Category Archives: Bordeaux

December 31, 2012 · 9:51 am

The Perfect Lunch

Prior to our lunch at Gramercy Tavern in NYC, a friend, who dines there regularly, selected the menu.  He selected each of the courses to go with one of the wines we would be drinking. The seven diners were supposed to bring one wine each.  Somehow we wound up with nine. It was one of those rare occasions were everything worked out perfectly – – the wine, the food and the company.

We started as we always do with Champagne:  IMG_2440
Blanc de Blanc “Roses Jeanne” 2006
Cédric Bouchard. I have never tasted any Champagne from this producer and was very impressed by this one. I believe he only produces single vintage, single vineyard wines and that they are fermented and aged in stainless steel.  The winemaker interferes in the process as little as possible.  It was also different from other Champagnes. The bubbles were very small and it had a crisp, fresh taste with subtle citrus fruit flavors that would make it go very well with food.  He also makes a Champagne from 100% Pinot Blanc!IMG_2443
Sauternes 1997 Château d’ Yquem made from 80% Sémillon and 20% Sauvignon Blanc. Harvesting is by hand.  Successive waves of pickers are sent into the vineyard and the grapes are picked one at a time. This is to ensure that only the grapes with the “noble rot” Botrytis are selected. The grapes are pressed three times and then aged in oak barrels for 3 years. 1997 is considered a great vintage. Château d’Yquem will not produce a 2012. We had this with the Foie Gras with Poached Quince, Walnuts and Pomegranate Vinaigrette. Wonderful!IMG_2445
Montrachet “Côte de Beaune” 2005 Louis Jadot made from 100% Chardonnay. 2005 was a very good vintage with almost perfect conditions. The wine is fermented in wooden barrels and aged for 18 to 20 months in wooden barrels before it is bottled. This is a big rich wine and will last for a number of years.IMG_2447
Meursault 1995 Robert Ampeau & Fils I00% Chardonnay
This is a wine that I have drunk a number of times and always enjoyed. I believe it is at its peak now but should hold for a few more years.  These two white wines were served with Striped Bass with Leeks Beacon and Brussels Sprouts.IMG_2448
Gevry Chambertin  Corbeaux 1985 Domaine Leroy 100% Pinot Noir This is a great Burgundy from one of the top producers and it was exceptional. IMG_2451
Barolo 1971 Serralunga d’Alba Pira 100 % Nebbiolo. Sheldon Wasserman in his book Italy’s Noble Red Wines says that “Luigi Pira was… the single finest producer in Barolo” Pira was a traditionalists and the crushing of the grapes was by feet. The grapes were brought into the cellar, the bunches were put into tini, large upright oak vats’ and the men crushed them with their bare feet and the wine was fermented. Luigi Pira died in 1980 and the tradition of pigiatura a peidi died with him. Wasserman gives the vintage and the wine four stars, his highest rating. Some 32 years after Wasserman tasted the wine I would have to agree with him. We had these two wines with Duck Breast with Lentils, Parsnips, Hazelnuts and Trumpet Mushrooms.IMG_2454
Bordeaux Château Montrose 1983 Saint-Estêphe made from 65% Cabernet Sauvignon, 35% Merlot and 5% Cabernet Franc. This wine was at its peak and I think it will remain there for a few years. In my opinion 1983 was a very good vintage in Bordeaux but it was overshadowed by the 1982’s. The 1983’s are a good buy if you can find them. The wine was drinking very well, soft, with hints of dark fruit, spice and just a touch of leather.

Amarone 1964 Bertani 70% Corvina Veronese; 30% Rondinella- this is the present blend.IMG_2456

Carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. Vines are cultivated using the “spalliera” method while pruning is done using the “Guyot “ method with 5.000 vines/ha. Unlike most leading Amarone producers, who buy grapes from outside growers, Bertani’s harvest originates entirely in the firm’s own vineyards. With marly-calcareous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for Amarone.

Harvest begins in early October and extends over a two-week period. After harvest, ripe, unblemished grapes from the uppermost portions of each cluster — those grapes richest in sugar and extracts — are painstakingly detached and laid out to dry on cane mats. The mats are stored on raised platforms in airy lofts, sheltered by a roof but otherwise exposed to drying breezes on all sides. By the time they are ready to undergo maceration and fermentation in February, they will have lost up to 60% of their water content (appassimento). A lengthy maceration period ensues, a factor responsible for Amarone’s tremendous body and structure. After a controlled fermentation, the wine is transferred into oak casks for a period of 5-8 years (the 1964, I believe, spent a longer time in wood) during which it is racked twice annually prior to bottling.

Aromas of freshly picked cherries mingled with notes of sour cherries, and an agreeable trace of spiciness. Dry, full-bodied, amply structured with hints of cherries, red berries and spice with a finish that recalls walnuts and hazelnuts. 1964 was a legendary vintage for Amarone and this wine lived up to it. We enjoyed these two wines withIMG_2453

Roasted & Braised Lamb with Broccoli and Ruby Crescent Potatoes.

Vintage Port Fonseca 1970IMG_2457
Here is the vintage report:  Winter rainfall from October to March was 40cm, which was slightly above average. A very dry spring followed by rain in May and June. From July to October almost no rain fell and the vintage was made under ideal conditions.
Picking started on the 21st September and bunches were in perfect condition and completely free from disease. Sunny days and cool nights resulted in musts with tremendous depth of color. Yields were high. 1970 was an excellent vintage.
This is a 42-year-old port that will still last for a number of years. It has aromas of red fruit, ripe raisins, caramel and a hint of spice among others. The wine has great depth but also very subtle, balanced with a long full finish and after taste. We had the port with a selection of farmstead cheeses.

HAPPY NEW YEAR

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Filed under Amaro, Barolo, Bertani, Bordeaux, Burgundy, Cedric Bouchard, Champagne, Fonseca, French Red, French White Wine, French Wine, Italian Red Wine, Italian Wine, Pira, Port, Vintage Port

August 6, 2012 · 5:16 am

A Wine Weekend

Last weekend began on Thursday night with a bottle of Champagne on a Manhattan terrace and ended with a bottle of 1990 Bordeaux in Sag Harbor on Sunday night. And there were some very nice wines in between.
Champagne Perrier-Jouët Grand Brut NV (Epernay)
Made from 40% Pinot Noir, 40% Pinot Meunier and 20% Chardonnay, this was the perfect champagne to serve at a cocktail party: light, elegant, soft and crisp with a floral aroma.
Bandol Rosè 2010 Chateau de Pibarnon made from 50% Mourvèdre and 50% Cinsault. The location of the vineyards is on Telegraph Hill where the terraced vineyards form a sort of amphitheater to protect it from the  Mistral.  The soil has large quantities of blue marl, and limestone, stones and rocks as well as fossil material, which make it unlike any other soil in the appellation.  Traditional goblet (bush vines) training for the vines. After 30%/50% destemming, vinification takes place in stainless steel tanks. The wine is salmon in color with floral and white peach aromas and tastes of white peaches. This is one of the best rose´ wines that I have had in along time.

Brunello di Montalcino “Pian della Vigna”DOCG 1999
Antinori. Made from 100% Sangiovese. The Pian della Vigna estate is located 3.5 miles to the south of the town of Montalcino. The soil is mostly clay and calcareous with many small stones. The grapes are softly pressed and the must has 15 to 21 days of skin contact in 125-hectoliter temperature controlled stainless steel tanks. The wine is aged in large oak casks for a period of more ten two years. Complete malolactic fermentation takes place in oak. This is a big complex Brunello with red fruit aromas and flavors with hints of cherry, tobacco and a touch of spice. This wine will age for a number of years.

Barolo “Le Gramolere” DOCG 1993 G. Manzone made from 100% Nebbiolo. I visited the winery in November 2010 and met with the owner and wine maker Giovanni Manzone and his son Mauro. The winery is on the top of a hill called Le Gramolere overlooking the town of Monforte D’Alba. Giovanni said that they harvest the second week of October but in the past it was the first or second week of November. This is a very traditional winery.
Maceration on the skins is for 15 days and the wine is aged in 25HL oak casks for 24 months and bottled 36 months after the harvest. This wine was drinking very nicely with red fruit aromas and flavors, hints of cherry and raspberry and a touch of spice and balsamic in the finish.

Barolo Riserva “Monprivato Ca’D’ Morissio” 1993 Made from 100% Nebbiolo. Giuseppe Mascarello The harvest takes place toward the middle of October but in 1993 it most likely took place in the beginning of November. Estate grown bunches are thinned during the summer. The wine undergoes traditional floating cap fermentation for 20/25 days. The wine is aged in medium size oak barrels for about 38 months. The wine is bottled four years after the vintage. This is a big classic Barolo with good rich red fruit and hints of leather, tobacco and spice. It will age for a number of years.

The label indicates the number of bottles produced according to size. The 750 ml bottle is called an Albeisa* bottle.  The label says Albeisa, Magnum and Double Magnum followed by the number of bottles produced for each.  

*The Albeisa bottle goes back to the beginning of the 18th century. Wine makers in the Alba district proud of their wine wanted a different shaped bottle to distinguish them from other wines in Piedmont. During the Napoleonic invasion the Albeisa was replaced by two typical French bottles — Bordeaux and Burgundy.  Both were more uniform and cheaper to make. In 1973, 16 producers joined together and started using the Albeisa bottle again. The aim of the Albeisa association is to characterize and qualify oenology products of the Langhe and the Roero hills. Only wines with denominations within this area can be bottled in the Albesia bottle.  
Baron de Pichon-Longueville 1988 (Pauillac) made from 82% Cabernet Sauvignon and 12 Merlot. Aged in 80% new barriques and 20% in barriques that are one year old.
This wine was just starting to come around and can age for a few more years.
Baron de Pichon-Longueville 1990 (Pauillac) The1990 is a big wine that is not ready to drink. Both wines were served with grilled lamb and at this point in time the 1988 was the better wine with the lamb. For a wine to drink now I would buy the 1988 and for a wine to age, the 1990.

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Filed under Albeisa bottle, Bordeaux, Brunello, Champagne, French Red, French Wine, Italian Red Wine, Nebbiolo, Piedmont, Rose, Sangiovese

July 30, 2012 · 4:31 am

Good Friends, Champagne and Old Wine


My friend Albert and I were planning to have lunch at restaurant SD26 in NYC recently. He told me he wanted to bring a bottle of 1966 Chateau Ausone and said that he also had another ‘66 and a ‘62. When I mentioned this to Irwin, a member of my wine group, he said that Ausone is his favorite wine. Then he said that if I would organize a dinner with Albert and the Ausone, he would bring a 1996 Champagne Krug and a 1931 Chateau Latour. Two other members of the wine group, Travis and Nicole, said they would come and bring some older wines, too. I could not wait to arrange this dinner. SD 26 was closed for an event on the night that we could all get together. However Tony May the owner said we could have one of the small private rooms and it was perfect.

The Wines

Champagne Krug 1996  Made from Pinot Noir, Chardonnay and Pinot Meunier, the percentage of each variety depends on the vintage. The wine is aged in used barriques. Full bodied, complex and dry with a hint of toast. This wine will last for many years. This is a great wine in an excellent vintage. Is there any better way to begin the evening than with Krug Champagne.

Grand Vin Chateau Latour 1931 Pauillac, 80% Cabernet Sauvignon, 18% Merlot and 2% Cabernet Franc and Petit Verdpt.  Made from old vines in the 47 ha of the original Enclos. Today there are 10,000 vines per hectare but I do not know if it was the same 80 years ago. I believe 1931 was not a great year in Bordeaux but Latour is known for making great wines even in off years.  The wine is 81 years old and it was in great condition, good color, no signs of oxidation, elegant and balanced — a classic Pauillac.

My first experience drinking Latour was with the 1963 vintage, a very poor vintage. The year was 1969 and I paid $3.99 a bottle for the wine in a store in Brooklyn. The wine was wonderful and Chateau Latour became my favorite Bordeaux.

Barolo 1931 100% Nebbiolo. Borgogno This was the only disappointment. The wine was starting to come apart with celery aromas and high VA. We could not drink it.

Chianti Vecchio Della Fattoria Santa Christina 1943 Cantine del Marchese Ludovico e Piero Antinori
The wine was mostly Sangiovese with some Canaiolo and Colorino, and two white grapes Malvasia and Trebbiano.  Most likely the governo method was used. The wine was in perfect condition.  There were hints of fruit and the aroma of sunshine on the Tuscan pines.
On the neck label it reads: “Consortium for the defense of the typical wine of Chianti”.

Ask any producer of Chianti today and they will tell you that Chianti made with white grapes and using the governo method will not age. In order to make “great Chianti” they must use international grapes and concentrators and put the wine in barriques. Chianti has lost its identity. I guess the present Consortium does not defend the typical wine of Chianti.
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Chateau Ausone Premier Grand Cru, St. Emilion 1962 Made from 50% Merlot and 50% Cabernet Franc. The vineyard is only 7 hectares and there are 6,500 vines per hectare. This is a wine with great color and body with hints of leather and cherry and a great finish and aftertaste. It was one of the best St. Emilion’s I have ever tasted.  Then I tasted the Ausone 1966 and it was even better.

Fixin Clos Napoleon 1959 Domaine A.Ligeret 100% Pinot Noir.  The label indicated that it was a special bottling for the Chevaliers du Tastevin. The wine was showing very few signs of age and it was a elegant and classic Burgundy.

This was a very special dinner with good friends and great wine.  I cannot wait to do it again. Albert still has some more Ausone and Travis said that he had another Borgogno Barolo 1931.

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Filed under Antinori, Barolo, Bordeaux, Burgundy, Champagne, Chianti, French Wine, Italian Red Wine, Italian Restaurants, Italian Wine

April 16, 2012 · 2:09 am

Easter “Linner” with Good Friends

We like to invite friends over for Easter “linner”, as I call it, my name for the meal somewhere between lunch and dinner. I prefer this time because enjoy a leisurely meal and still finish at a “decent” hour.  As usual, we stuck to my rule of one bottle less then the number of people so that everyone goes home relatively sober. There were 8 of us and there were 7 bottles of wine.

For the appetizer Michele made crostini with avocado and bottarga, salted mullet roe, which went very well with the Champagne.  Michele always makes lamb for Easter and since Bordeaux is a classic match with lamb we had three Bordeaux a 1990,1988 and 1966. One of the guests, knowing Michele likes Burgundy, brought a 1947.

The Wine

Champagne Veuve Clicquot Ponsardin Vintage Reserve 1998 (Rheims) 2/3 Pinot Noir and 1/3 Chardonnay. This is a full-bodied champagne, round with fresh citrus aromas and flavors and good acidity. Ed McCarthy in his book Champagne for Dummies says, ”The Veuve Clicquot Vintage Reserve Brut is a great Champagne and clearly Veuve Clicquot’s best buy.” 1988 was a very good vintage

Champagne Dom Pérignon Oenothéque 1996 disgorged in 2008. The Oenothêque (black label) indicates that a Dom Pérignon vintage has reached either its second peak in maturity, optimized intensity, 15 to 20 years after the harvest (the wine above), or its third peak, with optimized intensity after 30 years on the lees. The cellar master is the only one that can determine when the wine has reached that optimal stage in its evolution and only then will it be released as Oenothéque. This is a champagne with great length, structure and depth, nice fruit and just starting to show a hint of toast on the palate. 1996 was an excellant vintage.

Chateau Lafite Rothschild 1990 (Pauillac) 80-95% Cabernet Sauvignon, 5-20% Cabernet Franc and 0-5% Petit Verdot, depending on the vintage. The wine is aged 18-20 months in new barrels. In 1990 the climate conditions were excellent. The yield was abundant and of outstanding quality. This is an elegant complex wine with hints of blackberries, smoke, leather, spice and a touch of vanilla in the very long finish. This wine will last for least 10 years or more.

Chateau Baron Pichon Longueville 1988 (Pauillac) 75% Cabernet Sauvignon, 23% Merlot and 2% Malbec, the blend depends on the vintage. The wine is aged for 18-20 months in barrel. This wine is just starting to come around but should last for a number of years.

Chateau Montrose1966 (Saint-Estéphe) made from 65% Cabernet Sauvignon, 30% Merlot and 55% Cabernet Franc depending on the vintage. Aged in barrel from 22-24 months. In his book Bordeaux, Robert Parker states the following about this wine in 1985: “The 1966 Montrose is austere and tough on the palate, with good fruit and firm dusty tannins.”  I wonder:  what are dusty tannins? He says the anticipated maturity is between 1986 and 2010. This wonderful Bordeaux has reached full maturity.

Gevrey-Chambertin “Les Caretiers” 1947 Leroy Thanks to the kindness of friends I have been lucky enough to have drunk a few of the 1947’s from different producers. This is classic Burgundy at it best, a mature wine but not showing any real signs of age.

Montefalco Sagrantino DOCG Passito 2006 100% Sagrantino Antonelli (Umbria)  As I mentioned in my last blog, the people of Montefalco have the passito with lamb on Easter Sunday. We tried it but most of the guests found it too sweet for the lamb. I guess you just have to be in Montefalco for Easter. Half bottle.

Passito di Pantelleria “Kbaggiar” NV Azienda Agricola Seraste (Sicily) This was a very pleasant dessert wine and a good way to end the dinner. Half bottle.

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Filed under Bordeaux, Burgundy, Champagne, French Red, Montefalco, Passito, sagrantino

January 30, 2012 · 6:01 am

Two Margaux Chateaux at the Wine Media Guild

The Wine Media Guild holds its monthly tasting and lunch at Felidia restaurant in NYC.  The theme of each event is set in June by the executive board. The events are usually held the first Wednesday of every month Oct-May.  Members of the WMG become member sponsors for each event. For a number of years now Mark Golodetz has been the member sponsor for one of our most popular tastings — Bordeaux. This time was no exception as Mark was able to get the wines of Chatteau d’Issan and Chateau Rauzan-Ségle going back to 1986 and a representative from each winery to speak at the event.

There were five wines from Chateau d’ Issan at the tasting the 2008, 2006, 2005, 2004 and 2000. With lunch we had the 2001, 1999 and the 1995 from magnum.

Chateau Rauzan-Seglapresented the 2009, 2008, 2005, 2003 and the 2001. With lunch we had the 1999 from Magnum, the 1995 , 1988 and the 1986.

Emmanuel Cruse, Mark Golodetz and Mrs Cruse

Mr. Cruse, whose family owns Chateau d’ Issan was the first speaker. He said that they only have Cabernet Sauvignon and Merlot planted in the vineyards. The percentage changes according to the vintage but it is about 65% Cabernet and 35% Merlot. The vines are about 35 years old. The harvest takes place by hand, which is a law in Bordeaux. They use about 50% new oak, medium toast. The barrels come from 5 or 6 different barrel makers so the toasting of the barrels is different. They are trying for a balanced and elegant wine.

Mr. Kolasa from Chateau Rauzan-Ségla also spoke. They have mostly Cabernet Sauvignon 59% and Merlot 41% in the vineyards but also have some Piet Verdot 4% and Cabernet Franc 1%. There is supervised control in the vineyards. Vibrating sorting tables are used so that only the best bunches of grapes are chosen. Each vineyard plot is vinified separately and fermentation takes place in temperature controlled stainless steel tanks. He said that they use between 50 and 60% new wood. The amount of new wood  depends upon the vintage. If it is a vintage that will produce wines with more alcohol, they use less new oak and not age it as long.

Mr. Kolasa

Mr. Cruse and Mr. Kolasa were in complete agreement when it came to speaking about Bordeaux in general and the different vintages. They both agreed that 2009 was an “American Vintage” and 2010 was a “British Vintage”. They went on to explain that 2009 would be ready to drink sooner and more pleasing to the American palate. The 2009 was compared to the 2003 a very warm vintage but they said 2009 was a better vintage. The 2010 would be more austere and would take longer to be ready to drink. It is a classic Margaux vintage.

Ed McCarthy a WMG member said he was an American but had a British palate and they should not generalize in this manner.

In 2011 there were very low yields and they agreed that it was not as good as 2009 or 2010 but better than 2008.

One very interesting point that they made was with all the new techniques that they use in the vineyard and winery it is almost impossible to have a “bad” vintage. A vintage like 1977 will never happen again in Bordeaux.

They said that they did not make wine for the market but made wine for themselves. Bordeaux is the benchmark for wine and as goes Bordeaux, so goes wine in general.

Mr. Kolasa is also a negotiant and spoke about the market for Bordeaux. He said that many people that buy Bordeaux are not “drinkers” but “collectors” that buy the wines for investment.

They were very concerned about younger wine drinkers that may not have the money or want to wait the necessary time to appreciate these wines. One of the things that could be done is to lower the prices. Another would be to try and educate the younger consumer about Bordeaux.

Both men agreed that their wines, like all of the better wines from Bordeaux, need to age for a long time. Bordeaux may age better than any other wines. They should not be drunk until they have aged for 20 years of more.

As far a style is concerned, Chateau d’Issan is a little lighter than the Chateau Rauzan-Ségla. For a wine that is dominated by Cabernet Sauvignon Chateau d’Issan is rich, fruity, soft and supple and most likely would be ready to drink sooner then a Chateau Ruzan-Ségla of the same vintage. Chateau Ruzan- Ségal was more full-bodied, concentrated, and more tannic and would need longer cellaring. All of the wines were low in alcohol around 12.5% and both wineries did an excellent wine of integrating the wood. I liked both styles of wine.

2009 a More Colorful Label

I liked all of the wines that we tasted but they were for tasting and not for drinking because they were too young.

The Quail

I also enjoyed all the wines we had with lunch. These were older vintages and all were very good and went very well with the food.  The one I kept on pouring in my glass was the Chateau Rauzan- Ségla 1986. This was a great year and it was the oldest wine presented. It was the perfect combination with quail that we had for the main course.

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Filed under Bordeaux, Chateau d'Issan, Chateau Rauzan-Ségla, French Red, Margaux

January 2, 2012 · 10:05 am

Holiday Adventures in NYC

Michele and I always look forward to Christmas dinner with Tom Maresca and Diane Darrow. For a number of years, Tom and Diane come to our house Thanksgiving dinner, and they have us over for Christmas. They are excellent and adventurous cooks and Diane often chooses recipes from books she has written about in her blog http://dianescookbooks.wordpress.com

Tom www.ubriaco.wordpress.com has a great wine collection and will try to find the perfect wine match for each course.

The first wine was Champagne Pommery Brut NV. Made from 35% Chardonnay 35% Pinot Nor and 30% Pinot Meunier. It was very easy to drink and worked very well with the little pastry shells filled with foie gras, egg salad, prosciutto, caviar etc.

The first course was an individual ramekin filled with an egg baked in cream with white truffle paste, which they had brought back from Alba. The wine to match this dish was a Corton Charlemagne Grand Cru 2003 Labouré–Roi. As Tom poured the wine into the glass it had a golden orange color and even without tasting it we could see that it was oxidized.

Then we had an Alsatian onion quiche. The main course was  Pintadeau farci Jean Cocteau– stuffed guinea hen from a recipe in Raymond Oliver’s La Cuisine. With it drank Beaune Premier Cru Greves 2005 Moillard and a Chambolle Musigne 2003 from Drouhin followed. They were both showing very well but the Moillard was a bit softer.

Next there was a cheese course.  All the cheeses were great but the gorgonzola was really special, we drank a Chateau Brane Cantenac1989, Cabernet Sauvignon Carmeriére. Dessert was a not too sweet cranberry crostata made by Michele.  For those that were still able to drink there was grappa.

Monday and Tuesday we stayed home and tried not to eat too much.

Wednesday we went to Russ & Daughters to buy caviar and foie gras for New Years Eve. We also went to an Indian restaurant but did not have wine.

Thursday we went to SD26, which is becoming one of my favorite Italian restaurants for lunch and had another great meal.  Tony May recommended we have the burrata, which was brought in from Puglia.  It was superb.  Then I had chestnut fettuccine with wild boar salami & dried cranberries, a perfect dish for a winter day.  We drank the 1988 Chianti Rufina from Grato Grati

On Friday we met a friend from Miami and went to Legend, a Chinese restaurant that has very good food and excellent Martinis.  Love the spicy lamb with cumin.

New Years Eve we went to Japonica for Japanese food for lunch.

That night to celebrate the coming New Year we started with the Caviar and had a bottle of Champagne Bruno Paillard N.P.U. Brut 1995.  Made from 50% Chardonnay and 50% Pinot Noir I had mentioned to someone that I had had it at a tasting and liked it and I received it as a gift from him. With the foie gras we drank a dessert wine from Spain- Malaga 2007 N0 2 Victoria It is a naturally sweet wine made from the Muscate Alexandria grape and fermented in stainless steel Joege Ordoéz & CO.   This also was a gift from a friend.

On New Years Day we took a long walk and in the middle of Washington Square Park there was a man playing classical piano. It was a beautiful day and we stood and listened for a while.   His name is Colin Huggins and he was very good.

For dinner that night we had the rest of the foie gras, steak and potatoes fried in duck fat. The wine we drank was a 1984 Volnay 1er Cru “les Champans” Domaine Joseph Voillot.

This wine was everything that a red Burgundy should be and it was a great way to start off the New Year!

I would like to thank everyone that has followed my blog and Happy New Year to one and all.

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Filed under Bordeaux, Burgundy, Champagne, Chianti Rufina, French Red, French Wine, Grato Grati, Italian Red Wine, Italian Restaurants, Italian Wine, SD 26, Villa di Vetrice

November 12, 2011 · 6:10 am

Tasting Wine on the Crystal Serenity

Ever since I studied Byzantine history many years ago, I have wanted to visit Istanbul, or Constantinople, as I like to think of it.  So when the opportunity arose for Michele and I to teach wine and food classes aboard the Crystal Serenity Epicurean Discoveries Cruise, I finally had the chance.  We boarded the ship in Athens and during the next two weeks we visited Santorini, Crete, Israel, Cyprus, Mykonos and Kusadasi with Istanbul as our final stop.  I can’t think of a more enjoyable or luxurious way to travel.   

  Since it was a wine and food themed cruise, several other presenters spoke or demonstrated on board including Chef Azmin Ghahreman of Sapphire Restaurant in Laguna Beach, California, the “Modern Mixologist” Tony Abou-Ganim, and Darioush Khaledi, owner of Darioush Winery in Napa Valley.

Darioush Khaledi

 On our first full day at sea, Mr. Khaledi presented his wines in a tasting billed as Bordeaux vs. Napa.  Bart Dufour, the head sommelier for the cruise, introduced him and spoke about the Bordeaux wine.   From the start, however, Darioush made it clear that the wines should be judged on their own because what is being produced in Napa is very different from what they are doing in Bordeaux. 

Bart Dufour

 The glasses used for the tasting were very unusual.  Mr. Dufour said that the glasses, made by the Reidel Glass Company of Austria, were made solely for tasting wine, not drinking it. The tulip shaped bowl rested on a hollow stem one inch wide and two inches high. The wine was poured into the stem and the bowl remained empty. In order to coat the sides, Mr. Dufour laid a glass on its side and the wine went to the edge and stopped. He then turned the glass until it was coated with wine. This works great but care must be taken not to pour a little too much wine into the stem or it could spill out.

 The wines of Darioush Signature Series

Darioush said that there were 60 different types of soil in the Napa Valley and that during the harvest the grapes can be picked at three different times.

 Russian River Chardonnay 2007 100% Chardonnay. The wine is barrel fermented and spends 11 months in 75% new French oak and 25 % in used barrels of Siruge, Damy and Francois Freres Burgundian barrels. Darioush said that there was very little rainfall and that it was the lowest Chardonnay yield of the decade.  Darioush does not own this property. This is a big Chardonnay but not over the top with citrus fruit and hints of white peaches and nice acidity.

 Chateau Brane-Cantenac 2004  Margaux 55% Cabernet Sauvignon,40% Merlot, 4.5% Cabernet Franc and 0.5% Carmenére. There are 6,666 to 8,000 plants per hectare. The wine is aged in barriques for 18 months of which 60% to 70% are new. Mr Dufour described this as classic Bordeaux and he was right.

 Napa Valley Shiraz2007 100% Shiraz. The wine spends 18 months in new French oak Siruge, Damy and Francois Freres Burgundian barrels.  Darioush said that the length of time a wine spent in wood depended on the vintage.  This was one of the biggest wines that I have ever tasted with a mixture of chocolate, spice, bold fruit and a hint of cinnamon.

 Darioush was born in the Shiraz region of Iran. He is very fond of his Shiraz wine and feels this is the correct name for the grape. He also said that he believed that Iran, and in particular the city of Shiraz, was where wine was first made.

 Napa Valley Cabernet Sauvignon 2007 85% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc and 3% Malbec. The wine is aged for 22 months in new Taransaud Chateau traditional French oak barrels from Troncais. There was a mixture of mocha and bold fruit with under tones of expresso.

 The Bordeaux in the tasting was placed before the Shiraz and Cabernet Sauvignon. This was correct because the Shiraz and Cabernet Sauvignon were very big alcoholic wines typical of California. 

 Later in the cruise, I had the chance to taste the olive oil from Darioush.  It was excelent.

Sangiovese in Tuscany was the title of  tasting that I did on the last day at sea, but more on that next time.

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Filed under Bordeaux, California wine, Darioush Winery

November 8, 2011 · 8:37 am

Old Barolo, Bordeaux, Champagne and Pizza

Alfonso Cevola, a friend and wine writer from Texas, was in town recently and asked me to meet him for a pizza.  It would be a reprise of a wonderful dinner we had enjoyed two years ago at Keste Pizza and Vino where we ate and talked while drinking Vallana Spanna from the 1950’s.  

 While I looked forward to seeing him again, but there was a problem. That afternoon I was attending a Bordeaux tasting and lunch for the Wine Media Guild at Felidia Restaurant. There were 12 wines to taste followed by four to drink with lunch. Many of the Wine Media Guild members would bring older vintages and I knew it was going to be a great afternoon.  But I looked forward to seeing Alfonso again so we made plans to meet for dinner and I hoped for the best.  As it turned out at my table at lunch we had the 1982, 1986 and 1988 Chateau Mouton-Rothschild, 1993 Chateau Lafite Rothschild and the 1975 Chateau Grand Puy Lacoste among others as we shared wines with other tables. The wine which was at its peak was the 1975 Lacoste. It was surprising to me that the 1982 Mouton was still too young. But more on these wines in another article.

  I made plans with Alfonso to meet at La Pizza Fresca that night at 7:30 so I would have enough time to recover from lunch. I invited Nicole and Travis a young couple that always bring wines much older than they are.

  At the WMG I was sitting next to Ed McCarthy, co–author of the Wine for Dummies books with his wife, Mary Ewing Mulligan, MW. Ed said that Mary was away on a press trip so I invited him to join us for dinner.

 After the WMG lunch there were some open bottles with wine still in them at our table, among them Lafite 93, Lynch Bages 1996 and 2000 and two bottles of Clerc Milon 2004 and 2006 I took them along for the others to taste at dinner.

 Travis and Nicole arrived with a bottle of Champagne Grand Cru Godmé Pére et Fils Brut Millesime 2000 and the 1961 and 1964 Barolo from Fontanafredda. Ed brought a bottle of Champagne Benoit Lahaye Grand Cru Essentiel NV and I contributed the 1988 Grato Grati, a de-classified Chianti Rufina. I wanted Alfonso to taste the Grato Grati and really wanted to bring the ‘82 but somehow I picked up the 1988. It did not matter since the wine was drinking very well.

 Both the 1961 and 1964 were in very good condition. 1964 was a great vintage in Barolo and it was in very good condition and might have a “few” years in front of it. The 1961 was at its peak and I really enjoyed it with my pizza Margarita!

 I just returned from a Crystal cruise of the Greek Islands and Turkey with Michele.  More on the trip, my on board wine tasting lecture, and how to make the perfect Martini in a future article!

 

 

 

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Filed under Barolo, Bordeaux, Champagne, French Red, Italian Wine, Pizza and Wine, Pizza Restaurants

July 9, 2011 · 3:03 am

Chateau Ausone Premier Grand Clu Classe St-Emilion 1966

Chateau Ausone Premier Grand Cru Classe St-Emilion 1966

We were going out to dinner with friends to SD 26 and decided to bring our own wine. Albert and I discussed the wines in advance. I said I would bring an older Chianti and he said he would bring a French wine. When we arrived at the restaurant I put my 1988 Chianti Rufina from Grato Grati on the table and he did the same with his bottle. When I picked it up, I did not know what to say.  It was a 1966 Ausone, a great wine from a great year.

The wine felt a little warm. It was a very hot day but Albert had taken the wine from his cool storage the night before so that it could stand up.  By the time he arrived at the restaurant it was a little too warm, so we asked the waiter to put it in the refrigerator for a few minutes.  Albert said that he had three bottles of the 1966 and this had the best fill-it was at the shoulder. We drank the Chianti, which was showing very well and asked the waiter to decant the 1966.  It was only “on ice” for about 10 minutes.

When the waiter tried to open the wine, the cork fell into the bottle.  He decanted it through a filter and as I watched I could not believe the color–it did not have the color one would expect from a 45 year old wine.  In the glass it looked like it was only a few years old.  Holding the glass to my nose, I almost panicked–I thought it was corked from smelling the wine but the flavor was fine.  In fact, it was one of the greatest Bordeaux wines that I have ever tasted. We waited and hoped for the best. After the wine was poured into everyone’s class and a few more minutes passed, the wine opened up and all the off odors had gone away.

This wine is youthful, complex, full bodied and elegant. It is traditional classic Bordeaux and I still can taste the leather and cherry!  It is made from 50% Merlot and 50% Cabernet Franc.  The wine went very well with the roasted goat.

Albert still has two bottles of the 1966 Ausone left and I asked him to drink them only with me!

IL Trabocco

I just returned from Abruzzo where I had great wine and food and ate in a Trabocco! A full report next week.

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Filed under Bordeaux, French Wine, Uncategorized

June 20, 2011 · 5:05 am

The Wine Media Guild Hall of Fame Annual Dinner at the Four Seasons Restaurant in NYC

 As co-chair of the Wine Media Guild I look forward to this event every year. At this event the WMG www.winemediaguild.com  pays tribute to those wine writers who have made a great contribution with their writing to the world of wine.  The inductees into the Wine Media Guild Hall of Fame were Gerald D. Boyd, Steven Spurrier and Tom Stevenson. 

We also give scholarships to students at New York City College of Technology and Fairleigh Dickenson University for wine study. Wine Media Guild Scholarship awards for this year went to Stjepan Lukic of City Tech and Erin Rouderbush of FDU.

 Another reason I look forward to the event is because it is BYOB. Each person attending brings at least one bottle of wine. Because of the love of good wine by the members of the WMG and their invited guests, everyone wants to bring a wine that everyone else will want to taste. What makes it even more exciting is that members and guests are only too happy to share their wines with people at other tables. One of the members gave me a 1986 Chateau Figeac to taste and when another member saw this he brought over a 1949 of the same wine for me to taste!

 But I get ahead of myself.

 The dinner was held at the Four Seasons restaurant in NYC. The reception was in the Grill Room and Henriot Blanc de Blancs NV Champagne 100% Chardonnay was served with a selection of hors d’oeuvres.  

 The first wine poured was a white wine Meursault 2007 100% Chardonnay from Pierre Morey.  It was very rich and full bodied with hints of tropical fruit.

The rest of the wines were all red.

 Gevery Chambertin Premier Cru La Combe Aux Monies Gallois 2002 100% Pinot Noir Domaine Dominique

The grapes are handpicked and sorted in the field and again on sorting tables in the winery. Cold fermentation is 2 to 5 days depending on the quality of the harvest. Fermentation takes place for 12-15 days depending on the year. Only natural yeasts are used. Temperature controlled mainly by remontage (crushing and pumping over) and piping.  Devatted and aged in Allier oak casks for 14 to 20 months depending on the year and appellation. This was a very good red to start with because it had typical Burgundy aromas and flavors.

Clos de Tart 2000 100% Pinot Noir Mommesson

This Grand Cru comes from18 acres of the very best slopes in the village of Saint Denis. The brown chalky soils contain a high proportion of clay particles, chalk for finesse and balance, small stones to help drainage and large flat rocks that heat up during the day and maintain a stable temperature at night. Low yield, old vines are harvested by hand and vinified in 6 separate lots. The wine is aged in new French Oak for 17 months. I did not taste the oak at all!  There is a mineral egg white fining and no filtering before the wine is bottled. This was a wine with a lot of character, with strawberry and raspberry aromas and flavors and a hint of spice. It really developed in the glass. It is a wine that can be drunk now but I think it will be better with more age.

Barolo Riserva Monprivato CA’D’Morissio 1993 100% Nebbiolo Michet Giuseppe Mascarello & Figlio

Monprivato vineyard is in the village of Castiglione Falletto. The harvest for the 1993 was most likely in the beginning of November. They use the traditional floating cap fermentation for 25 days. The wine is matured in medium Slovenian oak barrels for about 45 months. The wine is bottled six years after the vintage. In my opinion 1993 was an underrated year for Barolo. Most of the wines from this vintage are dinking very well right now and should last for a few more years. This is a complex, elegant wine with classic Barolo aromas and flavors: Faded rose, leather, tea, mature fruit and a hint of white truffles.

 Montepulciano D’ Abruzzo 1993 100% Montepulciano D’Abruzzo Edoardo Valentini

This is a dark full bodied wine, with deep aromas of  black and red fruit, cherry and a hint of spice. I would have never guessed that it was 18 years old. This wine has many years ahead of it.

Barolo Villero Riserva 1982 100% Nebbiolo Vietti

1982 was an excellent vintage in Barolo. It took some time for this wine to open up but once it did it had all the characteristics of a great Barolo from an excellent vintage. The wine went very well with the food.

Barbaresco 1952 100% Nebbiolo Francesco Rinaldi

In my opinion 1952 was a very good vintage for Barolo and Barbaresco.  When wines are almost 60 years old, they have to show some signs of age. Both of these wines were still drinking very well. 

 Barolo 1952 100% Nebbiolo Francesco Rinaldi

 Chateau Figeac 1986

They use a completely different proportion of grape varieties than anyone else in Saint-Emilion because of the fine gravelly soil. The wine is made from 35% Cabernet Sauvignon, 35% Cabernet Franc and only 30% Merlot. Someone at the table said that it was the most Medoc of the Saint-Emilions.

 Chateau Figeac 1949

This is a great wine and one could only call it youthful.  It was one of the most balanced wines I have ever tasted. It has aromas of deep red fruit and mature Cabernet Sauvignon with a great finish and aftertaste. The 1986 was showing very well but the 1947 seemed younger.

Chateau Musar 1988 Gaston Hochar (Lebanon)

After fermentation, maceration is for 2/4 weeks and the wine is aged in Bordeaux type barrels of Nevers oak for 12/15months. At the end of the second year blending takes place with the proportions of Cabernet Sauvignon, Carignan and Cinsault varying with each vintage, the only deciding factor being taste. It is blended in the third year before being bottled and is aged in the cellar for 3/4 years. The wine is released after seven years. The grapes are grown in gravely soil with a limestone base in the Bekaa Valley. The grapes are handpicked. The wine is not fined or filtered and there are no chemical additives with the exception of the minimum dose of sulfur. In April I had the 1998 which was drinking very well with nice red fruit, leather and a hint of spice. The 1988 was very well balanced with mature red fruit, and red fruit and leather in the long finish and aftertaste.

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Filed under Abruzzo, Barbaresco, Barolo, Bordeaux, Burgundy, French Wine, Italian Red Wine, Italian White Wine, Valentini, Vietti, White wine