Dinner at my place.
Seven people.
Seven wines.
2004 Bernkastler Doktor spatlese: what I know about German wines could be written on the head of a knackwurst… However, this is one of the famous names I couldn’t not know… We had this with canapés as an aperitif. The interplay between sugar and acidity on the palate was quite interesting, but the bouquet disappointed me. Not characterful or floral enough.
1988 Huet "Le Bourg", Vouvray, demi-sec: Undrinkable. Not corked. Some other problem I cannot identify.
2008 Ladoix Premier Cru, Capitain-Ganerot: we had this with a warm shrimp salad. It was a very nice wine with some of the steeliness of Corton, but more easy-going and quite ready to drink. A winner. When you come across a nice wine like this from an appellation no one knows, it’s a very good deal.
Two red wines with rack of lamb:
2000 Grange des Pères, VDP Hérault: people around the table were all guessing Grenache, which I could see perfectly, even if the blend is 40% Syrah, 40% Mourvèdre, and 20% Cabernet Sauvignon. Rich and resolved on the palate. A good rather than a great wine. Supposed to be one of the best in the Languedoc.
1999 Cain Five, Napa Valley (blend of 5 Bordeaux varieties): This is made by a friend of mine. The vines are located in the mountains between Saint Helena and Santa Rosa. The nose was uncannily that of a fine St. Juilien or Pauillac: pencil shavings, blackcurrant, what have you. The taste was also quite classic, but a certain ripeness and a different finish showed this was not a Bordeaux. Still, all the guests were wrong about this one. The name Cain Five comes from the fact that all five Bordeaux varieties are used.
With cheese, we had:
1989 Pavie Macquin, St. Emilion Premier Grand Cru Classé (although not at the time)
This had the prune and leather one looks for in a good Saint-Emilion. Just starting the downward slope was the general opinion. Very good, earthy, a little truffle thrown in, but not as exciting as the previous. One of the guests had had the exact same wine the day before and it had been radically different - and much less good.
With lime
Henriot Brut Souverain Champagne
This was brought by one of the guests. Normally speaking, I really don’t like Champagne at the end of a meal, although it is pretty common in France. But the citrusy acidity in the pie and this brut went together very well.
We ended the meal with Ile de Ré cognac from Camus.
Best regards,
Alex R.