UCD wine group (one year anniversary dinner)
Holger and Shelley's - Denver, CO
Tasted December 8, 2009 by thomaskeil with 672 views
Introduction
Very nice gathering of Holger, Shelley, Rod, Morag, Suzanne, Roy, Larry x 2, Nancy, Jaimie and me. Philippine-inspired menu where everyone brought a random bottle or two. Quick scramble by Roy and me to pair the wines to the food and each other.
Flight 1 - Garlic Shrimp (2 notes)
Sautéed Shrimp in garlic and lemon sauce.
White
2007 Domaine du Pégau Châteauneuf-du-Pape Blanc Cuvée Réservée
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Aromas of apricot, tropical fruit, flowers on a chalky foundation. Good sense of fruit on palate with considerable zest. Bright chalky texture that has more finesse than complexity. Good acidity that produces a wonderful balance on the finish.
White
2007 Txomin Etxaniz Getariako Txakolina
Spain, País Vasco, Getariako Txakolina
Similar to note from 12 months ago. Still shows slight evanescent fizz and is crisp and food friendly. The white fruit with citrus notes had a weight that took this beyond the muscadet category that I placed it in last year. Nice with garlicy shimp.
Flight 2 - Tinola (2 notes)
A traditional soup from the Philippines served as appetizer or main entree: Chicken ginger soup with Chayote and Chili pepper leaves.
Red
2000 Giuseppe Cortese Barbaresco Rabajà
Italy, Piedmont, Langhe, Barbaresco
Not decanted as it was very expressive on opening. Nose of red fruits, earth, tobacco and spices. Medium-light fruit intensity braced by minerality and finishes with refreshing acidity and lacy tannins. This has a pretty nice, somewhat firm textural quality on the palate with some finesse and medium low complexity. As the evening wore on, this became a little muddied and less defined.
Red
2001 Domaine de la Grange des Pères Vin de Pays de l'Hérault
France, Languedoc Roussillon, Languedoc, Vin de Pays de l'Hérault
Not decanted. Initially showed a stemmy funk (kind of pinotesque) that blew off. Nose had garrique, spice and smokey red and black berries that seemed granache-driven. The palate enters with deep, complex medium-plus intensity fruit that leads into pleasing structure of soft tannins and bright acidity. This gained finesse, weight and complexity with time.
Flight 3 - Pork Adobo (2 notes)
When Spanish colonizers first took administration over the Philippines in the late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as "adobo," which is the Spanish word for seasoning or marinade.
Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines.
Red
1992 Kalin Cellars Cabernet Sauvignon Reserve
USA, California, Sonoma County
Initially closed so was decanted 90 minutes with great effect. Red core with orange-brown on rim. This had an almost wild nose of flowery, tarry, iron-like currants. Really captivating. Wine enters palate with a spicy, almost sour cherry character, that quickly gains both weight and a fine, bright texture. Medium plus complexity and some finesse. Pleasing expressive length.
Red
2000 Celler Vall Llach Priorat Vall Llach
Spain, Catalunya, Priorat
Decanted 90 minutes. Reddish violet. Nose has blue/black berries, tar, licorice and some asian spice. Palate starts with kirsch-like fruit and espresso, then finely grained tannins and a lead-pencil mineral character becomes apparent in the midpalate. This had less verve, complexity finesse than I remembered from past bottles, but has plenty of medium high fruit intensity and structure to follow over several years.
Flight 4 - Bicol Express (2 notes)
Stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic. A popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style.
Red
1990 Château Pichon-Longueville Baron
France, Bordeaux, Médoc, Pauillac
Decanted 30 minutes. Similar to our group’s last experience with this wine (7/08). Deep red violet. The nose evokes the power and the weight of the fruit – cassis, blackberries, cedar, licorice and dried spice. This has a wonderfully balanced palate with deep complex fruit of medium plus intensity and stony tannin that lights up the entire palate with its wonderful texture. Shows finesse and medium plus length.
Red
2005 Stag's Leap Wine Cellars Cabernet Sauvignon S.L.V.
USA, California, Napa Valley, Stags Leap District
From magnum. Decanted 2 hours (softened and opened up nicely from initial taste). Dark inky reddish violet. Rich nose of blackberries, cassis, vanilla, tar and a little peppery spice. Palate enters with fairly intense, thick fruit that meets firm, pleasing tannins, giving a firm but also lush texture. Not much finesse at this point. Medium low complexity and medium length. Nice balance.
Flight 5 - Leche Flan (1 note)
In the Philippines, flan is known as Leche Flan—literally milk flan—a heavier version of the Spanish flan . Cooking of Leche Flan is in the traditionally open air steamed (not enclosed) way on an open fire or stove top, although rarely it can also be seen baked. Mixture of Milk and Eggs, steamed and served cold.
Red - Fortified
1977 Cálem Porto Vintage
Portugal, Douro, Porto
Pale orange-tinged pink. Flowery roasted cherry nose. Nice balance of sweetness and acidity. Caramel and focused fruit flavors. Very nice.
Closing
Terrific job setting a wonderful Holiday table and cooking really nice dishes by Holger and Shelley.
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