FOOD, WINE & FRIENDS
Page 25
BOB'S DINNER
Post Champagne Tasting
March 2003
Bob, having seasoned the pork with fresh sage, is ready to
oven roast this.
Henry opens a second bottle of Champagne.
The first, Henriot's excellent 1988 Cuve des Enchanteleurs, was toasty and
nicely yeasty.
This second bottle, Roederer's 1997 Blanc de Blancs, was very lively and
fresh...quite full of fruit!
Meanwhile, Bob was preparing the first course.
We had two bottles of 2001 vintage Sauvignon Blanc from Austria.
The Gross was nice, though the cork may have been flawed and diminished some of
the fruit of this dry, mildly citrusy white wine.
Tement's 2001, another Steierische Klassik, was outstanding! Very fresh,
with marvelous aromatics which promise a lot of flavor. The wine makes
good on its promise.
Tement is one of the world's top producers of Sauvignon Blanc, something known
only to connoisseurs.
Bob sauted some snap peas with some Black Chanterelles that Henry had
harvested on his daily stroll through the woods.
Marjorie is a big fan of French Fries, Pommes Frites, etc. Or
"Freedom Fries" if you prefer.
Marjorie.
Bob's Roasted Pork was delicious!
We had two Vin de Vienne Northern Rhne reds from the 2000 vintage.
The Hermitage was deep in color and mildly spicy, somewhat less interesting than
we had hoped. The Cte-Rtie was superior, showing more spicy notes and
more depth.
Then we opened a bottle of 2001 Santa Maria Valley Pinot Noir of the Belle Glos
label. This is made by Chuck Wagner and Jon Bolta of Caymus in Napa.
The fragrance is very sweet and cherryish, with lots of vanillin oak. On
the palate the wine shows a "sweet" element, too, being easy to
identify as Pinot Noir. I am certain this will be well-received by those
looking for what some might call "user friendly" red wine.
Bob tasting the vin rouge, while Alexia is busy, too.
Dessert was a nice glass of Robert Plageole's Muscadelle and Robert Gorman's
Mousse au Chocolat.
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