Thanks, that’s good to know. There were a couple of 1997s in the case as well, so I’ll take my time. That level of acidity feels pretty ageless, reminded me of Moulin Touchais Coteaux du Layon from 1970s I had before Xmas.
Any thoughts on other foods this would pair with besides cheese?
We had ours last month with the traditional ‘Coq au Vin Jaune’, which is basically chicken cooked in cream sauce, with morels, a dash of Dijon and a splash of Vin Jaune (we used Manzanilla instead, so as not to waste the precious wine). It was a fantastic combo!
I have a Michel Roux book where he pairs it with a delicate butternut squash curry. Haven’t tried this pairing yet, but I trust M. Roux, so will give it a go next time.
Both sound delicious, will have to try these. Butternut squash sounds good in particular given vegetarians in this house.
Well, you’re going to have to forgive me - I got it (almost) completely wrong! 
I now remember why - we were going to adapt his recipe to make a butternut squash curry with our Vin Jaune, because my veggie daughter was about, but eventually just drank it with the traditional Coq au Vin Jaune, as the daughter expressed no interest whatsoever in drinking the wine.
So apologies for misleading you - although his suggestion is actually with curry - albeit chicken and cashew nut:
BTW, I have a fantastic recipe for Butternut squash curry, if you need one! 
Forgiven! And yes please on the recipe…
It’s this one, from Saturday Kitchen:
We made it with pumpkin and with butternut squash, and actually prefer the butternut squash version (slightly less ‘sweet’ perhaps?). It’s worth making a double portion of the amchar masala mix, and use it again if you make this, or similar curry, again. It’s probably our favourite butternut squash/pumpkin curry, and the creaminess the cashew nuts impart is just wonderful.
Royal Tokaji Dry Furmint 2018, Hungary
Went fairly well with some sushi. I’ve had better dry Furmint recently, but still decent enough. Fermented 50% in barrel and 50% in vats, and you get that balance from it. Peach and apple, with some citrus and minerality coming through.
First look last night and it was absolutely lovely
Still a very nice balance acidity and sweetness. I also have the 1990 Doux and the 1989 moelleux.
From a recent £99 for 6 mystery case.
P.N. made in a Beaujolais style from the Loire - primary fresh crunchy fruit, a slight stalky bitterness, lovely nose of orchids. Nothing to worry those grasping Burgundians - but I’m enjoying it.
Enjoying a sunny lunch in El Saler, Valencia after an extremely long walk with Lucca! Beautifully crisp tiny squid, oiled bread and home made garlic mayonnaise followed by a Valencian Paella Mariscos and a modern light fruity Rueda. Sun still blazing at 4.30!
We did the same thing last night to help us decide on going for 2017. Agree it did seem a bit sweeter than the previous bottle we had a year or so ago.
Good to hear. The Les Varennes cuvée is delicious as well
Cocktail I made up the other week - 1 part Fernet Branca, 2 parts gin, 4 parts tonic. The Fernet adds a lovely herbal/menthol bitterness that makes it a good aperitif
Opened a bottle of this St Emilion last night. Chateau Jacques Blanc 2019; only about £12.75 from the Super U in Chamonix which is a couple of pounds more than you’d pay in a Super U down the valley! This is very young for my normal drinking (but the French…) however it’s actually going down very smoothly. A very fresh and lively fruit forward expression of St E and great after a tough day in the snow! Apparently 85% Merlot and 15% Cabernet Franc.
for those interested in such things it is certified H.V.E - French High Environmental Value label - Level 3 with more information about the wine here (they don’t seem to have a page for 2019).
It’s actually really rather good; might just have a second glass!! After all I have to rehydrate don’t I 
This offering from Dönnhoff last night, with smoked mackerel and peas risotto:
Roxheimer Höllenpfad Dry Riesling, Dönnhoff 2019
An EP purchase, and goodness gracious! what a beautiful Riesling this is… Rather ironic that the vineyard is called Höllenpfad (path to Hell) – if this is hell, then who needs heaven?
A complex nose showed just a whiff of kerosene, but mostly was a cornucopia of fruit – started in the orchard, with ripe Golden Delicious apples and, but then there was some peach and lemons and possibly even a touch of melon. All were wrapped up in delicate linden blossom and – to my nose, at least – the floral sweetness of gorse.
Similar gorgeousness on the palate – a lovely texture, rounded and hugging of the palate, but with assertive minerality, and a clean-as-a-whistle overall feel. Well defined fruit – ripe orchard and peaches, with a twist of lime were accompanied by a floral background note and a twist of delicate spice. A thrilling wine, that managed to excite even my Riesling-agnostic husband 
This evening, we’re making a chilindrón stew from the recent 1874 magazine, though we’re using mixed game rather than wild boar. To drink, this Grand Reserva Rioja:
El Piadoso Rioja Gran Reserva 2014
A nice coincidence – I bought this recently in Waitrose because it was reduced and I remembered enjoying a previous iteration of it, so was pleased to see it reviewed favourably in this month’s Decanter. Reviews on the Waitrose site, however, are decidedly split between 5 and 1 star… must be a whole batch of faulty bottles, or this style of GR didn’t appeal to some, as it certainly is on the lighter side of things.
There is freshness and lightness about this wine which I personally really enjoy, especially as the oak treatment here seems very balanced and not stifling of the ripe and luscious fruit. But on the other hand, it’s so easy drinking you almost wonder where is the complexity? – not much tertiary development we could discern on first glass, though the evening is young.
The nose has notes of spiced plums, blackcurrants and mulberries with a nice toasty oak, mellow vanilla and a whiff of sweet tobacco. Medium bodied on the palate – there’s lovely fruit here: plums, ripe hedgerow berries and cherries, with toasted coconut and gentle vanilla, and a dash of liquorice and exotic spices. Good acidity makes this almost quaffable, and finish is medium and spicy.
It’s not a wine to write poetry about, but for the £11.99 we paid it is thoroughly enjoyable and an immensely drinkable drop!
Happy weekend, one and all 
Tonight brings an interesting white from Jura, a region I’m trying to explore a bit more. Bought it from the big Galeries Lafayette store in Paris for about 20eur. A blend of chardonnay and savagnin and produced in a similar manner to sherry - the ‘tradition’ means the barrel isn’t topped up (for 2 years in this case) so has more air exposure.
Typical sherry-like nose - not sure how to describe it. Palate starts a bit zesty/stinging like pineapple like but quickly overtaken by round/smoky rich flavours coating the tongue. Long finish. Really interesting wine to drink!
Love reading these threads, first time sharing! Cheers
Excellent. I’ve had a butternut squash destined for exactly this type of dish for a couple of weeks, but this recipe looks far better than what I had found to date.
Thank you for that, I was thinking it was time to start on my case, now I’m convinced!
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