Last week we gathered a group of old friends for a long overdue luncheon at our home. It wasn’t a particularly special occasion — we were just glad to get together.
We started with Champagne
Champagne Charles Heidsieck NV Brut Reserve Special Edition made from 40% Pinot Noir, 40% Chardonnay and 20% Meunier from 50% reserve wines. Of the 60 Champagne crus chosen to produce this cuvée, 3 are pillars of the Réserve style — Oger: (Grand Cru Chardonnay from the Côte des Blancs) gives it its fleshy and generous notes, Ambonnay: (Grand Cru Pinot Noir from the Montagne de Reims) is synonymous with power, structure and fruity notes. Verneuil: (Meunier from the Vallée de la Marne) ensures its balance and smooth texture. Vinification is done varietal by varietal in stainless steel vats with 5 to 10% of the wine vinified in old Burgundy barrels. This Champagne has hints of freshly baked brioche, mango, apricot, plum, dried fruits with a touch of pistachio and almond.
Smoked Salmon Dip with Salmon Caviar and Toasts went well with the Champagne.
Greci di Tufo Riserva 2008 “ Vittorio” Di Meo 100% Greco di Tufo from Montefusco (AV) at 750 meters. This wine bears the name of Vittorio Di Meo, who founded the winery. The vines were planted in 1998 and the soil is clay and limestone with steep slopes on a gradient greater than 20% with a north/east exposure. There are 3,500 plants per hectare and the training system is espalier with guyot pruning. Harvest is the second week of October from slightly overripe grapes. There is maceration on the skins followed by fermentation at a controlled temperature for 12 years, then 24 months in bottle before release. This is a wine with hints of beeswax, honey, cedar, apple, a touch of flint with good acidity and minerality. The producer refers to the wine as warm and enchanting and I have to agree.
In the early 1980’s Erminia, Generoso, and Roberto Di Meo acquired this historical estate from their parents. The estate is located in the province of Avellino in the area of Salza Irpinia and covers 25 hectares most of which is vineyards. In 1986 they produced their first wines and the Di Meo winery was born.
I visited the estated back in 2016 as part of a Campania Stories Wine Press trip. Over the last few years I have had the great pleasure of tasting and drinking this great wine.
Bleu Cheese Flan with Arugula Salad — Mild and creamy bleu with creme fraiche and cream cheese with a lightly dressed salad. Served on a one of our many souvenir plates from the Unione di Buon Ricordo restaurant, Rome’s Trattoria Checchino dal 1887
Chateau Lynch Bages “Pauillac” 1986 made from 73% Cabernet Sauvignon, 15% Merlot 10% Cabernet Franc and 2% Petit Verdot . This is a traditional classic Bordeaux with hints of black cherries, blackberries, blueberries, black currants (cassis), cedar, tobacco, and cigar box. The winery has changed hands since 1986 so I am not sure how the wine was produced except that it was wonderful.
Rack of Lamb with Herbed Crumbs and Sugar Snaps
Provencal Style Tian — Layered potatoes, zucchini, and tomatoes baked with Parmigiano Reggiano
Double Lamb Chops with Buttered Sugar Snaps and Vegetable Tian
Lemon Ice with Pistachio Biscotti
Espresso coffee with Pistacchio Biscotti
We finished with Grappa Capo Di Stato
Our first course was Foie Gras with fig jam and toasted slices of Diane’s homemade bread.
Zeltinger Sonnenuhr Auslese 2005 Joh. Jos. Prūm made from 100% Riesling from the Mosel. The soil is Devonian shale with different layers and degree of erosion. The vines are 60 to 70 years old.
Brunello di Montalcino 1996 Casanova di Nevi made from 100% Sangiovese. The vineyard is located south of Montalcino at 275/320 meters and the soil is galestro with tuff and clay. There are 4,000 vines per hectare and the plants are 25/30 years old. The raining system is spur-pruned cordon and the winery is organic but not certified. The wine is unfiltered and it is aged in 500-liter oak tonneau for 36 months and in bottle
Wild boar with polenta — The meat was long simmered with spices and red wine until it was fork-tender. Polenta was the perfect complement.
Chateau les Ormes de Pez 2001 St.Estèphe made from Merlot, Cabernet Sauvignon and a small amount of Cabernet Franc and Petit Verdot. The wine has hints of blueberry, blackberry, and cassis with a note of spice and a touch of cedar. This is an elegant and wonderful wine.
Our Dessert was a Tarte Tatin made by Michele,
The weather on Saturday afternoon was perfect and we had the first course of our lunch sitting on the deck overlooking his garden with the trees changing into beautiful colors. 
We had a French sparkling wine made with the Champagne method. Domaine Rolet Pere et Fils “Cremant Du Jura” NV made from 57% Chardonnay, 16% Savagnin, 16% Poulsard and 11% Pinot Noir from 20 year old vines at 280 to 380 meters. The soil is gray marl and there are two meters of topsoil before hitting mother rock. Only indigenous yeast is used. Fermentation and aging is in tanks. The wine remains on the lees for 24 months. It is medium bodied, dry with good minerality, hints of citrus fruit, yeasty notes and a touch of white flowers.
Sauteed Potatoes were the accompaniment.
The plate
We roasted some fresh chestnuts for our dessert.
And followed them with Brutti ma Buoni, Ugly but Good Cookies, made with excellent hazelnuts Michele had bought on our last trip to Rome. 
