Seattle Salumi lunch

Not a bad little lunch today in the “back room”: Salumi #2 was an epic follow-up to our last adventure.

The players:

Me and Carey
Father and Paula Saxon
Ed Murray
Adam Noble
Dan Walker
Michael Gordon

A starter of cured olives
Plates of various Salumi
Fried sage leaves
Liver pate on crostini
Green Beans with walnut pesto
Sweet and Sour cipollini onions
Oxtail Ragu over Gemelli
Mario’s Pollo al Diavolo
Cheese with honey and wine soaked walnuts

Wines:

1998 Kongsgaard Chardonnay
2000 Raveneau Butteaux
2002 Serveaux Fils Champagne
1986 Spottswood
1982 Talbot
1996 Silvio Grasso Barolo Bricco Luciani
2004 La Spinetta Barbaresco
2005 Domaine Dujac Chambolle-Musigny 1er Cru Les Gruenchers
2005 Domaine Alain Burguet Gevrey-Chambertin Mes Favorites Vieilles Vignes
2005 Domaine Alain Burguet Chambertin-Clos de Bèze
2006 Nicolas Potel Echezeaux

Phil, well done amigo. That is an amazing lunch. What did you think of the silvio grasso? I have a bottle just waiting to be popped

I really don’t think I’m a good judge of Barolo. I find them a bit astringent for my liking. They’re tough to take after Burgundy. Everybody else at the table just loved it but I’m not sold quite yet.

What a great lunch, the only thing better than the wine was the company.

However I thought the Kongsgaad was far and away the best white, It was fantastic.

As far as the reds went, the Dujac was my favorite follow by the 2006 Nicolas Potel Echezeaux, 1982 Talbot and 2005 Domaine Alain Burguet Chambertin-Clos de Bèze. And I’m now officially a burg guy.

“And I’m now officially a burg guy”

Words I’ve been waiting to hear for 3 years.

I should add…It’s a good thing I have many friends that spend big bucks on great burgs…cause I won’t.

Just buy a couple bottles of whatever Ed buys. [wow.gif]

And it’s a good thing I copied down your credit card number at the restaurant. The whole 06 DRC lineup is on its way to your house…


You too? [rofl.gif]

Shit I was wondering what you were writing down. [1928_middle_finger.gif]

Thanks everyone for the great wines and great time!
Once again no stinkers in the bunch!

Some brief opinions:
'98 Kongsgaard - if you own this, give it some air or spend at least 2 maybe 3 hours with it.

'02 Serveaux Champagne - This was very nice. I don’t know how much it costs but I believe it’s probably well worth it. Drinking really well right now - I’m not sure how it will age but who cares, (meaning I don’t know rather than I don’t think it will).

2000 Raveneau: This was a subtle wine to me, (perhaps because it followed the Kongsgaard). Great to try now, I think I’d wait another 10 years, I just think it’ll be that much better.

'86 Spottswood: Very Bordeaux like however there was a hint of sweetness on the nose that would have tipped me in the direction of California were this blind. (I say that knowing what the wine is so…) This was drinking really well now but still had excellent structure and many more years of life. Really nice.

'82 Talbot: Definitely Bordeaux! Earth, dusty tannins, somewhat chewy with a certain rustic quality. The fruit is still there so drink or hold at your leisure. Me, I’d have trouble holding.

Of the two Italians I’d have to give the edge to the Silvio Grasso. Some would think this too young to drink as it didn’t quite have that Burgundian elegance quite yet, (my opinion - don’t freak about the “Burgundian” comment) However, this is about the stage where I prefer to drink Barolo so this was just great - tar, cherry, dusty tannins, etc. Great stuff!

My favorites of the lunch were the Burgundies - specifically the Burguet Béze and the Potel Exhezeaux. It was really great to try the Burguet Mes Favorites along side the Beze. I’ve always loved the Mes Favorites but wow, the Beze really was that much BETTER. It just got better and better in the glass.

For me the Potel Echezeaux showed perfectly how power and elegance can live together in a sort of symbiotic relationship. The nose on this wine was incredible, relatively light in color but in no way short on punch. The palate was elegant yet backed up with just enough backbone hold it upright. The balance here was superb.

The Dujac was, well… Dujac. (Yet another example of why these wines are so special.)

Hey man, with all the food references shouldn’t this thread be moved to the Food Channel or something?

I thought Steve - Burgundy - Saxon was banned from this bored! [drinkers.gif]

No Ed, not this board (yet)…the other board with all the assholes as moderators.

Dammit! I left off the p-a-i-n g-r-i-l-l-e… [dash1.gif]

Great note on THAT other board Ed, to bad I couldn’t respond. [rofl.gif]

[highfive.gif]

I hope Squires doesn’t delete this.

http://dat.erobertparker.com/bboard/showpost.php?p=2578457&postcount=8" onclick="window.open(this.href);return false;

What . . . the moderators here aren’t assholes? [berserker.gif]

ONE use to be. [tease.gif]

Sweet. That will definitely get DSP if discovered.