Joy Lindholm wrote:Gary Bobier wrote: Halibut Sashimi
I hope you have a fishmonger you can really trust or are buying frozen halibut; they are bottom feeders and often have parasites.
Dale Williams wrote:So for the wine, you are looking at 5 bottles for $750. Sounds like you already procured the Penfolds, that's maybe $200?
Champagne is easy, you can get a good grower NV for $40-60. Where are you? Local availabilty is what matters, I love Bremont, Beaufortt, Agrapart, Larmandier, Laherte.
After that, need to figure out where to put the bulk of money. Roughly $500 for a GC Chablis, Batard, and TBA. Plenty of each (especially the latter 2) that could cost that per bottle. German Riesling TBAs from good producers even from young vintages would be a big hunk of that budget, even in 375 (which is plenty for 5 people). One possibility would be to look outside Riesling- Darting has Rieslaner TBAs that are considerably less; there are also blends from Austria that are comparatively inexpensive (check out winemonger's imports).
With the white Burgs, big concern is premox. With 5 bottles on a budget you don't want one to be shot. I don't think budget really allows for pre-1995 wines, so I'd be looking at 2007 or 2008. If you went with basic NV grower Champagne and a half bottle of Darting Rieslaner, you maybe could do Dauvissat (R&V) Clos or Preuses and a Pernot Batard (or maybe Jadot). Of if you went for a Brocard or Fevre GC Chablis, maybe would have enough for a Drouhin or Sauzet Batard (or Niellon if you're really lucky).
Again, depends on local market. Single or 2 bottle shipping would eat in a lot to budget.
Lastly, even if you try not to buy premox-heavy vintages, any of the bottles could be off- corked, cooked, or whatever. So I'd have a backup white and red just in case. Not part of the budget, doesn't have to be equivalent, but some solid bottles.
Dale Williams wrote:If your shop stands behind premOxed white Burgs then that opens up vintages for sure (lots of places that might replace corked bottles are more reticent with oxidation). Gives you big advantage.
Personally, never had a 2003 Chablis that I really liked (or that especially tasted like Chablis). For $150 you could buy most 2005 GCs (probably anything except Ravenau), so if shop has I'd get a Preuses from Dauvissat or a good Valmur, Blanchots, etc.
Surprised at a 2006 being too acidic. Definitely opt for 2002 over 2001 then- can't imagine any 2001 would have less acid than a 2006 counterpart. If you can get a good prducer Batard for $200 shop is a gem.
Sounds like Kracher prices have shot up since he passed away.
Hirame is one of my favorite sushi/sashimi fish, always good to get any fish for raw from a really good source (though I think flatfish are in the middle of the parasite threat range, no where near salmon, swordfish, etc).
Sounds like a fabulous dinner.
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