Charity wine pairings to benefit Whatcom Hospice House.
Samish Hill, Bellingham, WA
Tasted March 2, 2024 by WST with 49 views
Introduction
Our wine pairings offered at the annual Hospice House auction generate generous donations, as well as memorable occasions. Last night was another fun group of new friends. I typically offer classic pairings.
Flight 1 - Afternoon bottle for the prep team (1 note)
Four of us readied the house and assorted courses. E-O greased the wheels
Flight 2 - Arrival wine, with charcuterie, cheese, vegetable platters (1 note)
I sabered this for fun.
A standout was the whole Jamon Iberico which I sliced thinly without a stand. Also mole and finocchiona, aged Comte, Parmigiano Reggiano, Rogue River blue, pave d'Affinoise, Vermont Creamery Bijou, others.
I broke out a bottle of ancient balsamic, from barrels started in 1842 & 1849. Otherworldly. Served with a dropper onto demitasse spoons
Flight 3 - Classic pairing # 1: Champagne and Caviar (1 note)
Delicious Kaluga caviar on toast points with créme fraîche, scallions, potato chips, or plain on the back of the hand. CdC never fails me; my desert island champagne.
Flight 4 - Classic pairing #2: Sauternes and foie gras (1 note)
Creamy mousse of duck foie gras and sauternes. The 2001 Suduiraut might be their best vintage in decades. A perfect pairing
Flight 5 - Classic pairing #3: Nebbiolo and truffles (1 note)
Large, fresh Perigord winter truffles. Served on tagliatelle, with an ungodly amount of cultured butter and outstanding Tuscan olive oil. Utterly delicious and decadent. A timeless Barolo that I'm tempted to repurchase, although more wine is the last thing I need.
Flight 6 - Waygu ribeye and Rioja, CdP (2 notes)
I briefly seared two Japanese Gr. A5 Waygu steaks on a pan hot enough to almost melt the steel. Perfection. Serve with fresh morel mushrooms sauteed with scallions in duck fat. Paired with anniversary wines for two of the couples.
Incredibly fresh and clean, especially for this producer.
Rich, but not overly so. Intoxicating aromas of dark berries, espresso, and a hint of garrigue and leather. This vintage is likely at its apogee; we caught it at a perfect time. It might be time to open some of the the CdP in the cellar. I’d pass them up in recent years after some jammy and excessively rustic or bretty bottles.
Flight 7 - Dessert: Stilton cheese and Port (1 note)
I usually pain Stilton with a VP, but 1968 was the birth-year of an attendee. Perfect pairing
Closing
This was one of those rare tastings where every dish and each bottle dazzled. They were enhanced by an upbeat group of generous, appreciative guests, and helpers in the kitchen. While my Oura ring is lamenting the impact on my sleep quality and readiness level, I'm basking in gratitude and contentment.