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88 Beaucastel Our son turned 6, and had quite specific requests for the dinner menu. Quail with bread stuffing, mashed potatoes and chives, buttered peas. To drink Champommy, but also a good Chateauneuf du Pape he could taste. An from the Monet cookbook he asked for. Adele concocted something simpler but used the spinach method to dye buttercream green, worked great.) He liked the Beaucastel too, and it even ellicited commentary beyond the clbuttic "very grapey." The comment below is, however, mine not his: An elegant but full nose with chocolate, sweet cbuttis and tar. In the mouth very finely structured, tannins nicely resolved, not too sweet or outgoing but very long and layered, really holding up nicely. Some leather, spice, black fruits. Really delicious. I have some more of these and will now start trotting them out as the occasion demands. Another wine from another night, '90 Grandis Haut Medoc Cru Bourgeois. This is an estate that has largely been pbutted over by the critics, and I believe the price still reflects it. Made in the old style, it is honestly not very attractive young. But for the patient it's tremendous value, big and brooding, dark fruit under a big structure, leather and slate. Almost similar to a good St Estephe. We know the family who owns the estate socially, but have become clients because of the very solid value. -E -- Emery Davis by removing the well known companies
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