Denver, CO
Tasted Saturday, November 22, 2008 by thomaskeil with 664 views
Dinner with Nancy, Mark, Megan, Holger, Shelley, Ana and Antonio with a Spanish theme. Mark and I opened all the reds about 2 hours before serving to check if they were flawed or if they would benefit from decanting. To my surprise, all but two seemed close to ‘ready’ upon opening, so no decanter.
The plan was to serve La Gitana manzanilla with olives, Spanish cheeses, jamon and chorizo but Mark brought along a champagne magnum and the sherry stayed in the frig.
The whites were served with two dishes; scrambled eggs with asparagus followed by a Galician boiled potato, crab, pimento, olive oil recipe.
Fabada beans and morcilla.
Roast Chicken Iroulegay.
Slow roasted beef tenderloin with Cabrales
Flourless chocolate cake
1993 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée 94 Points
France, Champagne, Champagne Premier Cru
From magnum -- what a treat. Golden yellow. Super complex with both a sense of sweet baked fruit and steely minerality. The ginger spiced butterscotch component that ‘lives’ in the golden color really makes this truly something special. Thanks Mark!
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