Michele and I always look forward to Christmas dinner with Tom Maresca and Diane Darrow. For a number of years it has been our tradition to invite Tom and Diane to our house for Thanksgiving dinner, and they have us to their home for Christmas. They are excellent and adventurous cooks. Tom has a great wine collection and will try to find the perfect wine match each course. Though all of our previous holiday celebrations have been wonderful, it seemed to be extra-special this year.
Champagne John Charles Ricciuti Premier Cru Réserve NV made from 50% Pinot Noir, 40% Chardonnay and 10% Meunier. The wine undergoes malolactic fermentation and aging is in steel tanks. Residual sugar is7g/l and the alcohol is 12 %. The wine has hints of apple, ginger with a hint of pear and a touch of lemon.
A plate of freshly baked gougeres accompanied the Champagne along with slices of felino salami, nuts and olives.
At the table, we enjoyed a first course of individual leek and mascarpone tartlets, but I forgot to take a picture!
Beaune Boucherottes Premier Cru 2012 made from 100% Pinot Noir. ”Les Boucherottes” is a premier cru vineyard at the southern edge of Beaune, bordering Pommard, with deep clay soils adding lushness and power. 2012 was a high-quality, small-yield vintage in Burgundy, known for concentrated wines. This is a serious wine with hints of dark cherry, raspberries , strawberry, and a touch of leather. This wine will last for a number of years.
Perfectly cooked prime rib of beef was the star of the evening, accompanied by sauteed mushrooms, green beans, and potato gratin.
Roast ready to serve. Tom carved it to order.
On the plate
Grignolino delle Langhe 1979 Cavallotto Made from 100% Grignolino.
In 2017 I tasted Grignolino of the Monferrato Casalese “Bricco del Bosco Vigne Vecchie “ 2011 Giulio Accornero & Figli made from 100% Grignolino at the home of wine writer Daniele Cernilli, aka Doctor Wine. Most Grignolino is meant to be drunk young, within one or two years of production, so I was surprised at how well this wine had held up and I really enjoyed it.
The 1979 vintage Grignolino that Tom served was further proof that Grignolino can age. With its spicy notes, and flavor of raspberries, pomegranate, rhubarb and a touch of smoke it was a revelation. An amazing wine!!
A selection of cheeses to savor with the Barolo
Barolo 2004 Marchese di Barolo Nebbiolo grapes coming from the best crus of the municipality of Barolo. Grapes harvested in Cannubi, Sarmassa, Coste di Rose, Vignane, Preda, Boschetti and Ravera contribute to the production of the wine. The soil is rich in clay with some silt, sand and limestone. Harvested by hand, a selection of the best bunches is made in the vineyard. Each cru is vinified separately: the destemmed and pressed grapes ferment at a controlled temperature in stainless steel fermenters. The maceration on the skins lasts approximately 15 days during which pumping the must over the pomace cap favors maximum extraction of the polyphenolic substances contained within the skin. After malolactic fermentation, the individual wines obtained from the different crus are blended. The refinement of Barolo from the municipality of Barolo lasts approximately 2 years, of which the first year half of the volume is stored in small French oak barrels and the remaining half in 30 hl Slavonian oak barrels; while the second year the entire volume is brought together and the maturation ends in large traditional Slavonian oak barrels. The wine has hints of red berries, cherry, raspberry, roses, violets, licorice and a touch of leather
Michele provided one of the desserts, a pear and almond tart.
Diane’s Christmas Cookie selection included Toll House, Peanut Butter, Granadinas and Ciambellini al Vino.
Thanks to Tom and Diane for another wonderful Christmas dinner.
Happy New Year!
And Happy New Year to you too, Charles and Michele! Now we know what chefs must feel like when Michelin gives them a three-star review. We are delighted you enjoyed the evening so much: We must try for more such in 2026.
Hugs, Tom and Diane