My 40th at Daniel

Imagine my surprise when my wife informed me on Thursday that Friday we were going to Daniel, in NYC for my birthday. I guess a few months ago she remembered me talking about how much I would love to dine at Daniel. We had never been to New York either. Suffice it to say this was easily one of the most memorable dining events of my life. We had two great wines, but the evening was made by the combination of all of the parts of the night: my wife was at my side, my parents were there, the wine was terrific, the food was out of this world, the staff and service were perfect, and the introduction and conversation with Daniel at the end of the night took it of the charts.

• 1994 E. Guigal Côte-Rôtie La Mouline 97 Points

  France, Rhône, Northern Rhône, Côte-Rôtie

  A great recommendation from Ian McFadden and a second by our Sommelier, Christy, made this an easy choice. I was blown away by the sweet blueberry creosote nose, that was intermixed with white flowers, and smokey dark berry spices. The first sip lasted for a good minute and the wine beckoned my mouth the whole night while it sat on the table. This is a big syrah based wine but it is so balanced, and so long, and so fine. Sorry for lack of nuance in my description as the notes are from memory.

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• 1990 Château Haut-Brion 96 Points

  France, Bordeaux, Graves, Pessac-Léognan

  Had this at Daniel next to a 1994 Mouline, and it was not a let down. What a sensational wine. It had the initial Haut Brion assault on all 5 senses. A beautiful rich red velvet appearance. The nose had so much going on it is hard to fathom. There was typical Graves like tobacco box, white flowers, sweet subdued spices, cassis liquor, earth. The mouthfeel was rich and voluminous, with beautiful taste of dark cassis and dry dusty Graves mineral, and a finish that lasted for minute. The oohs! and ahhs! from my wife and father would account for the 5th sense. Sorry here to leave out a little nuance description, but these notes are from memory as well. I believe this wine will improve from longer cellaring.

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