Got together with some of the usual suspects for another round of great wines and food - Bill Bell single-handedly redefining- “come over, I’ll grill some stuff” (see below)
I didn’t take notes- we were just having fun. You get a note on the Pepe mag since I brought it and have to delete it from CT. Thanks to these good friends that make Tuesday nights spectacular without much effort-another good one in the books.
2013 Emidio Pepe Trebbiano d'Abruzzo - Italy, Abruzzi, Trebbiano d'Abruzzo
Terrific wine out of magnum. Pale yellow- slight cloudiness. Slight hint of Pepe fermentation still captured on open- higher acids/ lemony/little background funk- leesy-gives a natty feel. Salinity. Hard to draw comparisons. Singular wines. Very fresh still. Great with cheeses and food.
We also had…
Ulysse Colin Extra Brut (2004ish?) and 2013 Bouchard Val Villaine- both killer and fun to juxtapose the two styles at points in evolution.
1998 Monprivato that was delicious and seemingly younger than the integrated and silky 2008 Bartolo.
@rob_klafter blinded us on a 2000 Paolo Bea that he described as “not a top 20 grape” that, of course, @Mike_Evans nailed as Sagrantino
1999 Jasmin CR was drinking well.
2001 Beaucastal blind was not very Beau or CdP to me- I had no idea what it was.
2002 Lynch Bages- prettty good. I thought it was a Cab Franc. I don’t drink Bdx. So there. I enjoyed this a good bit. Success for 2002.
Wow - looks wonderful and thanks for the non-notes. Did you like the 2001 Beaucastel? Seems likely to have been overwhelmed in this company but it’s the only one of these of which I have a few
Hi Kevin- Thanks- I didn’t get a lot from the Beaucastel. It’s been a while since I’ve had one, so my mind didn’t even go to CdP when it was blinded. It seemed that this specific bottle might have been better a few years earlier. Which doesn’t seem to be a going sentiment for an '01. Maybe others who where in attendance can say more.
Thanks for the notes on another random week night that turned into a special occasion. Both Champagnes were sensational in their own ways. I preferred the more evolved Collin but the Bouchard has many wonderful years ahead of it.
The Trebbiano is such a unique and wonderful wine that works with just about anything, from a fairly tame Epoisses to the cultured buttery fat on Bill’s delicious vaca vieja rib roast to a range of grilled sausages.
I didn’t get good notes on the Beaucastel, but recall it was good but more evolved than I expected. I don’t have much to add on the other reds as I agree with your summaries. There were two other wines. I think the 2001 Rioja Alta 904 GR went well with the roast but the American oak is still more prominent than I prefer. We concluded with a DR Port 20 Year Old White Port that I enjoyed without paying it close attention.
Some food night. Again a tremendous showing of wines that really fit in well. I thought the 2002 lynch bages was very fine indeed. Everything paired with roast. The trebbiano!! The Baroli!!
There was epoisses on the cheeseboard and the question was raised “Is it the the clean low odor epoisses or the dirty armpit one?” The veterinarian in me thought it tasted like a pseudomonas infection in a dark damp scrofular crevice. Everyone else devoured it.
Discerning grill-meisters will appreciate the V-shaped steel grill bars- they drain the melting fat into trays away from the coals, reducing flare-ups.
We all can bring an A game in the kitchen, but Bill’s mad cooking skilz raise the bar and make dinners truly memorable.
Opinions were helpfully expressed by various persons, all of whom had Y chromosomes, mostly along these lines:
Guy 1: “Uh, don’t you think that rib roast needs more time on the grill?”
Bill “Its sous vide”
Guy 2 “Surely a big two-bone vaca vieja isn’t done yet?”
Bill “Its sous vide”
Guy 3 “Doesn’t the roast need more cooking time?”
Bill “Its sous vide!”
The cilantro mojo sauce was amazing on well, everything.
For me personally, the balance of acid and tannic grip + fresh fruit of the 08 Bartolo made it my favorite red of the night, but others loved the more composed and settled Monprivato more. No bad options.
If that Paolo Bea is what I can expect from aged Sagrantino, sign me up. It was delicious.
Its a good night when your bubbly options are aged Bouchard and Ulysse Collin. Both great, but I preferred Collin’s more yeasty style to the bright tartness of Bouchard.
There is a good-sized Argentinian-style grill for public use at a campground on Catalina Island. Large enough to cook mutiple lambs and perhaps a side of a larger beast, though one would not want to rile up the resident herd.
