TN: VCC, Yquem, Burgs, Italians, more


Our northern suburbs tasting group (formerly TWITS, now BEAUNE, ask
Golodetz what they stand for) had a meeting tonight. Micheal our host
did a superlative job (well, to be technical he did a superlative job
in a supporting role, with his son acting as chef deserving the real
acclaim!). A fine evening of food, wine, and friendship.
The starter wine and the dessert wine were not blind, the rest were.
Starter: 2000 Zind-Humbrecht Pinot d'Alsace
This was one of the least expensive wines in the ZH stable (I think the
name was replaced by the Zind!) , though not cheap. But it's always
been one of my favorites. None of that ZH fat, a decent acidity
offsetting ripe white fruit, with a touch of smoke. B+
Opening course was a cold melon soup with mint and jalapeno. Blind Wine
#1 was a bubbly- light yeasty notes, fine mousse, with rather deep
apple fruit. I liked, but wasn't actually sure it was Champage. I was
going to guess Franciacortia, but John said Dom Perignon, and he was
right- the 1990 Dom Perignon. B/B+
Next course was a delicious grilled halibut steak with polenta and
green beans. Two wines were served:
Wine #32 (Mike likes to mix things up) was pretty obviously white
Burgundy. Noticable oak, though well-integrated. Good minerality, white
apple and pearfruit. Good depth, concentration. Fat but not flabby.
It's the 1999 Arnaud Ente "Le Goutte d'or" Meursault 1er Cru. A-
Wine #53 was a bit more reticent at first. As it opened up some green
apple fruit (though a rather round wine, I usually associate green
apple with acidity), oak, and a little gravel. I'm not sure it's white
Burgundy, but it is. It's the 2002 Henri Boillot Corton-Charlemagne.
Nice enough wine, but with the exception of Bonneau du Martray I don't
think I "get" C-C. B
Group consensus was that the C-C was the better match with the fish,
though most like the Meursault better overall: I liked the Meursault
better with the dish as well as alone.
Next course was veal served over mixed greens with fresh tomatoes. Two
wines were served. Someone opined that they were both Nebbiolo, I could
find nothing to contradict that:
Wine #3 A little VA at first, black cherry and raspberry fruit, a bit
of leather, tar and cigarbox. Delicous. IS it Barolo? Nope, its the
1988 Fuligni Brunello di Montalcino Riserva. B+/A-
Wine #4 Riper, more modern, lower acid. Obviously this is modern
Barolo, right? No, actually it's the 1990 Comte Armand "Clos des
Epeneaux" Pommard. B
The cheese course included Epoisses, Reblochon, Bleu d'Auverge and two
I forget (one was Spanish and started with a G). Two more blind wines:
#9 Red fruit, lots of leather, some floral, but with a strange
distracting note in background. No clue, but a nice drinking wine
despite the funny note. I did not guess that it was Barolo, the 1985
Bovia Barolo. B
#7 Ripe cassis fruit, earth and tobacco. First instinct is Bordeaux,
but then I begin to wonder about a top Cal Cab from mid80s. I like a
lot in any case. It's the 1990 Vieux Chateau Certan. A-
A chocolate cake and three ice creams was the dessert, but I only had
the wine, the 1990 Ch. d'Yquem. Rich creme brulee and toffee aromas
waft over apricot fruit. Very rich, but good acidity. A-/A
Kudos to Michael and his family for a fine fine dinner!
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.
Reply to
DaleW
Garrotxa? Basque, technically, but usually found in the "Spanish" section of cheese depts. Great notes, BTW. Aren't blind tastings such humbling experiences?
Mark Lipton
Reply to
Mark Lipton
er, small correction Herr Doktor, the Garrotxa is in Catalunya... they also have "tx" for the sound "ch". Nice place, a volcanic area not far from Girona (my parents live around there), if you are ever there look out for an excellenet little restaurant called Cal Sastre, in Santa Pau.
Reply to
Mike Tommasi
It was Garrotxa. I mistyped, the Barolo was BoviO.
I like tasting blind. Even if I'm off, it's a good time to examine how I got there.
Reply to
DaleW
Thanks for the correction, Mike. I'd just assumed that the tx was unique to El País Vasco, but clearly that's not the case. Any wines produced there?
Mark Lipton
Reply to
Mark Lipton
As in Rambla dels CapuTXins (famous roads in the Casc Antic of Barcelona)...
Dunno, did not see any vines...
Reply to
Mike Tommasi
I'll keep that in mind the next time I make myself a caputxino ;-)
Actually, I need to hunt down some Txakolina to try.
Mark Lipton
Reply to
Mark Lipton
Priorat is inland from Tarragona, the Garrotxa is inland from Girona, about 270 km distance. Penedes is in between the two, about 90 km from Priorat, just west of Barcelona.
Reply to
Mike Tommasi

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