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Liquid Refreshment

21

Feb

Know Thy Vintage

Jacob Gaffney  in In Conversation ,

OK, so Eric Arnold didn’t win the Andre Simon award for best drinks-related book on Tuesday night and it has taken two days to fully recover.

But, that’s OK, as we drowned our sorrows at the bar with a bottle of Bollinger.

We later ate dinner with a group of friends at St. John. The menu included oysters, servings of lamb marrow, lamb’s tongue with white beans, some servings of venison brain and a curious and delicious dish called ‘Black Bread.’ Somewhat exotic, so what to pair?

The wine list at the restaurant give you nothing but the barest of information. Vintage, region and producer. That’s basically it, and don’t expect the staff to be of much help.

So, what to do?

It’s simple, purchase according to the vintages you know were strong. In this case, it was two bottles of 2004 Meursault and several bottles of a name-forgotten red Burgundy 2005. There was no other criteria to the selection other than 2004 was a great year for white Burgundy, 2005 was excellent for reds. The list went around and the wine was picked in under two minutes. No discussin’, and no fussin’.

Both wines performed amazing with the various dishes and everyone was quite happy with the food and drink. Eric may have lost, but InterWined was victorious and quick with the wine selections.

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Sean Sellers
Sean Sellers said: February 21st, 2008 at 7:29 pm

The red was a Cotes du Nuits

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