TN: Champagne, Bordeaux, Burgs, Etna, ESJ, Mencia and more
Betsy had to leave town for a family emergency, so my New Years plans changed. Went to SILs on NYE, starters were potatoes with creme fraiche and salmon roe as well as 3-liver pate, main was a salmon nicoise and brussels sprouts.
NV Bremont €śCuvee Prestige€ť Brut Champagne Lovely and elegant, round edges despite good acids, apple pie and brioche (this has been cellared for at least 6 years)A-/B+ 1998 Ch. du Tertre (Margaux) No powerhouse here, but a nice balanced midweight mature claret. Moderate acids, no apparent tannin, cassis and leather. B+/B With Texas brisket, sauteed pea shoots, eye of goat beans, collards 1985 Pichon Lalande (375 ml) balanced and lively, cassis and black plum with cigarbox/cedar and a little anise note. A-/B+ Friends in Irvington held a dinner party- charcuterie, olives, cheese, fruit, followed by braised short ribs, potatoes, marinated mushrooms, and spinach salad 2016 Red Newt Dry Riesling Citrus, a hint of smoke, touch of sweetness, a little dull on finish. B- 2013 Edmunds St. John €śRocks and Gravel€ť This is a bit shutdown I think, theres red raspberry/cranberry fruit and a little peppery spice, but seems subdued, and more shaped by tannin than anything else. B/B- for now, think will improve Last minute invite to a dinner party Friday, we enjoyed charcuterie (Spalla, pastourma, lonza), roast chicken, potatoes, and more 2018 Nicolas Girard Sancerre Sweet melon and white plum, easy, not very Sancerre-ish. B-/C+ 2017 Raul Perez €śUltreia Saint Jacques€ť (Bierzo) Spicy/ peppery, tart fruit, some tannin. B Saturday just me and some leftovers (brisket, collards, okra) 2014 Terre Nere €śCalderara Sottana€ť Etna Rosso Warm red fruit, a little vanilla, lots of tannin. A hint of heat. This needs time to settle down, B-/C+ for now, will get better if alcohol and tannin integrate. Missing Betsy, but tried to fill gap with dinner for seven friends. Started with charcuterie- Carne salada,breasola, coppa, & fromage de tete, plus the NV Bruno Paillard €śPremiere Cuvee€ť Brut Champagne (7/2012 disgorgement). Crisp and elegant, Bosc pear and slatey minerality, a little nutty note, nice finish. B+ Next, scallops and 3 daikon crudo 1985 Drouhin€ť Les Folatieres€ť Puligny-Montrachet 1er Low expectations, but this did very well. Color showed age, but not inappropriately. Started off a bit muted, but really blossomed. Hazelnut, rich honeyed pear, long and pleasantly tangy, with floral and soil accents. Pleasant surprise. B+/A- Main was short rib Bourguignon, with potatoes, cauliflower, Brussels sprouts with rice krispies (!), salad, followed by cheese and some GF desserts 2005 Bitouzet-Prieur Bourgogne Cooking wine, and ok for that. Tart cherry, a little caramel, a bit short. C+ 1996 Alex Gambal €ś Poissenot:€ť Gevrey-Chambertin 1er Cru Low expectations as Ive not had great Gambal luck, and this is a Gevrey 1er Ive never heard of. But this is my favorite red of the night. Black cherry, bacon fat, smoke. Good acids but balanced, B+ 1996 Michel Gros Chambolle-Musigny High acid, tart cherry/raspberry fruit, a little spicy wood. B 1995 Champy €śLes Caillerets€ť Volnay 1er Cru Some loved this, I thought the fruit a bit pruney/raisiny, and finish shorter than other reds.C+/B- Fun night, though we missed Betsy Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency. |
All times are GMT +1. The time now is 11:07 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter