TN: Election and Nor'Easter (Nahe, Sonoma, Piedmont)

Nov 08, 2012 4 Replies

Tuesday night we were supposed to go to some friends’ home to watch the election. Unfortunately, about 4 PM their phone/net/TV service provider had a blackout, and neither manse nor church had service. A flurry of phone calls, and Hubert and Linda agreed to host. I made a white bean/anchovy/caper dip, others brought mulligatawny soup, vegetarian lasagna, sage shortbread with chevre, salad, and more.



There was some wine, my couple of bottles had label surgery with tape and a Sharpie


2009 Obamahauser Leistenberg Riesling Kabinett Fleshy but fresh and bright, lime and apple over a mineral base. B++


2004 Ghisolfi Barack Some gritty Barolo tannin, but solid fruit, tar, a bit of leather. Young, but would be good with a steak, a bit much for the lasagna. B with potential



I didn’t note details of other wines- there was a Bogle Chardonnay that while not my style was maybe a bit better than I expected, a Cavit PG that was even worse than I expected, and a J. Lohr CS that was decent enough for inexpensive Cab.



Wednesday was a bit scary. Betsy had taken my old Corolla rather than her AWD RAV4 (due to lack of gas) to a rehearsal, by time she headed home the nor’easter was dumping a bunch of wet snow and roads got bad. But she made it back, and I had dinner ready. Chicken breast in a morel cream sauce, rice, acorn squash, and broccoli, Wine was the 2004 Alesia “Chileno Valley” Pinot Noir. A little gassy, raspberry fruit, tart acids but the fruit matches up, a touch of barnyard but within my tolerance level. Pleasant but not profound. B/B+


Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. 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.


Another day of terrible weather. Sorry to hear it. Where did you get the recipe for the dip? I have been looking for that one for a while now. The Barolo named Barack, great for election night.

I assume this is the Bricco Visette

No, the normale.

This is the dip:

1 (15-ounce can) white beans (such as cannellini), rinsed well

2 to 4 anchovy fillets, rinsed well if salted

1/4 cup (1/2 stick) butter, softened

1 tablespoon good-quality olive oil

2 tablespoons capers, rinsed if salted and chopped if very large

2 tablespoons minced parsley, plus additional for garnish if desired

1/2 teaspoon salt or to taste

Toasted bread or crostini

  1. Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and purée until nearly smooth.

  1. Transfer to a bowl and stir in the capers and parsley. Season with salt.

  2. Serve at room temperature on crostini. Sprinkle with more minced parsley, if desired.

Thanks Dale. Just what I was looking for.

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