New French and German Wines – July 13, 2011

It’s often an adventure to pass through the receiving departments of the Barns when the new wine shipments arrive. Sometimes I think we should sell tickets. I’d probably buy one myself!

I’m at Beaumont today and two very interesting pallets were sitting in receiving. It’s a new shipment of French and German wines. Included are;

Chateau Garderose 2006 (Lalande de Pomerol) – Pomerol for less than $20 is a rare bird these days.

Chateau Coustaut “La Grangeotte” 2010 (Bordeaux) – Another in Michael’s successful exploration of the “petite chateaux” of Bordeaux. These are consistently fine wines at consistently low prices. This one should sell for $10-12.

Chateau Pontet-Caillou 2008 (Pessac-Leognan) – This appellation produces such spectacular wines – I can’t wait to try this one.

J. J. Prum Graacher Himmelreich Riesling Auslese 2008 – This wine has been rated 92-95 points in each of the last three years. I expect this vintage to be the same. This appears to have everything going for it; great producer, great region, the finest German grape, and it’s an “Auslese” sweet.

Why are celebrating today?

–         We could have a great band to help us celebrate with today’s birthdays. It’s the birthday of clarinet master George Lewis (1900) and we could have Leroy Vinnegar (1928) on bass. I may have to cue up “The Tin Roof Blues” tonight.

–         On this date in 100 B. C., Julius Caesar was born.

–         Actor and fellow snake-fearer Harrison Ford (1942) and bluegrass star Rhonda Vincent (1962) also share this birthday.

–         And for wildcat fans, today’s the birthday of our own Frank Ramsey (1931).

Our “Cocktail 4 2day”
will be to toast this day in 1923 when the Hollywood sign was officially dedicated in Los Angeles. I’m trying to get one for my neighborhood.

The Hollywood Cocktail

1 ½ oz. Grays Peak Vodka

½ oz. black raspberry liqueur

Pineapple juice

Pineapple chunk for a garnish

  1. Pour the vodka and black raspberry liqueur into a collins glass filled with ice.
  2. Fill with pineapple juice.
  3. Garnish with a pineapple chunk.

Ah, I believe I’m now ready for my closeup.

Cheers,

Roger.

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