We just ended a long weekend of 50th Anniversary celebrations with a little help from our friends. On Thursday, we had a pre-anniversary dinner in the beautiful garden of friends in near Gramercy Park in Manhattan.
Moet & Chandon Dom Perignon Brut 2008 made from equal amounts of Chardonnay and Pinot Noir. The grapes come from five Grand Cru villages and one Premier Cru village. Ed Mc Carthy wrote in his book Champagne for Dummies, the wine’s “…trademarks are its exquisite balance, its creaminess, its elegance, its very fine tiny bubbles and its complex flavors.” He was also right on the mark when he said, “With age, Cuvee Dom Perignon develops aromas and flavors of toast, coffee and honey.”
Rosè Massoferrato 2018 Azienda Agricola Massoferrato made from 100% Sangiovese, picked early from vineyards located in Impruneta, on a south facing slope just south of Florence. The grapes are picked and are in contact with the skins for a few hours. The wine remains in stainless steel for a few months before release. This is a fruity wine with good acidity, hints of cherry and a touch of spice. The Marzovilla Family owns the winery. Nicola Marzovilla is the owner of i-Trulli in NYC.
Rosso del Conte 1980 Regaleali, made from 90% Nero d’Avola and 10% Perricone from the Vigna San Lucio planted in1965. The vineyard is at 480 meters, the exposure is south/west, the training system is bush and the pruning system is short spur. There are 4,400 plants per hectare. Traditional red wine fermentation takes place. Back 40 years ago fermentation did not take place in stainless steel and the wines would have been aged in large chestnut barrels. The wine was showing its age but there were no signs of oxidation. This is a full bodied wine with hints of black cherry, tobacco, a touch of spice and a hint of mint.
This wine was a special treat for us and for our hosts. It brought back a lot of happy memories of visiting Sicily and the Regaleali Winery in 1993. It was the first of many that we have taken together.
Muscat Beaumes de Venise 2918 La Petite Grain D’Antonin Vignoble Alain Ignace. Made from 75% Muscat à petit blanc and 25% Muscat rouge. The grapes are destemmed and pressed followed by a cool decantation for 18 hours. Vinification is in steel vats for 15/20 days on the lees before the mutage (adding alcohol to the must). This is a dessert wine with hints of rose water, violets, lychee nuts and unstated red fruit.
We had for dessert vanilla ice cream with a strawberry rhubarb sauce.