Category Archives: wine reviews

Bandol w/ smoked tapenade coated Tenderloin ‘en croute’ (Jan 2012)

This was at our house…

Pre-pours: (w/ Cougar Gold, onion/shallot/sage tarts, smoked oysters and chips)
1. 2009 Meo-Camuzet Bourgogne Blanc ‘Clos St. Philbert’
2. 2004 Chidaine Montlouis
3. 2004 Tannahill Jack

Theme Tasting: Bandol w/ tapenade, smoked tenderloin, french lentils and mushroom/pepper ragout

A. 1999 Jean-Pierre Gausen Bandol (2/1)
Gamey, and gaining more intensity immediately, lots of red cherry and raspberry, gets more chocolatey…chocolate cherries, mineral and herbs, lovely and complex, a bit ripe but delicious.

B. 1995 Bastide Blanche Cuvee Fontaineau Bandol (1/2)
More smoke and olive initially, then some baked blackberries, Smells like Bandol! roasted cherries and pepperoni. muted celery, inidian spices esp cardamon, dusty herb salt. F-ing delicious!

C. 1993 Dom. Tempier La Tourtine Bandol (5/5)
Dark chocolate and juniper, getting more poopy, lots of tart herbs, almost bourbon in the nose, red cherry confection, almost luden’s cough drop cherry, getting more savory then sweet again

D. 2004 Chat. Pradeaux Bandol (4/4)
Lots of green herbs, seems like huge mourvedre tannins here, almost 100% cocoa notes, meaty but tastes like a young wine, ripe/raisin, improves as it leans out, blue fruits especially.
Guessed this was the Pradeaux.

E. 1999 Chat. La Rouviere Bandol (6/6)
Dense herbs and currants, southern rhone band-aidy,getting more and more herbal and green olive, cherry cola, sharp and bitey, also seems young.

F. 2000 Dom. Tempier La Tourtine Bandol (3/3)
Duck poop and cherries, minty herbs, lots of tarragon, menthol and bong water, gets more cocoa with food, showing some alcohol aka medicinal

Dessert: Caramel muscat poached pears Belle Helene with Truffled Blood Orange Caramel
1. 1997 Dom. Foreau Vouvray Moelleux (JJ)
2. 2002 Dom. Baumard Quarts de Chaume 375ml (DA)
3. 2000 Fattoria Montellori Vin Santo

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Dinner at Crooked House Cafe…

Bernard!!!!

House made Rillette
Country Pate
Oyster Leaves with Mignonette (amazing, they taste exactly like fresh oysters)
Escargots in Pernod and garlic wine

Veggie Paella with Ice lettuce and Chantrelles
Seafood Cassoulet
Lamb loin, wrapped in lamb sausage en croute
Veal skirt steak with béchamel and Chantrelles

Cheese plate

Wines:
NV Michel Turgy Brut Reserve Selection
2009 Clos Cibonne Rose de Tibouren Speciale
1999 Nikolaihof Riesling Steiner Hund
1999 Dom. Chevillon Nuits St. George 1er Les Roncieres
2009 Dom. Chevillon Nuits St. George 1er Les Perrieres
1998 Grange de Peres Coteaux du Languedoc Rouge

Tasted:
2009 Evening Land Chardonnay Mad Hatter
2009 Evening Land Chardonnay La Source
2009 Evening Land Chardonnay White Queen
2009 Evening Land Pinot Noir La Source

Followed by whiskey at the Westside…

Vosne-Romanee (Nov. 2008)

Pre-pours:
1. 1997 Chat. Beaucastel Chateauneuf-de-Pape Blanc
Guessed: Chenin (Loire)

2. 2004 Cotat Mont Damnes Sancerre
Guessed: Savennieres

3. 1998 Dauvissat 1er Vaillons Chablis
Guessed: White Burg, probably Chablis

4. 1997 Dom. Baumard Savennieres Tres Speciale
Guessed: Chenin

Vosne-Romanee Tasting:
A. 1995 Dom. d’Arlot V-R 1er Les Suchots (1/1)
Smokey, some hot alcohol, bright rasp, gets more and more pretty as it fleshes out, gains in weight and intensity with time, lots of smokey roses

B. 1996 Dom. Leroy V-R 1er Les Beaux Monts (6/6)
Darker and brooding, incredibly rich rasp/pepperoni, getting more ashy, leaner in mouth and thinner mouthfeel than expected, high acid but just ashy all the way through

C. 1997 Dom. Drouhin V-R 1er Les Petits Monts (4/4)
Higher toned, more leafy, orange pekoe tea, incredibly gobby fruit, spicy but showing a bit of alcohol

D. 1993 Dom. Rion V-R AOC (3/3)
Rasp tea, gaining in smokey pekoe/gunpowder tea, rich almost jammy, but elements of band-aid, tomato, a bit like a chat de pape?

E. 2002 Hudelot-Noellat V-R 1er Les Malconsorts (5/5)
More earthy and leafy, then coffee notes here, thinner than expected by nose, a pretty dramatic water-line, a more watery

F. 2002 Hudelot-Noellat V-R 1er Les Malconsorts (2/2)
Tannic yet brighter than others, pretty, really floral, esp roses and hibiscus, then coffee as an undertone

Post-Pours:
1. 2002 Dom. Breton Bourgeuil Clos Senechal

2. 1994 Evesham Wood Pinot Noir

3. 2005 Jack (ass) from Francis Tannanhil

Desserts:
1. 1999 Anselmi I Capitelli (Passito of Gargenega)

2. 1993 Felsina Vin Santo

3. 1999 Dom. Baumard Le Vert de L’Or (Loire Verdehlo)

4. 2005 Kerpen Riesling Wehlener Sonnenheur Auslese ***

Corton Rouge (April 2008)

Pre-pours:
2002 Dom. Chablisienne Monte de Tonniere

Corton Rouge Tasting:
A. 1996 Prince Florent de Merode Corton-Renards (4/4)
Lighter, more bricked, kumquats, more coffee in mouth, slightly sweet, briney, light rosehips, tarragon later

B. 1988 Dom. Giroud Corton (2/1)
Cleaner and brighter, cherry nose, darker hued, some meatiness, bright orange orange and lemon peel in mouth, spicy herbs and cooking spices, lingering citrus acid

C. 2002 Price Florent de Merode Corton (5/6)
Highertoned red fruit, some alcohol, a little poo and a little pepperoni, more flabby in the mouth, grassy in nose, some sulfur meatiness in mouth, jarring acid

D. 1993 Beaux-Freres (3/5)
Back to more chocolate, brooding, brighter cherry in mouth, cocoa powder and some braesola meatiness, gains in orange and almost pineapple acid, green beans?

E. 2001 Chandon de Brailles Corton Les Bressandes (6/2)
Caramelized orange blossoms, beef stick and cherry cough drops, weird orange?, big acid but herby character, back to tarragon again

F. 1996 Bouchard Le Corton (1/3)
More galore of everything, esp cherries, indian spices, big tannins, most young tasting and tight now, really lingering acid, cinnamon hots, red leaf lettuce

Post-pours:
1. 2004 Fourrier gevery-Chambertin1er Clos St. Jacques V.V.

2. 2004 Las Madres Syrah: pretty terrible, almost late harvest

Dessert:
1. 1992 J.J. Cristoffle-Prum Riesling Urziger Wurzgarten Auslese

2. 1999 Gunderloch Riesling Ruthenberg Auslese Goldkapsule

3. 1996 Disznoko Tokaji Aszu 5 Puttonyos

4. 1977 Quarles Harris Vintage port

Recession pairings continued – What wine goes with Mac N Cheese?

mac

Kraft Mac n’ Cheese Elbows and Vodopevic Vitovska Now you might be tempted to go with something to match the amber gold hue that we all know and love from Kraft, and I say go for it. The bold piquant ‘cheddar flavor’ just screams a wine that can kick ass and take names, but where to find such a wine? Well look no further than the hills of Trieste. Vodopevic is a terrific choice, while it matches the color its flavor more than holds it own with the ‘cheddar’. The extended amphora maceration for the Vitovska certainly sets a stunning contrast to your creamy delicious sauce.

Extreme dual flavor Doritos and Radikon Oslavje What could be better than matching the maverick of chips with the maverick of the Collio? This could be tricky if you focus on either the cool ranch or the spicy nacho…do I go clean white or fruity red? This is the genius of Radikon, white wine treated like red wine with the texture of both and a flavor profile that’s utterly unique. Dare I say it’s so good you could leave the Doritos for another time…but then you’d miss out on the nachoy-ranchy awesomeness.

Top Ramen Pork Flavor and JJ Christoffel Urziger Wurzgarten Riesling Kabinett Hans Leo is top of the heap just like top ramen, and with 40,000 packets in your cupboard it pretty much makes this German’s wine the way to go when seeking a pairing wine for the pork flavor goodness. Just enough sweetness to counterbalance the flavor packet, the terrific acid to cut through all those flavors, and the wealth of fruit to just make the ramen sing.

Coming up next week – Dessert – yay! Deep fried Twinkies, Popcorn and Ding Dongs!