FOOD, WINE & FRIENDS
Following our blind-tasting (October 2002) of
Brunello di Montalcino wines we adjourned for dinner.
I opened two bottles of Veuve Clicquot's "Yellow Label".
One is the version intended for sale in the U.S. market, the other a bottling
sold in France.
As you can see, the corks "mushroomed" out to about the same size,
indicating they're fairly recently disgorged.
Though Clicquot and other Champagne firms claim they make only "one"
wine, it was quite clear to our little group that the wines were rather
The French bottling was significantly creamier and toastier, rounder and richer
on the palate.
The American bottling was more fruity and reminiscent of apple cider. It
seemed to have less complexity and was more acidic or tangy than the other
After the Champagne and "nibbles," we sat down to a plate of a Lobster
& Rock Shrimp Risotto. Carnaroli rice. Fresh lobster. A
few peas, corn kernels and some Spanish roasted peppers contributed to the
"complexity" of this dish. We had two Bava wines from
A 100% Chardonnay
A blend of Chardonnay and Cortese.
Both were nice, though not especially profound of complex.
The guests, including the famous Pamela Papas, were delighted that I didn't burn the house down while preparing the
The main course was a Lamb Stew. This featured a white wine-based sauce
with tomatoes, rosemary and, of course, garlic!
We paired the stew with two interesting red wines:
ARGIANO 1999 "SOLENGO" (Syrah)
SEAN THACKREY "ORION" (Might be Syrah)
The Solengo was medium-full bodied and showing lots of red and black
fruit. But the Thackrey was huge! It's a deep, dark wine with
"gobs of fruit" and plenty of flavor. Henry said it was more
As salad was served, the ever-thirsty Alexia required water.
As you can see, Alexia is thrilled that Marjorie brought a wonderful
Chocolate/Italian Rum Cake from Burlingame Avenue's "The Cakery."
BOB "PIGS OUT"
Dinner in Early November 2002
We followed our tasting of 1999 Cabernets with a bottle of Bisol Prosecco and
some assorted nibbles, Chez Bob.
The Prosecco was very nice, fresh, lively and quite a good example of this
sparkling wine from Italy.
Some Pat, Roasted Peppers, Salami, Olives and Dolmas.
Meanwhile, Bob had some peppers marinating with just a little bit of garlci for
the main course.
For a starter, Bob prepared a salad of tender greens, topped with figs and pears
wrapped with Prosciutto.
A couple of 2000 white Burgundies were rather nice, a Corton-Charlemagne and a
Bob then woke everyone in the apartment building by pounding the daylights out
of these pork cutlets.
After pounding his pork, Bob dipped them in flour and into the skillet.
Topped with Peppers, this was a delicious plate!
Pork & Peppers.
We had a trio of Chteauneuf-du-Pape wines to accompany this plate.
While these were certainly drinkable, none was a candidate for the "Hall of
We had a nice dessert, but I missed taking a photo of it, so Bob will have to
prepare that again next time!
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