Brother-in-law is in Vienna for couple weeks, so Bets invited her sister fo r dinner and made beef stroganoff, one of the dishes of their childhood. W ith sour cream/creme fraiche a rose works well, but with frigid temps we tr ied reds.
2015 Jeanne Marie Cabernet Sauvignon (California) There’s a local shop that features house wines of well known restau rants, and I’m guessing that’s where this came from - back label says by wine director of Tribeca Grill. Very sweet red currant fruit, too sweet for my tastes, but it’s not very alcoholic (13%) , has l ight tannins, and I could see it as a popular house pour in a restaurant. B-1990 Ruffino Chianti Classico Riserva Ducale Oro Bought a small lot of ‘88 and ‘90, thinking I don’t really buy Ruffino but I’ve liked the ‘88, then realized I was thinking of the Monsanto Poggio. But this worked out ok. Don’t think I would have pegged this for Chianti blind, but it’s quite a live. Black plummy fruit, ripe but not roasted, a little leather, drinks m ore like a mature minor Right Bank Merlot, but tasty. B
Friday I had butcher cut a beautiful double rib Berkshire pork chop, did in sous vide and then Betsy handled the browning. Served with brown rice, bro ccoli rabe, and the 2015 Michel Guignier Beaujolais. Sappy black cherry, lo ts of body for a non-cru Beaujolais, with some smoke and herb notes. Fun. B/B+
Saturday was lemon sole , wine was a Godello , the 2014 Ultreia “La Claudina” (Bierzo). Slightly wild nose of flowers and hickory nut, on palate it’s full framed and nicely balanced. Citrus zest and sa line/mineral notes. Long finish. Probably best young Spanish white I? ?ve had in a while. A-
Before I went to bed that night I started 8 local duck legs on the way to c onfit with the sous vide wand (yes, I’m having fun with it)
Sunday I worked all day (annual meeting) then came home to get ready for a dinner party /doggie playdate. Ruby and Teddy the Beagle had bones, the peo ple started with Fred’s foie gras crostini with red onion chutney a nd the NV Bremont Cuvee Prestige. I always like this- pear and apple fruit, baked Parker House rolls, orange peel. Good acids, fine mousse. A-/B+
Annabelle and Mark brought a lovely borscht, which I served with the 2009 B reton “Franc de Pied” Bourgueil. Now I can’t taste the rootstock but this is a lovely wine in a lovely place. Vibrant red frui ts, some CF green tobacco and herbs notes (but nicely integrated , and not green peppery), earth. A-/B+ Duck confit on salad, mashed root vegetables (turnips, celeriac, potato), a nd sauteed mushrooms (oyster, pioppini, lions mane, maitake)
1983 Drouhin Corton-Bressandes This was a bit stinky when opened and a small pour had some browning and sh arp edges. But decanted about an hour later this showed really quite well. Red cherries, cocoa, and orange zest with a little gamey note on backend. G ood acids, no apparent tannin, no apparent rot. I wouldn’t have th ought this was Corton, much more delicate/feminine, more Volnay styled. But quite enjoyable and hope my other bottle (different source) shows as well. B+/A-2014 Wind Gap Pinot Noir (Sonoma Coast) Red fruit, straightforward, tasty if a bit simple.B There was a walnut cake that Annabelle had made as well. Good night with go od people. 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 p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.