DINNER WITH FRIENDS (VCC, MAYBACH, NEO, +++) - Our home (3/2/2014)
Last night my wife Jane and I had two couple over for dinner. The proverbial silver and gold, as one couple were old friends while the other were new ones. It was a great night of conversation ranging over travel, politics, kids and life and at my insistence, the occasional conversation about the wine. 
This is my favorite way to enjoy wine, trying to pair the wines with the food and the people. Although these events often start about the wine, the wine always to takes a back seat to the food which both become merely a lubricant for the conversation. But, fiwiw, here are my thoughts on the wines:
With: Deviled Eggs & Roasted Spiced Almonds
followed by: Mushrooms "a la plancha”
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NV Champagne Lallier Champagne Grande Réserve Grand Cru - France, Champagne, Aÿ, Champagne
Love this Champagne. It won a blind tasting we did a few months ago and I stocked up. No regrets there. First glass had a bit of St. Germain, Chardonnay vinegar and Perrier added to make a cocktail which was lovely. The green apples in the Champagne mixed well with the floral elderberry’s and the vinegar seemed to give it some zing.
The second glass was consumed at the table with the mushrooms. Quite a good match I thought. The wine has a nice crispness to it that paired well with the garlicky mushrooms. Its still young so it is very clean with good citrus. Long finish. Very nice. (92 pts.)
With: Late Winter Salad
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2006 Dönnhoff Norheimer Kirschheck Riesling Spätlese - Germany, Nahe
Best food and wine pairing of the night IMO. Golden in color, perhaps a bit deeper than expected. The nose has a lot going on. It has a honey quality at first that gets passed by limes and cherries. No sign of petrol, but there is an underlying minerality. Great lush texture with a bit of sweetness on the palate. This is a very elegant wine at this point. The salad had dried cherries and Cara Cara oranges which matched well. The acidity in the wine, and probably some botrytis, worked well with the acidity in the dressing. Its nice when things works out. (93 pts.)
With: Spanish Vegetable Soup
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2001 Bodegas J.C. Conde Ribera del Duero Neo - Spain, Castilla y León, Ribera del Duero
Wow, what a great showing. I did not expect this wine to be this good. It might just have been the groups WOTN and going back to it at the end of the evening, it was even better. It was slow oxed for 5 hours before serving. Purple/crimson in color. The nose has some brett on it, but I heard no one complaining. I believe this is Tempranillo, with a nose of barnyard, dark cherries, cigar tobacco, leather and even some graphite and charred oak. Really complex. On the palate, this has a lush texture but excellent balance. Any oak of its youth is well integrated at this point and there is still a lot of fruit left. Great cherries layered with fresh turned loam and even a perception of chocolate. Long finish. Wonderful showing for this wine. Matched well with the soup which was quite hearty and had a slight tang from some stout beer vinegar. (96 pts.)
With: Butternut Squash and Sage Ravioli with Brown Butter Sauce
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2001 Paolo Bea Montefalco Rosso Riserva Pipparello - Italy, Umbria, Montefalco, Montefalco Rosso
Bought this on release about a decade ago from Wine Expo in Santa Monica at Roberto’s suggestion. It is a blend of Sangiovese and Sagrantino. Crimson in color, mostly clear and bright. The nose has cherries, forest floor, loose white tea and is very clean. The wine is elegant with layered cherries. It worked well with the Pasta, but should probably have been served a bit earlier as it was more delicate than the preceding Neo. Still, it improved as the night went on with great balance and elegance. Great cherry fruit, both dried and fresh. Probably at peak at this point. (92 pts.)
With: Black Bean Burgers with Mushroom Sauce
Roasted Mushrooms & Peppers on Rosemary Skewers
Za’atar Roasted Potato Wedges
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1999 Vieux Château Certan - France, Bordeaux, Libournais, Pomerol
I love this wine having gone thru more than few bottles. I remember years ago telling Jeff Leve it was one of the wines of the vintage (which he disagreed with). For me its hits a sweet spot and given the constraints of the vintage, I think really did much better. This was slow-oxed for 6 hours and decanted for sediment prior to serving. Purple/ruby in color. The nose is great with cassis, cherries slight chocolate, and perhaps a bit forest floor/mushrooms. Lovely texture, my favorite thing about this wine. Lush, soft but with structure. Great fruit on the palate. Everything seems integrated, but no hurry either. Lush cherries, dark cherries layered with a sweet quality. Long finish. Food friendly. Something about this wine hits me right. (95 pts.) -
2006 Maybach Family Vineyards Cabernet Sauvignon Materium - USA, California, Napa Valley, Oakville
Opened and allowed to breath for 6 hours prior to serving. This is a bigger wine but not overblown. Purple in color. A nose of cassis, blueberries, leather and some vanilla. A bit of oak still showing. Full bodied. Still some firm tannins. Lots of fruit as it unwinds in the glass. There is some complexity but it needs time to develop. Tobacco and earthy layers as well. Long finish. As my friend Paul said, it worked better with the spicier foods on the plate. Handled the heat of the Black Bean burgers quite well. It is delicious. (95 pts.)
With: Flourless Chambord Chocolate Torte
Chocolate Meringue Cookies
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2009 SonkinCellars Persona - USA, California
I had not checked in on this vintage in a while, so it was nice. Allowed to breathe for 7 hours, then served for dessert. I thought this was a good food match even though it is a dry wine. The wine itself is still not yet at peak IMO but showing some development. Of course, this is my wine, so take this all with a disclaimer that I might not be objective.
It was great to see everyone. I hope to do it again!
Posted from CellarTracker