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François Audouze

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at my level (!), the dinner of the century

by François Audouze » Tue Nov 14, 2006 9:49 am

Tomorrow, I will have a dinner of only 8 people, as I want to have a significant pour of the wines which come from my cellar (and what works for me will work for every guest ).

Here are the wines and the reasons why I have put them in a dinner :

- Dom Pérignon 1966, because this year is probably the best that I have drunk of Dom

- Latour 1947, because I want to try

- Lafleur Pétrus 1945, because I want to see what it is. The experiences with this wine are not very numerous for me

- Cheval Blanc 1947, because it is the legend, and I have added this bottle after everyone had registered. This is my gift, and, what a gift.

- Vosne Romanée 1934, producer unknown, because in every dinner that I organise, I want that there is a "foot soldier" which is included. I trust in this bottle, and I would not be surprised if it were ranked very well, which is a way for me to keep cool and not stuck to the adoration of labels.

- Romanée Conti DRC 1967, because a dinner without a Romanée Conti is not a dinner

- Montrachet Domaine de la Romanée Conti 1999, because I could be thirsty at that time

- Climens 1929, because it is certainly one of the greatest Sauternes ever

- Yquem 1929, because Climens could need a companion

- Cyprus Commandaria 1845, because it is the best taste ever in my life. This is the second gift, added after the table was fully registered.

That could be finished, but an American man and his wife who hesitated to register for this dinner will have a dinner in the same restaurant, l'Astrance, one of the best in Paris.
And he will bring, to share with us, a 1900 whisky. So, it could happen that I take a 19th century whisky coming from the cellar of Duke of Windsor (but magnified by the time in my cellar ), just to compare the two very old whiskies.

So, I am preparing myself for an event which could be one of my own century dinners.
Old wines are younger than what is generally considered
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François Audouze

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Re: at my level (!), the dinner of the century

by François Audouze » Tue Nov 14, 2006 9:51 am

If I tried to make this message with a funny tone, it is because I am extremely excited.
I count the hours until it will happen.
Old wines are younger than what is generally considered
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keith prothero

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Re: at my level (!), the dinner of the century

by keith prothero » Tue Nov 14, 2006 10:16 am

Fantastic Francois!! Look forward to the notes.
Lets us hope we can get together for that Vin de Constance tasting we discussed a few months ago.
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François Audouze

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Re: at my level (!), the dinner of the century

by François Audouze » Tue Nov 14, 2006 12:32 pm

Yes,
I would be happy that we find a precise program.
For tomorrow, I am more excited by every minute.
Old wines are younger than what is generally considered
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Re: at my level (!), the dinner of the century

by James Dietz » Tue Nov 14, 2006 1:03 pm

Amazing line-up of wines... I don't know of anyone who posts on any of the boards I read who drink so many older Bordeaux/Burgundy vintages as you do, François.

Life is very, very good!!! I look forward to your notes, which I am sure will be as amusing (and insightful) as your anticipatory musings!!
Cheers, Jim
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Re: at my level (!), the dinner of the century

by Howie Hart » Tue Nov 14, 2006 1:56 pm

aaaaaaaa...
eerrrrrrr....
ummmmm....
(speechless - can only imagine) 8)
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Re: at my level (!), the dinner of the century

by Bob Parsons Alberta » Tue Nov 14, 2006 2:00 pm

As usual, am interested in the menu that you choose!!!!!Bon Appetit!!
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Ed Draves

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Re: at my level (!), the dinner of the century

by Ed Draves » Tue Nov 14, 2006 2:24 pm

Do you still need me to bring the Jello mold?
:)
Sounds like you'll have a great time, I hope it is all you expect and I cannot wait for the notes.
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François Audouze

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Re: at my level (!), the dinner of the century

by François Audouze » Tue Nov 14, 2006 3:53 pm

Considering the food, I went there one month ago for lunch, and after the lunch, I talked one hour with the manager and the chef. I commented what I had eaten to say in which direction the food would go.
I have asked to completely simplify the recipes, to put the main product in front of the scene.
We have talked about different presentations of the products, and they cooperated immensely.
They have not got a big head, they listen, and for them it is a challenge.
We are going to meet at 5 while I will be opening the bottles to decide how to change some sauces, and how to decide the order for the Bordeaux.
For me it is a challenge and fun too.
Old wines are younger than what is generally considered
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Re: at my level (!), the dinner of the century

by Florida Jim » Tue Nov 14, 2006 4:05 pm

Francois,
Of course the line-up is impressive.
But what most impressed me about this post is its title. I may never have such wines but I will certainly have such dinners.
Each, in our own way.
Best, Jim
Jim Cowan
Cowan Cellars
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Mark Lipton

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Re: at my level (!), the dinner of the century

by Mark Lipton » Tue Nov 14, 2006 4:23 pm

Florida Jim wrote:Francois,
Of course the line-up is impressive.
But what most impressed me about this post is its title. I may never have such wines but I will certainly have such dinners.
Each, in our own way.
Best, Jim


And let us pity for a moment the next generation, who (unlike us) may have only one "dinner of the Century" :wink:

Mark Lipton
(still awaiting his dinner of this Century)
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François Audouze

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Re: at my level (!), the dinner of the century

by François Audouze » Tue Nov 14, 2006 9:10 pm

I am not sure that I understand all the remarks concerning "dinner of the century", and I am not sure that I was well understood.

I would like to explain. When someone proposed me to attend a dinner organised by Robert Parker and Joël Robuchon in Japan two years ago, the title was : "dinner of the century".
To announce in 2004 that a dinner could be the dinner of the century when 96 years remain sounded very crazy to me.
And, when considering my cellar, I knew that I could make many dinners more spectacular than this one.
So, I thought that to give a title of "dinner of the century" is pompous.

My form of thinking is probably not understandable by everyone. But by saying "dinner of the century", I was mocking myself.
It is always possible to do better. And tomorrow, hopefully, I can make a dinner of a higher magnitude.

It was a private joke, and as any private joke, the only one who understands is the one who makes it.
Old wines are younger than what is generally considered

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