CT Offline

I drove down from Boston to join a few CTers in NY for an offline at Saul. Deb293 orchestrated what turned out to be a truly memorable evening of wine, cuisine, and cheer.

• NV Villa Sparina Gavi Brut 89 Points

  Italy, Piedmont, Gavi

  Yellow color with medium mousse. Nose more fruity comparted to the Champagne with pear and green apple and slight nuttiness. Similar palate with decent acidity and nice fruit and marzipan on the finish. A lovely surprise.

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• 1996 Henriot Champagne Brut Millésimé 91 Points

  France, Champagne

  My 1000th tasting note! Pale yellow. Fine mousse. Nose of pear, yeast, and some toast. Similar palate with some minerality and bright acidity. Youthful and enjoyable.

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I poured the Pillot with an amuse bouche which preceded our first course. The AB was essentially a lightly Curried, Pureed Potato +/- Squash Soup which was delicate and paired well with the Burgundy.

My first course was seared fois gras which paired well with the Sauternes, but also surprisingly well with the Hermitage Blanc.

• 2004 Fernand & Laurent Pillot Chassagne-Montrachet 1er Cru Morgeot 92 Points

  France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

  Pale yellow color. Nose of white fruits, citrus, some hazelnut and minerals. Similar palate, crisp yet nicely balanced and not overoaked. Nice pairing with the amuse bouche.

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• 1989 Château Guiraud 89 Points

  France, Bordeaux, Sauternais, Sauternes

  Light brown sugar color. Nose and palate of stewed apricots and marmalade with medium sweetness. Agree it lacked a botrytic spiciness which made it a bit one dimentional. Still quite enjoyable.

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• 2003 Paul Jaboulet Aîné Hermitage Blanc Chevalier de Sterimberg 90 Points

  France, Rhône, Northern Rhône, Hermitage

  Medium yellow color. Nose of white fruits, melon, nuts, slight petrol. Palate of apple, melon, petrol and a more viscous mouthfeel compared to the other dry white. Lower acidity. Some heat. It actually went nicely with the foie gras as well as the tagliatelle which followed.

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Paired with Tagliatelle with a Lamb Ragout and a Poached Quail Egg.

• 2002 Joseph Drouhin Beaune 1er Cru Clos des Mouches Rouge 92 Points

  France, Burgundy, Côte de Beaune, Beaune 1er Cru

  Light ruby color. Classic nose of bright cherry, earth, spice, minerals. Palate of red cherry, some mushroom and earth with nice acidity and soft tannins. Just coming into its drinking window. This was wonderfully paired with the flavors in the tagliatelli.

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• 2004 Scott Paul Cellars Pinot Noir Audrey 92 Points

  USA, Oregon, Willamette Valley, Dundee Hills

  Just a shade darker ruby to the Clos des Mouches. Nose of darker cherry, slight band aid, slight herbaceousness. Palate of black and red cherry with good density of fruit, balanced acidity and tannins. Really nice wine and appropriately followed the Drouhin in style with a slight New World twist. My WOTN and is on my list of wineries to visit next summer.

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• 2006 Bergström Pinot Noir Nysa Vineyard 91 Points

  USA, Oregon, Willamette Valley, Dundee Hills

  Dark ruby, almost opaque. Brooding nose of black cherry, smoke, licorice, some earth. Similar on the palate. Dense and delicious but less typical of the varietal compared to the Drouhin and Scott Paul.

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• 2005 Kosta Browne Pinot Noir Sonoma Coast 87 Points

  USA, California, Sonoma County, Sonoma Coast

  It turns out I have tasted this wine before for another CT event at Eric's. Similar to my previous note. This is just too big and syrupy for me, but this is a style judgement rather than a comment on the quality of the wine. It is like a huge, 3-dimentional Frank Stella--a feast for the eyes that would look terrible in my house.

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Paired with Squab Confit, Sauteed Baby Arugala, Farro, and Country Mustard.

• 2002 d'Arenberg Shiraz The Dead Arm 92 Points

  Australia, South Australia, Fleurieu, McLaren Vale

  Similar to my previous note: Ruby opaque. Nose of extracted dark fruit, licorice. On the palate, blackberries, raspberries, meat, smoke, tar, licrorice, spice and plenty of heat from the alcohol. Good tannic background. Even more balanced than the last time tasted. This is really coming into a good window. My WOTF.

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• 2005 Hobbs Shiraz Gregor 90 Points

  Australia, South Australia, Barossa, Barossa Range

  Made in an Amarone style with raisined grapes. Purple opaque, extracted and brooding with dark berries, plum, some smoke. Similar palate. Slightly hot on the finish. This was a very enjoyable, interesting wine but a bit overpowering with food.

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• 2005 Martinelli Syrah Terra Felice 90 Points

  USA, California, Sonoma County, Russian River Valley

  Purple opaque. Nose of dark fruits, smoke. Juicy dark fruits and some tar and heat. Honestly, I did not get to spend enough time with this one. Would like to try again.

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Paired with Baked Alaska

• 1980 Gould Campbell Porto Vintage 89 Points

  Portugal, Douro, Porto

  Purple, crimson opaque. Nose and palate of stewed berries, raisins, smoke, spice with good weight and balance. This did not blow me away but I thought it was very good. However, I acknowledge that my experience with Port is very limited. Paired with Baked Alaska.

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Thanks to all for a lovely evening! One bonus was that you all fed me enough wine to make me fall asleep before seeing the Red Sox lose.