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