With Hackleback caviar (with crme fraiche, red onions and boiled eggs)
Krug Rose, m.v., alc 12% , $300.incredible nose upon opening with a little yeast amongst fresh strawberries.the most delicate bubbles but quite a mouth-filling palate impressiongreat flavor, texture and finishjust wonderfulthe way Ros champagne should be made
With homemade mushroom and goat cheese pizza
1998 Dal Forno Romano Valpolicella Superiore, DOC, alc 15%
Bitter sweet high quality drinking Chocolate on the nosemildly sweet initially followed by a serious plum/prune attack of the most rich fruit compotebuilds slowly to a roar of flavors and only a hint of tannins on the finishbecomes more liqueur like as the finish ends really drinking well right out of the bottle and one of the best pizza wines I have ever hadnever too sweet, never too bitter just a wonderful blend of both..
With Pumpkin/Rice Soup
1994 Zind-Humbrecht Heimbourg Gewurztraminer Vendange Tardive, alc 14% (375 ml)
Golden yellow colorginger and fall baking spices and roses in a sweet package on the noseon the palate, great smooth oily texture with ripe pears, baking spices and an exotic fruit undertone.the finish is smooth and pleasurableexcellent balance of the sugar/sweetness and alcohol level.a truly magnificent match to the soup
With Seared Scallops over apple puree, bacon (lardons) with cider air and a side of applesauce
1924 Huet Le Haut Lieu Moelleux Vouvray, alc 12%...popped and pouredstill bright yellow and clear in the glassnose of beeswax and a hint of lanolinwith the foodclassic honeycomb, lanolin, lemon and apple notes with a tremendously youthful presentation (? 5 -10 yrs old at most).BUT with the next glassnow very intense lanolin on the nose and citrus acidity as if you had just cut open a pink grapefruitmore bitter and a bit closed up BUT waitwith a little time and some swirlingnow in the glass the lanolin persists but now crisp ripe MacIntosh apple and honey come out in spades
If a wine can ever be a chameleon, this is itWOW!!....lets revisit in a while.
With Moroccan Lamb Tagine with Israeli Couscous
1990 Chateau du Beaucastel, Chateauneuf du Pape, alc 13.5%.... popped and poured a little clearing at the edges but still ruby in color.nose of horse leather, hot rocks and sweetness.in the mouth.. .clean sweet and savory combine in an amazing palate attackthe fruit is rich and vibrant and the finish still shows some tanninsat an excellent point in its evolution but not tired in any waygreat with the lamb and the spices
To finisha homemade apple/raisin pie with a crumb topping
1977 Joh. Jos. Prűm, Wehlener Sonnenuhr, Sptlese Eiswein, AP # 2 576 511 10 78, alc 10%....(a 0,7 liter bottle) Now here is an oddity, an Eiswein that is made at the Sptlese level of ripenesscorked.damn
To replace
1999 Chateau dYquem Lur Saluces Sauternes, alc 13.5% (375 ml)fairly pale clear yellow colorsweet boytris noseonly semi-sweet on the palate with a undertone of balanced bitterness that restrains and balances out the sweetnesstangerine + tangerine zest, ginger and other spices abound and the overall impression is of a fairly acidic lemony/citric attack on the palate (? Lemonheads at the movie theater OR a frozen lemonade) quite delicate in texturejust a babe.
Overall an incredible evening of wonderful food and wine with good friends.It just doesnt get any better than this!!!
Krug Rose, m.v., alc 12% , $300.incredible nose upon opening with a little yeast amongst fresh strawberries.the most delicate bubbles but quite a mouth-filling palate impressiongreat flavor, texture and finishjust wonderfulthe way Ros champagne should be made
With homemade mushroom and goat cheese pizza
1998 Dal Forno Romano Valpolicella Superiore, DOC, alc 15%
Bitter sweet high quality drinking Chocolate on the nosemildly sweet initially followed by a serious plum/prune attack of the most rich fruit compotebuilds slowly to a roar of flavors and only a hint of tannins on the finishbecomes more liqueur like as the finish ends really drinking well right out of the bottle and one of the best pizza wines I have ever hadnever too sweet, never too bitter just a wonderful blend of both..
With Pumpkin/Rice Soup
1994 Zind-Humbrecht Heimbourg Gewurztraminer Vendange Tardive, alc 14% (375 ml)
Golden yellow colorginger and fall baking spices and roses in a sweet package on the noseon the palate, great smooth oily texture with ripe pears, baking spices and an exotic fruit undertone.the finish is smooth and pleasurableexcellent balance of the sugar/sweetness and alcohol level.a truly magnificent match to the soup
With Seared Scallops over apple puree, bacon (lardons) with cider air and a side of applesauce
1924 Huet Le Haut Lieu Moelleux Vouvray, alc 12%...popped and pouredstill bright yellow and clear in the glassnose of beeswax and a hint of lanolinwith the foodclassic honeycomb, lanolin, lemon and apple notes with a tremendously youthful presentation (? 5 -10 yrs old at most).BUT with the next glassnow very intense lanolin on the nose and citrus acidity as if you had just cut open a pink grapefruitmore bitter and a bit closed up BUT waitwith a little time and some swirlingnow in the glass the lanolin persists but now crisp ripe MacIntosh apple and honey come out in spades
If a wine can ever be a chameleon, this is itWOW!!....lets revisit in a while.
With Moroccan Lamb Tagine with Israeli Couscous
1990 Chateau du Beaucastel, Chateauneuf du Pape, alc 13.5%.... popped and poured a little clearing at the edges but still ruby in color.nose of horse leather, hot rocks and sweetness.in the mouth.. .clean sweet and savory combine in an amazing palate attackthe fruit is rich and vibrant and the finish still shows some tanninsat an excellent point in its evolution but not tired in any waygreat with the lamb and the spices
To finisha homemade apple/raisin pie with a crumb topping
1977 Joh. Jos. Prűm, Wehlener Sonnenuhr, Sptlese Eiswein, AP # 2 576 511 10 78, alc 10%....(a 0,7 liter bottle) Now here is an oddity, an Eiswein that is made at the Sptlese level of ripenesscorked.damn
To replace
1999 Chateau dYquem Lur Saluces Sauternes, alc 13.5% (375 ml)fairly pale clear yellow colorsweet boytris noseonly semi-sweet on the palate with a undertone of balanced bitterness that restrains and balances out the sweetnesstangerine + tangerine zest, ginger and other spices abound and the overall impression is of a fairly acidic lemony/citric attack on the palate (? Lemonheads at the movie theater OR a frozen lemonade) quite delicate in texturejust a babe.
Overall an incredible evening of wonderful food and wine with good friends.It just doesnt get any better than this!!!
