Virtual Pregnant Games

01 of 25 Family Meals: Hermitage Guigal Chateauneuf 90 98

Hello, nice

The family is coming for 25 with the classic herring apples entry. Since a special theme party or poland I tried multiple combination http://www.degustateurs.com/forum/forum_posts.asp?TID=6324&KW=hareng , I went to the evidence that the champagne was working well (not a great Champagne anyway). So on the cobblestones of deer that I'm focused.
Apart from a rather plain Champagne, I had open from noon:

Chablis Montmains W. Fevre 2004 : a discreet nose on hay, fern with a background light caramel that betrays not a bottle top. The bopuche is tight with a nice long straight overwrap material but the caramel notes are clearly the gun remains the same for the final. Too bad because the wine's structure was beautiful.
For the doe, you attack with:

Chateauneuf du Pape, Font de Michelle 98 : A powerful nose ripe red fruit, leading kirchée, balsamic notes, background chocolate, saffron and spicy side . The mouth is stout, broad, with rounded tannins, style cavalry kirchée cherry, chocolate. The finish is powerful on the candied cherry, chocolate flavored with spices with a side "souk". It sure it keeps the game but this power is plys including alcoholic really my thing. I enjoyed this bottle, it tires me very quickly. This is a beautiful wine enthusiasts and power will be served. Very Good 88.

Hermitage Guigal 90: A beautiful nose of crates on a background of old leather, hint of soot, pepper, myrtle. The mouth is stout, straight, long, with silky tannins, great depth and almost a touch of austerity on the ripe cassis, pepper, leather, soot. The finish is fresh with a hint of bitterness, long persistent preque candied ripe cassis, leather, spice, pepper, soot. Very nice wine, superb agreement with the dish (very classical as well). Excellent 94. A bottle straighter and austere than 2 years ago tasted with Filduf, Patrick, Nicolas R. .. the restaurant in Meursault.

Finally to finish on a cheese platter, my "redneck" has brought this old keel from a redemption of the cellar without believing, while the bottle is presented perfectly and gave me really want:

Puisseguin Saint Emilion, Chateau Fongaban 1964: A nose of melted old Bordeaux on dead leaf l'humus, le champignon, sur un fond de fruit noir, de cuir. La bouche est sphérique mais garde de la droiture, de la profondeur, les tanins sont fondues et épousent le palais sans le heurter, une finale large soyeuse pas d'une grande longueur, ni d'une grande complexité mais subtile et délicate sur les notes de feuilles mortes, d'humus, de champignons vont parfaitement accompagnées les fromages coulants (mont d'or, époisse...) Très Bien 88 . Quelle millésime que ce 64, j'ai souvenir du chateau Pascot (Lalande pomerol ?) ouvert l'an dernier par patrick qui nous avait aussi régalé dans son style fondue a point !

Amicalement, Matthieu