A gathering of close friends–and my dad–is a wonderful reason to open fine wine. I prepped butternut squash soup with cream, cheese and beer and did a mole chicken main along with “heart attack special” scalloped potatoes with butter, cream, roasted garlic and gruyere cheese. We added appys, a salad and my best friend’s totally decadent molten chocolate brownie in chocolate cup with dark chocolate, white chocolate and caramel sauces blended. Just setting the stage 
Jean-Marie et Noel Girard Domaine du Vieux Bourg Cremant de Loire
My friends hand-carried this back from the winery a few years ago. I can unequivocally say this knocked my socks off and is the best Cremant de Loire I’ve ever had. Real class and presence, lemon and apple mains but hints of watermelon, herbs and citrus too. Fine balance and carry. What a surprise
2017 Wittmann Weisser Burgunder
I have patiently left this bottle for 4 years before trying it again. It is still relatively coiled, but starting to show out. I think of a tailored suit with this vino—crisp, very delineated, prim and proper, with only the slightestly sweet grapefruit and lemon tones on nose and mouth. I have one or two more and will look forward to further development.
2022 Kelly Mason Wild Ferment Viognier
Made by Kelly in concert with Brooke Husband. I do sooo adore this version of the grape, unlike anything else I’ve ever had. I’m off Viognier for the most part. Except for hers. Yes, there’s honeysuckle and nectarine aplenty with subtle tropical underlays. But this is so fresh and lifted, it plays joyfully in my mouth. Big smiles by all at the table as they consumed it.
2010 Argiano Brunello Riserva
It’s been 5 years since I’ve tasted this. It has always promised superstar performance and today it started to enter into that nova range. Gorgeous fireworks on the bouquet and on the palate, what has happened is the purity of the vintage has now come into some focus, along a string of cranberry, plum and cocoa dust. The expressiveness of this is unreal (slow-oxed for most of a day and decanted for 3 hours) and it is, I think, the best Brunello I’ve ever had. 98+ I have one more of these treasures and I will do my best to wait another 5-8 years to see if it gets to perfection. It also was fine with the chicken.
1997 Taylors VP
Once I knew Deb was bringing that dessert, a port was the obvious choice. From half, I slow-oxed it for about 5 hours. Like other 97s I’ve had recently, this is ready to go for sure. Fig, raisin, dark plum and chocolatey sidebars, there is–in my view–no need to wait. For a half bottle, there was a ton of sediment, but this made a pleasurable impression dans la bouche
Maluhia
Mike