The last time we had been to Tom and Donna’s Brooklyn home was New Year’s Eve 2019. It was a long time without seeing these old friends but we managed to keep in contact on Zoom. What a pleasure to see them again in person and enjoy a great meal.
We started with Champagne Billecart-Salmon Brut Reserve NV Made from 40% Pinot Meunier, 30% Pinot Noir and 30% Chardonnay. It has tiny bubbles, a fruity delicate freshness with hints of citrus fruit, ginger and a touch of brioche. It has become one of my favorite champagnes.
Prosciutto and Figs
Marinated Australian Sheep and Goat Cheese, Olives, and Taralli
Crozes-Hermitage 2016 Ferraton Père & Fils made from 100% Syrah. The soil has terraces of glacial alluvial deposits with a lot of round pebbles, stones and gravel in the districts of Mercurol and Beaumont-Morteaux. The grapes are destemmed and lasts maceration for about 20 days. Extraction is by pumping over and punching down. The wine remains in vats for 12 months before bottling. The wine has hints of red fruits, with raspberries, cassis, blackcurrants and a touch of leather.
Grilled Loin of Lamb
Sliced Lamb with grilled eggplant
Roasted Tiny Potatoes
Tomato, Cucumber and Bread Salad
Chateauneuf-du-Pape 2016 Mas De Boislauzon made from 70% Grenache and 30% Mourvèdre. This is a full bodied and fresh wine with hints of black cherry, blackberries, licorice and lavender. It will last for another 10 years at least.
On the plate
Dessert was a light and creamy cheesecake with marinated berries