Category Archives: Champagne

Prestige Cuvées: Special Champagne for the New Year

Last Monday I wrote about the first 10 Champagnes Ed Mc Carthy (Champagne for Dummies) spoke about for the Wine Media Guild’s tasting and lunch at Il Gattopardo in NYC. The next ten Champagnes were all Prestige Cuvees and it was a very impressive collection.

Prestige Cuvees

Champagne Taittinger Comtes de Champagne 2007 The grapes are pressed immediately in presses located in the vineyards. The first pressing, known as the “cuvee” is followed by two more pressings known as the first and second “tallies.” Only the juice from the cuvee goes into this wine. Temperature controlled fermentation takes place and about 5% of the wine is matured for a few months in 225-liter new oak casks. Prior to disgorgement the wine is aged for 9 or 10 years. This is their flagship Champagne. Ed described it as being full and rich.  It was toasty with hints of white fruit, good acidity and a long lingering finish. This has always been a favorite of mine and at $150 it is still a good buy.

Champagne Dom Ruinart Blanc de Blancs 2004 made from 100% Chardonnay-63% from Cote des Blancs and 37% from Montagne de Reims. This is the 23rd vintage of the Blanc de Blancs. It has been aged on the lees for nine years; its slight sweetness comes from a low dosage. This is an elegant Champagne with citrus flavors and aromas, a touch of brioche and a hint of hazelnuts. In magnum $150

Champagne Moet & Chandon Dom Pérignon Rose 2006 made from Chardonnay and Pinot Noir. Harvest began on September 11 and continued for nearly three weeks. The wine is released 10 years after the vintage. May be the best Rose it has been my pleasure to drink. $335

Champagne Laurent-Perrier Grand Siecle #24 NV made from 50% Chardonnay and 50% Pinot Noir from 3 different vintages 2007, 2006 & 2004). 12 of the most prestigious villages supply the grapes and only the best plots are selected, as are the finest musts from the pressings. The blended wine is aged during the second fermentation on the yeast for about five years. It has tiny bubbles and complex aromas and flavors that make it go very well with food. $150

Champagne Charles Heidsieck Blanc des Millénaires 2004 made from 100% Chardonnay. First vintage was 1983; only four vintages have been made since then 1985,1990,1995 and 2004. The grapes come from 5 major Crus from the Cöte des Blancs: Oger, Mesnil-su Oger, Avize, Cramant and Vertus. This is an elegant wine with hints of lemon, almonds, citrus, toast and a touch of salted butter. Ed said that it was an excellent champagne with surprising weight and power for a Blanc de Blancs $185

Champagne Louis Roederer Brut Cristal 2008 made from  55% Pinot Noir and 45% Chardonnay with grapes from Roederer’s own vineyards, almost all of which are Grand Cru. Ed said it needs 15 years from the vintage date before it is really ready to drink and I agree with him $250

Champagne Veuve Clicquot “La Grande Dame” 2008 made from 62% Pinot Noir and 38% Chardonnay. Verzenay/Avize are the two dominant crus in the blend of eight grand crus from Clicquot’s own 100% rated Grand Cru Vineyards on the Còte des Blancs and the Montagne de Reims. It has hints of white peaches, apricots and brioche. It needs two or three years from release in order be at its best. $150

Champagne Pol Roger Cuvée Sir Winston Churchill 2006 Chardonnay from their Grand Cru vineyards. The remuage (riddling) is done by hand, a rarity in Champagne today. Ed felt it still needs at least 4 or 5 more years to be ready. He described it as being rich, firm and austere but also with finesse and complexity. Ed said that it was created in homage to Sir Winston Churchill mindful of the qualities he sought in his Champagne: robustness, a full-bodied character and relative maturity. $200

Champagne Bollinger Grande Annee 2008 made from 63% Pinot Noir and 37% Chardonnay. This was one of my top wines. Both Ed and I felt that it would age very well. It is intense, concentrated, rich Champagne with aromas and flavors of toasted brioche..$140

Champagne Krug Grand Cuvée 168th ed  NV made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35 Chardonnay–the percent depends upon the vintage. They blend about 120 wines from 10 or more different vintages and it is aged for at least 6 years in the cellars. All of their Champagnes are aged in used small oak barrels. They are all prestige cuvees made from Grand Cru and Premier Cru villages and are aged longer before release. The overall rating for the vineyards is 98% with Krug’s own vineyards rating 100%. As Ed said, obviously this is not just another NV Champagne. It is Michele’s favorite Champagne. $175

The following were at the event with the Champagnes they represent

Bethany Burke: Senior Vice President Public Relations & Corporate Communications, Taub Family Companies

 

 

 Améile Derrieux -Sable, Director of Marketing for Maisons & Domaines Henriot

 

Pamela Wittman: Founder of Millissime

 

All prices are approximate

To go with the Champagne we had: Fagottini Pasta filled with eggplant and butter ricotta in a Piennolo Tomato sauce for the Appetizer

and for the Entrée Hailbut in a “Guazzetto” broth with fresh water vegetables and sented with wild “Finocchiella”

HAPPY NEW YEAR

 

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Filed under Champagne, Prestige Cuvees-12/4/2019

Champagne for the Holidays with Ed “Champagne” Mc Carthy

Ed McCarthy, author of Champagne for Dummies, is an old friend.  For many years, I have had the pleasure of drinking a variety of wonderful Champagnes with him. Ed has become the Champagne expert for the Wine Media Guild and this year Ed reached new heights in his selection of Prestige Cuvees for the Wine Media Guild Champagne Lunch at Il Gattopardo Restaurant in NYC.

There were 20 Champagnes and after tasting them, Ed said he liked them all. I had to agree with him.  He added that most of them were too young to drink though some went back to the 2000 vintage.  Here are my notes on the first 10 and will do 10 more in another blog.

The Champagne

Champagne Pol Roger “Valentin Leflaive NV Blanc de Blancs (Extra Brut; 4.5 dosage. Made from 100% Chardonnay from the Cote des Blancs. Grapes from each plot of vines are vinified separately, and then the wine is delicately blended with reserve wines before being bottled and placed in the cellars in Avize to mature. The base wine is from 2010 vintage and is aged for 10 months in stainless steel (70%) and oak barrels (30%). This is an elegant wine with hints of apple, pears, brioche and citrus. Ed said this is the first release of the wine in the USA. It is a bargain at $57

Champagne G.H. Mumm RS NV Blanc de Blancs There are almost 218 hectares of vineyards rated 98%, which are mainly on the eight most renowned Grand Crus: Aÿ, Biuzy, Ambonnay, Verzy, Cramant, and Mailly-Champagne. 25% of the production comes from here, 75% is from independent growers. The grapes are picked between the end of September and mid October about 100 days after the vines have flowered. As required by champagne appellation rules, picking is by hand. After pressing, the must is stored in vats for two weeks between 18°C and 20°C before alcoholic fermentation. Malolactic fermentation always takes place but is not required by the appellation rules. In the cellars, the liqueur de triage triggers a second alcoholic fermentation and the bubbles gradually form. As the bubbles form, the pressure inside the bottle increases, reaching as much as 6 bars. Ed said that in this wine there was less pressure so the bubbles were not as forceful.  It is fresh, crisp, dry, and light-bodied with nice fruit aromas and flavors and a touch of white peach. $55 This one was ready to drink.

Champagne Collet “Collection Privée” 2006 made from 75% Chardonnay from Premiers and Grands Crus villages, 20% Pinot Noir and 5% Pinot Meunier. Over 60% of the wine is aged in oak barrels from Champagne for 8 years in century old limestone cellars in Ay. Made from 50% Chardonnay from the grands crus of Cramant and Avize, 45% Pinot Noir from the Montagne de Reims and 5% Pinot Meuniers from Dizy. The dosage is 9 g/l and the wine is aged for over 6 years in the cellars. This is an elegant Champagne with hints of walnuts, brioche and citrus fruit. $65

Champagne Perrier- Joulët Belle Epoque 2012 Made from 50% Chardonnay from the grands crus of Cramant and Avize, 45% Pinot Noir from the Montagne de Reims and 5% Pinot Meuniers from Dizy. The dosage is 9 g/l and the wine is aged for over 6 years in the cellars. The wine has citrus aromas with hints of orange and lemon peel. On the palate there were white fruit flavors and a touch of almonds. $175

Champagne Alfred Gratien Cuvée Paradis 2009 Produced from 65% Chardonnay, 18% Pinot Noir and 17% Pinot Meunier. This is a small house and their wines are very difficult to find in this country. The wine is fermented in 228 liter oak barrels for 6 months and spends 6 years in bottle. This is a non-vintage prestige cuvée and Ed found it to be elegant and more sophisticated and classier than some of the very good, but heavier Vintage Bruts. It has aromas and flavors of white fruit, honey and nuts. Ed described it as elegant and having intensely concentrated and complex flavors with hints of white fruit, toast and gingerbread, and a long aftertaste.$125 Ed said it was ready to drink.

Champagne Delamotte Blanc de Blancs NV made from Grand Cru Chardonnay from Cramant, Le Mesnil-su-Oger, Avize and Oger all in the Côtes des Blancs grown in pure chalk soil. Vinification is in stainless steel. Maturation is on the lees longer than the 15 months required by law before it is disgorged. It has hints of toast, pear and honey, citrus with nice minerality. $65 Ed said this was the second label of Salon and ready to drink.

Champagne Piper-Heidsieck “Rare” 2006 made from 65% Pinot Noir and 35% Chardonnay from twelve 100% rated Grand Cru Villages. This needs at least 15 years from the vintage date to develop fully. It was interesting because I found aromas and flavors of spice and ginger with citrus fruit and good acidity. $165. Ed said this was  a special Champagne.

Champagne Boizel Joyau de France 2000 Made from 65% Pinot Noir 35% Chardonnay from Grands and Pemiers Cru Grapes. The wine is aged 8 months in small 3-to 8-year old barrels after primary fermentation. Aged for 15 years on its lees, this mature Champagne is toasty, with hints of yellow peach, pastry, almonds and hazelnuts. $130 Even though the wine was almost 20 yeas old Ed said it was too young.

Champagne Henriot Cuvée Hemera 2005 made only in exceptional years from a blend of Grands Crus Chardonnay and Pinot Noir in equal parts. The Chardonnay from the Côte des Blancs, from Chouilly, Avize and Mesnil-su-Oger. The Pinot Noir from the north of the Montagne de Reims, from Mailly Champagne, Verzy and Verzenay. The wine is aged on the lees for a minimum of 12 years. The Dosage is 5g/l. This is a full flavored wine with hints of apricot and citrus fruit. There are toasted notes and a touch of honey. Ed said it was drinking well now. $185

Champagne Palmer & Co Grands Terroirs 2003 (magnum)  Made from 54% tPino Noir: Grands Crus 63% from Mailly and Verzenay, Premies Crus 37% from Ludes, Rilly and Chigny. 46% Chardonnay Premiers Crus 100% Trépail, Villers and Marmery. Aged on the lees for 12 years. Dosage 7.5. Disgorgement Nov 2017. This is an elegant and balanced Champagne with hints of citrus, pear, apricot, a note of hazelnut and a touch of brioche. $180 for the magnum.

With the Champagne we had:

Fagottini pasta filled with eggplant and buffalo ricotta in a Piennolo Tomato sauce

Halibut in a “Guazzetto” broth with fresh winter vegetables and scented with wild “Finocchiella”

All Champagne prices are approximate. Next time Prestige Cuvees for the New Year

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Filed under Alfred Gratien, Blanc Blancs, Boizel, Bollinger Champagne, Champagne, Cristal, Cristol, Delamotte NV, Dom Perignon Rose, Grand Siecle, Henriot, Krug, Krug Champagne, La Grand e Dame, Palmer & Co., Piper-Heidsieck, Pol Roger, Uncategorized

Another Celebration

My birthday this year fell on a Saturday and to celebrate I spent a long weekend in Montclair, NJ at the home of a good friend. It was a wonderful time of eating and drinking including a 1942 “Chianti.”

For my birthday dinner, Michele made Anchovy Twists for an appetizer, sticks of tender cream cheese pastry filled with anchovies.

With this we had

Champagne “Chardonnay” Brut 1982 Pol Roger & Co. made from grapes from the Grand Crus of the Cõte des Blancs: Oiry, Chouillu, Cramant, Avize and Oger. There are two débourbages (settlings), one at the press house immediately after pressing, the second “a froid” in stainless steel tanks at 6°C for 24 hours. A slow fermentation takes place in stainless steel tanks with each variety and each village kept separate. There is full malolactic fermentation prior to the final blending. The secondary fermentation takes place in bottle at 9°C in cellars 33 meters below street level. It remains here until it undergoes remuage (riddling) by hand, a rarity in Champagne today. The wine has hints of grapefruit, apricot a touch of apple and a note of hazelnut. Produced in limited quantities, this cuvee has been aged for 7 years in the cellars before release. It was showing very well.

Melon Soup – A refreshing chilled soup made with cantaloupe, orange juice, honey and yogurt.

Trebbiano d’Abruzzo 2002 Eduardo Valentini made from 100% Trebbiano d’Abruzzo. The winery is organic and biodynamic. The wine is aged in large botti of Slavonia oak for 24 months. This is a very complex, full-bodied wine with hints of citrus fruit, apple, mineral undertones, good acidity, a great finish and aftertaste, and that extra something that is difficult to describe. One of the guests called it the wine of the afternoon.

Puligny-Montrachet “Les Folatieres” 1982 Joseph Drouhin made from 100% Chardonnay in the central part of the Cotes de Beaune. There are 10,000 vines per hectare and the pruning system is guyot. There is a very slow pressing and the juice from the last pressing is not retained. No yeasts or enzymes are added. The wine goes directly into the barrel after decanting. It is aged in French oak barrels, 25% new. This is a complex, rich, velvety wine with hints of honey, honeysuckle, almond with dried fruit notes, with a very long aftertaste. It was wonderful.

Grilled Skewers  on the BBQ of Lamb, Bacon and Bread

served with Green Beans in Salsa Verde and a Tomato Salad was our main course.

Gevrey-Chambertin Premier Cru “Lavaux Saint-Jacques” 1982 Domaine Maume made from 100% Pinot Noir grown in a 28 hectare vineyard of clay and limestone soil. The vineyard is worked by horse and plow and is certified organic. The grapes are hand harvested and destemmed prior to fermentation on indigenous yeast. The wine is aged in 70% new French oak for a period of 18 months and then the wine is bottled unfined and unfiltered. The wine has hints of black and red cherries with notes of violets and rose petals.

Barbaresco “Camp Gros Martinenga” 1982 Tenuta Cisa Asinari Dei Marchese Di Gresy made from 100% Nebbiolo (Magnum). This is a wine of elegance and structure with hints of tobacco and cherries, a touch of balsamic, well balanced and a long finish. There was almost half a bottle left and we drank it two days later and it was even better.

Cote-Rotie 1999 (Magnum) Jean Francois et Carmen Garon made from 100% Syrah. The Domaine is located in the municipality of Ampuis and it extends over 7 hectares in the extreme north of the Rhone Valley. This is a terroir- driven wine. It is a big, structured wine with flavors of red and black fruit and hints of cherry and blueberry. The wine needs more time and was drinking marketdly better two days later.

Brolio Rosso “Chianti Superiore” Castello di Brolio in Chianti, Siena, Casa Vinicola Barone Ricascoli Firenze 1942. The wine was made mostly of Sangiovese with the addition of Canaiolo, Malvasia and Colorino. I do not know if there was any Trebbiano in the blend or if the governo method was used. The wine was showing its age but still drinkable.

The dessert was a perfectly seasonal fresh peach cake which we ate with ice cream.

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Filed under Barbaresco, Birthday 2019, Brolio Chianti Classico, Burgundy, Champagne, Cote Rote, Joseph Drouhin, Uncategorized

Chateau Latour 1942 with Lunch

Michele and are going to Italy in November with friends and we invited them for lunch so we could make our plans. They knew my birthday was later in the week so they surprised me by bringing a Grand Vin Chateau La Tour 1942.

Michele made one of my favorite appetizers, which I always order when I am in Rome: deep fried zucchini flowers filled with mozzarella and anchovies.

I went to the Union Square Greenmarket early in the morning to make sure that they would have them and I bought an extra boxful just in case.

With the zucchini flowers we had Champagne:

J.L. Vergnon Grand Cru Blanc De Blancs Brute NV made from 100% Grand Cru Chardonnay from plots in le Mesnil-sur-Oger and Avize. There is 20% reserve wine aged for 3 months in oak barrels and 80% of the single year in steel tanks. The Champagne ages for 3 years in the cellars before disgorging. Dosage Brut 5g/L. The bubbles filed the glass of the fresh, complex and classic Champagne with hints of pear grapefruit and a touch of biscuit.

Louis Roederer Blanc De Blancs Brut 1997 made from 100% Chardonnay grown in calcareous soil in the heart of the Cote des Blancs in the Grand Crus of Mesnil-sur-Oger and Avize. The wine is matured on the lees for five years and left for a minimum of 6 months after disgorging to obtain perfect maturity. The Champagne has notes of white fruit and dried fruit with a creamy undertone and a touch of honeysuckle. For a wine over 20 years old it had a continuous train of bubbles and was very complex and elegant.

The main course was steak,

with green beans flavored with anchovies and pecorino,

a fresh, creamy corn pudding

and an heirloom tomato salad which we had with the red wine.

Grand Vin Chateau Latour 1942. Made from mostly Cabernet Sauvignon and a touch of Merlot. Its color and flavors made it seem like a much younger wine. It was perfect with the steak.

Barbera d’Alba 1978 Poderi Aldo Conterno “Conca Tre Pile” DOC Made from 100% Barbera from the Conca Tre Pile Vineyard in Bussia (Monforte d’Alba). Hand harvest the first week of October. There is skin contact inside stainless steel vats. The must stays in contact with the skins for about 8 to 10 days. The wine remains in stainless steel vats for a few months and then is put into oak casks where it remains for another few months. The wine was showing a little age but it still had hints of red fruit and a touch of hazelnuts.

With the cheese we had:

Recioto Valpolicella Valpantena Vino Spumante Naturale 1978 Bertaini made from Corvina and Rondinella and the grapes selected are those which have the most exposure to the sun. The grapes are dried for 3 months on bamboo racks. The wine is aged in cherry wood. This is a dense and velvety sparkling but not cloying wine which leaves the palate clean. It has concentrated cherry aromas and flavors. On the palate it has an aftertaste of walnuts. I do not believe Bertani makes this Spumante version any more.

 

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Filed under Barbera, Birthday 20019, Champagne, Gran Vin Chateau Latour 1942, Louis Roederer Brut, Recioto

Norma: Sicilian Food at its Best

Norma Gastronomia Siciliana in Manhattan is a restaurant that I frequent because of the great food and warm atmosphere.

I have probably tried everything on the menu and friends often ask me to recommend my favorite dishes.  These are some, though not all, of the foods that I often enjoy.

Caponata con crostini e mandorle–Eggplant, celery, green olives, onions, tomato, sweet and savory seasoning, toasted almonds served with crostini.

I like to have the Caponata with the focaccia, hot from the pizza oven.

Panelle– Fried chickpea fritters with garlic and parsley aglio olio sauce.Arancini al Ragu –Saffron rice ball stuffed with Bolognese meat sauce, green peas and served over tomato sauce.

Rianata pizza — Sicilian style with garlic, tomatoes, herbs and anchovies.

Cabucci Porchetta — hot flatbread sandwich with roasted porchetta, arugula, provolone cheese, and herbs.

Timballo di melanzane alla parmigiana- Eggplant parmigiana timbale with mozzarella & parmigiana cheese, basil and tomato sauce.

Pasta Alla Norma — Imported durum paccheri from Gragnano, large tubular pasta with a sauce of fresh tomatoes, eggplant, basil and ricotta salata cheese.

Anelletti Alla Palermitana in Casseruola – Tiny ring shaped baked pasta baked in a casserole with beef & pork ragu, green peas, Italian ham, eggplant, primo sale and ricotta salata cheeses, and basil

 

Cannoli – House made cannoli filled with sheep milk ricotta and pistachios.

Almond Semifreddo with Chocolate  Sauce

Cassata — Sicilian cheesecake

The Wine

Champagne Egly Ouriet   1990 made from 75% Pinot Noir and 25% Chardonnay from 100% Grand Cru Ambonnay from 50 plus year old vines. Vinification in barrels 25% new. Aged for 8 years on the lees.

Champagne Henriot “Millésime 1988 made from Pinot Noir and Chardonnay from 6 Grand Crus: Maily Champagne, Verzy, Verzenay on Montagne de Reims, Mesnil-su-Oger, Avize, Chouilly on Côte des Blancs. The wine has hints of raspberries and strawberries with a touch of hazelnuts and brioche and a long finish.

Trebbiano d’Abruzzo 2003 DOC made from 100% Trebbiano d’ Abruzzo Edoardo Valentini  very complex and full with a mineral character, hints of citrus fruit and apple, melon, good acidity, great finish and aftertaste with that extra something that is difficult to describe. The wine was not showing any sings of age.

Cerasuolo d’Abruzzo 2014 DOC made from 100% Montepulciano d’ Abruzzo Edoardo Valentini aged in large botti of Slavonia oak for 12 months. With very nice fruit aromas and flavors, a note of strawberry and for a rose’, a great finish and aftertaste. There was some wine left in the bottle and I had it 3 days later.  The wine was still in perfect condition.

Prephylloxera Etna Rosso 2006 DOC Township of Randazzo from the Don Peppino Vineyard. Made from Nerello Mascalese and Nerello Cappuccio. Right in front and to the right of the cellar in the Calderara Sottana vineyard are two parcels in the midst of the larger vineyards that have survived phylloxera. They are over 130 years old and stand on their own rootstock. Exposure is northern and the soil is black volcanic pumice with some ash. There is spontaneous malolactic fermentation and aging in French oak barriques and tonneaux for 18 months.

 

 

 

 

 

 

 

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Filed under Cerasuolo, Champagne, Henriot, Norma, Tenuta delle Terre Nere Rosso, Trebbiano d' Abruzzo, Uncategorized, Valentini

Wonderful Afternoon Eating and Drinking at Keste Wall St.

Once a month more or less, our wine and pizza group meets to have pizza, Champagne and Italian wine. Recently we have been going to Keste Wall Street. We like to go there because Roberto Caporuscio, the pizzaiolo/owner, always has something new for us to try, a new appetizer, new pizza toppings, or a new twist on a pizza we had before.

This time, Roberto said he had a new appetizer he wanted us to try the rotolo fritto with ricotta and pancetta (cicolo). WOW!  is  all I can say!

Then the foccacia alla formaggio Recco style.  Recco is a town in Liguria famed for this type of pie.

Then the margherita – a classic

Pizza with blue cheese made from sheep’s milk called basajo,  aged with passito di Pantelleria, and raisins  topped with speck.

Pizza with mozzarella, pistachio nuts and sausage.

Pizza with ricotta mixed with onions marinated with mixed berries, and  topped with caciocavallo podolico

 

The next pizza was topped with culatello, a type of prosciutto made from the choicest part of the pig known for its tenderness and flavor.

 

Here are the wines we drank:

Charles & Alphrede Prieu Champagne Grand Reserve Brut NV made from 45% Chardonnay, 30% Pint noir and 25% Pinot Meunier including 30% reserve wine. It is aged at least 3 years before disgorgement and at least for 3 more months before release. It has hints of apple, lemon and pear with nice minerality.

Ruinart Brut Rosé NV  made from 55% Pinot Noir and 45% Chardonnay from Grand Cru and Premier Cru vineyards. About 18% of the Pinot Noir added is still wine. It had red fruit aromas and flavors with hints of raspberries and strawberries.

Champagne Vilmart & Co Coeur De Cuvée 2007 made from 80% Chardonnay and 20% Pinot Noir from vines over 50 years old. The wine is aged in wood containers. It has hints of hazelnuts and brioche with a hint of lemon. I drank this a few years ago  for my birthday at a friends house in Sag Harbor, it was as good then as it is was now.

Champagne William Deutz 2007 Brut Made from 75% Pinot Noir and 25% Chardonnay from grapes of Grand Cru vineyards. This was drinking very nicely as it was when I had it a few weeks ago.

Herniot Champagne Brut 1979 The current vintage is made Pinot Noir and Chardonnay from 6 Grand Crus: Maily Champagne, Verzy, Verzenay on Montagne de Reims, Mesnil-su-Oger, Avize, Chouilly on Côte des Blancs. This was the Champagne of the afternoon.

Cerasuolo 2007 Azienda Valentini made from 100% Montepulciano d’ Abruzzo. The wine is aged in large botti of Slavonian oak for 24 months. This is a very complex full wine with a mineral character, hints of citrus fruit and apple, good acidity, great finish and aftertaste with that extra something that is difficult to describe.

Barolo 1996 Bergogno made from 100% Nebbiolo. Classic Barolo with hints of faded roses, tar, licorice and a note of cherry.

Another delicious afternoon of food and wine at Keste!

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Filed under Barolo, Champagne, Kaste

The Wine Media Guild at I-Trulli Restaurant

The Wine Media Guild, an association of wine communicators, held its annual end of the year dinner at i-Trulli restaurant in NYC. I was formerly the wine director/sommelier at i Trulli and returning there always brings back a lot of memories.  In addition, Pat Savoie and I were stepping down as co-chairs and David Ransom and Nick Antonaccio. were taking over as the new co-chairs.

There were many great bottles of wine drunk that evening, too many to list here thou I did get a chance to taste some of them

The list below were just the wines that we drank at my table. As always we started with Champagne.

Champagne Henriot “Millésime 2008 made from Pinot Noir and Chardonnay from 6 Grand Crus: Maily Champagne, Verzy, Verzenay on Montagne de Reims, Mesnil-su-Oger, Avize, Chouilly on Côte des Blancs. The wine has hints of raspberries and strawberries with a touch of hazelnuts and brioche and a long finish. Ed (Champagne for Dummies) McCarthy, was sitting at my table, and said this house is finally getting the praise it deserves. Great way to start the evening.

Champagne Deutz Blancs De Blancs 1989 in magnum made from 100% Chardonnay. It has lemon and lime aromas, a note of cream and a touch of hazelnut. It was in perfect condition.

Trebbiano d’Abruzzo 2005 Eduardo Valentini made from 100% Trebbiano d’Abruzzo. This is one of my favorite white wines. We should have decanted the wine because it took some time to open up in the glass but when it did it was wonderful.

Among the appetizers there were panzarotti, crisp  fried  turnovers  filled  with  tomatoes  and  mozzarella.

Meatballs

For the pasta cause there was  orecchiette with broccoli rabe.  The pasta is handmade by Dora Mazovilla,  the  mother  of  the  owner.

The main course was sliced steak with an arugula salad.

 

Chateau Haut Brion 1983 made from 45% merlot, 44% Cabernet Sauvignon and 9% Cabernet Franc and a note of Petit Verdot. It was a pleasure to drink.

Château Corton Grancey Grand Cru 1999 Louis Latour in magnum. It is a blend of four areas of Domaine Latour Corton Grand Cru: Bressandes, Perrieres, Gréves and Clos du Roi, proportions depending on the vintage. Traditional fermentation takes place in open vats. 10 to 12 months aging in oak barrels, 35% new. Louis Latour cooperage, French oak, medium toasted. This is a wine with supple tannins, wonderful aromas with great length and finish. It also took some time to open up in the glass.

Pormmard Grands Epenots 1979 Hurbet de Montille made from 100% Pinot Noir using a significant proportion of whole clusters, varying by vintage. They are known for wines that can age. It was drinking very well.

Carema 1989 Produttori di Carema (a co-op in the Northern part of Piedmont) made from 100% Nebbiolo. Small plots are hand harvested from various members of the co-op. All the vineyards are southeast facing and range in altitude from 300 to 600 meters. Traditional vinification, the wine is fermented and aged for at least 48 months in large Slavonian oak casks. It has hints of red cherries, red roses; leather and tar. The wine was in perfect condition.

Chateau Coutet a Barsac “Cuvee Madame 1989 made from Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle. Barsac is technically part of the Sauternes region but its sandy and limestone soil produce a lighter sweet wine with balanced acidity. The wine has hints of tropical fruit, ginger, candied apricot and a touch of honey. It was a perfect way to end a wonderful evening.

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Filed under Bordeaux, Burgundy, Carema, Champagne, Chateau Coutet Cuvee Madame, Deutz Blanc de Blances, Henriot, Uncategorized