In cold NY, with chicken sausage, sprouts, & barley, the 2005 Vissoux “ Cuvee Traditionnelle” Beaujolais VV, Mature, still solid black cherry fruits, smoke, a little earth anb spice. Quite enjoyable, but after an hour or so develops some ashtray notes and by day 2 it’s dead. B+/B
With supermarket chicken, seaweed salad, and seafood broth, the 2009 Castellroig Vi De Terrer Xarello. Almonds and saline notes, white pit fruits, good but I think I liked better on release, B-/B
Tuesday got up in snowstorm and headed to airport, deicing delay but a miracle connection (plane landed in SLC 10 minutes before flight, adjjoining gate, and made to Sacramento) to join Betsy. Too tired for wine shopping, and the 2 wines I brought reserved for Th dinner, so skipped wine Tues. Wednesday we went to Berkeley, David gave me a tour of his apt (Oakland) and then campus and town. Afterwards met Betsy, her college roommate, and Sarah’s husband Jamie at Chez Panisse, Almonds with saffron and nice sourdough, then:
excellent hamachi carpaccio with citrus, pink peppercorns, and prosecco gelee
chitara with romenesco, black truffle, and pancetta
lamb (rack, leg, and loin) peas, mushrooms, golden carrot puree and savoy cabbage
Meyer lemon tart with huckleberry
We ordered a white and a red,. The 2013 Uriondo Txakolina had just a little spritz, an intense salinity, bright citrus fruit. B+/B
As we finished the Txakolina, the waiter appeared with 4 glasses of a white wine, which he said was Refosco. I’ve had Refosco as a red before, guess this was fermented off skins. Deep gold color, nutty/almond notes, intensely herby. I thought interesting but didn’t love, but it was a nice gesture.
Red was the 2013 Dashe “Les Enfants Terrible” Zinfandel. Not you typical Zin- crisp acids, raspberry and cranberry fruit, floral nose, nut skins, this was really fun. B+
Fun night.
Thursday we were back in Sacramento , went across town to visit old wine friends. Arv and Jenn and their adorable twin daughters greeted us. Lovely house , lovely dinner, lovely people.
We started with a delicious salad and the 1997 Foreau (Naudin) Demi-Sec Vouvray. This had a hot nose and seemed more advanced than previous bottle, with a hint of maderization. Actually improved a bit with air, honied quince fruit and lots of waxy notes. There’s some botrytized notes as well, Interesting but not exactly what I want in DS Vouvray. B-/B
Main course was absolutely delicious goat two ways- loin and rib chops, with a mushroom risotto. I indulged heartily in 3 nice reds:
1970 Ch.Magdelaine
Redder fruits, cedar, espresso, Elegant and balanced, maybe more solidly into maturity than last time I had, but a pointe and delicious to me. B+/A-
1989 Ch.Gazin
Takes a while to open up (I didn’t double-decant, just decanted when we arrived). Black plums and berries, mocha, comparativelty stern, but with good future. B+
1999 Voge Cornas VV
I thought a lovely expression of Northern Rhone syrah, fleshy but with taut structure, blackberry fruit with herbs and spicy white pepper accents. Wonderful with the goat. A-
I really didn’t need more wine, but cheese was accompanied by the 2001 Ch. Nairac (Barsac). Not a property I have much experience with, but this was lovely, with those electric 2001 acids, apricot and peach fruit, floral notes. B+/A-
Fun night with good people
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.