Monday was cod in a miso glaze, with a red amaranth/sugarsnap/lettuce salad . Wine was the 2009 F. Cotat "Culs de Beaujeau" Sancerre. Big., powerful, r ipe style of Sancerre but with good acids, flavors of sweet/honied citrus f ruit and herbs, and a firm minerally finish. B+
Tuesday took the train to city and then subway to Chelsea, Franco welcomed our SOBER crew with some nice cheeses and charcuterie and the 1995 Henriot Cuvee des Enchanteleurs Champagne Brut. Lovely lovely showing, powerfull bu t elegant, lively acids, delicate mousse, tarte tatin, lemon peel, yeast ro lls. Full, complex, long. A-/A
To table for the blind flights Flight #1 (white) Folks were immediately at Riesling, but we mostly guessed Alsace. Wine #1- fresh, bright, gingery, nice length. 2011 Hirtzberger Hochrain Sma ragd Riesling (4+ hour decant) B/B+ Wine #2 - seems oldest, tropical, some RS, a little flabby. 1983 Hirtzberge r Hochrain Spatlese Riesling B- Wine #3 - my fave, complex, hint of petrol, long. 1994 Hirtzberger Hochrain Smaragd Riesling. B+
First course was cold pea soup with crab salad, Flight #2 First guesses were white Burg, though I thought possibly Chenin Blanc Wine #1: Honied, rocks, citrus, good length. We're shocked by age/grape. 19
62 Domane Wachau Himmelsstiege Gruner Veltliner Spatlese B+/B Wine #2 - Waxy, spice, yellow fruited, complex, long, my still white of the night. 1993 Nikolaihof Vinotek Gruner Veltliner. A- Wine #3- corked, I neglected to noteWatermelon, feta, arugula, pine nuts
Flight #3 Wine #1 - there was an odd note on the nose, and then Dan said "paint" and we all agreed, though spirited debate of Benjamin Moore vs Sherwin-Williams . Fleshy, hint of sweetness, mature but not tired, odd. 1987 Stony Hill Rie sling B- Wine #2 - Sweet rich, full, nice length. 1993 Brundlmayer Alte Reben Riesli ng. A-/B+ Wine #3 - I apparently was too into the scallops to write anything down but grade, but thought this a nice mature Riesling. 1993 Hogl Smaragd Riesling (vineyard?)
curried carrots with coconut and seared scallops, followed by lamb chops an d couscous
Flight #4 Wine #1 Young, higher acids, herby, a bit sharp, get rounder with air. 2001 Ausone B Wine #2 - acids, cranberry and raspberry fruit, tart, showed better and bet ter with air. 1985 Ausone (B+, but might have moved up with some air, showi ng very young) Wine #3 - corked 1976 Ausone. (now that's sad)
Then creme brulee was served with a 1949 Alblala PX Seleccion. Thick, toffe e, fat, lots of interesting spice notes, nuts, fun to taste. B+?
Fun and interesting night
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.