We hosted a local wine shop owner who does such a good job educating with interesting wines and wine pairings. She had me at sparkling Loire and Blaufränkisch. So as a thank you for her efforts on educating and for her generosity in charitable endeavors within our community we had her over for a dinner
Amuse Bouche – Almonds and Strawberries
NV Brimontcourt Champagne Blanc de Blancs Brut – Bright, some apple, mousse, minerality. A good introduction for the evening.
Course One – Arugula Salad
NV Krug Champagne Rose – (purchased about eight years ago). An exquisite bottle, strawberry, a lovely nuttiness, and a balanced long finish, just wonderful.
Course Two – Lobster Tails Tarragon
2009 Beaucastel Chateauneuf du Pape Vieilles Vignes – Worried about how this would show, decanted about three hours ahead of time, tasted multiple times in the interim, tight so I decanted again. Poured into glasses and it began to show well. Peach and other citrus including some apricot, minerals, and a slightly tart finish. Fruit became more pronounced as evening progressed. WOTN for three of us. Paired beautifully with the lobster (thank you certain WB members for the rec.).
Course Three – Mushroom Pasta
2005 Louis Jadot Clos de la Roche Grand Cru – Decanted and poured about two hours later. This was a beautiful bottle. Nose of red berries, full mouth added some light plum, finish was pleasing and delicious, excellent pairing.
2013 Rhys Pinot Noir Swan Terrace – Not sure why I opened this bottle, I guess iI was thinking old world / new world highlights. Decanted and then poured. It showed well, balanced not overblown, but should have been tried on a different day. Saved much for it for the next day, and it was indeed pleasing. The burgundy and pasta were more than enough.
Course Four – Lamb Chops
1999 E. Guigal Hermitage – A very good bottle, decanted for sediment and poured. Nose of violets, dark and red berry, meat, and pepper added in the mouth, finish had a light “sweetness.” Probably as good as it could have gotten. Excellent with the lamb.
Course Five – Dessert Chocolate Ganache
2003 Baumard Quarts de Chaume – Golden hue, nose of citrus with honey the dominant as well as in the taste, sweet, naturally, but a great backbone that made this a great pairing. Nicely done.
Course Six – Roquefort Cheese
1997 Château d’Yquem (375ml) – By now we were all close to the edge. The cheese course could have been omitted but I am glad it wasn’t. This wine is of course exceptional, it shows well with anything and with nothing. But I just love it with blue cheeses, and the Roquefort was a magical way to end the evening.
All wines showed well, and we were all pleased with the pairings. A big thank you and celebration.