FOOD WINE & FRIENDS Page 308
We periodically dine with wine industry friends, finding time for a lunch at the
Basque Cultural Center in South San Francisco.
We called for a reservation for February 11th and they said they would likely be
closed as it was Super Bowl Sunday.
They did not expect anybody would be interested in dining due to the big game,
especially since the San Francisco 49ers were playing.
So we called the next week, asking for a table for that Sunday.
"Sorry, we'll be closed. We're hosting an event for our
members."
As we could not find a convenient Sunday when everyone would be available, I
volunteered to host lunch.
And so we set about preparing some vittles to pair with some vino.
I managed to get some Porcini for a risotto I planned to make.
These smelled great with that earthy fragrance...
Then I embarked on a project of baking an Apple Crisp to go with the Cinnamon
Ice Cream I made the night before.
The apples were dusted with cinnamon.
The topping is a mix of sugar and flour with a touch of salt and some cinnamon
and vanilla.
I was a bit stressed as I was trying to have everything ready
to go before the arrival of the guests and just finished when the doorbell rang.
Pol Roger has an Extra Brut Champagne called "Pure."
Not having tasted it, I thought this might be a good opportunity to try this.
We had a few nibbles to pair with the Champagne.
After some chit-chat about new jobs, no jobs, old jobs we
assembled at the dinner table.
The 2021 Domaine D'Ardhuy Corton-Charlemagne was a really fine bottle of French
White Burgundy.
It had some toasty elements along with a bit of green apple and some citrus
notes.
The sweetness of the prawns dove-tailed nicely with the wine.
As we did not finish the bottle, I was able to have another sip the next day and
the wine was even better, showing intensity and complexities we may have missed
Sunday.
We all hoisted a glass to start the serious dining.
Meanwhile, Risotto ai Funghi was next on the menu.
I used Acquerello Rice, a special Carnaroli rice that's aged in tank for a year.
It usually makes a toothsome risotto and you don't have to worry about it
turning to mush if you don't stop cooking it at the precise moment.
A frying pan was full of sautéed mushrooms ready to go into the risotto at the
appropriate time.
We had Porcini, Shiitake and basic Button Mushrooms.
We decanted an old bottle of Baudana Barolo...2001 vintage.
I had opened one of these maybe 6 or 7 years ago...and it was not in good
condition, so I've left it being afraid to open another bottle.
I never seem to put enough salt in the risotto...but it still tasted good.
The 2001 Barolo from Baudana was quite good, though you could easily taste the
French oak barrels in which the wine was matured.
There was a slight coffee or mocha tone on the palate.
But the Nebbiolo dominated and this was quite a good bottle.
We also enjoyed a 2009 Barbera d'Alba from the Borgogno winery...nicely aged and
it had evolved from its fruity phase of its youth to something a tad more
complex.
But it was over-shadowed by the Barolo.
We then opened two bottles of 2019 Bordeaux, a vintage we've found to provide
charming bottles which often can be enjoyed in their youth.
We had a plate of Duck Confit which we roasted in the oven for about 30 minutes.
Roasted Brussels Sprouts were delicious, seasoned with fresh thyme and a touch
of rosemary. I had some cubes of mildly smoky bacon in the roasting pan to
add another note.
And those potato puffs are quite tasty, Pommes Dauphinois.
The Alter Ego of Château Palmer will make for a satisfying old wine in about
ten to twenty years.
At this stage it's a bit muscle-bound and we should have splashed it around in a
decanter an hour ahead of time.
The Château Saint Pierre was great right from the start...loads of black fruits
and a mildly woodsy element made for a delicious, young Bordeaux that likely
will evolve handsomely.
My Apple Crisp came out nicely and the Cinnamon Ice Cream was very good and very
creamy.
The 2011 Auslese Riesling from Schloss Vollrads was perfect with this dessert.
Moderately sweet and yet youthfully fruity (still) thanks to ample acidity....
We began around 1pm for "lunch" and I think people departed just in
time for dinner, around 6:30 or 7pm!
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