Some of our Roman friends come to the US in August every year to escape the very hot weather in Rome. Our friend from New Jersey always invites all us to his home for lunch. Michele does the food preparation.
Suenen Champagne Extra Brut OIRY Blanc de Blancs Grand Cru made from 100% Chardonnay from a 1.5 hectare plot in the Grand Cru village of Cramant. The soil is chalky. The clear wine is fermented partially in barrel with 9 months on the lees and the dosage is 2g/l. It is delicate and dry with hints of lemon, quinine, floral notes and a trace of minerals.
We had this with two very wonderful appetizers. I could have made a meal of just the two of them with the Champagne, but there was much great wine and food to follow!
Mortadella Mousse. This was very difficult to stop eating. Toasted pistachios top a smooth blend of mortadella, ricotta and Parmigiano-Reggiano.
Roasted Figs with Goat Cheese and Thyme. Susan Westmoreland brought this one. It was a delicious reminder of a dear friend, the late food writer and author Marie Simmons, who first developed this recipe. The warm figs and cheese are drizzled with honey.
Barbera d’ Asti “Vigna Noce” 2010 Antica Azienda Agricola Trinchero. Made from 100% Barbera. The winery belongs to the Triple “A” Agriculture Artisans Artists, an association of wine producers from around the world that believes in organic and bio-dynamic production, terroir and as little interference as possible by the wine maker. Only natural yeast is used, there is no acidification of the wine, clarification and filtration does not take place. Chemical treatments are not used in the vineyards; copper and sulfur are used but only when it is really necessary. The wine is aged for 7 years in large chestnut barrels. This is a traditional, classic Barbera that will last for at least another 10 years. I was very impressed with this wine.
Orrechiette with Fresh Tomatoes, Mozzarella and Basil. A summer favorite.
Summer Vegetable Tian with zucchini, potatoes and tomatoes topped Parmigiano-Reggiano.
Green Bean Salad with Anchovy Dressing — Tender beans with a creamy anchovy and garlic dressing.
Ciacci Piccolomini d’Aragona 2001 Pianrossa DOCG Brunello di Montalcino made from 100% Sangiovese from 11.69 hectares named Pianrosso at 240 and 360 meters. Soil of medium grain with good levels of marl dating to the Eocene period. Fermentation is in stainless steel and glass concrete vats with temperature control via cooling plates and jackets. Aging is in 7.5 -30 Slavonian oak barrels, for 3 years followed by over 12 months of bottle aging before release. This is an intense, complex and full bodied wine wine with hints of red berries, black berries and spice.
Butterflied Leg of Lamb — marinated with mustard, garlic and rosemary and grilled.
Bramaterra Riserva 1996 Tenuta Monolo. Bramaterra is in the Alta Piemonte well north of Barolo. Made from 60% Nebbiolo, 20% Croatina, 20% Vesoplin10% and 10% Uva Rara. The vines were planted in 1970. There are 0.75 hectares of vineyards and the farming was organic. Exposure is northeast/southeast; there are 3,200 vines/hectare at 290 meters. The training system is guyot. The soil is deep and light, copper sands, with a high level of acidity with potassium, iron and manganese. Harvest is manual. Fermentation was in large wooden barrels (botti) with native yeast. The wine is aged in botti for two years. The wine is classic Bramaterra with hints of cherry, spice, cinnamon, a touch of dried fruit and a note of nutmeg. The last vintage was in 2004.
Finished plate
Blueberry Peach Crisp with Vanilla Bean Gelato was our dessert.
It was a wonderful day with friends and great wine and food in a unique setting that lasted into the night.
Veuve Clicquot Brut NV made from 56% Pinot Noir, 16% Pinot Meunier and 28% Chardonnay. This is easy drinking Champagne, toasty with black fruit aromas and flavors.
Gosset Champagne Brut Excellence made from 24% Pinot Noir, 36% Chardonnay and 19% Pinot Meunier from Ay-Chapmpagne, Chigny-les-Roses, Courmas, Cumieres, Avize, Cuis and Trepail. There is 100% malolactic fermentation. The wine spends 30 months in the cellar before it is disgorged. Dosage for the Brut is11g/L. It has hints of apricots, peaches, dried fruit and a touch of brioche.
Champagne Boizel 2007 made from 40% Chardonnay, 50% Pinot Noir and 10% Pinot Meunier. 3% of the wines were aged in oak casks. The wines were aged for 7 years on the lees. This is elegant Champagne with hints of apricot, biscuits, flowers, almonds and a touch of licorice. 
Champagne Dom Pérignon 2008 made from equal amounts of Chardonnay and Pinot Noir. The grapes come from five Grand Cru villages and one Premier Cru village. This is a very impressive champagne with great balance, elegance and complex aromas and flavors.
Champagne Marguet “Shaman 14” Grand Cru NV made from 69% Pinot Noir and 31% Chardonnay. The wine was bottled July 2016, and the disgorgement date was March 2018. There are no added sulfites and the dosage is 0. It has flavors of honeysuckle, lemon, apple and a touch of stone fruit.
Selosse Substance Avize is the essence in a single vintage from two parcels without regard to vintage variation. Always made from the same Chardonnay vineyards in Avize. A south facing slope and an east hill base. Made from a solera started in 1987. Each year 22% is taken from the solera. Dosage 0-4g/l. It has hints of apricots, pears, loads of wet stone minerality, white flowers, pumpkin pie spice, mulled cider and the signature oxidation. It may be the most unusual champagne I have ever tasted.
Alfred Gratien Brut Rosè NV made from 45% Chardonnay, 40% Pinot Meunier and 15% . The Pinot Noir is added as a still wine. After 6 months of cellaring in 228 liter oak casks, the must is transformed into wine. Malolactic fermentation does not take place. The cuvee is bottled with sugar and yeast to allow for a secondary fermentation in the bottle and it remains in the cellar for 36 months. Then the disgorging takes place where the lees and sediment are removed from the bottle which is topped up with more wine and some sugar and left to rest for a few more months in the cellar. It has good red fruit with hints of raspberry and strawberries and touch of roses.
Suenen Champagne Oiry Blancs De Blancs Grand Cru Extra Brut made from 100% Chardonnay from the Grand Cru village of Cramant. The soil is chalk. The vins clairs (clear wines) are fermented partially in barrel and spend 9 months on the lees. The dosage is 2g/L. This is a delicate dry wine with floral aromatics, hints of green apple, a note of yellow plums and a touch of lemon with high acidity.
Larmandier-Bernier “Latitude” Extra Brut Blanc De Blancs NV. Made from 100% Chardonnay grapes which come from the same Latitude in the southern part of Vertus. There is 40% reserve wine in the blend and the dosage is 4g/l. The wine has hints of peach, white flowers, toast and a touch of almonds.
Champagne Krug Grande Cuvèe 167EME EDITION This is a blend of 191 wines from 13 different years, the youngest is from 2011 and the oldest goes back to 1995. The final blend is 47% Pinot Noir 36% Chardonnay and17% Meunier. It is aged for about 7 years before it is released. The Champagne has hints of dried and citrus fruit, a touch of gingerbread, hints of hazelnuts, and brioche. It is Michele’s favorite Champagne.
