Michele and I had plans for my birthday but things do not always work out as planned. We have been trying to have our apartment painted for months and a few days before my birthday the painter said he was ready to begin. We needed to find some place to stay.
So off we went to spend a week in NJ with our friend Ernie. We had invited Ernie to go out with us for my birthday but he said no. Instead, his son Jason and his wife Deb invited us to their home for my birthday dinner and I was very happy that they did.
We started with Roses de Jeanne Champagne “Côte de Béchalin”–100% Pinot Noir from the 1.5-hectare lieu-dit of Val Vilaine. The production is very limited. Cedric Bouchard. This is a single-vineyard, single varietal, and single-vintage, zero dosage Champagne, organic farming, low yields and harvesting at the right moment. Only free run juice is used and fermentation is in stainless steel with indigenous yeast. There is no filtering, fining or cold stabilization. The wines are bottled with no dosage under less pressure. This is full-bodied Champagne with hints of fruit, spice, lively acidity, a touch of pear and ginger, a note of dried flowers and a long and lingering finish.
All the food was prepared by Jason and Debbie
Roasted Peppers Salad
Two different breads. The seeded bread is made by Jason
Fiorano Bianco 1996 Boncompagni Ludovisi Principe di Venosa made from 100% Malvasia Candia. The Prince’s few acres of vines are planted along the Appian Way about 20 kilometers southwest of the center of Rome and very close to Roman’s second airport, Ciampino. This is the first time I had the 1996 and it was the last vintage the Prince produced before he died a few years later. There is a slight touch of oxidation with aromas of melon, honey and wax. It has slight mineral notes with lots of flesh, good acidity and a medium long finish.
Pasta with locally grown cherry tomatoes, garlic scapes and Parmigiano Reggiano.
Grilled marinated organic chicken breasts
Mixed Salad with fennel, oranges, pine nuts and radishes
Chianti Classico Riserva DOCG 1997 “Berardenga”Felsina made from 100% Sangiovese located in Castelnuovo Berardenga with mostly southern exposure between 320 and 420 meters (the soil here is rock quartz and calcareous alberese mixed with alluvial pebbles). The vineyards are on different slopes. There are about 5,400 vines per hectare. The training system is bilateral cordon and simple guyot with a maximum of 5 to 8 buds per vine. Harvest is staged due to different altitudes of the vineyards the first three weeks of October. The clusters are de-stemmed and pressed and the must is fermented in temperature controlled stainless steel tanks. Programmed punch downs and daily pumpovers take place. In March/April the wine goes into medium sized Slavonian oak barrels and French barriques of second and third passage. After 12/16 months of aging the final blend is assembled. The wine remains is glass for 2 to 6 months. The wine has notes of red and black berries with a touch of spice and mineral tones. It was drinking very nicely. I had this wine two weeks ago and it was just a wonderful then as it was now.
TChocolate Layer Cake — Deb is a fantastic baker.
Cake with ice cream. Moist and chocolatey, the cake brought back many fond memories of the cakes I enjoyed from the great Ebinger’s Bakery when I was growing up in Brooklyn.
This was a birthday to remember, thanks to good friends.