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2005 Geyserville & NC Poached Shrimp

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Nathan Smyth

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2005 Geyserville & NC Poached Shrimp

by Nathan Smyth » Wed Feb 20, 2008 6:25 am

Match. Made. In. Heaven.

Other wines tasted:

1997 Delamotte Blanc de Blancs
2005 Mer Soleil Silver Unoaked
2004 Montebello Chardonnay
2005 Geyserville
2005 Lytton Springs
2005 Paso Robles
2005 York Creek
1990 Montebello
1992 Montebello
2003 Montebello
1988 H Lignier CdlR
2001 Müller-Catoir Haardter Mandelring Scheurebe Spätlese
2001 Christoffel Ürziger Würzgarten *** Auslese

I vaguely remember a bunch of cheeses [the Montgomery Cheddar was outstanding], and lettuce, and avocado, and some little doo-dads which I didn't recognize, and a leg of lamb, and then something which was chocolate.

The 2004 MB Blanc has an intoxicating perfume and is exceptionally yummy. No doubt this could age for years, but you're going to need a lot of will power to keep your hands off of it.

Drink now: 2005 Geyserville [as above].

Hold: 2005 Lytton Springs.

The 1990 MB Rouge is in a very nice place.

The 1992 MB Rouge, on the other hand, is much more angular, blocky, and acidic. Hold until 2022.

The 1988 Hubert L? Oh. La. La. This I did not deserve to taste.

The M-C Scheurebe is a really impertinent wine - I expected him to be the odd man out, but he held his head above the crowd. Quite the clown, this one.

The *** Würzgarten is drinking like a spätlese. Go figure. Drink now or hold until forever.

Whew.

What a night.
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Dale Williams

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Re: 2005 Geyserville & NC Poached Shrimp

by Dale Williams » Wed Feb 20, 2008 1:18 pm

I'm trying to imagine shrimp and Geyserville. Poached in what?
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David M. Bueker

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Re: 2005 Geyserville & NC Poached Shrimp

by David M. Bueker » Wed Feb 20, 2008 1:31 pm

Maybe poached in Geyserville!
Decisions are made by those who show up
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Robin Garr

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Re: 2005 Geyserville & NC Poached Shrimp

by Robin Garr » Wed Feb 20, 2008 1:35 pm

David M. Bueker wrote:Maybe poached in Geyserville!

Wouldn't that be a small waster of Geyserville?

I've got the 04 Geyserville up for tasting - it's the current selection from California Wine Club Connoisseurs' Series. Anybody got TNs? Anybody think I ought to serve it with swimps?
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Bob Parsons Alberta

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Re: 2005 Geyserville & NC Poached Shrimp

by Bob Parsons Alberta » Wed Feb 20, 2008 1:42 pm

Only one bottle? Best cellar it eh boss.


While you are here..........>
(Are we still planning bordeaux next month?)
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Robin Garr

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Re: 2005 Geyserville & NC Poached Shrimp

by Robin Garr » Wed Feb 20, 2008 1:46 pm

Bob Parsons Alberta. wrote:Only one bottle? Best cellar it eh boss.

Can't! Gotta review it. :D

While you are here..........>
(Are we still planning bordeaux next month?)

Ask me in a new thread, Bob ... let's not hijack this one.
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David M. Bueker

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Re: 2005 Geyserville & NC Poached Shrimp

by David M. Bueker » Wed Feb 20, 2008 1:46 pm

I would serve Geyserville with braised beef!
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Bob Parsons Alberta

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Re: 2005 Geyserville & NC Poached Shrimp

by Bob Parsons Alberta » Wed Feb 20, 2008 1:58 pm

Robin Garr wrote:
Bob Parsons Alberta. wrote:Only one bottle? Best cellar it eh boss.

Can't! Gotta review it. :D

While you are here..........>
(Are we still planning bordeaux next month?)

Ask me in a new thread, Bob ... let's not hijack this one.


Oooh yeah, sure understand!
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Mark Lipton

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Re: 2005 Geyserville & NC Poached Shrimp

by Mark Lipton » Wed Feb 20, 2008 5:15 pm

Robin Garr wrote:
David M. Bueker wrote:Maybe poached in Geyserville!

Wouldn't that be a small waster of Geyserville?

I've got the 04 Geyserville up for tasting - it's the current selection from California Wine Club Connoisseurs' Series. Anybody got TNs? Anybody think I ought to serve it with swimps?


Courtesy of Max Hauser, from Sept '07:
http://groups.google.com/group/alt.food ... 532900223d

I realize that your pairing question was probably tongue-in-cheek, but I'd serve lamb with it.

Mark Lipton

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