Schönborn, Gaja and Ponsot at Quince in SF

What's better than a day of golf with friends at the Olympic club, followed by meeting up with our wives at Quince Restaurant in San Francisco for a great meal and some special wines, all from my cellar and served in magnum format?

• 1993 Schloss Schönborn Erbacher Marcobrunn Riesling Spätlese

  Germany, Rheingau

  Magnum format. Popped and poured. Cork was loose and came out way too easily according to the somm, but all in one piece. Golden color. Classic aged riesling notes of petrol, musky honey, and lychee. The palate is sweet, fairly simple and soft. Not a lot of acidity and verve, but is paired very well wiith both the second 2nd course: House smoked sturgeon with savoy cabbage and grain mustard, and the cheese course.

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• 1996 Gaja Langhe Nebbiolo Sperss

  Italy, Piedmont, Langhe, Langhe DOC

  From magnum, decanted and consumed over a 2 hour period. Deep color, not at all amber. Nose is compelling, with very ripe fruit notes soaring in unison with sweet licorice, some tar and a hint of rose petals. A big wine on the palate, with soft ripe tannins that coat the mouth...big but balanced. Yummy wine that is really hard to resist, it has enough tannin to let you know that it is nebbiolo, but is just so classy and pure (some would say modern) that the tannins are not obtrusive. From this format the wine should drink well for a long time, and is a really compelling wine even today. Paired extremely well with the 3rd course: Spaghetti with summer truffle, squash and their blossoms and the 4th course: Agnolotti filled with guinea hen finished with a sage butter and parmigiano reggiano.

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• 2003 Domaine Ponsot Clos de la Roche Vieilles Vignes

  France, Burgundy, Côte de Nuits, Clos de la Roche Grand Cru

  From magnum. Decanted and enjoyed over a 3 hour period. The nose is killer, with notes of nutmeg, cinnamon and red fruit. The palate is perfectly balanced, with a softness that defies both the age and the vintage...it was rich but not jammy, on the sweet side but shows very lively and is really an amazing complement to the nose. Tannins are soft and the finish is long. Homerun match with the 5th course: Liberty duck with roasted figs and glazed purplette onions. I'm not sure if this is a "99 pointer" per Parker, but is far and away the best red burg from 2003 that I have enjoyed.

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We ate at the Chef's table in the kitchen. The service and food was truly special, and both the Gaja and the Ponsot delivered above my lofty expectations.