7 January 2012, 100 Jane Street, Manhattan
Recently, Nard, Clair, Diane and I cooked dinner and invited Dan, Sul and Manoj. Food and wine pairings below:
1. 2004 Agrapart & Fils Champagne Blancs de Blanc Brut
My first Blanc de Blanc and it was delicious. Agrapart is made from 50 year old vines in Les Robarts and La Voie d’Epernay. The winery uses organic farming and fermentation with natural yeasts. The champagne explodes in your mouth and felt cleaner to me than regular champagnes. Minerality with good acidity and a light but lasting finish.
2. 2009 Kistler Pinot Noir Sonoma Coast – roasted beet salad with arugula, shaved parmesan with an olive oil and lemon dressing
My first Pinot Noir from Kistler (I’ve had several of their Chardonnays) and it was probably the best California Pinot Noir I’ve ever had. The wines are fermented with native yeasts, aged in French Oak for 14-18 months and finally bottled unfiltered and unfined. Strawberry, red fruit and surprising earthiness with a medium body. The wine had a complexity that changed on your palate and was great with the salad. This was the group’s wine of the night.
3. 2007 i Clivi Brazan Collio Goriziano – fettucini with a mushroom and onion cream sauce
I Clivi is a vineyard in Friuli that focuses on non-interventionist wine-making using organic methods. A small producer, they make about 1,500 cases of their DOC whites which are blends of Tocai, Verduzzo and Malvasia. The soil composition is a mixture of limestone, clay and sandstone with yields of about 1.0 ton per acre. The wine is fermented with its own yeast, undergoes malolactic fermentation and matures in stainless steel tanks on its own lees for 2 years with no racking or filtration. No oaking or wood of any kind is used to fully express the purity of the grapes.
The wine tastes the way it was made – clean, non-interventionist with subtle hints of stoned fruit. Medium acidity and clean, but short finish. Had enough acidity to keep up with the pasta but not the best pairing as the weight of the pasta overwhelmed this simpler wine.
4. 2001 Bruno Giacosa Barbaresco Asili – prime rib rubbed with garlic, salt, pepper and olive oil
I’ve written about Giacosa’s wines before and this was incredible as expected. Upon opening the bottle, it was extremely acidic and fruity with exploding tannins. After a 7 hour decant, the wine was showing in a much more integrated way: a strong nose of spice, Giacosa earthiness and tar. The palate had hints of sweet, ripe red fruit with spice and mustiness. Perfect wine for a red meat roast and still has a lot of years left to develop in the cellar.
5. 1990 Chateau d’Yquem – poached pears in a red wine sauce and brownies with French Vanilla Breyer’s ice cream
The most incredible wine that I think currently made is Chateau d’Yquem. This bottle was courtesy of Dan and it did not disappoint. Exceptional elegance with sweetness, acidity and good body. It has an incredible texture of honey and peach with perfect acidity to balance the wine. The perfect wine:
*** 2004 Agrapart & Fils Champagne Blancs de Blanc Brut, $80
*** 2009 Kistler Pinot Noir Sonoma Coast, $75
** 2007 i Clivi Brazan Collio Goriziano, $25
*** 2001 Bruno Giacosa Barbaresco Asili, $130
**** 1990 Chateau d’Yquem