Wines consumed last 3 days with food pairing notes
1970 Drappier Brut Reims Champagne – Fresh, apple cider, yogurt, honey yeast, tons of acidity that last into the finish. Not flat at all, does not show its age, prob due to its near perfect storage conditions at producer’s cellar for majority of the 46 years. Paired with raw baby radish dipped in whipped salted cod topped with shaved smoked cod roe.
1993 Olga raffault champ chenin – Dried stone fruit nose, a little funky, first palate surprising amount of freshness and minerality , great pair to a raw oyster with sea buckthorn and chamomile cream. Decanted it for an hr, acidity still there, but funky and roasted fruit flavor became more pronounced. Paired it with celery root wrapped braised oxtail with fresh apples and celery root broth.
1967 Giacomo Borgogno & Figli, Barolo Riserva – Rose petals and a touch of orange blossom nose straight from the bottle without decanting, first taste on the palate still lots of fruit and acidity. After 1.5 hour in the decanter, more secondary flavors like licorice and leather starts to blend in w the red fruit notes combined with soft tannins that have rounded over the years . Paired with roasted monkfish and fennel in a squid and tomato soffrito sauce , also went great with rabbit and olive stew and cacio e pepe polenta
1989 chateau lafaurie-peyraguey sauternes – Great balance of botrytis with acidity and honey caramels. Dried apricots in the long finish. Paired to coconut vanilla ice cream topped with lime leaf jello and pickled strawberry.