WTN: 2000 Grivot Vosne Romanee

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WTN: 2000 Grivot Vosne Romanee

Postby Paulo in Philly » Mon Jun 05, 2006 10:28 pm

Had this wine last night at a nice BYOB Mediterranean restaurant on 22nd and Arch called "Aya's Cafe' (http://www.ayascafe.net). I had tomato bruschetta with a grilled salmon over couscous and grilled vegetables. YUM.

Since this was the first time going to this restaurant, I had no idea they did not have decent size wine glasses - I hate the little iddy-biddy ones where my nose barely fits (and I don't have a big nose!) - so I was irritated at first. Note to self - must bring own wine glasses to this restaurant next time!!!

Wine was closed at first - not much happening. The wine looked a little unusually brick red. I am inexperienced with Burgundies, so, I kept an open mind before screaming in horror. After much swirling and contact with air a perfurmed and slightly peppery dark cherry/raspberry earthy aroma began to emerge, becoming more and more elegant and voluptuous as dinner progressed - maybe it was the garlic from my bruschetta that helped? The wine needed food, which is my favorite way of enjoying wine any way! There is no doubt that I could probably live in Burgundy for the rest of my wine life. The fatty grilled salmon went beautifully with this delicious wine. I look forward to my next Burgundy adventure.
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Re: Vosne Romanee 2000 Grivot

Postby Dan Donahue » Tue Jun 06, 2006 12:31 pm

Paulo--good to see a note on another '00 drinking well. I'm big believer in decanting Burgs. For me, even an '00 village would get an hour in a decanter before dinner. The wine would continue to evolve nicely through a leisurely meal.

And probably sing as well as you by the cheese course. Congrats on the Durufle: a Burgundy piece if I ever heard one; thought provoking rather than hedonistic.
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Re: Vosne Romanee 2000 Grivot

Postby Paulo in Philly » Tue Jun 06, 2006 3:07 pm

Dan Donahue wrote:Paulo--good to see a note on another '00 drinking well. I'm big believer in decanting Burgs. For me, even an '00 village would get an hour in a decanter before dinner. The wine would continue to evolve nicely through a leisurely meal.

And probably sing as well as you by the cheese course. Congrats on the Durufle: a Burgundy piece if I ever heard one; thought provoking rather than hedonistic.


Sounds like decanting it for an hour would have been wise, Dan!

The Durufle's chords are just to die for, especially at the very end!
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