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Dinner at Pondus
Restaurant Pondus, Aaarhus, Denmark
Tasted March 18, 2014 by DK Amateur with 409 views
Introduction
Chef René Mammen and importer Helge Sidor hosted this night of excellent wine and food. I only list the wines, but the food was great, and especially the second course was world class with its ingenious combination of nearly raw coquilles st jacques, Jerusalem artichokes, cress, browned butter, nuts (macadamia, I think) and apple. Perfect with the slight bitterness of the Vernaccia di San Gimignano.
Flight 1 (5 notes)
White - Sparkling
N.V. Edmond Barnaut Champagne Grand Cru Extra Brut Sélection
Very nice champagne: Fresh and toasty nose with a meaty Burgundian taste, savoury, good balance even if extra dry.
White
2012 Tenuta Le Calcinaie Vernaccia di San Gimignano
White fruited nose (peach, grapes) and a bit discreet, medium-bodied with a very agreeable bitter (rather than acidic) note. Good food wine, better than any other Vernaccia of recent memory (rather few, I'll admit).
White
2012 Marcel Deiss Riesling
Rich riesling nose with a touch of botrytis (I suppose) and some sponti notes. In the mouth there is some very food friendly residual sugar, and salt notes, like oysters. There is also minerals and even menthol (never had that in white wine before). Reminds me for structural and (only partly) aromatic reasons of my beloved Heymann-Löwenstein rieslings from the upper Mosel.
Red
2007 Claudio Alario Barolo Sorano
To my taste this is modern Barolo: smooth easy-drinking as Barolo goes, quite nice, good depth, fine now but presumably with long development potential.
Red - Fortified
2002 Château de Casenove Rivesaltes Ambré 15/10
Oh, this is just too wonderful: Complex aromas of christmas spices, vanilla, raisins and something much fresher than that (grapes?), all integrated in a medium-bodied, medium-sweet and dangerously easy-drinking wine. Great stuff! (Incidentally, this is not a red wine, but made with grenache blanc and macabeu. Never mind.)
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