Oysters, grey sole, broccoli, sweet potatoes
2018 Knoll Loibner Gruner Veltliner Federspiel Lemony, herbal, clean. Fine if not especially a value compared to other GVs. BShalom Japan lox bowl (sushi rice topped with gravlax, avocado, capers, sriracha mayo, nori,Japanese pickles, etc)
90+ Cellars Prosecco A gift. Well-intentioned. At first (served about 35 degrees F) i thought maybe ok. But as it came to a normal temp it seemed sweet, short, and empty.I know prosecco is traditionally extra dry, but this has low acidity and seems cloying. If you got em, plunge in an icebucket! CWe all did our home tests, and 5 of us gathered around big table for New Years Eve. Dry cured duck breast Smoked mussels Paddlefish and hackleback caviar (traditional service with blinis, separated egg, creme fraiche)
2006 Pierre Peters Chetiillons Blanc de Blanc Champagne In a great place, clean pure pear and apple fruit accented with citrus peel and just a hint of baking bread. Long, with elegant mousse and bright young finish. A-NV Krug Grand Cuvee (v. 164) Fuller and rounder, I can appreciate the quality, but Krug just never appeals to me really emotionally. B+/B
For main course we had salads, broccoli rabe and pizzas - margherita and mushroom (black poplar/piopinni)/ham/artichoke. My first time using Ooni, and it showed! Some ugly pies,but they tasted great. I need practice
2018 Isole e Olena Chianti Classico Servicable, Red and black cherries, a little fig note, moderate acids, moderate tannins. B-1961 Luigi Bosca ?il Re di Vini? Barolo Riserva Speciale Never heard of producer, got 2 in a mixed lot with stuff I wanted, first corked, thought this has been upright for weeks, what the heck. Decanted about 3 hours, at pouring it seemed a bit caramelly /maderized, but really brightened with air, showing red plum fruit, licorice, and tar. Quite fun. B+/A-
Medallions de foie gras
2001 Lafaurie-Peyraguey (375) Orange marmalade and caramel, good acids, long finish, but an ounce or two is plenty for me. B+Then lemon sponge with berries for dessert folks. A good night to end a rough year.
New Year?s Day I had my blackeyed peas and collards for lunch, dinner was an Asian doubleheader -Cinnamon-ginger beef with greens, and .pork wontons
2016 Coudert/Clos de Roilette Fleurie (regular) Black cherry, mushroom, tangy spicy finish, B+Sea bass filets with herbs, on a bed of potatoes and spinach,with grilled trumpet mushrooms and sweet peppers, and a salad
2012 Francois Carillon Champs Gain Puligny Montrachet 1er Rich and honied, pear lined with hazelnut, nice length. Delicious, but is the nutty nose just development, or sign of oxidation appearing? I?m going to be optimistic and go for former. B+/A-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.