Dinner for Claus' visit to Denver

Denver, CO
Tasted Sunday, December 7, 2008 by thomaskeil with 431 views

Introduction

Dinner at our house with Claus, Natalie, Susan, Paul, Igal, Holger, Shelley, Nancy, Patrick and Jaimie.

Flight 1 (1 Note)

Jamon, chorizo, olives and cheeses.

Flight 2 (1 Note)

Seared scallops on a salsa of mango, honeydew melon, cilantro, chipotle and lime juice.
This was followed by a salad of romaine lettuce, pomegranate, persimmon, and black olives.

  • 2002 Walter Hansel Winery Pinot Noir The Three Rows 92 Points

    USA, California, Sonoma County, Russian River Valley

    Opened 2 hours ahead and not decanted. Translucent smokey red in color. Gorgeous nose of earthy cherries, strawberries, pine and baking spice – definitely one to keep drawing you back. Palate had just the right balance of layered, medium-full weighted fruit and lifting acidty. Matched well with both the scallops and the mango cilantro salsa.

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Flight 3 (2 Notes)

Rack of lamb with polenta.

  • 1990 Tenuta San Guido Sassicaia 94 Points

    Italy, Tuscany, Vino da Tavola

    Opened the magnum 4 hours before serving and wrongly guessed that it would not need decanting as the fruit was evident and the spiny, bright acidity and tannins seemed enticing. However, when served, while nice, it seemed tight and Paul convinced me to decant. So the remaining two-thirds went into a decanter and over the next 20-30 minutes this really opened up to reveal an exotic nose of cherries, meat, chocolate, iodine and mineral. The palate went from edgy (but nice) before the decant to a lovely balance of bright complex flavor with an almost lush midpalate that kept its focus to finish on minerals, acidity and still somewhat firm tannins. Went very nicely with rack of lamb.

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  • 1998 Domaine de la Janasse Châteauneuf-du-Pape Cuvée Chaupin 93 Points

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

    This was brought by Paul after decanting at home and placing back in the bottle and served blind. This made a beautiful duet with the Sassicaia. This showed an unmistakable Grenache nose of red/black berries and garrique, with mushrooms, mocha, spice, smoke and licorice. The palate was rich, lush and complex, but with enough acidity and mineral to give it verve. Very nice finish with resolving tannins and good length.

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Closing

Finished with a non-wine dessert as we all had to be at work at 7 the next morning.

Vanilla ice cream with orange sections and red wine sauce

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