About this Blog

The blog focuses on the essence of wine and food, not how many points or stars it receives. The opinions are mine and should be taken only as that, an opinion not gospel.

Like many collectors, initially I was very much influenced by wine ratings. I purchased wines based on points, even if I had never tasted the wine. And it was much worse than that. I would drink a wine with a high rating, not like it, yet since it was highly rated I’d rationalize that I did not yet appreciate the wine, or that my palate was not sophisticated enough to understand the wine. How’s that for lunacy? As a result my cellar grew in all directions while my palate narrowed. By the time I realized the style of wine that I enjoyed, my cellar abounded with wines whose styles I did not enjoy. All of these wines were very highly rated, just not my cup of tea, or glass of wine to be more accurate. Fortunately I was able to sell many of these wines to those who either enjoyed them or wanted highly rated wines. Don’t misunderstand, I am not against wines with high ratings, in fact I own many. It is just that I now purchase wines based on the producer, the style and my palate, not the rating. Nor do I shun reading reviews. I very much respect Antonio Galloni, Alan Meadows, Eric Asimov and John Gilman and read their reviews routinely. I pay attention to what they write, not the points they award.

Sunday, October 27, 2013

GreatSommeliers.Com

I had lunch a couple of weeks ago with David Marsteller the founder and creator of Great Sommeliers.com.  David is a recent graduate of Quinnipiac University where he majored in video production.  He decided to combine his talents and skills in video production with his growing passion for wine through the creation of this terrific website.  Extremely high quality video clips convey the comments,  insights and food & wine pairing ideas from top sommeliers, winemakers and private collectors. The site is free, and if you enjoy wine (if you are reading this I assume you do) it is worth checking out.

David suggested lunch at Casa Lever, an Italian Restaurant specializing in Milanese Cuisine and located on Park Ave. in Midtown Manhattan. The upscale space is home to modern art and architecture with numerous and priceless original Andy Warhol paintings adorning the walls. The wine list is extensive (and a tad on the expensive side) and very well thought out, with numerous selections from around the world.  As we settled into our table, we put ourselves in the very capable hands of Chief Sommelier Gaetano Muscatello for our wine selection.  We told him what we were planning on ordering and he suggested a 2000 Domaine de la Solitude Cuvée Barberini Chateauneuf-du-Pape to complement the dishes.  I am a big fan of Chateauneuf-du-Pape, but I was not familiar with this producer.  Double decanted, the wine drank beautifully.  A blend of Grenache, Syrah, and Mourvedre that is aged 24 months in 40% small barrels and 60% neutral wood foudres, the wine had a dark inky hue, earthy bouquet and exquisitly balanced fruit on the palate.  It continued to evolve in the glass with each sip and finished with considerable elegance and length.  A wine with soul and a perfect match for our food selections.  Current vintages of the wine are available at $50 - $75 a bottle, depending on the vintage.  Wine-Searcher.

What we ate

I began with a classic dish from Milan, Italy, Vitello Tonnato.  For this dish the veal is slow roasted, chilled, then thinly sliced, and served with a tuna & caper sauce. This has long been one of my favorites and it was superbly done here.  David opted for the Caprese Salad of heirloom tomato, mozzarella di bufala, modena aged balsamic vinegar (sorry photo was blurred).



Compliments of the house, we also enjoyed an absolutely delicious Melanze Alla Parmigianna.  This was one of the better versions I have had of this classic dish.  The crispy fried eggplant was layered with soft mozzarella di bufala. A sweet tomato sauce was poured around the eggplant at the time of serving, allowing you to dredge each bite in it.




For my entrée I chose Risotto Al Peperone.  Creamy al dente Arborio rice made with a sweet red bell pepper essence and a dollop of chilled goat cheese mousse in the center.  A wonderful combination.  The chilled goat cheese helped cut the richness of the risotto. It paired magically with the wine.  David selected the Veal Milanese topped with an arugula & cherry tomato salad.  I snuck a small piece and it was delicious.

Espresso helped to wash down a classic Tiramisu and Giandua, a decadent chocolaty dessert fashioned from milk chocolate, hazelnut crunch, gianduia mousse and hazelnut cream.



It was quite a lunch.

Saluté




Sunday, October 20, 2013

Xunta

In the past two weeks I have been to Xunta, a new Spanish Tapas restaurant in Caldwell, NJ, for lunch, brunch and dinner.  Chef Gonzalo Fernandez was the chef at the Spanish restaurant of the same name in the East Village of NYC for 15 years before coming to work with co-owners Alfonso Meneses and Carmen Mendez in Caldwell.  The cuisine is authentic Spanish. The menu offers a nice assortment of dishes, many of which are available in either Tapas (small plate) or Racion (entrée size) plates.  On Friday nights Flamenco Dancing to the music of a Flamenco Guitar will entertain you while you enjoy your meal.

The Plates

The Gazpacho Soup had a creamy texture, suggesting a blending of the ingredients, that coated the palate with a slightly sweet spiciness that I enjoyed very much.   Then there were Datiles con Touciño (Baked dates stuffed with Cabrales Blue Cheese Wrapped in Hickory Smoked Bacon, Drizzled with Agave Nectar and Balsamic Glaze).  While I did not try one, my wife and our friends adored them. Sorry, not photos of these dishes.

 Patacas Bravas (Spanish Spicy Potatoes) were simply awesome.  They consisted of cubes of lightly fried potatoes that were dressed in slightly spicy, but oh so delicious sauce.  These will make you forget about French Fries.



I love eggs.  I love them in virtually any form.  The two dishes that I had here each paid homage to the '70's slogan of the American Egg Board;  "The Incredible Edible Egg".  At brunch I ate every morsel of Ovos da Granxa (two Sunnyside-up eggs with two homemade corn tortillas with Salsa Roja, Fresh Cheese and Wheat Germ Refried Beans).  Either this is the forerunner of the popular Mexicn dish Huevos Rancheros, or vice-versa.  Whichever it is it is an inspired brunch item here.



Tortilla española con cebola, pementos roxos, verdes e chicharos (Spanish potato omelet with green and red bell peppers, garden peas, and a side of mixed greens and homemade garlic aioli.  The fluffy omelet was a perfect vehicle for the vegetables it housed.



On my first visit I tried the Croquetas do dia (Croquettes of the day with a sweet smoked paprika and garlic mayonesa).  Made freshly daily, they are so good; I have had them on all three occasions I have been here.  On each visit they were made with Spanish ham, Spanish cheese and potatoes, breaded and deep-fried.  Sensational.  On my next visit the Cheese stuffed Piquillo Peppers and imported White Asparagus in a Spanish Sherry Vinaigrette) were a wonderful combination of fork tender sweet peppers, oozingly good cheese and tender asparagus.




Fish and Chourizo are well represented on the menu, and tastefully prepared as well.  Lulas Na Sua Tinta con Arros Branco (Squid cooked in its ink and served with garlic cilantro rice) was fork tender, nicely spiced and perfectly complemented by the rice.

While the Chourizo  con Cebola Ao Vino (Sautéed Spanish Chorizo with Spanish Onions, Green Bell Peppers in a Rioja Wine Reduction), was tasty, I preferred the spiciness and textures of the Chourizo A Prancha (Sautéed Spanish Chorizo with Tangy Carmelized Spanish Onions) (no photo)






















Additional plates well worth trying are Costelas sin Oso Refogadas con Arros Branco (Braised Short Ribs with Cilantro Rice).  These were fall-apart tender and were in perfect harmony with the rice. The Empanada is always a staple in Spanish and Mixican cuisine and the Empanada Galega de Polo (Puff-Pastry Galician Chicken Empanada with Piquillo Peppers, Spanish Onion and Sweet Paprika) served here was moist, tender and full of flavor.  For dessert there was Flan and freshly made stuffed Churros (Spanish donuts). Two classics that were simply delicious.


The Wines

My good friend Gino who is in the wine importing and distribution business brought along a 2009 Dario Princic Pinot Grigio to enjoy with our lunch.  While I have read about this iconic “orange” wine producer from the Friuli-Venezia region of Italy, this was my first time trying one of his wines.  It will not be my last.  This was one of the best, and certainly the most unique Pinot Grigios, I have yet to taste.   The hue of this wine is more rosé like in color than the amber or orange hue most of these wines possess.  It was round and delicious, with good depth and a long finish. Definitely a wine with soul.  The grapes see a 7 day maceration on the skins in large open-top oak and chestnut fermenters, and the wine is aged for 2 years in botti, tonneaux, and used barriques. No fining, no filtering.  I have yet to see this wine, which according to Gino retails for about $30, in any stores yet.  Gino is working on changing that.

A few days later Gino stopped by my house with two other wines from Princic; 2005 and 2009 Ribolla Gialla.  Both were terrific.  The Ribolla is aged for 4-5 years in botti, tonneaux, and used barriques. No fining, no filtering.  If you are a fan, as I am of orange wines, be on the look out for these.



2012 Domaine du Cros Marcillac Lo Sang del Païs from Marcillac, in Southwestern France.  This was medium-bodied, fruity and peppery and delightful to drink. Made from indigenous grape variety Fer Servadou (also called Mansois), this is typical country red wine that is best when served with a slight chill. The wine will also age very well. Good availability and a steal at $15.  Wine-Searcher.

Vinification takes from 20 to 25 days in stainless steel, thermo regulated vats.  After an 18-month maturation in casks, the wine is bottled. The wines are released for sale one month after bottling. These wines are ideal for ageing; they will reach full quality and develop their secondary flavors only after three or four years. They can also be enjoyed young because they have all the primary black currant and raspberry flavors of the grape variety.




2006 Movia Lunar, another “orange” wine from Friuli-Venezia. Made from 100% Ribolla Gialla, it is a wine that I have had on many occasions and the wine has never failed to bring a huge smile to my face.  Maverick vineyard owner and winemaker Ales Kristancic makes this wine with no human intervention and bottles it without any filtration or fining. It is a one of a kind wine.  The grapes are put into specially designed barrels and then allowed to ferment and age on their own for seven months, without pressing the grapes or adding any chemicals. They are then bottled without filtering. The result is a deep golden hued wine with incredible character, depth and finesse.  On this day the wine just kept evolving in the glass and dancing on our palates.  A wine with soul!  The 2008 vintage is available at $40.  Wine-Searcher.





1991 Lopez de Heredia Vina Tondonia Rioja Gran Reserva.  I have written about the wines from this traditional maker of Rioja wines in four previous posts.  In my opinion LdH is one of the very top producers of wines of purity, essence and soul one can find anywhere in the world. The Gran Reservas are aged for six to eight years in 225 liter American oak barrel. The wines are then further aged in bottle, until the family feels that they are ready to be released, usually another 3 years.  All Lopez de Heredia wines are clarified with fresh egg whites and bottled from cask unfiltered.  I have had this wine on 3 previous occasions, and each time it was superb, completely round with amazing purity on the palate and length on the finish.  In spite of the magnificent translucent red hue and earthy bouquet, this particular bottle however was a tad off on the palate and finish.  The wine never really seemed to come around.  Hopefully this is simply a case of bottle variation. About $90.  Wine-Searcher.

Xunta, which has appropriate wine stemware, is a welcome addition to the area.

Saluté


Friday, October 11, 2013

Older Vintages

Last Monday our wine group met for our monthly dinner.  We returned to one of our favorite spots, The Pluckemin Inn, Bedminster, N.J.  The food here is always terrific and our wines are expertly handled by Wine Director, Brian Hider.  Jeff was in the queue for the wine, so we anticipated some special wines.  We were not disappointed.  Jeff is the most knowledgeable member of our group.  He has an extensive cellar, that contains selections of back vintages from Italy, France and California.  Tonight he treated us to 5 bottles, the youngest of which was from 1979.  They paired beautifully with the food and made for lively conversation.

Starters

Acquerello risotto: squash blossom, zucchini, bottarga, parmesan, mint.  One of the best Risotto’s I have ever tasted.  The rice was creamy and perfectly al dente, while the other ingredients were in symphonic harmony with each other.  A magnificent dish!


Organic Risotto: glazed veal cheek, walnut, sage, casatica di bufala.  Cavatelli with white beans, clams, black truffle, lacinato kale, pecorino romano.  Macheroni, Porcini ragu, plum tomatoes, suckling pig, grana padano sage (no photo).

Cavatelli
Organic Risotto
Entrées

Chatam Cod with piquillo peppers, wheat berries, soppressata, mussels, watercress.  This was a magical combination of perfectly cooked cod with accompaniments.



Pork
Lamb

Lava Lake Lamb with white eggplant, broccoli rabe, charred tomato, black olive, rosemary.  


Niman Ranch Pork with gala apple, parsnip, savoy cabbage, dried plum, fennel, cider jus.







Wines

1964 Marquis de Terme Maragux.  A Fourth Growth Bordeaux, the wine had a brownish red hue and an earthy bouquet.  For a 49-year-old wine, this still had quite a bit of life to it.  A typical Bordeaux blend of Cabernet Sauvignon, Merlot and Petit Verdot, the old world style of this wine was quite appealing to me.   Don’t think you will find any of this vintage but current vintages appear to be widely available in the $40 range.

1979 Solaia.  In general Super Tuscan blended wines are not to my palate. I find them to be very modern in style, perhaps in an attempt to please the critics and receive high point scores. The 1979, the second vintage ever of this wine, that we drank was very much old world in style and simply superb.  At 34 years of age it still had lively fruit and a round and elegant palate.  I liked it very much.  It was my favorite wine of the night.  The ’79 is a blend of 80% Cabernet Sauvignon and 20% Cabernet Franc, compared to today’s blend of 75% Cabernet Sauvignon, 20% Sangiovese and 5%, Cabernet Franc.

Solaia grapes come from the sunniest part of the Tignanello hill, from the best grapes grown in the best vineyard. The wine is aged in Barriques for about 12 months and for a further 12 months in the bottles and is only produced in superior vintages.  The wine was not produced in 1980, 1981, 1983,1984, and 1992.  Current vintages of the wine are widely available at about $150 - $200 a bottle.  A price, in my opinion, more reflective of the cult status of the wine as opposed to its quality.

1969 Larcis Ducasse St. Emilion.  A blend of Merlot and Cabernet Franc, the wine had a pleasant earthy bouquet, however on the palate it seemed very tired.  I think its peak days have long passed. My least favorite of the evening.

1970 Beaulieu Georges de Latour Private Reserve Cabernet Sauvigon.  I do not have much experience with old vintages of California Cabernets, but if they are like this one, I would love to drink more of them.  I was really surprised how superbly balanced and youthful on the palate this wine was.  It drank beautifully and had quite an elegant finish.   Still available at about $200. Wine-Searcher.

1950 Leoville Las Cases St. Julien.  One of the top Bordeaux 2nd growth classifications, we were all amazed that the wine was very drinkable at 63 years of age.  The pedigree of the wine was apparent and I can only imagine how good it would have been 20 or 30 years ago.  Current vintages of the wine are currently available and expect to pay upwards of $150 a bottle depending on the vintage.

This was a terrific selection of wines for me, as readers of my blog know that Super Tuscan Blends, Bordeaux Blends and California Cabernets are not to my liking.  In these wines however I found the earthiness, purity, finesse and elegance that I find in traditional Baroli and Burgundies.  Perhaps that it is because these wines were made prior to the advent of wine publications such as the Wine Advocate and The Wine Spectator and therefore the winemakers concentrated on making wines for consumption as opposed to receiving high scores from wine critics.  Just a thought.  In any case, thanks Jeff for helping me and the other members of our group to continue to learn and marvel at the many wonderful experiences wine has to offer.


Saluté


Friday, October 4, 2013

Maura and Dave's Food & Wine Extravaganza

I have attended many wine tasting dinners in the past, but nothing close to what Carol and I experienced at new friends Maura and Dave’s Wine and Food Extravaganza on Saturday night. I am not quite sure if the word Extravaganza adequately describes how incredible this event was.  David is not only an avid and knowledgeable collector of wines, he is extremely generous in sharing his wines with friends. He and his wife Maura also share a love for great food. Every five years they host one of these events at their home for fifty or sixty of their friends (I didn’t count, but a lot of folks).  I only hope this post can convey an essence of this event, as you had to be there to experience it in its totality; the wine, food, people and friendship. And thank you Mother Nature for providing an absolutely perfect evening for us to enjoy the festivities.

All the wines came fromDave's cellar, while the food was prepared on site by Focus Events and Catering from Staten Island, NY. David worked out the menu with Focus owner, Jay Dellacona. Simply awesome food served by a professional and courteous staff.  The format for the evening was seven rounds, each consisting of two wines (first round had 3) and 3-4 small bites and plates.  Most of the photos I took came out good, and those will appear below.

The Menu

ROUND ONE

IN THE INITIAL COURSE WE WILL TRY 3 CHAMPAGME-STYLE SPARKLERS FROM A NEW MEXICO WINERY WITH SOME CONVENTIONAL AND UNCONVENTIONAL FOOD PAIRINGS


Gruet Non-Vintage Brut Methode Champanoise
This was my favorite of the three. It had a wonderful yeasty and creamy feel in the mouth, with lively fruit, complexity and balance.

Gruet Non-Vintage Extra Dry Blanc de Blanc
A nice champagne, but much less exciting alongside the NV Brut.  It lacked the liveliness and yeasty palate of the brut.

2007 Gruet Blanc de Blanc 
Nice medium gold color with citrus aromatics and a crisp palate.  As it warmed in the glass, its essence began to emerge.  

David tells me these wines are in the $15 - $20 range.  That is a fantastic quality to price ratio. You can check them out by following the link here, Gruet Winery


Small bites…

A small demi cup of mildly spicy Chipotle Gazpacho. Perfectly chilled with a great texture and mild spicy palate. The perfect foil for the ice-cold hampagne. 
A grilled vegetable and goat cheese ‘lasagna’' I guess you could call this a Noveau Eggplant Parmigianno. Whatever you call it, it was delicious.





Shrimp wonton with plum dipping sauce.  This was out-of-bounds.  Perfectly cooked shrimp nestled in a lightly fried wonton wrap.  The plum sauce was a perfect complement.  


Lump crab crepe with lemon Beurre Blanc over Pea Puree (no photo).  Somehow I missed this “bite”.  Carol, did not and she assured me it was delicious.





ROUND TWO

IN ROUND 2 WE WILL TRY ONE OF OUR FAVORITE CALIFORNIA CHARDONNAY’S AND A STAPLE OF THESE GATHERINGS IN 5 LITER BOTTLES ALONG WITH A NEWCOMER AND MUCH YOUNGER WINE THAT SHOULD BE AN INTERSTING CONTRAST


2009 Relativity Vineyard Old Vines Chardonnay
From the Russian River Valley this was delightful.  Very good acidity, modest alcohol level (13.6%) with a lengthy finish.  At less than $20 a bottle, a terrific value.

2002 Talbott Sleepy Hollow Vineyard Chardonnay 5 Liter
Large format wines always drink better than those in the normal 750ml bottle and this was no exception.  If I did not know what I was drinking, I would have guessed white Burgundy.  The wine possessed a gorgeous translucent, golden hue. On the palate the fruit was ripe, round and sophisticated, and it finished with a lengthy elegance.  A terrific wine that was soaring on this evening.

I am not a fan of California Chardonnays as I find them over extracted and over oaked, but that was not the case with either these.  They drank beautifully and were a superb match for the food they accompanied.


Small bites…
Pan seared scallop with blood orange ceviche.  The photo says it all.

Lobster bisque ‘shooter’ (no photo).  Liquid decadence!

Chicken liver timbale with bacon sauce and fava bean. Perhaps my favorite plate of the evening.  A soft, creamy preparation of chicken livers bathed in a remarkable sauce.  I could have kept just eating this all evening and been a very happy man.

ROUND THREE

IN THIS ROUND WE WILL PIT A SPANISH BLEND AGAINST WHAT WE HOPE IS AN UNEXPECTED AND LITTLE KNOWN GEM OF A ZINFANDEL FROM AN UNDER-APPRECIATED YEAR IN CALIFORNIA THAT MOST CRITICS HAVE IGNORED IN A 6 LITER BOTTLE ACCOMPANIED BY SEAFOOD AND PORK DISHES

2009 Bula Monsant  (a blend of Mazuela, Grenache and Syrah)
Montsant, is a small Catalonian region in close proximity to Priorat, one of Spain’s top wine producing regions.  The regions differ in soil and microclimates.  At about $15 a bottle the wine was quite good.  I found it to be full-bodied with a soft velvety palate.

1999 Cosentino Zinfandel – 6 litre 
I am not generally a fan of Zinfandel as I find the wines to be overly concentrated for my palate. While this was not my favorite of the evening, it was toned down and had a softer palate than I expected.  If you are a fan of Zinfandel, at about $15 per 750ml, this is worth checking out.


Small bites…
Escargot and bone marrow, garlic, & parsley.  What a terrific combination of a crispy fried Escargot atop creamy & delicious bone marrow.
  
Slow cooked pork belly with cherry jam on ceramic spoon (no photo). A pork lovers delight.

Smoked salmon over petit quail egg,  Yet another delectable combination of flavors.

Small plate…
Cod and Chorizo with Caramelized onions and Crispy Potatoes.  Spectacular marriage of flavors and textures.  I had a couple of these.


ROUND FOUR

NOW THINGS START TO INTERSTING AS WE SHIFT TO ITALIAN WINES FOR A WHILE. THIS COURSE WILL CONTRAST A LIGHT OLDER BURGUNDIAN-STYLED BAROLO WITH A MUCH YOUNGER, MORE  POWERFUL, MODERNIST-STYLE BAROLO AND MATCH THEM WITH FOODS INSPIRED BY PIEMONTESE CUISINE

2006 Domenico Clerico Barolo - Ciabot Mentin Ginestra.  While a bit more modern in style I find Clerico’s wines to be elegant with good roundness and focus on the palate.  That was certainly the case with this wine.  It drank beautifully tonight.  The wine showed great pedigree and will benefit from 4 or 5 years in the cellar.

1994 Rocche dei Manzoni Barolo – Rocche.  One of my favorite old world estates, this bottle had appeared to have closed down by the time it was poured.  Decanted about 6 hours prior, the wine had an earthy nose, but really offered very little on the palate.  Deciding when to decant some of these older wines is one of the mysteries I hope to some day solve.

Small Bites…
Unfortunately I did not take any photos of these bites, but suffice it to say it was not because I did not like them as they, like their predecessors, were terrific.

Carne cruda with truffle oil topped with grated Parmesan.  A more chunky style of steak tartare, that was tender and delicious and a perfect pairing with the Barolos.
  
Risotto Arancini with Wild Mushrooms.  Ah, the Sicilian rice ball. Risotto in one bite.  Superb!

Small plate…
Agnolotti del Plin with Wild Boar Ragu.  This stuffed pasta is a trademark of Piedmont.  Usually stuffed with veal, which I believe was the case tonight; it is served with a variety of sauces.  The wild boar ragu was an excellent choice, given the Baroli that accompanied these plates.  The Agnoletti themselves were light and delicious.

ROUND FIVE

IN ROUND 5 WE MOVE TO TUSCANO AND COMPARE TWO VERY NICE BRUNELLO’S FROM THE 2001 VINTAGE WITH SOME CLASSIC PAIRINGS

2001 Cerbaia Brunello di Montalcino.  This was a new Brunello producer for me.  I enjoyed it a lot as it tasted like a traditionally made Brunello. The wine is fermented for 6 weeks in steel and then sees 4 years in oak barrels (large Slovian Oak?).  Fresh and young fruit, nice balance and complexity and a soft finish.
    
2001 Pinino Brunello di Montalcino.  This was also a new producer for me.  Another nice Brunello, but a bit oakier than the Cerbaia, suggesting perhaps the use of Barrique in the aging process.  


Small Bite…
Potato gnocchi stuffed with Gorgonzola and a sage butter sauce.  This was terrific.  Just the right amount of Gorgonzola served in a sage butter sauce.  Perfect match for the Brunellos.






Small Plate…
A “spedini” of house smoked beef filet, sliced paper thin, with baby cilantro shoots and chipotle crème fraiche (no photo).  Somehow I missed this plate.  I think I was too focused on the Gnocchi.


ROUND SIX

THIS SET OF WINES INCLUDE OUR OLDEST FOR THE EVENING AND ONE OF THE MOST CURIOUS THAT IS MADE FROM EXCESS JUICE FROM AN UNDISCLOSED CULT PRODUCER BUT COSTS DRAMATICALLY LESS, BOTH OF WHICH ARE 100% CABERNET SAUVIGNON PAIRED AGAIN WITH TWO CLASSICS

2001 Waterstone Cabernet Sauvignon.  The 2001 was aged for 23 months in 100% new Barrique barrels.  For me it had too much oak and vanilla.  The next Cabernet, 1988 Robert Mondavi Reserve Cabernet Sauvignon was quite a different story.  This was very, very good. It had young and vibrant fruit on the palate, wonderful balance and complexity, with a long and velvet finish.  If all Cabs were like this, I think I could become a fan.  


Small Bite…
Baby lamb chop with a green pepper crust with a drizzle of demi-glace.  I don’t eat Lamb.  Just have never been a fan of it.  Carol, on the other hand, loves it and her comment here was “Delicious, really delicious.”
Small Plate…
Long Island duck breast with honey balsamic reduction.  Neither of us are fans of duck breast, so we both passed on this.  Those around us however were enjoying every bite.

ROUND SEVEN

HAVE FUN WITH DESSERT AND RED AND WHITE DESSERT WINES FROM BONNY DOON VINEYARDS


I have always enjoyed the wines of Rhone styled wines of Boony Doon in California.  These two dessert wines, one red, the other white, were simply delicious with a great QPR.

Bonny Doon Mon Doux – Mouvedre (Partially Raisined).  Made from 100% old vine Mourvèdre grapes that were dried like raisins before fermentation, the wine was sweet and seductive on the palate.

Bonny Doon Vin Ferno – Grenach Blanc/Rousanne Blend.  Made in a similar style to the Mon Doux in that the grapes were air-dried on mats prior to fermentation, it was lush, ripe and decadent.  My favorite of the two.

Both of these wines perfectly complemented the insanely delicious and decadent desserts.  Sorry no photos.

White chocolate cream pie – some with apricot and some with banana

Chocolate ganache topped with fresh cream and fresh berries 

Mini scones with brulee’d marshmallow 

Ginger and black pepper biscotti

I will make no attempt to rank the wines as I believe that wine in context with food and friends is what events like this are all about.  Not only did Maura and Dave provide the wine and food, but the context as well...and in spades!  Thanks for a spectacular evening!


Saluté