Holiday Dinner to welcome Tobias

Denver
Tasted Friday, December 28, 2007 by thomaskeil with 472 views

Introduction

Gathering at our house to welcome Tobias and his wife on their move to the United States. Also in attendence were Nancy, Jaimie, Holger, Shelley as well as Klaus and Brigitte (Holger's parents visiting for the Holidays from Germany). Jaimie and I did the cooking.

Flight 1 (1 Note)

Served as a starter with olive tampenade and anchovy-stuffed olives.

Flight 2 (1 Note)

First course was mussels in a saffron and light curry broth.

Flight 3 (1 Note)

Second course was a large white asparagus spear (canned from Spain), sliced hard boiled egg and green lentil salad, sprinkled with black pepper, sea salt and parsley with olive oil drizzled over.

  • 2005 Franz Hirtzberger Grüner Veltliner Federspiel Rotes Tor 91 Points

    Austria, Niederösterreich, Wachau

    Seemed particularly rich following the Muscadet. The melons, flowers and white fruits where powerful and seemed almost oily in comparison, especially on the nose. But then the minerals and acidity washed over the palate and created a fantastic, focused overall package. To the Germans at the the table, this Austrian delight was a revelation.

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Flight 4 (1 Note)

Third course was red wine risotto with white truffle butter and parmesean reduction sauce.

  • 2000 Château de Beaucastel Châteauneuf-du-Pape 94 Points

    France, Rhône, Southern Rhône, Châteauneuf-du-Pape

    Given the recent raves on CT for the 2000, I thought it was time to dip into these to match with the red wine risotto. This was the most elegant Beau I have had. Decanted nearly 4 hours ahead. It was deep garnet in color. The nose was a gorgeous amalgam of brightly flavored red berries, garrigue, earthy leather, and deep almost asian spice. The palate was silky with complex rich flavors rolling over the tongue and then a building minerality leading to an elegantly structured finish of soft tannins and balancing acidity. The only negative was that the next night while the elegant structure was still evident, much of the attention-grabbing aromas had faded a bit. This wine seems far more ready than the 95 and 98 vintages.

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Flight 5 (1 Note)

Fourth course was rosemary/garlic/dijon encrusted rack of lamb served with creamed parsips and 'stuffed' chard.

  • 2003 Copain Syrah Hawks Butte Vineyard 94 Points

    USA, California, North Coast, Yorkville Highlands

    Served behind the 2000 Beaucastel and paired with rack of lamb. I was a little apprehesive about this following such a terrific CdP. However, this unique wine held its own. Decanted for 5 hours. Deep violet red in color. The first thing that hits you are the deep brooding dark cherry and blueberry fruit aromas, but then you soon realize that there is a lot more going on. Smokey meats, olive tampenade, slate and a little mocha are all present as well. The palate, while loaded with 'big fruit' is really nicely balanced by just firm enough tannins and bright acidity, letting the palate cleanse and the flavors persist. The next night this was unchanged.

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Flight 6 (1 Note)

Dessert was Bananas Foster.

  • 1988 Château Climens 92 Points

    France, Bordeaux, Sauternais, Barsac

    Lacked the wow factor of the one last year. Still this was full of tropical flavors, caramel, flowers and vanilla. This was quite sweet but had a dancing citrus acidity to balance things out. A great accompaniment to bananas Foster as it picked up on the brown sugar and banana fruit, but then added more refined complexity of flavors followed by a wash of acidity. Just great!

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Closing

All in all a nice evening of good company, food and wine in harmony. We look forward to doing this again.

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