The Virtual Cellar

J

Jeff Grossman

Jeff Grossman
As the subways are offline for the weekend, the only place we NYC disorderlies can meet is... here, in the virtual cellar.

Rather than roast beef and Landaff, I have some mortadella and Maytag blue ready to hand, and also the end bit of a finocchiona and a morsel of Bergkase. Someone should bring a bread and maybe something to go with the white wines.

Pour at 4:30, as usual.
 
originally posted by Brad Kane:
originally posted by Jeff Grossman:
The Virtual CellarAs the subways are offline for the weekend, the only place we NYC disorderlies can meet is...
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You've never heard of a taxi?
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Isn't that something that planes do? The airports are closed too.
 
Let's start with Foillard 2008 Morgon CdP. Well, I've seen better wax jobs, but the cork is covered so never mind. Crisp, light texture, dark cherry flavor. Time to rustle up some pork.
 
originally posted by Jeff Grossman:
Let's start with Foillard 2008 Morgon CdP. Well, I've seen better wax jobs, but the cork is covered so never mind. Crisp, light texture, dark cherry flavor. Time to rustle up some pork.
Click to expand...

You open these frequently! The bottle you opened earlier this summer was outstanding.
 
I've got a leftover half of 2008 Domaine Bernard Baudry Chinon La Croix Boissée, and it's unbelievably great, in its extreme youth. Don't drink, and hold. But wow.
 
OK, we've got Beaujolais, Chinon, Loire-something, and Muscadet.

Anybody else drinking?

By the way, the mortadella was excellent, fatty and mild. Didn't get any peppercorns or pistachios in these slices. Will start working on dinner soon: wild salmon, asparagus and bok choy. Probably save the rest of the Foillard and open something else. Foreau?
 
2005 Foreau demi-sec, opened last night. Opening up nicely now, flavor/aroma-wise: generous tangy Chenin fruit with not too much RS - tasty sip while cooking. Sub-optimally young, of course, but I bought this singleton as a research bottle.

With entrees, 2007 Texier Pergault, decanting now. Way, way too young, judging by a first sip, but I had to try one, the suspense was killing me.

Weather here has been moody all day, not dramatic. Of course, we are well-inland. What's happening in NY?
 
I also busted into the NV Chateau D'Arlay Macvin du Jura - just a nip for now. Crazy stuff, made from Marc du Jura and Pinot Noir juice: oxidative and funky but fresh, sweet, and so inviting. Not as beguiling as the Montbourgeau Macvin but pretty swell nonetheless.
 
with a pork shoulder i smoked overnight...

Getariako Txakolina Ameztoi 2010- the color of spring water, 10.5%, a joy to drink. thirst quenching, a little fizzy, some salinity. nice.

Fratell Alessandria Verduno Pelaverga Speziale 2010- also delicious. peppery, nice cut, red berry fruit and a touch tannic. my first pelaverga. i like this with the pulled pork and corn on the cob.
 
The Foreau is fine: crisp acidity, very yellow-fruit (which, to me, hints at not too much ripeness), very sweet (duh!). Overwhelms the asparagus but works with the salmon and the wild rice.

Now a little break, then dessert: black figs and cantaloupe, and chinato.
 
I thought you city folk were under evacuation orders...plenty on tap over here, no need to go virtual.
 
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