Here’s a photo taken at the end of a wine tasting. We had donated it to a charity auction for a local family support center dedicated to ending child abuse.
Three generous couples; the theme was (loosely) classic pairings. I was busy trying to host and cook and serve and clean, so I didn’t get to try everything or analyze anything. My notes are posted in the order of uncorking.
2006 Taittinger Champagne BdB Comtes
It was another lush and beautiful bottle, and a good one to open at the start, as it impresses on its own, before the dishes were served. It soon paired perfectly with smoked wild salmon carpaccio with traditional accompaniments. I expected this to be magnificent and it didn’t let me down.
2008 Dom Pérignon
Served with Calvisius Caviar, again with traditional accompaniments. This was the first Dom I’ve had this young that I really liked. It lived up to its hype. Marybeth didn’t get any of the first bottle so I later opened another. I ordered many more as soon as the party was over.
2011 Ceritas Chardonnay Porter-Bass Vineyard & 2015 Dauvissat-Camus Chablis La Forest
The Dauvissat suggested a warm vintage and is a bit young, but still very nice.
The Ceritas was fresh, tasty and I need to start buying these again.
2001 Château Suduiraut & 2003 Château Rieussec
Served with seared foie gras.
I didn’t get a sip of the Rieussec, but a small part of it made and excellent sauternes and grapefruit juice reduction sauce.
The Suduiraut confirmed the wisdom of my massive reload after I had first tasted it in late 2018.
1974 Fontanafredda Barolo & 2005 Renato Ratti Barolo Marcenasco
Paired with Inaudi Egg Tagliolini, truffle butter and ample fresh black summer truffles.
The old boy was a beauty, benefiting from a long decant after standing for three months. It continued to improve throughout the night. The Ratti seemed midway between traditional and modern, maybe leaning a little toward the latter. Slightly softer than expected; beautiful fruit.
2005 Château Brane-Cantenac & 2005 Boudreaux Cellars Cabernet Sauvignon Reserve
Paired with seared Flannery New York Strips, caramelized red Cipolline onions and a creamy garlic lemon Aioli.
A rich, muscular Margaux, it surprised me; simply magnificent. The Boudreaux was rich, lush, but had a little prominent alcohol on the finish.
We finished the night with 1994 Warre Porto Vintage, paired with Colston Bassett Stilton cheese and Theo chocolates. This was another “wow” wine, equally sweet and savory. Reload if possible.
Here are some photos. I was negligent in both photographing and tasting, but we all had wonderful night while helping a noble cause.