TN: Ridge Monte Bello 1990-2002 in magnum

Great tasting and notes, Max. Thanks! What food was served by Mr. Kinch to accompany these wines, and what was your favorite match?

Mark Lipton

Max, Thanks for notes.Like Mark, I'm curious about the food.

The '91 Montebello is my all-time fave, though I don't taste that many. I actually liked the '93 a couple years ago, too.

Max, I saw the squab and the roast beef. Just was curious if preparation was totally simple, and how matches were. Did you actually not drink the wine with food- your wording makes it sound like there's a break between flights and the food.

"DaleW" in news: snipped-for-privacy@z14g2000cwz.googlegroups.com...

We did taste-and-spit the wines in two flights, separately from the food courses. Naturally, some wines were left in the glasses after this and naturally, rather less was left in the glasses after the food came and went. (An agreeable mixture of tasting and dining.)

The squab was a small course, to keep the appetites clear. Roasted slowly, with summer vegetables, a little garlic, offal sauce, crushed raspberries. The rib-eye beef was dry-aged, roasted in its own fat, served with Bordelaise-style fresh bolete mushrooms. The beef was obtained from a farm in, if I remember, Pennsylvania for this dinner and was exceptional.

Regarding matches, the wines were very powerful and mostly rather young, and I said at the time that they were a little intense for the food. Still pretty good though.

Cheers -- Max