L'ORDRE CHICAGO

NEWSLETTER

August 2001

"Looking For Wines In All The Right Places"

The focus of this event was to ask the question how grape variety, terroir and winemaking skill relate to character and quality of Pomerol wines? L'Ordre Mondial group met to answer these questions. For the introductory tasting a 1976 Ch. Pétrus (95% Merlot), 1983 Trotanoy (85% Merlot) and 1982 Clos L'Eglise (60% Merlot) were compared and contrasted with two tannic Cabernet Sauvignon based wines from California - a 1983 and 1985 Dominus Estate, highlighting the skills of winemaker Christian Moueix. We analyzed the different charactors of Merlot versus Cabernet Sauvignon based wines, the strikingly different terroir as evidenced in the abundance of fruit and spices in the wines from Napa Valley and the refined bouquet of herbs and flowers found in the French wines. There was definitely tension in the air when our bottles for the tasting of one of the most desired wine regions in the world were opened. All bottles were fine! The 1982 Clos l'Eglise was a lighter Médoc-like wine, brown on the edges, with fully integrted tannins, elegant nose, ripe fruit and a hint of eucalyptus. The 1984 Trotanoy was darker and fuller - big and powerful. There were youthful tannins with ample fruit, spices and a long finish. And then there was the 1976 Pétrus: yes, the wine was alive and well! Opened in the early afternoon, decanted and poured back into the bottle, it began to open up as it sat in the glass. I wished we had decanted it in the morning! After about 20 minutes it greeted us with a refined, fragrant nose, by far more intense than any of the other wines in the line up. Brick in color, the wine was very elegant and had a distinct sweetness. There were notes of tobacco, dried fruit and an aftertaste of raisins. We were left with two powerhouses of California Cabernet Sauvignon. The historic Dominus vintage of 1983 was dark and round with massive tannins. There was lots of fruit, some mint, cedar and tobacco. The 1985 appeared a bit softer, well rounded with excellent fruit, black cherry flavors and good structure.

Following the tasting, John Coletta, Executive Chef of Wyndham Hotel Chicago, served us a culinary dinner. Members had each brought their favorite Pomerol, Bordeaux or Califorian wine. Turns were taken to explain individual choices and predilections, and each taster/diner had an opportunity to choose any of the Members' wines to taste with each of the courses served. The permutations and reasonings were boundless to say the least!

Serious Tasting

Tasting Dinner

Getting Ready

Manfred the Moderator

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