We had our 18th terrine and wine event on August 7 – except for Covid we would have had 18 consecutive years but we took two off in 2020 and 2021.
With Gravlax and Prawn Terrine
2012 Louis Roederer Brut Champagne – some lively citrus in the nose, and after a bit of air, some red apple, crisp with nice weight an good length. My favourite of this pair.
2012 Franck Bonville Champagne Grand Cru Blanc de Blancs Brut Millésimé – a tad oxidative but not to the extent that it was a negative, and a hint of toasted nuts (cashews?) in the nose plus a brioche element, and in the mouth clean focussed and long. Very good but with these bottles and on this day, the Roederer edged ahead.
With Fennel and Spicy Salame Terrine – a comment as this was my dish – fennel briefly simmered in wine and a bit of lemon juice, then pureed and gelatine added. The terrine was built of layers of that with added toasted slice almonds, some fennel fronds and thinly sliced hot coppa salame, repeated and then topped with more fennel fronds and shaved parmesan.
2000 Piaggia Carmignano Riserva – this wine, with a traditional styled label, is still doing very well for itself. The colour is still bright with liitle bricking and the nose was excellent and deep with black olive, iron and dark fruit. It had excellent length and still show smooth silky tannins. The nose was similar to a Brunello but the added non-traditional grapes (for those who can’t rattle off the permitted grapes, the requirements is that Sangiovese must constitute at least 50% of the blend, allowing up to 10–20% Cabernet Sauvignon or Cabernet Franc, up to 20% Canaiolo Nero, up to 5% Mammolo and Colorino as well as up to 10% white grape varieties like Trebbiano or Malvasia to make up the rest of the blend. This wine was my favourite.
2011 Pratesi Carmignano – this wine had very new age label and also posted the actual composition which was 70% sangio, 20% cab sauv, and 10% merlot. Darker wine with similar nose with some cocoa and tobacco, higher acidity, good fruit levels and length. Both were good wines but the Piaggia had the edge unanimously.
With Terrina de pollo a la Catalan, palo cortado gelee, marinated mushrooms
2014 Lopez de Heredia Vina Gravonia blanco – medium yellow colour, with a slightly oxidative nose (normal with these whites) showing buttery apple fruit and mellow vanilla oak just a tad too prominent at the moment. Very good and very long finish. This may be the better wine in a few more years.
2008 Lopez de Heredia Vina Tondonia Rioja Reserva blanco – darker and not as oxidative and with an herbal nose that would have me mentioning garrigue if it had been French. Kept on opning up showing hints of dried apricot and nuts – it kept swapping between cashews and almond somehow. It drinks very well now and just nipped the other wine at the post.
With Terrine Québecoise
2001 Remirez de Ganuza Rioja Reserva – I’m a big fan of this house (I still have a store of 1994 stashed away). Daark nose with an excellent nose that (of course) featured American oak, red fruit and as well as the oak there were some cedar notes and spice. Excellent length and it kept on getting better. My favourite.
2008 Lopez de Heredia Bosconia Rioja Reserva - also dark with a very good nose that included the inevitable oak plus cedar, leather, subtle floral noes and a bit of pepper. I’d rate this as a better nose but the fact that it showed good body but without the same level of fruit allowed the Ganuza to edge it out.
After the lunch we opened this:
Bodegas Hidalgo Wellington 30 Year Old Palo Cortado – marvellous wine with a salty caramel nose and toasted hazelnuts and a very long finish. As host I thought I should open another similar wine and offered this:
Lustau Jerez-Xérès-Sherry Palo Cortado Peninsula – similar with smoky caramel and butterscotch aromas and with a long nutty finish.