Last night we went to a favorite local restaurant and had the duck.We started with steamed mussels in a saffron and tomato sauce. Perfect with a Sancerre, don;t remember the producer. Followed with their grilled duck. We brought a Domaine Laleure-Piot '09 Pernand-Vergelesses, 1st Cru. This was very good plus. I decanted at home and put in a sleeve before we went to the restaurant, so it was in good shape when dinner was served.
Tonight it was oysters-on-the-half-shell, which were nice with a Cremant de Bourgogne NV (Blason) from Trader Joe's (their coop bubbly from St.-Veran. With a tri-tip we poured our last bottle of the '02 Haut-Bages Averous, Pauillac. After a 2 hour decant (and back into the bottle) it was special with the meat, sauteed mushrooms, potatoes, and green beans. The Burgundy and the Bordeaux were both memorable. Hope some of you have these wines to enjoyl
Richard Fadeley, CWS