lars makie
lars makie
Where are the bubbles? This is first thing I asked myself after pouring the first bit of the 2007 Cedric Bouchard Inflorescence Blanc de Noirs in my glass. Fast forward to the next day I wonder if anyone on Disorder has written about this? Search: Cedric. Top hit. In a nutshell, use a decanter. Oh, I guess I should have done this search before opening the wine. Next time I guess. Anyway, the lack of decantering didnt diminish the pleasure derived out of the glass. Diffuse, mouth-filling, finish that hangs around for a while, just a pleasure to drink. Didnt really think too hard about this, I just enjoyed drinking it. There is something about opening a bottle of bubbly, er, slightly bubbly to kick start an awesome evening sitting on the patio, talking with some new friends over some great wines and boring my wife with wine-geekiness Its ok, I just zone out and think about other things. Oh, thanks hon, here have some more champagne.
What smells like the Cornelissen Contadino 6, tastes damn near close to the Contadino 6 but is a few shades closer to pink on the color wheel? Its the Frank Cornelissen Susucaru 2 everybody! Welcome to the party Frankie. Glad you could make it. Ooh, you look so fresh faced and ready to go. Let me just state that I like the Contadino 6. Some (like my wife) don't seem to dig it as much as I do, but whenever I have opened one a good time is likely. So, I liked the Susucaru. How could I not, it tasted pretty fucking close to the Contadino. Maybe not as deep or as tannic, but still a fun bottle (and still tannic). Lovely, fresh red fruit? Check. High alc content, yet still balanced? Check. Id love to have a glass of each side by side to suss out a more exacting difference, until then Ill just have to go with my gut, or palate in this case.
I dont know exactly what kind of salumi we were eating, but I do know what wine went absolutely perfectly with it. The 1998 Quintarelli Valpolicella Classico Superiore was a beautiful treat. Before that grand realization I was wavering a bit with this. Is it too big and jammy? No, its nicely balanced. Is it a bit hot on the nose? No, it smells lovely. I think this needs food, wonder how if would be with some of this cured meat KAPOW! Smooth as silk. Two great tastes that taste great together. Alright, lets keep this ball rolling.
Fruit day or not, its always a great time when you get together with friends and open some wine and all the wine just tastes good. Not only good, but right. Like, Hmmm Im not drunk enough yet, I think I should open that bottle of 2002 Radikon Ribolla Gialla. Good goddamn this tastes good. Man, Im glad I opened that, but damn you 500 ml bottle for not being bigger. This was my first bottle of Radikon and I can only hope any other that I drink in the future show as well as this.
HEY, dont we shtill have CAKE tooo eat?!? I (slightly) drunkenly ask. Oh, and more wine too? YES? Greeeaaat At this declaration a slice of deliciously moist, just slightly sweet, home-made olive oil cake appeared along with the 2006 Bruno Verdi Oltrepo Pavese Sangue di Giuda Paradiso. Dark red, fizzy, deliciously moist and a bit sweet it was a nice pairing with the cake. Truthfully, at this point in the evening after not thinking too hard about the wines, I wasnt about to start. This one was good and reminded me of the red laumbrusco from Lini (maybe more sweet though).
After the cake was eaten, we said goodbye to our guests, cleaned up a bit and had a conversation that went like this:
Kelly (wife): What are you doing?
Lars (me): [silence]
Kelly: Are you taking a picture, now?
Lars: [trying his best to hold his hands as still as possible] uh-huh.
Sound of Lars iPhone taking a picture
Lars: Im going to bed.
End scene.
What smells like the Cornelissen Contadino 6, tastes damn near close to the Contadino 6 but is a few shades closer to pink on the color wheel? Its the Frank Cornelissen Susucaru 2 everybody! Welcome to the party Frankie. Glad you could make it. Ooh, you look so fresh faced and ready to go. Let me just state that I like the Contadino 6. Some (like my wife) don't seem to dig it as much as I do, but whenever I have opened one a good time is likely. So, I liked the Susucaru. How could I not, it tasted pretty fucking close to the Contadino. Maybe not as deep or as tannic, but still a fun bottle (and still tannic). Lovely, fresh red fruit? Check. High alc content, yet still balanced? Check. Id love to have a glass of each side by side to suss out a more exacting difference, until then Ill just have to go with my gut, or palate in this case.
I dont know exactly what kind of salumi we were eating, but I do know what wine went absolutely perfectly with it. The 1998 Quintarelli Valpolicella Classico Superiore was a beautiful treat. Before that grand realization I was wavering a bit with this. Is it too big and jammy? No, its nicely balanced. Is it a bit hot on the nose? No, it smells lovely. I think this needs food, wonder how if would be with some of this cured meat KAPOW! Smooth as silk. Two great tastes that taste great together. Alright, lets keep this ball rolling.
Fruit day or not, its always a great time when you get together with friends and open some wine and all the wine just tastes good. Not only good, but right. Like, Hmmm Im not drunk enough yet, I think I should open that bottle of 2002 Radikon Ribolla Gialla. Good goddamn this tastes good. Man, Im glad I opened that, but damn you 500 ml bottle for not being bigger. This was my first bottle of Radikon and I can only hope any other that I drink in the future show as well as this.
HEY, dont we shtill have CAKE tooo eat?!? I (slightly) drunkenly ask. Oh, and more wine too? YES? Greeeaaat At this declaration a slice of deliciously moist, just slightly sweet, home-made olive oil cake appeared along with the 2006 Bruno Verdi Oltrepo Pavese Sangue di Giuda Paradiso. Dark red, fizzy, deliciously moist and a bit sweet it was a nice pairing with the cake. Truthfully, at this point in the evening after not thinking too hard about the wines, I wasnt about to start. This one was good and reminded me of the red laumbrusco from Lini (maybe more sweet though).
After the cake was eaten, we said goodbye to our guests, cleaned up a bit and had a conversation that went like this:
Kelly (wife): What are you doing?
Lars (me): [silence]
Kelly: Are you taking a picture, now?
Lars: [trying his best to hold his hands as still as possible] uh-huh.
Sound of Lars iPhone taking a picture
Lars: Im going to bed.
End scene.
