I wasn’t sure how my bottle of 2004 Petrolo Galatrona was going to survive my American Airlines flights from London to Las Vegas via Chicago yesterday. But I had to bring a bottle to my dinner last night at Lotus of Siam with some wine friends, and I couldn’t take the wine in my handbag. It was one of those BYOB invitational dinners.
I put the bottle in a Styrofoam holder and threw it into my Zero Halliburton case and hoped for the best. And it came through with flying colors. In fact, my friends loved the wine, and they are not easy to please considering the group include chef Bryan Ogden, master sommelier Kevin Vogt and directors of wine buying Stuart Roy (Caesars Palace) and Danielle Price (Wynn).
Lotus of Siam is an insider's funky and off-the-wall restaurant in Vegas. It's in a nondescript strip mall off the Las Vegas Strip. It has a good wine list with lots of German wines at reasonable prices. The owner is a wine nut too. And the food is very good. And not expensive.
Everyone seemed a little surprised that I brought a red, considering they all brought fizz and whites, including 1998 Dom Pérignon, 1988 Salon, 2001 Lucien Albrecht Riesling Alsace Grand Cru Clos Schild, 2004 Müller-Catoir Riesling Kabinett Pfalz Mussbacher Eselshaut, 2004 Schloss Schönborn Riesling Kabinett Rheingau Hattenheimer Pfaffenberg and a 1987 Hugel Riesling Alsace Vendange Tardive.
The last of that list stole the show. Ogden brought it from his cellar. It was rich and powerful with layers of fruit and fabulous petrol and pineapple character. Mind-blowing stuff. 97 points in this non-blind tasting. And this was after being up for close to 24 hours! Maybe VT helps jetlag?
Price brought a bottle of 1998 Etienne Sauzet Montrachet and it was completely oxidized. Gone. Everyone was hugely disappointed. And it made me think about all the conversations I have heard and read about Sauzet’s wines and other white Burgundies during that period suffering from oxidation. Anyone out there have any thoughts or the same experience?
Anyway, my red and a bottle of 2000 Rouget Pomerol were a nice way to end the meal. I think we were ready for some red. And I have to say that young red wines with spicy Thai food are not all that bad—maybe even better than the whites in the end (with the exception of the Hugel).