Saturday, February 6, 2016

Robert Parker toasts Bibou

The wine expert hits the South Philly BYO -- hard.

Robert Parker toasts Bibou

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Robert Parker with Bibou owners Charlotte and Pierre Calmels.
Robert Parker with Bibou owners Charlotte and Pierre Calmels.

Wine expert Robert Parker showed up at Bibou, the well-regarded French BYOB in South Philly, last night.

Your question is: What did he bring?

What didn't he bring? Maybe a Yellowtail.

Parker posted this:

  • Marcassin Estate chardonnay 2000
  • Leuwin Estate 2004 chardonnay
  • Guigal 1990 white Hermitage
  • Dagueneau 2006 Silex
  • Beaux Freres 1994
  • Haut Brion 1982
  • Vina Tondonia 1976
  • Catena Alta 1997 Malbec
  • Rostaing 1991 Cote Rotie La Landonne
  • Guigal 1991 La Landonne
  • Guigal 1985 and 1988 La Mouline
  • Guigal 1989 La Landonne
  • and a few others

"I loved everything about this place...the quality of the food alone merits a must visit," he wrote. "Add the BYO and no corkage....and better yet...no precious sommelier trying to sell us some teeth enamel removing wine with acid levels close to toxic, made by some sheep farmer on the north side of his 4,000-foot foot elevation vineyard picked two months before ripeness, and made from a grape better fed to wild boar than the human species....we all know the type-saving the world from drinking good wine in the name of vinofreakism... Will be going back.....frequently....apparently reservations are nearly impossible on weekends....so  weekdays might be a plan...they are not open for lunch."

He praised the "limited but intensely flavorful menu... the food was as great a bistro fare as one can imagine...the snail ragout, boudin noir, terrine en crout, out-of-this-world beef marrow bones as well as superb stuffed pig's feet with foie gras over a bed of black lentils had me in Rabelaisien Nirvana."

Staff Writer
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Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

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