My Daughter's Birthday Dinner
On my daughter's birthday, I pulled out two wines from her birth year, followed by two half bottles of 1982 Calon Ségur. The 1987 François Jobard Meursault Les Genevrières remains a wine of delicacy, crispness, and leesy, mineral-like flavors. I wouldn't push it much further, but it probably has five years of life remaining. The soft but surprisingly successful 1987 vintage in Côte Rôtie is brilliantly exhibited by Guigal's La Mouline. Notes of espresso, peaches, figs, currants, and cassis are followed by a medium-bodied, moderately weighty La Mouline with a seamless velvety texture. It has been fully mature for a number of years, but shows no color degradation or drying tannin. The 1982 Calon Ségur is finally coming out of its long, dormant/funky period. Both half bottles, decanted two hours in advance, were spectacular. This is undoubtedly the finest Calon Ségur after 1947. I have high hopes the 1995 will come close to this level.
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Petit Louis Bistro
A lookalike, authentic French bistro, Petit Louis in Baltimore's Roland Park is the creation of restauranteurs par excellence Cindy Wolf and Tony Foreman. You feel like you’ve walked into a bistro on the Left Bank of Paris when you enter Petit Louis. The food is classic bistro, and they do it well. All of the courses we had were flavorful, sometimes a trifle rustic, but delicious in their intensity. This was good comfort food prepared extremely well. The wines started with one of the major surprises for me over the last year, the 2006 sparking wine from Tony Soter in Oregon. I had this several times while I was out visiting Oregon, and I had always been impressed, but this is a 10-year-old sparking Rosé that is just sensational, and I’m talking world class—it’s that good. Something this good from France would cost at least two to three times as much, so kudos to Tony Soter. The 1995 Billaud-Simon Chablis Mont de Milieu was oxidized and undrinkable. The 1996 Zind-Humbrecht Pinot Gris Clos St. Urbain Rangen de Thann was sweet, and although it went well with the foie gras, it was just a little too unctuous and sweet a wine...