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Dinner with Indian food, 3 12` Pol Roger champagnes, Rieslings, a Sancerre, a Marsanne, a Pinot Gris and fine fellowship

Posted: March 14th, 2020, 12:58 pm
by Blake Brown
Our dinner group enjoyed a fine meal at Bibi-Ji, a relatively new restaurant in Santa Barbara who offer, as there mission statement says, a modern twist on traditional Indian cuisine. The wine request was for champagne, white Burgs, Germans, Alsatians, Austrians, and Loire whites which was not all that much honored, but we did drink well.

After ordering our usual 4 appetizers of every possible choice, we then ordered our own entrees; so, we ate a lot and drank enough, also as usual. The food was different from the normal Indian cuisine and exceptional. Our wines showed pretty well too.

2012 POL ROGER BLANC de BLANC BRUT- this was very easy and elegant, mild mannered if you will, with fresh and crisp citrus fruit with lemon and lime most evident plus honeysuckle and lemongrass notes blended in; it was medium bodied with a light, frothy mousse; this is made from Grands Crus of the Côte des Blancs: Oiry, Chouilly, Cramant, Avize and Oger and aged 7 years prior to release.

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2012 POL ROGER BRUT- 7 gpl dosage; 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs; also aged 7 years prior to release; it is much more flavorful, richer, full bodied and complex that the BdB giving ginger infused citrus, apple and pear notes and delivered in a creamy mousse. Love this.

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2012 POL ROGER BRUT ROSE- this was drank 2 nights prior, but I’m including it here to complete the review of the 2012 PRs; aged 6 years before release, it is comprised of 60% Pinot Noir, 40% Chardonnay with 15% still Pinot Noir added prior to bottling; it was super rich and full bodied with really nice fresh red cherry flavors prevailing throughout.

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2002 WEINGUT MAX FERD RICHTER BRAUNEBERGER JUFFER- SONNENUHR RIESLING AUSLESE MOSEL- this was absolutely fabulous; the nose offered aromas of fresh cut white flowers, honeyed lemon zest, petrol and minerals; the taste profile included more of the same with an emphasis on the honeyed lemon zest while being delivered in an oily, creamy, honey like texture that may be the hallmark of this wine, if its consistency of balance throughout is not; and then there is an extended finish made possible by this thick coating deposited on the palate and back of the mouth. My WOTN.

According to their website, the Brauneberg (brown mountain) vineyard is one of the most prestigious vineyards in the Mosel, in Germany, and even worldwide. The single vineyard designation Juffer refers to the holdings of a former convent for young girls of noble descent, while the single vineyard Juffer-Sonnenuhr is in the heart of that vineyard (a ‘grand cru’ site), on the steepest parts of the mountain.

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2016 Joh. Jos. PRUN WEHLENER SONNENUHR RIESLING SPATLESE MOSEL- after tasting the 02` Richter, it was obvious, this would have been best served first as it would have been a good transition from really good to great and lighter to heavier weight and body; not being the case, it got slightly over shadowed by the 02` even with so many redeeming qualities that included super sweet grapefruit, lime and lemon with a honeyed overtone and butter cream like texture; notes of flint and minerals are also in the background throughout and all of the goodness comes together to provide a wondrous grand climax.

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1994 M CHAPOUTIER de l`OREE ERMITAGE BLANC- 100% Marsanne; when I noticed the golden color, I was hopeful this was not oxidized and once nosed and tasted was delighted to discover it was not; in fact, it was stupendous with honeyed golden delicious apple, white peach and dried apricot most noticeable along with a streak of minerals running throughout; it had nice mouthfeel and a long, sustained finish. Liquid gold.

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2018 CLAUDE RIFFAULT LES CHASSEIGNES SANCERRE- this super dry Sauvignon Blanc was really nice and refreshing as served properly well chilled; it was medium bodied and light on its feet and texture which contributed to a element of elegance; mild notes of minerals and citrus fruit stayed the course to the back end and beyond.

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1999 ZIND-HUMBRECHT CLOS JEBSAL PINOT GRIS ALSACE- wonderful SGN Tokay here with an amazing golden brown color and equally amazing aromatics of honeyed rose petals, apple and citrus fruit which persisted throughout; it was rich and full bodied, uber flavorful and had a creamy thick texture that sealed the deal.

1996 M CHAPOUTIER VIN de PAILLE HERMITAGE- 375 ml; unfortunately, this bottle was off.

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And so were we after a fine evening of some of the best Indian food I’ve had, the usual great fellowship and fabulous wines.

Namaste,
Blake