of course, Beaujolais is made from the Gamay grape.   Here is a cut and paste on Cru Beaujolais from Wikipedia just incase anyone needs a refresher:Cru Beaujolais, the highest category of classification in Beaujolais, account for the production within ten villages/areas in the foothills of the Beaujolais mountains. Unlike Burgundy and Alsace, the phrasecru in Beaujolais refers to entire wine producing area rather than an individual vineyard.^[9] Seven of the Crus relate to actual villages while Brouilly and Côte de Brouilly refer to the vineyards areas around Mont Brouilly and Moulin-à-Vent is named for a local windmill.^[8] These wines do not usually show the word “Beaujolais” on the label, in an attempt to separate themselves from mass-produced Nouveau; in fact vineyards in the cru villages are not allowed to produce Nouveau. The maximum yields for Cru Beaujolais wine is 48 hl/ha. Their wines can be more full-bodied, darker in color, and significantly longer-lived. From north to south the Beaujolais crus are- Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly.^[1]   Geoffray is imported by Kermit Lynch 

www.adventuresinburgundy.com

FROM THE FOREWORD

How does a man describe the woman he loves? It is an impossible task. Because what you really love is inside her. It is in a smile, in a gesture of the hand, in a perfume she left in the room. It cannot be expressed in words. It is the same thing with the great wines of Burgundy. They elude words.

- AUBERT DE VILLAINE

good thread  makes you wonder if the new world would have been better off naming wine after places instead of grapes.  maybe there is something to TERRIOR> 

…on the birth of thier baby girl, Phoebe. 8 lbs 5 oz and 20 inches long!  she is a very lucky baby to have such great parents (: 

http://events.nytimes.com/2009/01/21/dining/reviews/21wine.html?ref=dining

this goodness will start on 1/29 and will continue every Thurday night for the rest of the ski season here at Larkpsur.  lets get ready to rumble. 

I had the pleasure of sitting down with Duncan Meyers, partner, in Syrah specialist Arnot Roberts.  Besides making some of the best Syrah’s I have ever tasted from California, he is a hell of guy.  Try and find the 06 California syrah or one of the single vineyards from Hudson or Alder Springs.  BTW, we drank a bottle of 06 Vogue Chambolle Musigny with dinner and it is the best young red burgundy I have ever tasted!   

~~~~~~~

Colorado Wine Personalities

Friday, January 16, 2009

A special five course dinner with 

each course paired and discussed by wine industry experts

The Menu:

Course 1:

Kobe Beef Carpaccio, crispy salsify, truffle aioli

NV Egly-Ouriet ‘Les Vignes de Vrgny’ 1er Cru

Kevin Furtado, Sommelier, Larkspur Restaurant

Course 2:

Truffled Risotto, parmigiano-reggiano, Perigord truffles

2006 Movia Ribolla

Brett Zimmerman, Master Sommelier, Domaine Select Imports

Course 3:

Sautéed Salmon, braised cipollini onion and celery, celeriac puree, crispy bacon, caramelized onion jus

2004 Robert Chevillon Nuits-Saint-Georges

2006 Lamarche Bourgogne Rouge

David Courtney, Proprietor, Beaver Liquors

Course 4:

New York Steak, king trumpets and salsify, carrot puree, bordelaise

2006 Muse Cabernet Sauvignon 

2006 Muse Zinfandel

Pollyanna Forster, Owner & Sommelier, Eat! Drink! Dish. Cut.

Sweet:

Rosemary and Citrus Panna Cotta

2006 Kracher Cuvee Beerenauslese 

Doug Krenik, Master Sommelier, Southern Wine & Spirits

$150 per person 

(plus tax and gratuity)

for reservations call

970.754-8050