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I have been searching for my notes to no avail. All the wines we had were great. Will continue looking and will fill in notes when I can. Let's just say it was after Thanksgiving with some good friends and I was on cold medication.
Showing posts with label Nantucket. Show all posts
Showing posts with label Nantucket. Show all posts
Wednesday, November 28, 2007
11.23.07 Dinner at American Seasons In Nantucket
I have been searching for my notes to no avail. All the wines we had were great. Will continue looking and will fill in notes when I can. Let's just say it was after Thanksgiving with some good friends and I was on cold medication.
Saturday, October 13, 2007
2003 Villa di Geggiano Chianti Classico
This is a bottle we had on the list with the 2000 vintage, as well as the 1998 Riserva. I have not tried this vintage yet, but it is on the winelist nonetheless as we had a couple of extra bottles left over from a party. I brought a bottle up to Nantucket in July to drink with Jamie over the 4th, but we never got to it. I was debating whether or not to open it tonight, but I do not feeling like buying any wine nor stealing a bottle from my father-in-law.
I went to Tutto Sfoglia and bought three cheeses: Piave (a favorite of mine and totally under rated), Toma di something (cow's milk similar in texture to havarti) and an aged Provolone (again gets no respect!).
The Sangioves is slightly musty, full raisin with a little prune - much more fruit forward at first than most Chiantis I have had with zero tannins, almost a marvel for an Italian. I wonder if it might have gotten cooked? It sat in the car for a 5 hour drive and a 3 hour boat ride, then in a 58 degree basement for three months. But so did four other bottles of red that we opened at the end of July that were unaffected.
The Piave is like a soft parmesan with a hint of black truffle - to the wine it brings out the lighter, high notes masking the over ripeness of when it was first opened. The Provolone is rich and tangy, almost chewy - not so great with the Geggiano as it turns the wine a little sour. The Toma is meatier and is the best match for the vino as it balances the rasin/prune with the high raspberry and thyme flavors.
But a good wine shouldn't need cheese to make it drinkable. The 2003 does not resemble the 2000, as that wine took about an hour to really open up and then it was still sparse, almost Spartan fruit with heavy tannins - and tes, it was an awesome wine. I need to open another '03 Geggiano Classico to make a proper judgement. On this bottle, I would give it a two of five glasses.
I went to Tutto Sfoglia and bought three cheeses: Piave (a favorite of mine and totally under rated), Toma di something (cow's milk similar in texture to havarti) and an aged Provolone (again gets no respect!).
The Sangioves is slightly musty, full raisin with a little prune - much more fruit forward at first than most Chiantis I have had with zero tannins, almost a marvel for an Italian. I wonder if it might have gotten cooked? It sat in the car for a 5 hour drive and a 3 hour boat ride, then in a 58 degree basement for three months. But so did four other bottles of red that we opened at the end of July that were unaffected.
The Piave is like a soft parmesan with a hint of black truffle - to the wine it brings out the lighter, high notes masking the over ripeness of when it was first opened. The Provolone is rich and tangy, almost chewy - not so great with the Geggiano as it turns the wine a little sour. The Toma is meatier and is the best match for the vino as it balances the rasin/prune with the high raspberry and thyme flavors.
But a good wine shouldn't need cheese to make it drinkable. The 2003 does not resemble the 2000, as that wine took about an hour to really open up and then it was still sparse, almost Spartan fruit with heavy tannins - and tes, it was an awesome wine. I need to open another '03 Geggiano Classico to make a proper judgement. On this bottle, I would give it a two of five glasses.
2005 Nickel and Nickel Truchard Vineyard Chardonnay
We are on Nantucket for the weekend. Last night we popped into The Boarding House, off and on our favorite restaurant on the island. I ordered the belly tuna tartare - yeah, not very original, but it was layered with goat cheese - and a local fluke served with local beets and a walnut aoli. Pretty tasty.
To drink, a bottle of N & N Truchard Vineyard Chard from Carneros. Nickel and Nickel being an off shoot of Far Niente - a brand that I said I would never like - but the sons are surpassing the father with their single vingeyard single varietal wines. This is the second time I tried the Truchard Chard - the first being in July at Boarding House as well. It is $75 on their wine list, I think about $24 wholesale.
It is a surprisingly lightly oaked Cali Chard, slightly grassy and bitter, with bright acidity and an oaky finish. Somewhat spicy for a chard, with starfruit & guava notes, and a super mellow finish. Not what I would drink on a hot day in the summer, but delish nonetheless.
To drink, a bottle of N & N Truchard Vineyard Chard from Carneros. Nickel and Nickel being an off shoot of Far Niente - a brand that I said I would never like - but the sons are surpassing the father with their single vingeyard single varietal wines. This is the second time I tried the Truchard Chard - the first being in July at Boarding House as well. It is $75 on their wine list, I think about $24 wholesale.
It is a surprisingly lightly oaked Cali Chard, slightly grassy and bitter, with bright acidity and an oaky finish. Somewhat spicy for a chard, with starfruit & guava notes, and a super mellow finish. Not what I would drink on a hot day in the summer, but delish nonetheless.
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