CHARITY WINE DINNER TO BENEFIT HOSPICE HOUSE - Samish Hill, Bellingham, WA (11/16/2024)
We hosted another dinner for three couples, donated to support our local Hospice House through a charity auction. The group included both wine lovers and seasoned collectors, which made for a lively and thoroughly enjoyable evening.
Welcome
I sabered a bottle of Hebrart Rosé to serve with cheese, charcuterie and a vegetable plate.
The cheeses included Rush Creek Reserve, Fromagerie Guilloteau Florette, 24 month Comte, Besace du Berger, 1924 Bleu.
- NV Marc Hébrart Champagne Premier Cru Brut Rosé
This always over-delivers. Creamy strawberry, raspberry, orange. Perfect balance.
Classic pairing; Champange and Caviar
Thanks to Charlie F for the Kaluga caviar deal! Served with toast points or potato chips, with creme fraiche and minced shallots
- NV Krug Champagne Brut Grande Cuvée Édition 168ème I was pleasantly surprised by how well this bottle showed (though not entirely surprised). I typically like the Krug GC with 15+ years. A blast of brioche, then savory ginger, citrus, apricot, and fragrant florals. Energetic and powerful, with an extracted yet elegant profile. One of my favorite recent MV Krug GC's
Classic pairing #2: Foie gras and sauternes
I seared the foie gras and served it on toast rounds with a sauternes reduction (leftover Rieussec from a previous tasting) and fresh pear. I'll have to double up on my statin, but it was worth it.
- 2001 Château Suduiraut We opened two half bottles tonight. One was good, and the other exceptional. The first was darker, rounder, and still delicious. The second, however, was a revelation: lighter in color, fresher on both the nose and palate, with a perfect balance of crispness and sweetness. In this vintage, Suduiraut held its own alongside Climens and Rieussec.
A break in the action for a Birthday Wine
One of the guests had a birthday this week, so I opened a birth-year wine in her honor while we waited for the Eggs Cocotte to finish.
- 1947 Domaine Sainte-Croix Rivesaltes - France, Languedoc Roussillon, Roussillon, Rivesaltes
The red hue hinted at a Grenache base. The wine delivered a complex profile of brandy, caramel, roasted nuts, molasses, baking spices, and a touch of tobacco. Thoroughly enjoyable.
Classic pairing #3: Truffles and Nebbiolo
I prepared Eggs Cocotte with a rich combination of heavy cream, Gruyère, and small tomatoes preserved in olive oil, all generously topped with shavings of a beautiful Alba white truffle.
- 1961 Marchesi di Barolo Barolo Whoa! This 63 year old demands air to show its full potential. Despite careful decanting off the sediment using a decanting stand four hours prior to serving, it continued to evolve after another 30-60 minutes in the glass. It began with earthy notes of truffle and aged leather, gradually revealing layers of fruit. Cherries and red berries, delicate but present. Predominantly tertiary in profile, the wine remains remarkably lively, with a hint of its original fruit still shining through.
Classic pairing # 4: Waygu Beef with aged Bordeaux
I seared a Japanese A5 Wagyu ribeye to perfection on an intensely hot stainless steel pan, serving it with fresh aioli and a small slice of roasted red pepper for a simple yet indulgent pairing.
- 1981 Château Talbot My last of five bottles. An exceptional wine from an underrated vintage, showcasing the elegance of full maturity. Aromas of leather, cedar, smoke, and licorice dominate the nose. Fine tannins remain. The palate is refined, delicate, and delicious. Cordier mastered the early '80s.
Classic pairing #5: Stilton cheese and Port (and Rivesaltes )
I gave the guests the choice of VP vs tawny. Paired with Neal's Yard Dairy Colston Bassett Stilton
- NV Krohn Porto 30 Year Old Tawny I thoroughly enjoyed this glass. It showed pronounced nutty aromas, complemented by candied orange peel, caramel, and a touch of smoke. The palate is balanced, offering richness without becoming cloying or excessively alcoholic.
An old Krug for the cleanup crew
I opened this for my son and daughter (and me) while we cleaned up.
- NV Krug Champagne Brut Grande Cuvée This bottle of very old Krug was delivered just two weeks ago, and in hindsight, I probably should have let it rest a bit longer. Or perhaps it's simply the oldest half bottle of Krug I've ever opened. It had the old red and gold label, indicating disgorgement from the '95–'04 era. A two-number cork code (29) suggests it was from the earlier part of that range. At first, apple cider notes dominated, but with time, they gave way to a more nuanced profile of dates, almonds, toffee, and earthy mushrooms. The wine maintained good cut and a fine bead. Though past its prime in this format (at least in the case of this particular bottle), it was still undeniably charming.
Another unforgettable wine dinner in the books. It was a pleasure meeting new people, and the food and wine were exceptional. My kids were rock stars—setting up, cooking, serving, and cleaning. By the end, six strangers felt like old friends.
. And such enthusiastic dinners. Phenomenal post, Warren.