Barb decided to cook and we had Mark and Paige Ottelin over for dinner
With popovers with cranberry and chevre
2001 Vincent Dauvissat Chablis Grand Cru "Les Clos", alc 13%...light color...sea air, lemon and chalkiness on the palate...still a bit reticent and youthful but opened a little over time...great potential
With Veal Osso Bucco, green beans almondine and saffron risotto, green salad with candied walnuts
1996 Jean-Louis Chave Hermitage (Rouge) alc 13%...decanted/Rojaused for about 1.5 hrs...really singing with the food..iron..blood...a bit of iodine and a muscular palate feel...a good showing for this wine
Later,,
1996 Dows Quinta do Bonfim, Vintage Porto, alc 20% (from a 375)...youthful but rich and satisfying..some mocha/chocolate notes...did well with a few Marcona Almonds
With popovers with cranberry and chevre
2001 Vincent Dauvissat Chablis Grand Cru "Les Clos", alc 13%...light color...sea air, lemon and chalkiness on the palate...still a bit reticent and youthful but opened a little over time...great potential
With Veal Osso Bucco, green beans almondine and saffron risotto, green salad with candied walnuts
1996 Jean-Louis Chave Hermitage (Rouge) alc 13%...decanted/Rojaused for about 1.5 hrs...really singing with the food..iron..blood...a bit of iodine and a muscular palate feel...a good showing for this wine
Later,,
1996 Dows Quinta do Bonfim, Vintage Porto, alc 20% (from a 375)...youthful but rich and satisfying..some mocha/chocolate notes...did well with a few Marcona Almonds