After reading Eric Asimov's article on pairing steak with Madeira, Jojo arranged for a lunch with some of the Usuals at Masseto to see if Asimov's contention that steak and Madeira makes a good pairing. The article didn't say what kind of Madeira although I would have thought a Verdelho or Bual might be more successful than either Sercial or Malmsey.
Domaine Tempier Rose 2008 - Noel took the lead and ordered his favorite Rose from the restaurant's list. A good way to start for me, anyway, as the I had to park the car rather far and had to walk in hot, humid weather. Floral nose and good fruit. A touch riper than the 2007 I think. Very refreshing.
Belondrade y Lurton 2007 - I could not find any other designation on the rather stark label but this was a white and, I was informed by Miguel, 100% Verdejo. Stinky sulfur. A fart in the glass. A rather heavy hand with the oak here. This is supposed to have a high score from WA and I'm not surprised. Difficult to drink by itself but much better with the truffle scented pumpkin ravioli. Not really my type, though.
Papapietro Perry Pommard Clone 2005 - Just in case the Madeira didn't work with the steak, we had this Sonoma Pinot Noir courtesy of Paco. A little earthy and smoky. Crunchy, ripe fruit and slightly higher acidity than I would like but still, a good wine for current drinking.
D'Oliveira Reserva Sercial 1969 - This Madeira had been decanted at least an hour before the steaks arrived and its aroma was quite strong even at a distance. I was a little concerned that a Sercial might not be up to the job but we would see. Very dark, aromas of nuts and coffee. Vaguely orangey flavor. High acidity. Quite rich and much sweeter than I expected. Everyone remarked at how well it went with the steak. Hopefully this will inspire more interest in Madeira in our group as, to date, I've been the only one singing its praises.
Papapietro Perry Pauline's Vineyard Zinfandel Dry Creek Vineyard 2005 - As this bottle was also opened earlier, we had no choice but to drink it as well. Sweet and hot on the nose. Also a little smoky. The fruit seems a bit faded and the acidity is rather elevated. Maybe this is a bit past peak and best drunk up.
De Bortoli Noble One 2006 - My contribution to lunch. This wine needs no introduction, being Australia's closest thing to Sauternes. Sweet but very good acidity for balance. yellow tropical fruit, mango and pineapple mostly. Sugary,lemon custard. Like a lightish Sauternes. Very good.