TN: Huet, Donnhoff, Grey Stack, Brainaire, Jaffurs, Taylors and Ramey

Last Saturday, we had some friends over for dinner. This is definitely my favorite way to enjoy wine. Matching it over courses with great conversation and food.

With Spicy Spanish Almonds:

• 2005 Domaine Huet Vouvray Cuvée Huet Brut 91 Points

  France, Loire Valley, Touraine, Vouvray

  (10/24/2010)

  A delicious way to start an evening. I was surprised that there is a slightly sweet aspect to this. Probably more from lots of ripe fruit than RS and in no way unpleasant or too much. This is, of course, sparkling, but without a lot of bubbles. That, along with crisp acidity, make it a natural food wine. Yet, on its own, the bottle was emptied very quickly. Really well done.

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With Roasted Beet Salad and Goat Cheese Croutons

• 2006 Dönnhoff Oberhäuser Brücke Riesling Spätlese 92 Points

  Germany, Nahe

  (10/25/2010)

  Still quite young. Shows no signs of any ageing. Lots of mineral/wet rock notes and certainly sweet. Not as sweet as other vintages nor is it as acidic. A bit flabbier on the whole, but certainly balanced within reason. Perfect match with the beet salad. No harm in enjoying these now but it will get more complex I think. Really delicious.

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With Hungarian Vegetable Soup

• 2009 Grey Stack Cellars Sauvignon Blanc Rosemary's Block Dry Stack Vineyard 92 Points

  USA, California, Sonoma County, Bennett Valley

  (10/25/2010)

  This is just really great wine. My favorite Cal Sauv. Blanc. This bottle was a bit cloudy which I don't remember in other bottles. The nose has lots of minerals and a bit of grass and grapefruit. Really awesome. A glass left on the counter showed much more grapefruit on day 2. Well balanced and with pin point balance. This went great with the spicy soup. I keep saying I am going to lay a few bottles down to see how it ages, but at this rate, they will be drunk before Xmas.

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With Apples, Provolone Cheese, Arugula, Caramelized Onions, & Walnuts
White Bean, Roasted Garlic, Tomato and Goat-Cheese Pizza
Butternut Squash, Mozzarella, Parmesan, and Sage Pizzas

• 2002 Ramey Jericho Canyon Vineyard Flawed

  USA, California, Napa Valley

  (10/25/2010)

  Horribly corked. Its not just the money (around $90 on release) that pisses me off. I know TCA happens. But when you buy a bottle on release, nurture it and then plan an evening for it, it really takes the wind out of your sails. FWIW, I contacted the winery and will see what they say.

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• 2003 Château Branaire-Ducru 94 Points

  France, Bordeaux, Médoc, Saint-Julien

  (10/25/2010)

  With all the talk about quick maturing 03's, I decided to open this. It certainly is very ready to drink and already showing some complexities and depth. I would say this one is on the fast track and its not just a case of not shutting down. That said, it was a stunning wine. The nose is just awesome with cassis and layers of earth, forest floor and dried cherries. On the palate, it shows a bit younger, but lots of tight layering of fruit and earth. Its a big wine, but went great with the pizzas, especially the butternut squash pizza. Long finish. I am not worried about it, but I wouldn't hold for more than a decade. And why should you, this bottle, at least, was great.

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• 2006 Jaffurs Syrah Verna's 93 Points

  USA, California, Central Coast, Santa Barbara County

  (10/25/2010)

  This one is developing at a snail's pace. It is still quite young although not shut down at all. The nose is huge with black raspberries, blueberries, grilled meats and black pepper. On the palate, this is big and savage and there is some alcohol showing. It was the crowds WOTN. Despite is size, it still went well with the pizza (no red sauce). Probably wont peak for another 5 years at least and then be there for a decade. Wonderful wine.

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With Pecan Pie (recipe courtesy of Robert Flemming)

• 1970 Taylor (Fladgate) Porto Vintage 92 Points

  Portugal, Douro, Porto

  (10/25/2010)

  Found this was leaking in my cellar. The wax had dissolved and the cork was soaked completely. The cork crumbled on opening and the wine was strained into a decanter for a few hours. I am happy to say, it was delicious. Perfect, no, but delicious. Ruby red in color, clear and bright. The nose has chocolate raspberries. On the palate, this is very smooth with just a hint of heat. Lots of raspberries and a bit of mocha. Great balance. Very nice.

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