New Year's Eve Wine

[Pavel Tchichikov]

originally posted by Mark Anisman:

actually knew that the Lafarge is a poor to middling match and it did so prove. but on occasion we are content to not worry about this. we have a sentimental attachment to Lafarge wines, hence the choice.

love red burgs with sushi, but not lafarge :-)
rollin hcdb is the go-to year after year especially with the full range of tuna, with his village pv as the emergency standby
that would lead one to believe that a beaune could fill in as well adequately, and one would be correct, but once again i just don't think his aigrots would be the right profile here

 

[Peter Creasey]

Rollin "Hautes-cotes De Beaune" (whew, it took me a while).

. . . . . Pete

 

[Mark Anisman]

originally posted by Pavel Tchichikov:

originally posted by Mark Anisman:

actually knew that the Lafarge is a poor to middling match and it did so prove. but on occasion we are content to not worry about this. we have a sentimental attachment to Lafarge wines, hence the choice.

love red burgs with sushi, but not lafarge :-)
rollin hcdb is the go-to year after year especially with the full range of tuna, with his village pv as the emergency standby
that would lead one to believe that a beaune could fill in as well adequately, and one would be correct, but once again i just don't think his aigrots would be the right profile here

interestingly, i can't drink red burgundy with any nigiri sushi. i am not sure why, but the wine takes on a pronounced metallic vibe that ruins the wine. yet that does not happen with the vinegared foods as seen in the photo. our go to is demi-sec chenin blanc for fish like hirami and hamachi. but then again, what's not to like with Huet, Pinon, and Foreau!

 

[Pavel Tchichikov]

is this something specific about nigiri, perhaps the (sticky) rice? I am not asking because of the burgundy (mis)match; i could easily be missing the effect on pinot in my ignorance, or just not be bothered by the transformation. Rather, it's your suggestion of demi-sec that has me on guard. No way I would attempt that with what I normally get, which is sashimi and/or maki.

 

[Jeff Grossman]

originally posted by Pavel Tchichikov:
Rather, it's your suggestion of demi-sec that has me on guard. No way I would attempt that with what I normally get, which is sashimi and/or maki.

Maybe you should!

I recall getting a dreadful tinny taste from the combination of Rosso di Montalcino and calamari fritti.

 

[Pavel Tchichikov]

originally posted by Jeff Grossman:

originally posted by Pavel Tchichikov:
Rather, it's your suggestion of demi-sec that has me on guard. No way I would attempt that with what I normally get, which is sashimi and/or maki.

Maybe you should!

I will. With canned tuna. I hear costco has a good one these days. Do they also carry their own demi-sec brand? I love one-stop shopping.

 

[Mark Anisman]

originally posted by Pavel Tchichikov:
is this something specific about nigiri, perhaps the (sticky) rice? I am not asking because of the burgundy (mis)match; i could easily be missing the effect on pinot in my ignorance, or just not be bothered by the transformation. Rather, it's your suggestion of demi-sec that has me on guard. No way I would attempt that with what I normally get, which is sashimi and/or maki.

i really don't know. vinegar? raw fish? the combo? wish i knew but is so predictable that i will not partake of red burgundy with nigiri sushi. other table mates are happy to see this as more burgundy for them.

never had a problem with whites. i don't have a problem with syrah and unagi sushi other than occasionally being excoriated for that match. but the unagi is cooked, so maybe it is the interaction of raw fish (maguro) and the red wine.

have not tried the demi-sec option with sashimi or maki. but demi-sec was suggested as a match made in heaven by quite a renowned wine critic* when he was visiting and requested same when offered a choice of wines to go with hirami (as i hopefully correctly recall).

* it is fair to say this gentleman is universally acclaimed and doubtless would be held in high regard for his approach to and understanding of wine by this august group of wine disorder participants. he is an accomplished food cooker to boot

 

[Pavel Tchichikov]

originally posted by Mark Anisman:
* it is fair to say this gentleman is universally acclaimed and doubtless would be held in high regard for his approach to and understanding of wine by this august group of wine disorder participants. he is an accomplished food cooker to boot

so it's not a woman. you are giving it away

 

[Jeff Grossman]

Not plane, not bird, not even frog?

 

[VLM]

originally posted by Rahsaan:
At our NYE table, I had a particularly good match of 2008 Movia Chardonnay Lunar 9 with red bass, saffron risotto, roasted squash and sauteed fennel and kale. It's nice when everything comes together. Now let's see about 2022!

I haven't had Movia Lunar in ages. I remember it being a blend, not varietal. Sounds cool.

 

[VLM]

originally posted by Jay Miller:
NYE party cancelled, so no wine for me.

Curse you Omicron, Someday I will have my revenge!

We cancelled our party as well, even though we're all fully vaxxed + boosted it just didn't seem worth it or in keeping with my profession. We also desperately need the girls back in school, the bickering is getting to be overwhelming.

We did placate ourselves with a 1996 Vilmart Coeur. This is the best older Champagne that I've had in a while and probably about as old as I'd want it. The bubbles had settled in and the fruit a bit bruised with some mushroom notes, but long with complexity and balance.

 

[Rahsaan]

originally posted by VLM:

originally posted by Rahsaan:
At our NYE table, I had a particularly good match of 2008 Movia Chardonnay Lunar 9 with red bass, saffron risotto, roasted squash and sauteed fennel and kale. It's nice when everything comes together. Now let's see about 2022!

I haven't had Movia Lunar in ages. I remember it being a blend, not varietal. Sounds cool.

It was a really good bottle of wine in a great place. I've been lazy this week, but meaning to go back and buy the remaining bottles.

I'm no expert but this bottle was definitely labelled 'Chardonnay'. From their website, it looks like some of the recent vintages of Lunar (2016) are 100% Ribolla.

 

[Mark Anisman]

originally posted by Pavel Tchichikov:

originally posted by Mark Anisman:

so it's not a woman. you are giving it away

for clarification and certificate of veracity of attribution to said source :

"dear .....,
I recall you mentioning that you found matching demi-sec chenin blanc and hirami (halibut) nigiri sushi was a great fit. Or was it hamachi?
and any new thoughts?
confirm or deny?" (Sent: Wednesday, January 5, 2022 1:40 PM)

"If barely off-dry, yes.
But just in general I find Riesling, Chenin, or Champagne that exhibit what I call “hidden sweetness” more flexible with raw fish than analytically dry wines.
Naturally sense of sweetness cannot be inferred from grams of sugar. But generally speaking I have in mind wines in which high acidity is balanced against 10-20 grams of residual sugar." (On Jan 6, 2022, at 6:55 AM)

thus I spoke and misspoke and now give witness to a more nuanced explication. at this house, we tend to drink demi-sec chenin blanc from cooler vintages, so perhaps that is why it seems a good fit for us (as well opting for wines that are >10 years from vintage).

the mystery guest quoted is truly is a man among men, a David smoting the Goliaths of influencers and a fountain, nay a geyser, of knowledge. Conversing often with the chosen few of the Pantheon, he is equally comfortable and seen hobnobbing with the people, who sit at his side captivated like children raptly listening to bedtime stories of wondrous adventures and exploits of heroes.
we often jocularly refer to him as a David with child connect qualities.

 

[Pavel Tchichikov]

originally posted by Mark Anisman:
for clarification and certificate of veracity of attribution to said source :

now, with properly quoted sources, you've talked me into trying this. Will go with 2016 Laurent Kraft. It may say "Sec" on the bottle, but it never really is, implied or otherwise. I'll even drive the 25 minutes (each way) to get decent sushi - that's what it takes around here.

 

[Pavel Tchichikov]

Outside of a Japanese tea house, I've never seen more ceremony than when the Movia people were pouring in NYC four years ago.

 

[Jayson Cohen]

originally posted by VLM:

originally posted by Jay Miller:
NYE party cancelled, so no wine for me.

Curse you Omicron, Someday I will have my revenge!

We cancelled our party as well, even though we're all fully vaxxed + boosted it just didn't seem worth it or in keeping with my profession. We also desperately need the girls back in school, the bickering is getting to be overwhelming.

We did placate ourselves with a 1996 Vilmart Coeur. This is the best older Champagne that I've had in a while and probably about as old as I'd want it. The bubbles had settled in and the fruit a bit bruised with some mushroom notes, but long with complexity and balance.

Folks had talked about this wine as somehow flawed, but I took a flyer on a bottle a few
years ago. Now very much looking forward to opening soon.