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Brown Bag Wine Dinner at Two Chefs
TWO CHEFS, MIAMI, FL
Tasted October 4, 2011 - October 5, 2011 by markellen.foodies@gmail.com with 565 views
Introduction
Attendees: Alvaro Dangano; Barry Diamond; Mark Friedman(me); Luis Gutierrez; Al Heltman; Pablo Lancella; Bob Radziewicz
Flight 1 - CHAMPAGNE (1 note)
White - Sparkling
1996 Pol Roger Champagne Blanc de Chardonnay
93 points
- Light gold color with small pearls and aromas of lemon and geranium. It's in total harmony and has flavours of lemon with a light/medium body. Bright texture with a medium finish - Al's Champagne. I quickly IDed it as either Pol Roger or Bollinger. My favorite Champagnes, the Style that I prefer!
Flight 2 - WHITE WINES (2 notes)
White
2004 Jarvis (California) Winery Chardonnay Finch Hollow Vineyard
88 points
- Yellow brown color with medium forming legs and aromas of melon and oak. It's somewhat balanced and has flavours of banana, butterscotch and oak with a full body. Flabby texture with a medium finish - Overoaked. Not to my taste. Luis' wine.
White
1999 Bouchard Père et Fils Corton-Charlemagne Domaine
92 points
- Light gold color with medium forming legs and aromas of geranium and lemon. It's in total harmony and has flavours of lemon and apricot with a light/medium body. Bright texture with a medium finish - My last bottle. Cork broke took 10 minutes to extract the rest. Cork fairly soaked through, but wine was vibrant with good acidity belying it's age.
Flight 3 - RED WINES (6 notes)
Red
1967 Château Canon
92 points
- Garnet color with medium forming legs and aromas of black currant and violet. It's balanced and has flavours of black currant, licorice anise and dusty with a light/medium body. Polished texture with a medium finish - Alvaro's wine. Amazingly alive for a 44year old St Emillon. We were able to identify right bank St Emillon, but not the age.
Red
1986 Château Ducru-Beaucaillou
94 points
- Garnet color with fast forming legs and aromas of eucalyptus, tobacco, black currant and cedar. It's in total harmony and has flavours of eucalyptus, black currant and licorice anise with a medium body. Bright texture with a long finish - Barry's wine. My WOTN.
Red
Red
1988 Château Lynch-Bages
91 points
- Garnet color with medium forming legs and aromas of eucalyptus, black currant, violet and cedar. It's balanced and has flavours of black currant and licorice anise with a medium body. Satin-Like texture with a medium finish - Al's wine.
Red
2001 Anderson's Conn Valley Vineyards Right Bank
92 points
- Violet color with fast forming legs and aromas of blackberry, eucalyptus and violet. It's balanced and has flavours of blackberry, eucalyptus, bell pepper and alcohol with a full body. Juicy texture with a long finish - Bob's wine. Obviously California, but we were all at a loss to identify the dominant Cab Franc.
Red
1994 Bodegas Ismael Arroyo Ribera del Duero Gran Reserva Val Sotillo
91 points
- Garnet color with medium forming legs and aromas of black olive, blackberry, raspberry, violet and cedar. It's balanced and has flavours of black olive, blackberry, raspberry and licorice anise with a medium body. Polished texture with a medium finish - Mark's wine(me). Brought in reserve and when Alvaro's Savenierre was deemed off, I uncorked it. So breathed in bottle for approx. 1 hour. Slight, but tolerable, Brett.
Flight 4 - DESSERT WINE (1 note)
Paired well with the Souffle's.
Red - Fortified
1963 Croft Porto Vintage
94 points
- Ruby color with fast forming legs and aromas of raisin and prune. It's in total harmony and has flavours of raisin and prune with a full body. Smooth texture with a long finish - Luis' Port. Exceptionally youthful for-a 48 year old Port. Thank you Luis!
Closing
Congratulations to all. The best Tasting I've attended. Remarkably we did very well in identifying the wines. Night's like this will make me return to BORDEAUX Wines. We all missed our planned guests, Spring and Erica. Hopefully they can join us at a future event. The next dinner is planned for the 18th at Anacapri.