Important Update From the Founder

Barb's birthday at Marisol

Marisol Restaurant, Greensboro

Tasted February 5, 2005 by JeffGMorris with 1,251 views

Introduction

Dena & I joined our good friends Steve & Barb South for Barb's birthday. We decided to go to a French restaurant called Marisol that they have been telling us about. The food and company was wonderful and so were the wines.

Flight 1 - A pre dinner wine with Cheese at Steve & Barb's house in the afternoon (1 note)

White - Off-dry

2002 Gunderloch Nackenheim Rothenberg Riesling Auslese Goldkapsel Germany, Rheinhessen

93 points

AP #13-03. Green tinged to pale yellow in color, this wine had an effusive nose of very ripe peaches, pears and tropical fruits. Great balance of sweet and sour notes along with flowers and honey. A really nice way to kick off the festivities. 50+13+13+8.5+8.5 = 93+

Comment

Flight 2 - Welcome wine at the restaurant (1 note)

While we perused the menus and enjoyed our Amuse Bouche we drank ...

White - Sparkling

1990 Charles Ellner Champagne Brut Millésimé France, Champagne

86 points

Light gold in color, this was a very dry and crisp Champagne. Very fine bead with apple flavors, this was a good, but not great, Champagne. 50+11+11+7+7 = 86.

Comment

Flight 3 - Appetizers (1 note)

With shared appetizers of Escargot, Lobster & Truffle Mac and Cheese, Gnocchi with Lump Crab Meat

White - Off-dry

1994 Zind-Humbrecht Gewurztraminer Heimbourg Vendange Tardive France, Alsace

93 points

Significantly better than a bottle a few months ago. Medium gold in color with ideal Gewurz characteristics. An explosive nose of lychees, pineapples and rosewater. Slight bitterness typical of Gewurz and a long finish. 50+13+13+8.5+8.5 = 93.

Comment

Flight 4 - Foie Gras (1 note)

Perfectly seared Foie Gras was a great match to the SGN

White - Sweet/Dessert

1993 Zind-Humbrecht Pinot Gris Heimbourg Sélection de Grains Nobles France, Alsace

94 points

Medium to dark gold in the glass. A great match with the foie gras, this wine was loaded with roasted and dried fruits as well as ginger and other spices. Full bodied and viscous with a long finish, this seemed to be a big hit with everyone tonight. 50+13+13+9+9 = 94.

Comment

Flight 5 - Entrees (1 note)

I had a wonderful & crispy 1/2 Roast Duck while the others all had a Veal Chop in a Lemon-Caper sauce.

Red

1994 Dalla Valle Cabernet Sauvignon USA, California, Napa Valley, Oakville

89 points

Decanted for about 1 hour. Purple in color with a crimson edge. Aromas and flavors of dark berries and coffee grinds. Well resolved tannins in this medium bodied wine. Medium length finish. Seems to be at or near peak. 50+12+11+8+8 = 89.

Comment

Flight 6 - Cheese course (1 note)

We shared a plate of Montgomery Cheddar, Jersey Girl and Pleasant Ridge

Red

1994 Château Cos d'Estournel France, Bordeaux, Médoc, St. Estèphe

86 points

Light purple in color. Very tight, this wine could have benefitted from some decanting. Very Bordeaux on the nose with graphite aromas. Slightly bitter on the palate and in stark contrast to the Dalla Valle that preceded it. May be much more interesting in another 5-10 years. 50+11+11+7+7 = 86.

Comment

Flight 7 - Dessert (0 notes)

Scharffen Bergen Liquid Center Chocolate Cake

Flight 8 - Back at Steve & Barb's for a nightcap (1 note)

Had to have one more to complete the night so ...

Red - Fortified

1978 Buller Vintage Port Australia, Victoria, North East, Rutherglen

90 points

Steve said he has had this opened and vacuvin'd for 3 weeks, but there was little indication of this from tasting the wine. Purple in color with plums, spices, figs and raisins along with Colheita-like nutty and volatile acidity notes. Very enjoyable, if a bit wasted on me as my palate was overloaded by this point in the evening. 50+12+12+8+8 = 90.

Comment

Closing

Another great evening with the Souths!

Barb's birthday at Marisol

Marisol Restaurant, Greensboro

Introduction

Flight 1 - A pre dinner wine with Cheese at Steve & Barb's house in the afternoon (1 note)

Flight 2 - Welcome wine at the restaurant (1 note)

Flight 3 - Appetizers (1 note)

Flight 4 - Foie Gras (1 note)

Flight 5 - Entrees (1 note)

Flight 6 - Cheese course (1 note)

Flight 7 - Dessert (0 notes)

Flight 8 - Back at Steve & Barb's for a nightcap (1 note)

Closing

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