Tag Archives: E. Guigal

Champagne, Old Wine, and Lamb for Easter

With temperatures expected to be in the 80’s on Easter Sunday, we invited friends to come for lunch at 2:00 PM so we could sit on the terrace and enjoy our Champagne and appetizers al fresco. It was windy but we managed by holding on to the Champagne glasses. Just as we finished, it started to rain so we had to go inside to enjoy the rest of the meal. 

Taittinger Comtes de Champagne 1993 Millesime Rose is made from 100% Grand Cru grapes and produced only in exceptional years. The Chardonnay grapes come from the most renowned vineyards of the prestigious Côte des Blancs, and the Pinot Noir from the Montagne de Reims. Only juice from the first pressing is used in order to ensure the structure and long aging potential that is essential to this exceptional Champagne. 12% of the Pinot Noir is blended in as still red wine. It was showing its age but still with some red fruit and brioche in the finish and aftertaste. It was very drinkable.

Bourgogne Aligoté 2005 Domaine Bachelet 100% Chardonnay This is an elegant wine with citrus fruit aromas and flavors, livery and fresh with nice minerality and showing no signs of age.

Mazoyères-Chambertin 1945 100% Pinot Noir  Chanut Frères. It was drinking very well for a wine this old.

With this wine we had risotto with porcini mushrooms and sausage

Gevrey-Chambertin “En Pallud” Domaine Maume 100% Pinot Noir. The vines are 70 years old and the soil is clay and limestone. There is separate vinification of individual parcels. Clusters are 100% destemmed. The wine is aged for 18 to 20 months in mostly older barrels and is bottled without fining or filtration. This is classic Burgundy at its best.

With it we ate lamb chops in a crisp breadcrumb and Parmesan crust with sauteed green beans and carrots.

Còte-Ròtie “Còtes Brune et Blonde” 1981 E. Guigal 96% Syrah and 4% Viognier. The average age of the vines is 35 years. Fermentation in closed stainless steel tanks, temperature controlled for about 3 weeks with automatic punching down. The wine is aged for 36 months, 50% in new oak. This is for the more current vintages. I do not know how they made it back in 1981! This is a wine with hints of raspberry and blackberry with a touch of spice. It is a complex wine with a lot of red and dark fruit aromas that are striking for a wine this old–the fruit still comes right at you.

We had this with two cheeses: Parmigiano Reggiano and Fontina Val D’Aosta.

For dessert, Michele made a flourless chocolate cake topped with whipped cream and raspberries.

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Filed under Burgundy, Champagne, Cote Rote