16 November 2012, 222 Park Avenue South, Union Square
Before the holiday season got into full swing, Anthony and Jennifer invited Dan, Sul, Diane and I over for dinner at their place. As part of their wedding registry, they had several wines they chose at New York Vintners and they opened several of those bottles they received from us for this meal!
- *** NV Krug Champagne Grand Cuvee – a perfect aperitif paired with some cured meats, this champagne was light, floral and crisp. We quickly went through two bottles before sitting down for the meal.
- *** 2007 Valdicava Brunello di Montalcino – from one of my favorite producers in Tuscany, this wine was drinking surprisingly well at a relatively young age. The wine was decanted for many hours before the meal and had the typical leather and tobacco aromas of a well-made Brunello. Smooth tannins and very strong fruit on the palate. Great to drink now and I think will continue to develop for over a decade.
- **** 2001 Guigal Cote Rotie La Turque – allegedly the middle child among the three great Guigal wines of Cote Rotie (La Landonne and La Mouline being the others), this wine typically has a small percentage of Viognier for added aromatics. Huge fruit, big body but with a lingering but somehow light finish. Doesn’t leave your mouth coated or blown away like most California Syrahs – much more elegant and refined.
- *** 2008 Chateau Rieussec – my first time having this Sauternes, delicious, young, vibrant and a long life ahead. I don’t have much experience with Sauternes but this was the closest in balance – acidity, mouthfeel and sugar – that I’ve ever had when compared to d’Yquem.
As is always the case when they have us over for dinners, the food at Anthony and Jennifer’s was incredible. I took no notes but vividly remember each course today, over two months after the meal:
- Assorted cured meats: my favorite meats were the jamon and bresaola – an air-dried, salted and aged cured beef.
- Tagliatelle with white truffles: the most decadent dish of the night, fresh pasta with butter, an egg yolk and shaved white truffles – an unbeatable dish for the Fall/Winter.
- Roasted leg of lamp: seasoned with garlic and spices, a perfect main for the big red wines we had lined up.
- Mixed green salad with a mustard vinaigrette
- Cheese course: I had my first taste of an incredible cheese, Mont d’Or. This rich, creamy cheese (only available in winter months) is held in an oak encasing. Anthony told me you typically leave it on top of the oven to heat up and serve slightly warm. Made from cow’s milk, this is incredibly rich with a woody taste imparted by the encasing.
- Assorted cupcakes and banana cream pie from Magnolia